microwave drying machine

Advantages: high plant utilization rate. The production capacity is 3-4 times that of the traditional dryer. The drying speed is fast, the time is short, and the sanitary condition is good; Microwave drying can save energy by 20% - 25%.

Disadvantages: · Large investment and power consumption.

food Microwave thawing

Advantages: 1. Short time; 2. Small floor area; 3. Low water loss rate; 4. The surface is not easy to oxidize; 5. Not easy to change color; 6. Less clean water consumption

Application: meat and its products, aquatic products, fruits and its products, household Microwave Oven It is very convenient and fast for thawing frozen food.

Microwave equipment

food Microwave sterilization And preservation

mechanism

1. Thermal effect: microwave acts on food, and microwave energy is absorbed on the surface and inside of food, resulting in temperature rise. It changes the structure of microbial bacterial protein, thus losing biological activity. The bacteria will die or will not be able to reproduce due to serious interference.

2. Non thermal effect: change the biological arrangement, combination state and movement law of a large number of electrons, ions and other charged particles produced by microorganisms in their biochemical process. In addition, microwave can also lead to relaxation, breakage and recombination of hydrogen bonds in cell DNA and RNA molecular structure, induce gene mutation, and thus interrupt the normal reproductive capacity of cells.

application

1. It retains more active substances than conventional sterilization methods, and is very suitable for drying and sterilization of ginseng, mushroom, pollen, gastrodia elata and other traditional Chinese medicines and Chinese patent medicines.

2. Disinfection of liquid substances, such as microwave milk sterilizer, not only meets the requirements of colony count, but also improves the stability of milk.

3. The enzyme killing and fresh-keeping of the product can overcome the loss of a large amount of water-soluble nutrients by boiling. For example, the green removal in the tea manufacturing process.

Microwave Baking and Baking of Food

advantage

·The nutritional value of the product is higher than that of the traditional baking method

·Because it is heated inside and outside at the same time, the time can be reduced to several minutes

·The moisture inside the material vaporizes rapidly and migrates outward, forming numerous tiny channels, which makes the product structure fluffy

·Small equipment area

shortcoming

The surface temperature is too low during baking to generate sufficient Maillard reaction.

Microwave Puffing

principle

Utilizing the internal heating characteristics of microwave, the internal part of the material is heated rapidly to produce a large amount of steam, and a large amount of internal steam rushes out to form numerous micro channels, which makes the material tissue expand and loosen.

advantage

Compared with frying and drying expansion, it does not destroy the original composition of the material, and is easy to deteriorate and has low heat.