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Electromagnetic radiation drying is to use the electromagnetic induction or infrared radiation effect of microwave to heat and dry materials. Different from other external heating drying methods, this drying method is a method of uniform heating from both outside and inside of the material. Therefore, this drying method has a short time, does not deteriorate or coke due to overheating, and its drying products are of good quality, especially the drying effect of heat-sensitive food is more satisfactory.
Food safety has become one of the areas of concern in recent years. Eating safe food is a ridiculous topic for our fathers and grandfathers, but we have to consider these issues in the contemporary society. We are familiar with and unfamiliar with condiments in our life. We greet him every day, but we don't know his making process.
In the sterilization and drying process of powder condiments, accurately grasping microwave characteristics and scientifically selecting seasoning microwave drying machine can improve the quality of condiments, reduce production costs, improve production environment and improve production efficiency through microwave dryer, which will effectively promote the development of condiment industry. Powdery condiment is an important food raw material with a wide range of applications. It can be classified into natural type and reactive type according to the source of raw materials and production methods, while reactive type can be classified into natural type and chemical synthesis type. According to taste, it can be classified into sweet type, salty type and both sweet and salty type. Common powdery seasonings include chicken essence, salty powder flavor, beef powder, pork powder, mutton powder and other meat seasoning powder; chicken powder, duck meat powder, goose powder and other poultry seasoning powder; shrimp meat meal, abalone powder, crab meat powder, squid powder and other aquatic products seasoning powder; hydrolyzed vegetable egg white; hydrolyzed animal protein powder; aquatic products enzymolysis extract; livestock enzymatic hydrolysate; animal bone extract; yeast extract. Extract; beef flavor, pork flavor, chicken flavor, duck flavor and other powdery salty flavor; taro powder, roast chicken powder, curry powder, spicy powder and other condiments; chili powder, pepper powder, pepper and other spices; MSG; ham essence; vinegar powder; soy sauce powder; sweet powder flavor. The use of microwave to sterilize powder condiments has many advantages. Only by correctly grasping the microwave drying machine characteristics, adopting scientific and rational use methods and selecting appropriate drying equipment, can good sterilization and drying effect be achieved. Food microwave sterilization technicians should not only have microwave professional knowledge, but also have knowledge of food hygiene, food chemistry, food nutrition, food technology, etc. If they lack the above knowledge, many problems will arise, such as inadequate sterilization, raw materials being scorched or baked. Technicians should find out the corresponding reasons for different problems and prescribe appropriate medicines.
Microwave drying characteristics:Short drying time, strong aroma.Low drying temperature, uniform, bright color of the product.Selective heating. Because water molecules absorb microwave best, the part with high water content absorbs more microwave power than the part with low water content. This is the characteristic of selective heating, which can be used to achieve uniform heating and drying.The direction of water and gas for drying and dehydration is from inside to outside. Therefore, microwave drying has puffing effect, which is helpful for subsequent comminution.Energy saving and high efficiency. Microwave directly acts on the material, so there is no additional heat loss. The air in the furnace and the corresponding container will not heat, so the thermal efficiency is very high, and the production environment is also significantly improved. Compared with far-infrared heating, it can save 30% electricity. Easy to control and advanced technology. Compared with the conventional method, the equipment is ready to use and has no thermal inertia and is flexible and convenient to operate.
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