俗称油条，油炸果藏语称“善纳”，用精面、酥油、糖等原料揉合成吉祥结状放入滚油中炸成，是待客和节庆日的最佳食品。
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.
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. Experiments were done with self-made small scaled test-bed.
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