other antioxidants can improve the repeated utilization of oil and reduce costs. Usually oil content of fried food as much as 40% to 50%, while the vacuum fried food
4 oil content of 10% -20%, saving 30% -40%, saving effect is remarkable. Crisp and not greasy food, good performance can be stored.
5 under vacuum, fruits and vegetables intercellular moisture vaporization sharp expansion gap widen, good puffing effect, crisp and delicious products, and possessed good rehydration properties