Passed the ISO9001 quality system certification and the establishment of industrial drying industry alliance standards under the guidance of the Chinese Standardization Research Institute.
- May 07, 2019 -
With the continuous development of the state-owned economy, people's living standards are constantly improving. Consumer demand for food has also shifted to the level of high quality and high nutritional value - mdash; & mdash; green food. In recent years, microwave energy application technology is widely used in the baking of sesame, melon seeds, peanuts, walnuts, almonds, chestnuts and other dry fruits. Compared with traditional methods, microwave-baked foods are crisp, delicious, full-puffed, natural in color, beautiful in appearance, and have the function of insecticide and sterilization. Microwave puffing is a new atmospheric pressure puffing technology, which uses microwave radiation to heat and vaporize the moisture in the material, thus driving the tissue puffing of food materials. Microwave puffing is widely used in starch food, protein food and mixed food because of its fast heating speed and short heating time. Compared with extrusion puffing and frying puffing, microwave puffing is not easy to cause some unnecessary chemical reactions of food, and does not increase the fat of food, which can better preserve the original flavor of the product. The characteristics of microwave baking
mdash; & mdash; high energy conversion efficiency and fast heating speed. The microwave oven itself does not heat, but the microwave energy penetrates the material, causing the polar molecules in the material to friction with each other and generate internal heat. The liquid inside the processed material is instantaneously heated, vaporized, pressurized and expanded, and the macromolecule material in the component is denatured by the expansion force of gas, and becomes a multi-microporous material with network structure characteristics and stereotyping.
1. Microwave baking is accompanied by bactericidal effect. Microwave sterilization is carried out under both thermal and non-thermal effects of microwave. Compared with conventional temperature sterilization, microwave sterilization can achieve satisfactory sterilization at lower temperature and in a very short time. Generally, the sterilization temperature is about 80 - 90 C, the treatment time is 3 - 5 minutes, and the nutritional composition can be maintained to the maximum extent.p>2. Easy to use and operate. Microwave power and speed of transmission belt can be steplessly adjusted without thermal inertia. It can be switched on and off immediately, which is simple and easy to control.
3. Improve the production environment. Microwave equipment has no waste heat radiation, no dust, no noise and no pollution. It is easy to realize the detection standard of food hygiene.
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