Fruit vacuum frying dehydration machine

Brief introduction of Vacuum frying machine   


The vacuum environment allows the material to dry quickly at low temperatures. The food made by vacuum low-temperature frying technology---the taste is crispy and the flavor is different. Vacuum frying technology preserves the natural color, nutrition, and flavor of fresh fruits and vegetables, and has the characteristics of low fat, low calorie, and high cellulose. The oil content of low-temperature fried foods is significantly lower than that of traditional fried foods, and the low-temperature fried foods have no greasy feeling and have a long shelf life and a wide processing range.


2.Application and advantages of the vacuum frying machine:


 Vacuum frying is the practice of frying and dehydrating food at low temperature (80-120 ° C), which can effectively reduce the damage of high-temperature food nutrients.




The vacuum fryer is Currently mainly used in:


Ø Fruits: apple, kiwi, banana, pineapple, persimmon, strawberry, grape, peach, pear, etc.


Ø Vegetables: tomatoes, sweet potatoes, potatoes, green beans, mushrooms, garlic, carrots, green peppers, pumpkins, onions, etc.


Ø Dried fruits: jujube, peanuts, etc.


Ø Aquatic products, livestock, and poultry, etc.


Low-temperature vacuum frying can prevent the deterioration of edible oil and fat, and it is not necessary to add other antioxidants, which can improve the repeated utilization of oil and reduce cost.


Generally, the oil content of fried foods is as high as 40% to 50%, while the oil content of vacuum fried foods is 10%-20%, fuel economy is 30%-40%, and the fuel-saving effect is remarkable. The food is crispy but not greasy and has a longer lifespan.


Under vacuum, the water in the cell gap of fruit and vegetable is rapidly vaporized and expanded, the gap is enlarged, the puffing effect is good, the product is crispy and delicious, and has good dehydration performance.




1. Color retention: The vacuum processing temperature is lowered, and the oxygen concentration in the processing pot is also reduced. The food is not easy to fade, discolor, brown, and can maintain the color of the raw material itself. For example, kiwifruit is highly susceptible to thermal browning and can be kept green if vacuumed at low temperatures. However, in the case of oil-soluble pigments such as carotenoid pigments and chlorophyll pigments, the pigments are easily dissolved during frying, so the raw materials should be pretreated before processing to keep the pigments stable.


2.Aroma Preservation


The material is heated in a sealed state by vacuum low-temperature processing. Most of the flavoring ingredients in the raw materials are water-soluble, but they do not dissolve in the fat and oils, and these flavoring components are further concentrated as the raw materials are dehydrated. Therefore, the vacuum frying technique can well preserve the aroma of the raw material itself.

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