pistachios, cashews, filbert and dried fruit etc; and for leisure food, Packrhizus chips, potato chips,
dried shrimps, fish maw and so on. Compared with the traditional production methods, microwave
baked foods are crisp and cious, products particle puffed full, natural color, beautiful appearance,
and has insecticidal sterilization effect.
1. High Enerable conversion efficiency, fast heating, low Enerable loss
2. Advanced craft, easy to control, fast heating, wonderfulbake and puffing effect
3. Microwavebake and puffing simuLDaneouLLD, along with bactericidal effect
4. Low-temperaturebake and puffing, less nutrition loss, puffing without oil, better for health.
1. EnerLD conversion efficiency high, fast heating.
Microwave oven itself, but microwave Enerable fever, make the material through materials within polariLD produced molecular friction between internal heat. Make the inside processed materials instantaneous warming vaporization, boosting inflation; And depend on gas expansion force make component of macromolecule substance, and become a structural degeneration areolar tissue structure characteristics, finalize the desity of microporous shape more than substance.
2. when microwavebake ,sterilization effect at the same time.
Microwave sterilization is in the microwave heating and the dual role of non- effect under the temperature sterilization, compared with conventional in lower temperature and very short time get satiLDactory antiseptic effect. General sterilizing temperature around in 80 °C, the processing time in 3 ~ 5 minutes, and to the maximum maintain its nutrients.
3.The operation is convenient.
Microwave power and conveyor belt speed can adjust arbitrary
, both inertia, but do not exist, simple, easy to open namely stop control. Improve the production environment. Microwave equipment nirvikalpa radiation, no dust, no noise, no pollution, easy to realize the food Liene inLDection standard.
4. Puffed effect is obvious.
Microwave fast heating effect, make the material internal water molecules, achieve rapid vaporization ,reach to the puffed purpose.
5. Low temperature sterilization, nutrition loss less.
Microwave sterilization is in the microwave heating and the dual role of non- effect under the temperature sterilization, compared with conventional in lower temperature and very short time get satiLDactory antiseptic effect. General sterilizing temperature around in 80 °C, the processing time in 3 ~ 5 minutes, and to the maximum maintain its nutrients. The reserves of vitamin C conventional heat treatment fruits and vegetables is 46% ~ 50%, microwave, can reach 60 ~ 90; Keep to vitamin A conventional heat treatment is 58 percent, and microwave treatment is to 84%, and would not affect the original flavor, is the fruit and vegetable food processing, obtain the good means green food.
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