The effect of microwave equipment on the composition of food ingredients

With the development of microwave technology and people's cognitive improvement, microwave drying equipment in the food industry is more and more applications, such as in the microwave ripening of grains and cereals, spices and sauces microwave drying and sterilization equipment, microwave drying equipment for fish bait cat litter, microwave drying equipment for Chinese herbal medicine, the following specific microwave drying equipment in the process of drying the impact of food.

1、Microwave drying equipment on the impact of oil and grease

Grease is easy to oxidize and rancidity, thickening and discoloration under the action of light, oxygen and heating. Higher intensity short-time microwave radiation can make the oxidation of vegetable oils significantly reduce the degree of acidity of vegetable oils, while the effect on the acid value of vegetable oils is small. Microwave heating of fats and oils in the actual application of frying process is faster than the traditional steam heating, and the destructive effect on fats and oils is also smaller than the traditional heating. Microwave heating of fats and oils is not like ordinary heating methods that make its outer edge heated and then spread inward, but from the inside to the outside of the heating, so the appropriate microwave treatment will not affect the original composition and nutritional value of fats and oils.

  2、Microwave drying equipment on starch, sugar and other carbohydrates

Oligosaccharides can absorb microwave, sucrose, glucose can absorb microwave and melt, and a large dose of microwave radiation can make them dehydrated into caramel. Oligosaccharides heat up quickly under microwave conditions, so beware of the caramelization of their sugars when processing foods with high sugar content. Starch is the main component of cereals, and the quality of cereals is closely related to its starch content, type and state of existence. Completely dry starch rarely absorb microwaves, but under normal circumstances, starch contains water, and can exist with many other food ingredients.

  3, microwave drying equipment on the impact of vitamin class

In food processing, fruit and vegetable products in the vitamin is to be protected components. Some studies have found that the destruction of vitamins by microwave is much smaller than conventional processing. Therefore, the microwave processing process is very suitable for fruits and vegetables, measured in terms of the nutritional value of vitamins, the quality of microwave heating i higher.

  (1) Vitamin C The main reason for its loss is that it is easily oxidized. Heating is the main reason for the reduction of vitamin C content, the higher the temperature, the longer the action time, the more vitamin C loss. In the process, the shorter the heating time at high temperature, the more favorable for the preservation of vitamin C. Microwave processing preserves more vitamin C than in vegetables processed by traditional methods, and the reason for this is mainly due to the fast heating speed of microwave and the action time period. Microwave dryer

  (2) Vitamin E Under the action of microwave radiation, the unstable components such as unsaturated fatty acids and vitamin E in vegetable oil will change to a certain extent, thus affecting the quality of vegetable oil. In different microwave radiation time, the content of vitamin E in vegetable oil has undergone significant changes, but the appropriate intensity of microwave radiation can better preserve the vitamin E in food products.

  (3) Vitamin B1, Vitamin B2, Vitamin B6 and Vitamin A Vitamin B1, Vitamin B2, Vitamin B6 are the B vitamins that are sensitive to light and heat, and there are different degrees of loss in the process, Vitamin A is also sensitive to light and heat, and Vitamin A is easy to decompose in the presence of high temperature and oxygen. Microwave on vitamin B1, vitamin B2, vitamin B6 has no special impact on vitamin A there is a slight destructive effect, but relative to the traditional processing process has a much smaller effect

  4, microwave drying equipment on the impact of protein

Microwave protein content in milk has little effect on the soy sauce in amino acids also have no destructive decomposition, and appropriate microwave processing can also improve the nutritional value of soy protein. Relative to traditional baking methods, microwave baking bread can also improve the nutritional value of its protein.