食品的真空低溫脫水，由于真空的存在（≤0.099Mpa），使得脫水占相當(dāng)重要的地位，因此在意義上與常溫油炸有所不同。真空低溫脫水是在70年代初興起的，由于所得產(chǎn)品比一般傳統(tǒng)油炸工藝具有更好的品質(zhì)，90年代以后，該技術(shù)的發(fā)展更快，應(yīng)用范圍更廣。這種食品較好地保留了其原料的原有風(fēng)妹和營(yíng)養(yǎng)成分，味道可口，品種廣泛，產(chǎn)品附加值高，因此具有廣闊的開發(fā)前景。
Due to the existence of vacuum (≤ 0.099mpa), dehydration plays an important role in low temperature vacuum dehydration of food, so it is different from normal temperature frying in meaning. Vacuum low-temperature dehydration was developed in the early 1970s, because the product has better quality than the traditional frying process, after the 1990s, the development of the technology is faster and the application scope is wider. This kind of food retains the original flavor and nutritional components of its raw materials. It has a wide range of varieties and high added value, so it has a broad development prospect.
真空低溫脫水的基本原理是利用在減壓的條件下，食品中水分汽化溫度降低，能在短時(shí)間內(nèi)迅速脫水，實(shí)現(xiàn)在低溫條件下對(duì)食品的脫水。熱油脂作為食品脫水的供熱介質(zhì)，還能起到改善食品風(fēng)味的重要作用。其中，果蔬脆片產(chǎn)品被稱為“二十一世紀(jì)食品”。
The basic principle of vacuum low-temperature dehydration is that under the condition of decompression, the vaporization temperature of water in food is reduced, which can quickly dehydrate in a short time, and realize the dehydration of food under low-temperature conditions. As the heating medium of food dehydration, hot oil can also play an important role in improving food flavor. Among them, fruit and vegetable chips are known as "21st century food".
真空低溫脫水設(shè)備真空泵機(jī)組是果蔬脆片加工的核心設(shè)備，具有操作維護(hù)簡(jiǎn)便，可靠性及加工效率高，節(jié)能等顯著特點(diǎn)，加工出的產(chǎn)品，可達(dá)到較高品質(zhì)要求。
The vacuum pump unit of vacuum low temperature dehydration equipment is the core equipment of fruit and vegetable chips processing. It has the remarkable characteristics of simple operation and maintenance, high reliability and processing efficiency, energy saving and so on. The processed products can meet the higher quality requirements.
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真空低溫脫水水果脆片
酥脆小魚真空低溫脫水
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