Solutions
Dedicated to the research and development and manufacturing of food equipment
Solutions
Contact
Address :
No. 26, Jinchuang Road, Xingang Street, Penglai District, Yantai City, Shandong Province
Tel :
Email : vacuumfryer2008@gmail.com
Vacuum impregnation machine
The principle of a vacuum impregnation machine is that under vacuum conditions, the air and some water in the micropores of the impregnating material and between plant cells are first sucked; The high concentration impregnation solution penetrates into the intercellular spaces and micropores of plants under the action of osmotic pressure (concentration difference) and gravity; Heat exchange quickly removes the evaporated water, thereby improving the impregnation efficiency.
The soaking of fruit and vegetable crisps under normal pressure takes 3 hours, while vacuum soaking takes about 30 minutes. The traditional soaking method for preserved fruits takes 5 to 7 days to soak in sugar, which can now be shortened to about 3 hours. It can also be seasoned and colored, has a good taste and shape, is resistant to storage, has a low bacterial index, and improves efficiency by 10 to dozens of times.
Scope of application: Crispy slices of fruits and vegetables, preserved fruits (candied fruits), ready to eat vegetables, and various flavors of dishes.
Description：
The principle of a vacuum impregnation machine is that under vacuum conditions, the air and some water in the micropores of the impregnating material and between plant cells are first sucked; The high concentration impregnation solution penetrates into the intercellular spaces and micropores of plants under the action of osmotic pressure (concentration difference) and gravity; Heat exchange quickly removes the evaporated water, thereby improving the impregnation efficiency.
The soaking of fruit and vegetable crisps under normal pressure takes 3 hours, while vacuum soaking takes about 30 minutes. The traditional soaking method for preserved fruits takes 5 to 7 days to soak in sugar, which can now be shortened to about 3 hours. It can also be seasoned and colored, has a good taste and shape, is resistant to storage, has a low bacterial index, and improves efficiency by 10 to dozens of times.
Scope of application: Crispy slices of fruits and vegetables, preserved fruits (candied fruits), ready to eat vegetables, and various flavors of dishes.
The soaking of fruit and vegetable crisps under normal pressure takes 3 hours, while vacuum soaking takes about 30 minutes. The traditional soaking method for preserved fruits takes 5 to 7 days to soak in sugar, which can now be shortened to about 3 hours. It can also be seasoned and colored, has a good taste and shape, is resistant to storage, has a low bacterial index, and improves efficiency by 10 to dozens of times.
Scope of application: Crispy slices of fruits and vegetables, preserved fruits (candied fruits), ready to eat vegetables, and various flavors of dishes.
Feedback