三级黄色网址,丰满女人Av在线,久久久一精品,沙月富美和黑人电影,日本三级不卡,免费日本一区二区三区,日本高清有码,五月天伊人久久,www.91插

Equipment Introduction:

Vacuum puffing technology, also known as differential pressure puffing or air flow puffing, is mainly used in the production of puffed fruit and vegetable chips. Its products do not contain oil or additives, avoiding the problems of high oil content and short storage period in vacuum fried fruit and vegetable chips. Moreover, vacuum low-temperature puffing products are rich in various nutrients such as protein, amino acids, cellulose, vitamins, and minerals, making them natural foods. The vacuum puffing unit consists of: puffing tank device, vacuum pump, air compressor, large-diameter valve, electric control cabinetThe components include a digital thermometer, pipelines, and control system.

Basic principle:

The vacuum puffing system mainly consists of a pressure tank and a vacuum tank with a volume 5-10 times larger than the pressure tank. After pre-treatment, the fruit and vegetable raw materials are dried to a moisture content of 15% -25% (different fruits and vegetables require different moisture contents). Then place the fruits and vegetables in a pressure tank, and through heating and pressure, the internal moisture of the fruits and vegetables is suddenly vaporized and flashed, achieving the purpose of expanding the fruit and vegetable cells.

Characteristics of vacuum puffed food:
1) Nutritious: Vacuum puffing preserves the vast majority of nutrients in the original fruits and vegetables due to its low processing temperature.
2) Compared with ordinary hot air drying, vacuum low-temperature puffing can produce a uniform and significant honeycomb structure, which is easy for human digestion and absorption.
3) Rapid rehydration: Due to the honeycomb structure of vacuum low-temperature puffed food, it absorbs more water per unit time during rehydration, resulting in rapid rehydration.
4) Long storage period: Vacuum expanded products do not contain oil, thus avoiding oil oxidation. At the same time, the product has a moisture content of less than 3%, so the product has a longer shelf life.