Vakuum past bo'lgan - harorat

1. Low heating temperature and a small loss of nutrients

Under vacuum conditions, the raw materials are dehydrated at about 80 ~ 110 ℃, which effectively avoids the damage of food nutrition and quality caused by high temperature. At the same time, in the vacuum state, the water in the gap between the fruit and vegetable cells is rapidly vaporized and expanded, which has a good expansion effect.

2. Better retain the aroma and flavor of fruits and vegetables

Past - haroratda va vakuum holatida quritish mahsulotning rangini maksimal darajada saqlaydi va quritishda yog 'bor, meva va sabzavot pyuresi lazzati yaxshilanadi va tuzilishi aniq va mazali bo'ladi.

3. Low fuel consumption and slow oil degradation

Past - haroratda qovurish yog'lar va yog'larning yomonlashishini oldini oladi, moyni ishlatish tezligini yaxshilaydi, xarajatlarni kamaytiradi va mahsulot xavfsizligi va gigienasini ta'minlaydi.