1. Enhancing efficiency of sugar permeability and shortening time of sugar permeability (for example: the traditional way of sugar curing preserved fruit needs 15-25 days; however, the vacuum sugar permeability only needs 60-100 minutes.)

2. It reduces the loss of nutrition component of product for shortening time.

3. Because the whole process of sugar permeability is machined in airproof state, it keeps the original color and taste of fruit, which has reached the request of sanitation and reduced bacteria exponent.