In recent years,people have drawn more attention to the vacuum frying technology featured the excellent qualities and extensive adaptability to material.
近年来,真空油炸技术由于具有许多独到之处和对加工原料的广泛适应性而倍受关注。
参考来源 - 低温真空油炸生产马铃薯脆片的过程研究及其品质控制·2,447,543篇论文数据，部分数据来源于NoteExpress
The utility model relates to a device for frying the food and exactly-speaking, to a vacuum frying device.
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 manuscript studied the effects of color preservation technology on quality of vacuum fried potato chips by using pretreatment technology before vacuum frying.
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。
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.
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。
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