精品文档，欢迎下载真空油炸技术综述摘要：本文通过对低温真空油炸与常压下的传统油炸方法进行比较，从经过油炸后食材的口感、营养价值、有害物质的多少进行对比，论述真空油炸技术的前景和市场价值。对不同食材的物性及油炸环境加以预估分析，并就工艺流程中的各项操作环节的不同方式进行比较，根据实验的需要选出最佳方案。关键词：食品机械 真空油炸 果蔬脆片 含油量Abstract：The of cryogenic vacuum fried and atmospheric pressure under the tra-ditional fried method were compared,from after the fried food taste,nutritional value and harmful substances were compared,discusses the vacuum frying techno-logy prospect and market value. The material properties of different foods and fried envi
