Technology Development of Salak (Salacca Zalacca) Chips vacuum fryer
In vacuum frying operations, food is heated under reduced pressure [<60 Torr ∼ 8 kPa] causing a reduction in the boiling points of the oil and the moisture in the foods. French fries processed in a vacuum fryer can achieve the necessary degree of dehydration without excessive darkening or scorching of the product.
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