Low-temperature vacuum frying is an integrated design of heating, frying, oil storage, de-oiling, dehydration and oil filtration, which is continuously completed under vacuum condition. For the deep frying process under normal pressure, the oil temperature is up to 160 ° C, While for the vacuum frying process (negative pressure), the oil temperature is between 80-120 ° C.
Principle of Vacuum Frying
The boiling point of water under normal pressure is 100 ° C. The vacuum system is in a negative pressure, as the pressure in the system decreases, the boiling point of water decreases accordingly. When the degree of vacuum is 700 mmHg, according to Clausius --- Clapeyron relation, the boiling point of water is 40 ° C. At this time, using oil as a heat-transfer medium, the boiling point of water can be reached at a lower temperature, and moisture (free water and partially bound water) in the food is evaporated by heat, then the food will be in a loose and porous structure.
The air content in the vacuum system is lower than the atmospheric environment and the oxygen content is also low. The frying process is carried out in a low oxygen content state, which can alleviate or even avoid the harm caused by oxidation, such as fat rancidity, enzymatic browning and oxidative deterioration.
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Advantages of low temperature frying
Fried foods have always been loved by people for their unique taste. However, with the continuous improvement of living standards, people requires food high quality and all natural. The drawbacks of traditional frying methods have made people stay away from it.
The deep frying under normal pressure destroys the nutrients of most foods, also, the frying oil is repeatedly used at high temperatures, the components in the oil undergo polymerization reaction, resulting in the production of cancerous substances. The fried food under normal pressure has too high oil content and is not suitable for people such as hypertension and hyperlipidemia; and its processing range is limited, only suitable for processing starch or foods with high starch content.
On the contrary, the advantages of low-temperature vacuum frying are obviously: maintaining the food with original color, flavor and crunchy taste, which makes it both a fresh food and like a crunchy biscuit.
Under the leadership of many years of experience, excellent scientific research personnel, dedicated workers, and high-quality team with technology, Qingdao Liuyi Machinery Co., Ltd has developed a new generation of advanced low-temperature vacuum fryer, it is suitable for many series of natural food, such as fruit and vegetable series, dried fruit series, aquatic products and poultry meat series, we believe that our fryers can develop more product series. Because of the advantages of vacuum fried foods, they will be more and more popular among consumers, thus replacing traditional fried foods and becoming the new favorite of the market.Welcome to visit our factory!