Post Time: 26 November 2019
Water in fruit and vegetable includes free and bound water. Free water is easy to be removed in the earlier frying stage, the higher the vacuum exists, the larger the vapour volume of moisture evaporation generates. Greater pressure difference between the ambient space and internal evaporated vapor causes a porous texture. That result easier to break the fibers of fruit and vegetable tissue which is one of the key to create senses of crispness. At mean time, vapor escape creates more channels.
Therefore, create and keep an approaching limiting vacuum, is essential.
Frying temperature is determined as following factors; one is to avoid frying oil deterioration and another one is indeed keeping the natural nutrition in fresh vegetable and fruits.
Frying oil deterioration will be fast when the oil temperature is more than 100â„ƒ , and also the natural ingredient are all sensitive to thermal processing, they are very easy to lose.
On the contrary, what the most important point is to keep the frying oil temperature during the whole frying process, from beginning to finishing.