Under normal pressure,the temperature of oil when frying food is generally above 160°C,and the nutrients in the food are destroyed;oil after repeated use at high temperatures is prone to polymerization,causing the oil to become inferior and frying to deteriorate.

The low-temperature technology of the vacuum fryer of Yantai Hairui Food Equipment Co.,Ltd.http://www.yantaihairui.com.cn/realizes the organic combination of frying and dehydration,so that the frying and dehydration are under negative pressure,thus It reduces the vaporization temperature of water in food and can quickly dehydrate it in a short time.

At the same time,because food is processed in a vacuum environment,the food can be relatively hypoxic.

Processing food under low temperature conditions can reduce the harm caused by food oxidation(such as fatty rancidity,enzymatic browning and other oxidative deterioration).

Within a certain range,the greater the difference between the temperature of oil and the boiling point of water,the more intense the vaporization and the faster the dehydration.

Of course,the internal moisture of food is also affected by factors such as binding,electrolyte,tissue texture,thermal resistance,vacuum changes,etc.The actual water evaporation situation is complicated.

Under negative pressure,using oil as the heat transfer medium,the moisture inside the food(free water and partially bound water)will evaporate rapidly and eject,causing the tissue to form a loose and porous structure,increasing the taste of the food.In the vaporization separation operation of water-containing food,vacuum is closely related to low temperature.That is to say,the operation is performed in a vacuum state and at the same time,it is also operated under low temperature conditions,which can ensure the original color and flavor of the food.