water vapor in contact with oil or water hydrolysis to produce mainly. In vacuum frying process, the oil in the vacuum state, the gas dissolved in the oil in large volumes quickly escape of water vapor generated pressure is small and low-frying temperature, and therefore, the degree of deterioration of the oil is greatly reduced.
Third, the process characteristics:
1 vacuum frying at low temperatures (80 ~ 120 ℃) for frying foods, dehydration, can effectively reduce the heat damage to food nu