果蔬脆片真空低温油炸技术及设备应用研究  

Study on Vacuum Low Temperature Frying Technology and Equipment Application for Fruit & Vegetable Chips

作　　者：刘春梅[1] 李艳东 王宗礼 

机构地区：[1]烟台职业学院,山东烟台264000 [2]烟台冰轮股份有限公司,山东烟台264000

出　　处：《农机化研究》2010年第9期209-211,226,共4页Journal of Agricultural Mechanization Research

摘　　要：我国是农业大国,水果蔬菜资源十分丰富,大量的果蔬需要就地加工,以便于存储、运输和出口创汇。果蔬脆片是将多种新鲜水果、蔬菜经真空低温油炸脱油加工成的一种方便食品,果蔬脆片的生产采用真空低温油炸脱油干燥技术。为此,从果蔬真空低温油炸技术原理、设备等方面阐述了果蔬真空油炸设备结构特点及其技术优势。低温真空油炸技术及设备的完善和发展,为我国更多品种的水果蔬菜加工,提供了技术支持。China is a large agricultural country with plenty of fruit vegetable resources. Large amounts of fruit vegetable need processing locally for storage,easy transportation and export. Fruit vegetable chip is a kind of snack food by frying and deoiling the fresh fruit and vegetable in vacuum low temperature condition,and the production utilized is vacuum low temperature frying,deoiling and drying technology. In this article,structure features and technical advantages of vacuum frying equipment for fruit vegetable are stated from the aspect of technical principal and equipment etc. The improvement and development of vacuum low temperature frying technology provide the technical support for more various fruit vegetable processing of our country.

关 键 词：真空 低温 油炸 设备 果蔬脆片 

分 类 号：S233.5[农业科学—农业机械化工程]