Effect of microwave dryer on food

With the expansion of microwave technology and people's awareness, microwave dryers are increasingly used in the food industry, such as flavor and fragrance microwave dryer, fish bait microwave dryer, Cordyceps microwave dryer, stone mortar microwave dryer, below Specifically, the effect of the microwave dryer on the food during the drying process.

1. Effect of Microwave Dryer on Oils and Fats Oils are easily oxidized, rancid, and discolored under the action of light, oxygen and heat. The higher intensity short-term microwave radiation can significantly reduce the degree of oxidation of vegetable oil, but has less effect on the acid value of vegetable oil. Microwave heating grease is faster than traditional steam heating in the actual frying process, and the damage to grease is smaller than conventional heating. Microwave heating of the grease is an integral heating, unlike the conventional heating method, which first heats the outer edge. Therefore, proper microwave treatment does not affect the nutritional value of fatty acids in fats and oils.

2. The effect of microwave dryer on carbohydrates such as starch and sugar. Oligosaccharides absorb microwaves, glucose can absorb microwaves and melt, and large doses of microwave radiation can dehydrate them into caramel. Oligosaccharides rapidly heat up under microwave conditions, so when processing foods with high sugar content, beware of caramelization of sugar. Starch is the main component of cereals. The quality of cereals is closely related to the content, type and state of its starch. Completely dry starch seldom absorbs microwaves, but under normal conditions, starch contains water and can coexist with many food ingredients in the tower, so that microblogging has a certain effect on the degree of A degree and crystallinity.

3. The effect of microwave dryer on vitamins. In food processing, vitamins in fruit and vegetable products are protected ingredients. Studies have found that microwave damage to vitamins is much smaller than conventional processing. Therefore, the microwave processing process is very suitable for fruits and vegetables, and is measured from the nutritional value of vitamins. Microwave heating is of high quality. (1) Vitamin C The main reason for its loss is that it is easily oxidized. Heating is the main reason for the decrease in vitamin C content. The higher the temperature, the longer the action time, and the more vitamin C loss. In the process of processing, the shorter the heating time of high temperature, the more favorable for preserving vitamin C, the micro-blog processing more than the vitamin C stored in the traditional processing of vegetables, the main reason is the microwave heating speed, the action period. (2), vitamin E Under the action of microwave radiation, unsaturated oils such as acid and vitamin E in vegetable oil will undergo a certain degree of change, thus affecting the quality of vegetable oil. The vitamin E content in vegetable oil changed significantly under different microwave irradiation time, but the suitable microwave radiation intensity can better preserve vitamin E in food. (3), vitamin B1, vitamin B2, vitamin B6 and vitamin A. Vitamin B1, vitamin B2, and vitamin B6 are vitamins that are sensitive to light and heat in B vitamins. They have different degrees of loss during processing. Vitamin A pairs Light and heat are also very sensitive, and vitamin A is easily decomposed in the presence of high temperature and aerobic conditions. Microwave has no special effect on vitamin B1, vitamin B2 and vitamin B6, and has a slight destructive effect on vitamin A, but it has much less influence than traditional processing technology.

4, the effect of microwave dryer on protein Microwave has little effect on the protein content of milk, there is no decomposition and decomposition of amino acids in soy sauce, and proper microwave treatment can also improve the nutritional value of soy protein. Microwave toast can also increase the nutritional value of its protein compared to traditional baking methods.

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