Application and development of microwave energy in food industry

Microwave energy technology is a highly practical high-tech. In recent years, it has been increasingly used.

First, microwave heating drying, sterilization mechanism

The microwave is an electromagnetic wave having a frequency from 300 MHz to 300 GHz. The microwave directly acts on the material, and the process of converting the microwave electromagnetic field energy into heat energy is the process of microwave heating.

The polar molecules in the material undergo a very high-speed change in the polar orientation under the action of microwaves, causing the molecules to sharply rub and collide, causing a series of processes such as heating and puffing of the materials.

Microwave sterilization is the result of the combined effects of thermal and biological effects of microwaves. The sterilization temperature is lower than conventional methods and the time is greatly shortened. The conventional method has a sterilization temperature of 120 ° C to 130 ° C for about one hour, and the microwave sterilization temperature is only 70 ° C to 105 ° C for about three minutes.

Second, microwave heating and drying sterilization characteristics.

1. Heating quickly and evenly. Can instantly penetrate the heated material. The penetration depth can reach several centimeters, or even ten centimeters, and there will be no "external coke endogenous" phenomenon.

2, energy efficient. Microwave energy is directly converted into heat energy, with high thermal efficiency and minimal loss. Compared with far infrared heating, microwave heating is more than 1/3 energy saving.

3, low temperature sterilization, mildew, preservation, to maintain the color, activity and nutrients of the material.

4, advanced technology and easy to control, continuous, automated production.

5. Safe and harmless.

6. The equipment occupies less space and saves manpower. Labor conditions have greatly improved.

Third, microwave energy can promote the development of the food industry.

From the first microwave oven made in the United States in the 1940s, the developed countries in the West have applied microwave energy technology to cutting-edge technologies in food, pharmaceutical, agricultural and sideline products processing, chemicals and many fields, especially in food processing. There are many successful applications (drying, sterilization, puffing, cooking, temperature thawing, etc.). Since the 1970s, China has introduced, developed and promoted microwave energy application technology. The microwave drying milk cake production line developed in the early stage shortened the process that required baking for 6-8 hours to less than 9 minutes.

After efforts in recent years, China's microwave energy application technology and equipment manufacturing has developed rapidly, in the processing of meat, aquatic products, fruits and vegetables, milk, eggs, health products, medicines, tea, tobacco, soy products, etc. Have achieved good results.

Efforts to use microwave energy technology to transform traditional processing technologies will play an important role in promoting the development of China's food industry, and make China's food industry move to the international advanced level.

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