The effect of the slice thickness, oil temperature, frying time, vacuum pressure and deoil conditions on the product quality was investigated. The best process condition was confirmed.
主要研究了切片厚度、油炸温度、油炸时间、真空度以及脱油条件对产品品质的影响，确定了最佳工艺参数。
The effect of the slice thickness, oil temperature, frying time, vacuum pressure and deoil conditions on the product quality was investigated. The best process condition was confirmed.
主要研究了切片厚度、油炸温度、油炸时间、真空度以及脱油条件对产品品质的影响，确定了最佳工艺参数。
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