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.
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 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 technological scheme of the utility model: the device consists of three parts: a preheating pan of constant temperature oil, a vacuum electric frying pan and a vacuum air extractor.
本实用新型的技术方案：该设备由三个部分组成，恒温油预热锅、真空电炸锅、真空抽气机。
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