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    真空低溫脫水設備

    所屬分類:VF真空低溫脫水設備


    產品簡介:食品的真空低溫脫水,由於真空的存在(s-0.099Mpa),使得脫水占相當重要的地位,因此在意義上與常濕油炸有所不同。真空低溫脫水是在70年代初興起的,由於所得產品比一般傳統油炸


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           食品的真空低溫脫水,由於真空的存在(s-0.099Mpa),使得脫水占相當重要的地位,因此在意義上與常濕油炸有所不同。真空低溫脫水是在70年代初興起的,由於所得產品比一般傳統油炸工藝具有更好的品質,90年代以後,該技術的發展更快,應用範圍更廣。這種食品較好地保留了其原料的原有風妹和營養成分,味道可口,品種廣泛,產品附加值高,因此具有廣闊的開發前景。
           Due to the existence of vacuum (s-0.099mpa), dehydration plays an important role in low-temperature dehydration of food, so it is different from normal wet frying in meaning. Vacuum low-temperature dehydration was developed in the early 1970s, because the product has better quality than the traditional frying process, after the 1990s, the development of the technology is faster and the application scope is wider. This kind of food retains the original flavor and nutrients of its raw materials, tastes delicious, has a wide variety and high added value, so it has a broad development prospect.
           真空低溫脫水的基本原理是利用在減壓的條件下,食品中水分汽化溫度降低,能在短時間內迅速脫水,實現在低溫條件下對食品的脫水。熱油脂作為食品脫水的供熱介質,還能起到改善食品風味的重要作用。其中,果蔬脆片產品被稱為“二十一世紀食品”。
           The basic principle of vacuum low-temperature dehydration is that under the condition of decompression, the vaporization temperature of water in food is reduced, which can quickly dehydrate in a short time, and realize the dehydration of food under low-temperature conditions. As the heating medium of food dehydration, hot oil can also play an important role in improving food flavor. Among them, fruit and vegetable chips are known as "21st century food".
           真空低溫脫水設備真空泵機組是果蔬脆片加工的核心設備,具有操作維護簡便,可靠性及加工效率高,節能等顯著特點,加工出的產品,可達到較高品質要求。
           The vacuum pump unit of vacuum low temperature dehydration equipment is the core equipment of fruit and vegetable chips processing. It has the remarkable characteristics of simple operation and maintenance, high reliability and processing efficiency, energy saving and so on. The processed products can meet the higher quality requirements.

     
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