... low temperature treatment 低温措置赏罚赏罚 low temperature vegetable 低温性蔬菜 low tide 低潮 ...
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This paper has studied the production of fruit and vegetable crisps with advanced low temperature-vacuum technique.
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。
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
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。
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。
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