RD-30HTPeanut microwave baking equipment

　　With the continuous development of the state-owned economy, people"s living standards continue to improve, the demand for food consumption is also toward the high quality and high nutritional value of the level of change - green food
　　In recent years, the application of microwave energy technology is widely used in sesame, melon seeds, peanuts, walnuts, almonds, chestnut nuts baked. Compared with the traditional production methods, microwave baking food crispy and delicious, puffing full, natural color, beautiful appearance, and has the insecticidal sterilization effect.
　　A -, high energy conversion efficiency characteristics of microwave baking, fast heating. Microwave oven itself does not heat, but the microwave energy to penetrate the material, make the material in a polar molecule friction between the internal heat. To be processed within the material liquid instantaneous heating vaporization, booster expansion; make polymer material components in swelling degeneration force and rely on the gas, and has become the network organization structure, multi microporous material type.
　　1, microwave baking and sterilizing effect. With microwave sterilization is a dual role in microwave thermal effects and non thermal effects of temperature, compared to conventional sterilization can be bactericidal effect at low temperature and in a very short period of time was satisfactory. The general sterilization temperature at 80 degrees Celsius, processing time in 3~5 minutes, and can maintain its nutrition composition.
　　2, the use of easy to operate. Microwave power and conveyor speed can be stepless adjustment, there is no thermal inertia, which can be opened and stopped, simple and easy to control
　　3, improve the production environment. Microwave equipment without waste heat radiation, no dust, no noise, no pollution, easy to achieve food hygiene testing standards
　　Two, examples:
　　A, process flow
　　Peanut screening, cleaning, drying, microwave roasting, cooling packaging
　　B, effect
　　Peanut expansion rate of up to 98%, and the surface of a turtle like crack patterns. Nutrients (vitamins, amino acids, protein, etc.) 　　less loss, strong flavor, crisp taste
　　Comparison of peanut with different technology
　　Appearance of processing equipment
　　The iron pot has the scorch mark, the expansion rate difference big part crisp, the difference is big
　　Constant temperature drying box without expansion, the original color to maintain a good hard, crisp, strong flavor
　　Far infrared oven is good, there is the phenomenon of coke marks crisp, strong fragrance
　　Microwave equipment expansion rate is high, no scorch marks, the original color is good crisp, strong fragrance
　　The contrast can be seen from the table with far infrared box meet the product requirements of fried peanuts, peanut crisp and refreshing, strong smell, peanut puffing rate is high. The quality was significantly higher than that of other methods, but in appearance, microwave processed peanuts can keep the original color, even played a role in killing bacteria,. The high level of appearance quality improve product quality, enhance the market competitiveness.