er condensed with the dehydration of raw materials.
3. Therefore, vacuum frying technology can well preserve the fragrance of raw materials.
4, reduce the degree of deterioration of oils and fats: the deterioration of frying oil includes oxidation, polymerization and thermal decomposition, and the hydrolysis is mainly caused by contact between water or steam and oil. During the vacuum frying process, the oil is in the negative pressure state, the gas dissolved in the oil quickly escapes, the ste