The Principle Of Vacuum Fried Food
Nov 12, 2018
The vacuum frying is essentially a process in which the food is fried and dehydrated in an edible oil under a vacuum condition to sufficiently evaporate the moisture in the raw material. As the pressure decreases, the boiling point of water also drops significantly. At a vacuum of 1330 to 13300 Pa, the boiling point of pure water is 10 to 55 degrees. If the oil temperature is 80-120 degrees when the oil is fried, the moisture vaporization temperature in the food is lowered, and the water can be quickly dehydrated in a short time to achieve food frying under low temperature and low pressure conditions. Therefore, the vacuum frying process can produce high quality fried foods.