The vacuum fryer uses a vacuum environment to lower the boiling point of water. Under the condition of a vacuum degree of 0.09-0.95MPa, the boiling point of water can be reduced to 50 ℃ -80 ℃. At this time, oil acts as a heat transfer medium, causing the moisture inside the food to quickly vaporize and spray out, forming a loose and porous structure.
The food produced by the vacuum fryer is fried under relatively low oxygen negative pressure, reducing or even avoiding the harm caused by oxidation, such as fatty acid decay, enzymatic browning, and other oxidative spoilage.
Previous：Already the first article
Next：What are the advantages of products produced by vacuum fryers?
