This paper has studied the production of fruit and vegetable crisps with advanced lowtemperature-vacuum technique.
利用目前国际上先进的真空低温油炸技术规模化生产蔬果脆片。
2
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分，并能长期保存的食品。
3
It provides radical technical parameters for producing fragile fruit -vegetable slice with vacuum low-temperature frying technology. Experiments were done with self-made small scaled test-bed.