ure in this relatively hypoxic conditions in food processing, can reduce or even avoid oxidation action (such as fatty acids defeat, enzymatic browning and other oxidative deterioration, etc.) the harm caused. In the negative pressure to the oil as a heat transfer medium, the food inside the water (free water and some bound water) evaporate abruptly ejected, enabling organizations to form a loose porous structure.
1 automatic temperature control, no overheating, no over-voltage, to ensure produc