Vacuum frying refers to the process of dehydrating food under absolute oxygen deficient vacuum conditions, in order to reduce the oxidation caused by oxygen contact with food during the food processing process, avoid the harm of oxidation reactions to the human body and bacterial erosion, such as fatty acid, enzymatic browning, oxidation, carbonization, enzymatic changes and other harmful substances, and thus achieve the desire to produce healthy food. Avoid the many drawbacks and nutritional losses caused by high-temperature frying.
This device will dehydrate food ingredients
