Color preservation: the use of vacuum frying, the frying temperature is greatly reduced, and the oxygen concentration in the frying pan is also greatly reduced.Fried food is not easy to fade, change color, browning, can maintain the color of the raw material itself. For example, kiwifruit is susceptible to heat browning, if vacuum frying is used, it can be kept green. 

Fragrance preservation: vacuum frying is used, and the raw material is heated in a sealed vacuum. Most of the flavor components in the raw materials are water-soluble and do not dissolve in the oil, and with the dehydration of the raw materials, these flavor components are further concentrated. 

Therefore, the fragrance of the raw material itself can be well preserved by vacuum frying technology. 

Reduce the deterioration of frying oil: the deterioration of frying oil includes oxidation, polymerization and thermal decomposition, while hydrolysis is mainly caused by the contact between water or steam and oil. In the process of vacuum frying, the oil is in a state of negative pressure, the gas dissolved in the oil escapes quickly, the water vapor pressure is small, and the frying temperature is low, so the deterioration of the oil is greatly reduced.