Fried Dough Microwave Snacks Machine
The emergence of microwave technology will send communications, radio and television to millions of households. People are delighted to find that microwave technology provides a new heating method for industrial heating, which has been widely used in industry, agriculture, chemical industry, medical treatment and so on. First, it is mainly used for heating and drying of food, medicinal materials, agricultural and sideline products, wood, cardboard, chemical industrial products, pre-drying and sintering of ceramics, vulcanization and preheating of rubber, etc. The second is to use its biological effects to sterilize food, medicinal materials, agricultural and sideline native products at low temperature, prevent mildew and preserve freshness, accelerate the aging and alcoholization of liquor, stop fermentation, breeding and so on. As a high-tech nowadays, microwave heating has already moved from laboratory and family to practical production stage. The processing prospects of food, medicine, agricultural and sideline native products are very broad.
The principle of heating the fried dough microwave snacks machine is mainly its thermal effect. Microwaves penetrate into the material and interact with polar molecules of the material. The polar orientation of the material changes as a function of the external electromagnetic field, causing sharp friction and collision of the molecules and heating the various parts of the material at the same time. This heating method that makes the entire body a heat source is called microwave heating.
Due to the micro-wavelength wavelength, it has better permeability, which is of great significance for food processing. Microwave snacks machine can play an active role in the following aspects: First, because microwave has excellent permeability to glass, plastic and paper packaging materials, energy can be directly transferred to the inside of the food, so that the sterilization of packaged food can be achieved, and the quality is reduced. The decrease caused by time heating also sterilizes the low-moisture solid food which is poor in heat transfer after packaging; the wave can directly transfer energy to the surface and inside of the food. The body heat source temperature distribution of each part of the material is the same as the steam transfer direction. This is the ideal condition for heating and drying the material. Third, due to the penetration of microwaves into ice and frozen foods, rapid melting of large frozen foods can be achieved. Although the penetration of microwaves brings many benefits to food heating, the microwave energy is also reduced during the penetration process, which results in uneven heating. The size and thickness of the food should be determined based on the half-life depth to overcome the disadvantages of uneven heating.
In recent years, the application of microwave energy in food industry is like a new force, and it develops very rapidly. Microwave drying and sterilizing equipment is improving day by day. Power from several kilowatts to hundreds of kilowatts of various uses and specifications for microwave drying and sterilizing equipment emerge endlessly. Due to the increasing demand for soft packaged food, sterilization and preservation of various kinds of food in bags, boxes, bottles, beverages, condiments and nutrients are very important. Microwave not only does not destroy the soft package, but also can sterilize all kinds of soft package food twice, which is simple and effective. The microwave drying and sterilizing equipment of various types, uses and functions developed in China has been widely used in nutritional cereal, black sesame paste, soybean milk powder and children's nutritional rice flour, and has achieved good results. The microwave oil-free instant noodle equipment developed in the 1990s has good boiling resistance, non-turbidity, continuous stripping and good taste. Oil-free instant noodles not only can be boiled and soaked, but also can be made into fried noodles, cold noodles and other foods. Fully in line with the people's pursuit of a variety of food, low fat, functional, nutritional and health-care food development direction and people's return to natural consumption psychology.
China has quite mature and advanced microwave vacuum dewatering technology and equipment. Vacuum freezing microwave sublimation drying food, fruit and vegetable can maintain the original color, aroma, taste, shape and nutritional components, is a popular product in the international market. Based on the above advantages, meat, aquatic products, vegetables, fruits, milk, eggs and so on can be processed to produce microwave vacuum freeze-drying products . Practice has proved that microwave is more suitable for materials with high value, strict quality requirements, low heat conductivity and difficult to solve by traditional process. For dehydration of materials with excessive water content, microwave dehydration alone is sometimes not economical. If microwave is combined with hot air, steam or far infrared method, the effect will be multiplied with half the effort. If microwave combined with hot air is used to dry instant noodles and rice flour, it will be more than 8 times higher than traditional hot air drying. Using microwave and far-infrared as heat source, the material molecules and atoms can vibrate to produce heat energy. Combining the two, the drying rate will be more than 10 times of that of hot air drying. The speed of ripening material is more than five times faster than other heat sources. This scientific and practical combination has no environmental pollution, high efficiency and energy saving, and greatly prolongs the product fresh-keeping period. This technology combination will bring good news and challenges to cake, preserved meat, fish fillets, moon cakes, bread and other production enterprises.