Low temperature vacuum fryer works:
According to the vacuum system set in the vacuum degree of 0.093Mpa, the boiling point of the pressure is 0.09Mpa is about 40 degrees. Under the vacuum of negative pressure, oil is used as the heat transfer medium, and the moisture in the food will be rapid. Evaporation and ejecting from the object, and heat enters the inside of the food tissue, thereby expanding the food cells to achieve a soft and porous structure. In the aqueous food, the vacuum is closely related to the low temperature, and in the high vacuum state, the high temperature oil can be avoided. The drawbacks caused by the bombing and the loss of food nutrition. The equipment performance of the vacuum fryer, the fragrance protection effect: vacuum frying, the raw material is heated under the sealed vacuum state. Most of the flavoring ingredients in the raw materials are water-soluble, do not dissolve in the fats and oils, and these flavoring components are further concentrated as the raw materials are dehydrated. Thus, the vacuum frying technique can well preserve the aroma of the raw material itself.
Vacuum fryer can reduce the degree of deterioration of oil:
Deterioration of the frying oil includes oxidation, polymerization, and thermal decomposition, and the hydrolysis is mainly caused by contact of water or steam with oil. In the vacuum frying process, the oil is in a negative pressure state, and the German gas is quickly released in a large amount in the oil, the generated water vapor pressure is small, and the frying temperature is low, whereby the degree of deterioration of the oil is greatly reduced.
