Views: 202 Author: Wendy Publish Time: 2023-05-25 Origin: Site
With the development of microwave technology and the improvement of people's cognitive level, microwave dryer is more and more used in the food industry, such as flavor microwave dryer, fish bait microwave dryer, Cordyceps microwave dryer, Dendrobium microwave dryer and so on. The effects of microwave dryers on food during the drying process is discussed specifically below.
The microwave radiation with higher intensity and short duration can significantly reduce the oxidation degree of vegetable oil, but it has little effect on the acid value of vegetable oil. The application of microwave heating oil in actual frying process is faster than traditional steam heating and is less harm to oil than traditional heating. Heating the oil with microwave is overall heating, rather than heating the outer edge of the oil as in ordinary heating methods. Therefore, appropriate microwave treatment does not affect the nutritional value of fatty acids in oils.
The oligosaccharides can absorb microwaves, the glucose can absorb them and melt them, and large doses of microwave radiation can dehydrate them into caramel. The oligosaccharides heat up rapidly under microwave conditions. Therefore, caramylation of sugars should be careful when processing foods with high sugar content. Starch is the main component of cereal food, and the quality of cereal food is closely related to its starch content, type and existence state. Fully dry starch rarely absorbs microwaves, but under normal circumstances, starch contains water and can coexist with many starter food ingredients, so microblogging has a certain impact on the α degree and crystallinity of a given ingredient.
Vitamins in fruits and vegetables are protected ingredients in food processing. Some studies have found that microwaves cause much less damage to vitamins than conventional processing. Therefore, microwave processing techniques are well suited for fruits and vegetables, as measured by the nutritional value of vitamins. Microwave heating is of high quality.
1.The main cause of vitamin C loss is easy oxidation. Heating is the main reason for the decrease in vitamin C content. The higher the temperature, the longer the action time, the more vitamin C loss. In the processing process, the shorter the high temperature heating time, the more favorable the preservation of vitamin C. Microblogging processing can preserve more vitamin C than traditional processed vegetables. The main reason is the fast microwave heating speed and the short action time.
2.Vitamin E Under the action of microwave radiation, the unstable components such as unsaturated fatty acids and vitamin E in vegetable oil will change to a certain extent, thus affecting the quality of vegetable oil. The content of vitamin E in vegetable oil has changed significantly under different microwave radiation times, but the appropriate microwave radiation intensity can better preserve the vitamin E in food.
3.Vitamin B1, vitamin B2, Vitamin B6 and vitamin A Vitamin B1, vitamin B2 and vitamin B6 are light-sensitive and heat-sensitive vitamins in vitamin B, which have different degrees of loss during processing. Vitamin A is also sensitive to light and heat and is easily decomposed in the presence of high temperatures and oxygen. Microwave has no special effect on vitamin B1, vitamin B2 and vitamin B6, and has minor damage to vitamin A, but its effect is far less than the traditional processing technology.
4.The influence of microwave drying on protein Microwave has little effect on the protein content in milk, and has no destructive decomposition effect on the amino acids in soy sauce. Appropriate microwave treatment can also improve the nutritional value of soy protein. Microwave baking can also improve the nutritional value of its protein compared to traditional baking methods.