water content. Deep frying, deoiling, dewatering, oil filter integrated design, complete continuity under vacuum, products with low oil content, products in the vacuum state, food processing in this relatively hypoxic conditions, can reduce or even avoid oxidation (such as fat rancidity and enzymatic browning and other oxidation damage etc.) the. In the negative pressure state, the oil is used as the heat transfer medium, and the water inside the food (free water and partial binding water) can