A new study on vacuum frying of potato chips from china May 29, 2024 A New Study On Vacuum Frying Of Potato Chips From China Post Time: 26 March 2018 Final vacuum fried potato chips oil uptake: 18.5% The optimum operation data of vacuum Fried potato chips are: Potato chips thickness:1.5 mmVacuum condition:8 kPaFrying temperature:75 -85 ℃Frying time:30 minDe-oiling speed:400 rpmDe-oiling time: 4 min You Might Also Like Blogs May 29, 2024 Weekly commentary on vacuum frying technology – fruits and vegetables crisp vacuum frying and process Due to the high temperatures and oxygen exposition during the frying process, some effects that are… Read More Blogs May 29, 2024 Freeze Drying Advantages Over Other Food Preservation Process Freeze drying, also known as lyophilization, has been successfully application for the reliable… Read More
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