本文报道了真空油炸苹果脆片防潮、降油的新方法。
This paper presented the new methods for moistureproof and reducing oil uptake of vacuum Fried apple slices.
我公司生产的真空油炸设备属于间歇式，已有两大系列。
I produced a vacuum frying equipment are intermittent, have two series.
本实用新型涉及一种食物油炸设备，确切地说是真空油炸设备。
The utility model relates to a device for frying the food and exactly-speaking, to a vacuum frying device.
采用真空油炸前预处理技术研究了护色工艺对真空油炸马铃薯片品质的影响。
The manuscript studied the effects of color preservation technology on quality of vacuum fried potato chips by using pretreatment technology before vacuum frying.
本系列真空油炸机是我厂的第三代产品。该产品设计合理，工艺精良，美观大方，坚固耐用，操作简单，维护方便。
This machine is the third generation product. It is designed to be proper, exquisite, artistic, sturdy and durable, and also it can be operated simply and maintained conveniently.
然而，由于真空油炸机理的复杂性，其技术的开发主要依赖于反复实践摸索，果蔬脆片还存在脂肪含量较高，产品优质率低等不足。
However, because of the complexity at vacuum frying mechanism, its developments mainly rely on practice time after time, thus there are some defects in higher fat content and poorer qualities.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying technology. Experiments were done with self-made small scaled test-bed.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides basic technical parameters for producing crisp fruit-vegetable slice with vacuum low -temperature frying technology. Experiments were done with self-made small scale test-bed.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分，并能长期保存的食品。
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
利用自制的小型实验台，为真空低温油炸技术规模化生产果蔬脆片提供基本的工艺操作参数。
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying technology.
主要研究了油炸温度和真空度对胡萝卜片水分质量分数、脂肪质量分数、色泽及质构的影响。
The effect of frying temperature and vacuum degree on moisture content, oil content, color and texture of Fried carrot chips were investigated in this study.
试验结果显示，经油炸后，真空入味肉失重显著较多（P<0.01），但口味两者差别不大。
The results indicated that after frying, vacuum curing groups had more weight loss (P<0.01), but taste no difference.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分能长期保存的食品。
Fructovegetative tablet is a kind of long-preserved food whose principle lies in removing the water contained in fruits and vegetables by low-temperature and vacuum-fry technology.
利用目前国际上先进的真空低温油炸技术规模化生产蔬果脆片。
This paper has studied the production of fruit and vegetable crisps with advanced low temperature-vacuum technique.
主要研究了切片厚度、油炸温度、油炸时间、真空度以及脱油条件对产品品质的影响，确定了最佳工艺参数。
The effect of the slice thickness, oil temperature, frying time, vacuum pressure and deoil conditions on the product quality was investigated. The best process condition was confirmed.
主要研究了切片厚度、油炸温度、油炸时间、真空度以及脱油条件对产品品质的影响，确定了最佳工艺参数。
The effect of the slice thickness, oil temperature, frying time, vacuum pressure and deoil conditions on the product quality was investigated. The best process condition was confirmed.
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