The chips of fruit and vegetable that are fried in vacuum and low temperature conditions can keep the primary tastes and the nutrient compositions to a great extent.

• 果蔬脆片食品在真空低温条件下进行油炸脱油，可以避免在常压高温下油炸对食品营养成份的破坏，最大限度地保持了果蔬食品的原色，原味和营养成分。