Effect of quick freezing process and vacuum negative pressure on the quality of fried potato chips (3)

Effect of quick freezing process and vacuum negative pressure on the quality of fried potato chips (3)
Determination of vacuum frying process parameters The setting of vacuum frying process parameters has a great influence on the quality of finished products. For the same processing raw materials, different processing parameters and appearance, color and taste of the finished products are very large. In the test, the local main plant variety Weiwei No. 3 was used in the test, and the fried oil was commercially available palm oil (in order to prevent oxidation under high temperature conditions, 0.1 to 1.2 antioxidants were added). 
The 4-factor 3-level orthogonal test method was used to determine the influence of each factor on the product quality through 9 test combinations, and finally the best process combination conditions were selected from these combinations.

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