Due to the existence of vacuum (≤ 0.099mpa), dehydration plays an important role in low temperature vacuum dehydration of food, so it is different from normal temperature 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 nutritional components of its raw materials. It has a wide range of varieties and high added value, so it has a broad development prospect.
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".
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.