Features of Negative Pressure Cooking Pot
The solvent evaporates quickly in the boiling state of the liquid substance, and its boiling point changes due to pressure. The pressure increases, the boiling point increases, and the pressure decreases, the boiling point decreases. The material is not affected by high temperature, which avoids the damage and loss of thermally unstable components, and better preserves the nutritional content and aroma of raw materials. In particular, some amino acids, flavonoids, phenols, vitamins and other substances can prevent heat from being destroyed. For some sugars, proteins, pectin, mucus and other viscous materials, low-temperature evaporation can prevent the materials from cooking.