In the continuous fryer machine, the adsorption process of food is mainly two, one is the contact and adsorption of oil and food surface.The second is the heat transfer of frying oil to make the water evaporate and fill the void.Therefore, to reduce the oil absorption rate of Fried food can be started from the following two aspects.
1.We should control the tension between the oil and the food surface, and both theory and practice indicate that the greater the surface tension between the two, the more difficult it is to be absorbed by food.The main factors that determine surface tension are: composition of frying oil and the content of surface active substance;Physical and chemical properties of food surface.
2.In the case of water evaporation in Fried food, the faster the water evaporates, the higher the oil absorption rate, depending on the composition and physical structure of the food.
If you are interested in the continuous frying machine,contact me.
http://www.friermachinery.com/products/continuous-namkeen-fryer-machine-automatic-namkeen-frying-machine-price.html
Email:ellie@machinehall.com
Skype:leo.liufan
Whatsapp:+8618595717505
2.In the case of water evaporation in Fried food, the faster the water evaporates, the higher the oil absorption rate, depending on the composition and physical structure of the food.
If you are interested in the continuous frying machine,contact me.
http://www.friermachinery.com/products/continuous-namkeen-fryer-machine-automatic-namkeen-frying-machine-price.html
Email:ellie@machinehall.com
Skype:leo.liufan
Whatsapp:+8618595717505
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