What is the technical principle of the vacuum fryer?
Under normal pressure, the temperature of the oil when frying food is generally above 160°C, and the nutrients in the food are destroyed; the oil after repeated use at high temperature is prone to polymerization reaction, resulting in the oil becoming inferior and frying deteriorated.
The low-temperature technology of the vacuum fryer of Jinan Tindo International Co., Ltd. www.tindofoodmachine.com realizes the organic combination of frying and dehydration, so that frying and dehydration are under negative pressure, thereby It reduces the vaporization temperature of water in food, and can quickly dehydrate in a short time.
At the same time, due to the processing of food in a vacuum environment, the food can be relatively hypoxic,
Food processing at low temperatures in vacuum fryer can reduce the hazards of food oxidation (such as fatty acid rancidity, enzymatic browning and other oxidative spoilage).
Within a certain range, the greater the difference between the temperature of the oil and the boiling point of water, the more violent the vaporization and the more pleasant the dehydration speed.
Of course, the internal moisture of food is also affected by factors such as constraints, electrolytes, tissue texture, thermal resistance conditions, and vacuum changes. The actual moisture evaporation situation is complicated.
Under negative pressure, oil is used as the heat transfer medium, and the water (free water and partially bound water) inside the food will be rapidly evaporated and ejected, forming a loose and porous structure in the tissue and increasing the taste of the food. In the vaporization separation operation of water-containing food, vacuum is closely associated with low temperature. That is, the operation in a vacuum state is also an operation under low-temperature conditions, which can ensure the original color and flavor of the food.
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