Core Filling Snacks Food Production Line

 

 

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  果蔬脆片是利用真空低温油炸技术加工而成的一种脱水食品，在加工过程中，先把果蔬切成一定厚度的薄片，然后在真空低 温的条件下将其油炸脱水而成，产生一种酥脆性的片状食品，故而命名为果蔬脆片。

  Vacuum Frying of vegetables is a relatively new process. Rather than deep frying the vegetables in oil at high temperature, the vegetables are processed at lower temperatures. This helps in the retention of natural nutrients, color, texture, and flavor. This also results in very low oil absorption and oil degradation. These chips are made by using high-quality products sourced directly from the farmers. The chips are rich in taste, crispy, and very low on fat.

  It may be concluded that vacuum frying could be an efficient alternative method of frying. The vacuum frying can be used to reduce oil content during the production of fried foods such as beetroot chips with higher retention of betalain content (13.68 mg/l) as compared to atmospheric fried beetroot chips (2.6 mg/l).