The vacuum low temperature puffing system is mainly composed of a pressure tank and a vacuum tank which is 5-10 times larger than the pressure tank. After pretreatment, the fruit and vegetable raw materials were dried to moisture content of 15%-25% (the water content of different fruits and vegetables is different). Then, fruits and vegetables are placed in a pressure tank. By heating and pressing, the evaporation and flashing of water in fruits and vegetables suddenly to achieve the purpose of expansion of fruit and vegetable cells.
