oducts 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, oil is used as a heat transfer medium. The moisture in the food (free water and partially bound water) will vaporize rapidly and make the tissue form loose porous structure.
2, automatic control of temperature, no overheating, no overv