What are the characteristics of microwave puffing equipment

Microwave puffing equipment is a new type of normal pressure puffing technology equipment that uses microwave radiation to heat, so that the moisture in the material absorbs heat and vaporizes, thereby driving the tissue expansion of food materials.

Microwave puffing has a fast heating speed and a short heating time for food. Compared with extrusion puffing and frying puffing, it is not easy to cause some unnecessary chemical reactions in the food, and does not increase the fat of the food, and better retains the product The original flavor, so microwave puffing is widely used in starch foods (such as corn, glutinous rice, millet), protein foods (such as soybeans, etc.), and mixed foods (such as shrimp chips, etc.). Rice snacks are a good application direction for microwave puffing.

Features of microwave puffing equipment:

1) The microwave puffing effect is obvious. The microwave quickly vaporizes the water molecules inside the material through rapid heating to achieve the purpose of puffing.

2) The equipment is easy to use and operate. The microwave power and conveyor speed can be steplessly adjusted, there is no thermal inertia, and it can be started and stopped immediately, which is simple and easy to control.

3) The microwave equipment has no residual heat radiation, no dust, no noise, and no pollution, and it is easy to achieve food hygiene testing standards.

4) Low temperature sterilization, less loss of nutrients. Microwave drying and sterilization equipment is carried out under the dual effects of microwave thermal and non-thermal effects. Compared with conventional temperature sterilization, satisfactory sterilization can be obtained at a lower temperature and within a short time. Microwave sterilization can sterilize and maintain its nutrients to the greatest extent.