Color preservation effect:Using vacuum frying,the frying temperature is reduced,and the oxygen concentration in the fryer is also greatly reduced.Fried food is not easy to fade,change color or brown,and can maintain the color of the raw materials themselves.For example,kiwi fruit is very susceptible to browning due to heat.If it is vacuum fried,its green color can be maintained.

Flavor preservation effect:vacuum frying is used,and the raw materials are heated in a sealed vacuum state.Most of the flavor components in the raw materials are water-soluble and do not dissolve in the oil.As the raw materials are dehydrated,these flavor components are further concentrated.Therefore,the use of vacuum frying technology can preserve the aroma of the raw materials themselves.

Reduce the degree of grease deterioration:The deterioration of frying oil includes oxidation,polymerization,and thermal decomposition,and the main hydrolysis occurs when water or water vapor comes into contact with the oil.During the vacuum frying process,the oil is under negative pressure,a large amount of gas dissolved in the oil escapes,the water vapor pressure generated is small,and the frying temperature is low,thus reducing the degree of deterioration of the oil.