What is the principle of vacuum Fried food?
Apr 23, 2020
The essence of vacuum frying is that under the condition of negative pressure, food is dehydrated and dried in edible oil so that the water in the raw material is fully evaporated. With the decrease of pressure, the boiling point of water also decreases significantly. At a vacuum of 1330~ 13300Pa, the boiling point of pure water is 10~55 degrees. If the oil temperature is 80 ~ 120 degrees when frying, the evaporation temperature of water in the food will be reduced, and the food can be dehydrated quickly in a short time. Therefore, the vacuum frying process can produce high quality Fried food.
