Salt peanuts microwave cooking equipment

With the continuous development of state-owned economy, people's living standards continue to improve. Consumer demand for food is also toward high quality and high nutritional value level change - green. In recent years, application of microwave energy technology is being widely used in curing baking beans, peanuts and other nuts class. Compared with the traditional production methods, microwave energy food cooked crispy and delicious, grain puffed full, natural color, appearance, and with insecticidal sterilization. First, the microwave cooking characteristics - high energy conversion efficiency, fast heating. Microwave itself does not heat, but the microwave energy to penetrate the material, so that the friction between polar molecules within the material generates internal heat. So that the liquid is heated inside the vaporization process material instantly, booster expansion; and rely on gas expansion force causes the polymer material structural component variability, and become a structural feature of network organizations, stereotypes more porous material. 1, microwave cooking, while accompanied by sterilization effect. Microwave sterilization is in the dual role of thermal effects and non-thermal effects of microwave conducted, compared to conventional temperature sterilization able to obtain satisfactory bactericidal effect at a relatively low temperature and a very short time. General sterilization temperature around 80 ℃, treatment time of 3 to 5 minutes, and can maintain its maximum nutrients. 2, easy to operate. Microwave power and belt speed can be stepless adjustment, there is no thermal inertia, may means that the stop, easy to control. Improve the production environment. Microwave equipment without heat radiation, no dust, no noise, no pollution, easy to implement testing standards of food hygiene. 3, aging effect. Rapid heating effect of microwave, the water molecules inside the material vaporizes quickly achieve the purpose of expanding. 4, low-temperature sterilization, less loss of nutrients. Microwave sterilization is in the dual role of thermal effects and non-thermal effects of microwave conducted, compared to conventional temperature sterilization able to obtain satisfactory bactericidal effect at a relatively low temperature and a very short time. General sterilization temperature around 80 ℃, treatment time of 3 to 5 minutes, and can maintain its maximum nutrients. Vitamin C in fruits and vegetables retain conventional heat treatment was 46% to 50%, the microwave is able to reach 60 to 90; vitamin A to maintain conventional heat treatment is 58%, while the microwave treatment to 84%, and does not affect the original flavor, is fruit and vegetable food processing, green food means good. Second, the example introduction: A, the process (to peanuts, for example): Peanut Screening - cleaning - drying - microwave cooking - cooling - packaging B, Peanut maturation rate of almost 100%, and the surface there seems Tortoise pattern. Nutrients (vitamins, amino acids, proteins, etc.) a small loss, a strong smell, taste crisp. Roasted peanuts compare different processes and processing equipment appearance ----- ---- ----- taste wok have scorch marks, expansion rate difference ----- part crisp, large difference in oven - - No expansion, maintaining good colors --- with hard, in crisp, gorgeous far-infrared oven ---- puffing good, crisp ------ presence scorch phenomenon, a strong smell of microwave equipment ---- aging, puffing rate, no scorch marks, crisp colors --- good, strong flavor from the comparison can be seen on: The far-infrared box roasted peanuts meet the product requirements, peanut crisp and refreshing, rich flavor, peanut puffed rate was also high. Quality significantly higher than the other methods, but in appearance and color, microwavable peanut better maintain color, its high level of quality and improve the appearance of the product quality and enhance market competitiveness. Multiple microwave drying, sterilization machine frequency: 2450 ± 50MHz 2 Rated input apparent power: ≤30-300KVA 3 microwave output power: ≥20-200KW (adjustable) 4 out height: 60mm5 Transport width: 480- 900 mm 6 Transmission speed: 0.5 ~ 5m / min 7 Working environment: -5 ~ 60 ℃, relative humidity ≤80% 8 Yield: dehydration 20 ~ 200kg per hour of aging Yield: 5-7 kg / KW about sterilization 200 ~ 2000kg / h