Raws li mainstream noj qab nyob zoo xws li khoom noj txom ncauj nyob rau hauv lub ntiaj teb no kev ua lag luam,txiv hmab txiv ntoo thiab zaub crispsyog nyiam los ntawm cov neeg siv khoom rau lawv cov saj crispy, nplua nuj khoom noj khoom haus thiab portable nta. Sib txawv ntawm cov txiv hmab txiv ntoo qhuav ua los ntawm cua kub kom qhuav, txiv hmab txiv ntoo thiab zaub crisps cia siab rau peb cov txheej txheem tseem ceeb:Lub tshuab nqus tsev qis-kub kib (VF), lub tshuab nqus tsev khov- ziab (FD), thiab tshuab puffing. Txhua tus txheej txheem muaj kev ywj pheej ntau lawm logic, cov khoom siv tsis tau thiab cov yam ntxwv ntawm cov khoom. Kev paub txog qhov sib txawv, cov xwm txheej siv tau thiab ntau qhov kev tsim txom ntawm peb cov txheej txheem yog tus yuam sij rau kev ua lag luam los kho cov khoom lag luam, txhim kho tus nqi tsim nyog thiab txhim kho kev lag luam kev sib tw.
Lub tshuab nqus tsev qis-kub frying yog cov txheej txheem tsim khoom loj tshaj plaws rau cov txiv hmab txiv ntoo thiab zaub crisps. Sib txawv ntawm qhov kub siab -kub frying zoo tib yam, nws ua haujlwm nyob rau hauv qis - lub tshuab nqus tsev ib puag ncig nrog qhov kub thiab txias tswj ntawm 80℃thiab 120℃. Qhov qis- qhov kub thiab qis- ib puag ncig oxygen zoo tiv thaiv cov khoom xim av thiab cov khoom noj tsis zoo, thiab tshem tawm cov dej ntau dhau ntawm cov txiv hmab txiv ntoo thiab zaub los ntawm cov roj da dej kom lub cev qhuav dej. Ua tiav VF crisps feature crisp kev ntxhib los mos, muaj zog txiv hmab txiv ntoo thiab zaub tsw thiab tsis tshua muaj nqi, haum rau loj zus tau tej cov txiv apples, bananas, nceb, okra thiab lwm yam ntaub ntawv. Kev ua yuam kev ntau lawm suav nrog kev tswj tsis tau lub tshuab nqus tsev, cov roj ntau dhau, thiab tsis tiav degreasing, uas ua rau muaj roj saj thiab lub neej luv luv ntawm cov khoom tiav.
Lub tshuab nqus tsev khov- ziab (FD) yog qhov siab- ua tiav kev noj qab haus huv thev naus laus zis rau cov txiv hmab txiv ntoo thiab zaub crisps. The process principle is to quickly freeze fresh fruits and vegetables at -40℃to lock the original tissue structure, then complete sublimation and dehydration of internal ice in a vacuum low-temperature environment. Tag nrho cov txheej txheem yuav tsum tsis txhob kub siab lossis roj, khaws ntau dua 95% ntawm cov khoom noj qub qub, xim thiab cov duab ntawm cov khoom siv raw. FD crisps muaj roj tsawg, nkig thiab yaj-hauv- qhov ncauj, muaj nyob rau hauv siab- kawg xoom-ntxiv cov khoom noj txom ncauj. Cov teeb meem tseem ceeb ntawm kev tsim khoom yog nyob rau hauv kev tswj nruj ntawm qhov khov thiab lub sijhawm nqus dej; Qhov tsis tsim nyog yuav ua rau cov khoom tsis txaus kom qhuav, hollow kev ntxhib los mos los yog shrinkage thiab deformation ntawm cov khoom tiav.
Puffing thev naus laus zis yog ib txoj hauv kev ua cov txiv hmab txiv ntoo thiab zaub crisps, feem ntau suav nrog kev sib txawv siab puffing thiab microwave puffing. Nws tsim ib tug zoo fluffy thiab crisp kev ntxhib los mos los ntawm instantaneous siab sib txawv thiab kub hloov. Puffed txiv hmab txiv ntoo thiab zaub crisps muaj roj cov ntsiab lus, lub teeb saj thiab muaj zog txheej, uas ua rau lub shortcomings ntawm ib tug saj ntawm kib thiab khov - cov khoom qhuav. Cov txheej txheem no feem ntau siv rau hauv paus thiab tuber zaub xws li qos yaj ywm qab zib, qos yaj ywm thiab taro. Feem ntau cov txheej txheem yuam kev suav nrog qhov tsis sib xws ntawm puffing, tsis txaus crispness thiab yooj yim noo noo regidity tshwm sim los ntawm qhov tsis tsim nyog kub thiab siab sib txuam.
Tag nrho - txheej txheem txheej txheem pretreatment yog lub hauv paus ntawm siab - txiv hmab txiv ntoo thiab zaub nkig ntau lawm. Txawm hais tias yuav siv cov khoom kib, khov - ziab lossis puffing txheej txheem, cov khoom siv raw yuav tsum tau mus los ntawm kev tu kom huv, tev thiab coring, tsis tu ncua slicing thiab steaming thiab kho. Cov hlais tuab thiab tsis tiav impurity tshem tawm yuav ua rau muaj kev ntxhov siab tsis sib xws thiab dej poob ntawm cov ntaub ntawv hauv cov txheej txheem tom ntej, uas ua rau muaj ntau yam khoom tsis raug. Lub integrated automatic pretreatment module ntawmtxiv hmab txiv ntoo thiab zaub crisp ua kabUa kom cov khoom siv raw khoom tshwj xeeb thiab ruaj khov lub hauv paus rau kev ua tiav tom ntej.
Cov txheej txheem hloov kho thiab qhov sib txawv ntawm qhov sib txawv yog qhov tseem ceeb ntawm kev tswj kom zoo. Kev txawj ntse cov kab ntau lawm txhawb nqa ib qho -nias hloov ntawm frying, khov - ziab thiab puffing hom, nrog tsim - nyob rau hauv tshwj xeeb parameter databases rau txawv raw cov ntaub ntawv thiab txheej txheem. Nws daws qhov mob ntawm kev lag luam ntawm cov cuab yeej siv ib txwm siv nrog kev ua haujlwm ib leeg thiab cov txheej txheem sib xyaw ua ke, paub txog qis- roj, siab - crispness thiab siab - tawm los ntawm cov txiv hmab txiv ntoo thiab zaub crisps. Tsis tas li ntawd, tag nrho cov ntim tsis siv neeg tsis siv neeg tuaj yeem cais cov dej noo thiab impurities, txuas lub txee lub neej ntawm crisps thiab xyuas kom meej cov khoom tiav zoo.
Hauv kev xaus, lub tshuab nqus tsev frying, khov- ziab thiab puffing yog peb qhov tseem ceeb ntawm kev hloov pauv tsis tau ntawm cov txiv hmab txiv ntoo thiab zaub nkig ua, suav nrog cov khoom lag luam pej xeem, siab- kawg cov khoom noj qab haus huv thiab cov yam ntxwv ntawm cov khoom lag luam sib luag. Xaiv ibmulti-functional tsis siv neeg txiv hmab txiv ntoo thiab zaub crisp ua kabuas yoog mus rau peb cov txheej txheem loj tuaj yeem pab cov tuam txhab hloov kho cov khoom lag luam yooj yim, zam cov txheej txheem tsis raug, txo cov nqi tsim khoom, thiab tsim kom muaj kev sib tw sib txawv hauv cov khoom noj txom ncauj noj qab haus huv.
