Advantages of the snack food production line
● Color preservation: using vacuum frying, frying temperature is greatly reduced, and the oxygen concentration in the deep fryer is also greatly reduced. Fried food is not easy to fade, discoloration, Browning, can maintain the color of the raw material itself. Kiwi fruit, for example, is prone to heat Browning, and can be kept green if vacuum frying is used.
● Fragrance protection: vacuum frying, raw materials are heated in sealed vacuum. Most of the flavoring components in the raw materials are water soluble and do not dissolve out in the oil, and with the dehydration of the raw materials, these flavoring components are further concentrated.
So using vacuum frying technology can be very good to preserve the aroma of raw materials themselves.
● Reduce the deterioration of oil: deterioration of frying oil includes oxidation, polymerization, thermal decomposition, and water or steam contact with oil to produce hydrolysis. In the vacuum frying process, the oil is in a state of negative pressure, the gas dissolved in the oil quickly escapes in large quantities, the water vapor pressure is smaller, and the frying temperature is low, so the deterioration degree of the oil is greatly reduced.
