Peanut microwave baking equipment baking sterilization multiple effects

Microwave sterilization is carried out under the dual effects of thermal and non-thermal effects of microwaves, and satisfactory sterilization can be obtained at a lower temperature and in a shorter period of time than conventional temperature sterilization. The general sterilization temperature is about 80 ° C, the treatment time is 3 to 5 minutes, and the nutrients can be maintained to a large extent. For the maintenance of vitamin C, the conventional heat treatment of fruits and vegetables is 46%~50%, and the microwave can reach 60~90; the conventional heat treatment for vitamin A is 58%, while the microwave treatment is 84%, and does not affect the original flavor. Fruit and vegetable food processing, a good means of obtaining green food.

Peanut microwave baking equipment uses the heated material itself as a heating element. The baking effect of the microwave can be instantaneously penetrated into the interior of the material, so that the inside and outside of the material are simultaneously heated, and no heat conduction process is required, so the temperature rise is extremely fast, and the heating time is greatly shortened. The time required is generally about 1/4 of the conventional method. Bake, like other food processing, is a complex physicochemical system that needs to be ordered and has the right time/temperature conditions. Rapid microwave heating can cause breakage and excessive expansion of the baked product. The microwave heating speed is fast, and the gas (air) temperature inside the material rises sharply. Due to the slow mass transfer rate, the heated gas is in a highly pressurized state, and there is a tendency to expand. When a certain pressure is reached, the material will expand.

Peanut microwave baking equipment is the result of the combined use of the thermal and biological effects of electromagnetic fields. The eggs and cells in the material will also relax due to molecular polarization, and absorb microwave heating. The thermal effect of microwave on the cells will cause the protein to denature and die. The biological effect of microwave on the cells is that the microwave electric field changes the potential distribution of the cell membrane section and affects the cell membrane. The concentration of electrons and ions around them changes the permeability of the cell membrane. The cells are therefore malnourished, unable to normalize metabolism, disordered cell structure, and inhibited growth and development.

In addition, peanut microwave baking equipment has automatic temperature control system, automatic control of microwave density system, automatic alarm system, video monitoring system, transmission belt automatic correction system, transmission frequency conversion speed control system, material control system, PLC control system and so on. The equipment is water-flowing, simple in operation, high in output, environmentally friendly, fast in heating, uniform in heating, good in controllability, and continuous operation in 24 hours. Microwave baking equipment can be used for baking, puffing, drying, sterilization and other processing of bean products, such as: chickpea, cowpea, black bean, broad bean, pea, cowpea, red bean, mung bean, red bean product and miscellaneous food products. .