Fruit and vegetable chips is the general name of fruit chips and vegetable chips. According to the national light industry standard QB2076-95, it is a variety of fruit and vegetable chips produced by vacuum frying and dehydration with fruits and vegetables as the main raw materials.

Product Features:

The vacuum technology used in fruit and vegetable chips has a very simple application principle in food drying, that is, under negative pressure conditions, the boiling point of water decreases and the speed of water evaporation increases. And due to the reduction of temperature, the drying process has little change in food properties. The application of vacuum technology in food drying began in the 1940s. After a period of development, from the late 1950s to the early 1970s, it was mainly used to produce freeze-drying technology for astronaut food. In 1976, Japanese scholars Yamazaki, Tatsuo, etc. disclosed a method for preparing fried dehydrated apples in a vacuum low temperature state. This is the beginning of fruit and vegetable crisp production technology. Simply put, its products are still a kind of dehydrated fruit and vegetable products.

This product is fried at a low temperature in a vacuum state. The concept of this low temperature is a low temperature relative to the normal frying temperature, not a real low temperature. Some people call it a vacuum low-temperature oil bath, which is a game of words, and it cannot change the essence of fried food. As a fried food, there are special requirements for its packaging. It should be protected from light, moisture, and placed in a cool place. Some manufacturers sell their products in transparent PET bottles, which violates the product characteristics. It will lead to a short shelf life of the product, and it is easy to fade and fail. The packaging made according to its product characteristics should be made of opaque and airtight materials. In order to prevent it from breaking, air-filled packaging should be used. Moreover, the inflated gas should be nitrogen and carbon dioxide without oxidation. Only such packaging can extend the shelf life and reduce the cost of sales. In addition, judging from the current packaging, the weight of some products is a bit too large, and the proportion of these products will decrease in the future.