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Position of microwave drying in food industry

Views: 303     Author: Wendy     Publish Time: 2023-07-20      Origin: Site


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Position of microwave drying in food industry

The health of people and their diets are closely related. People are now paying more and more attention to food safety, which calls for more developed and hygienic technologies and equipment in the food processing industry. While all of this is true due to the invention of microwave equipment.

How is the microwave used while processing food? Currently, microwave equipment is used mostly in microwave sterilization and microwave drying are two components of food processing.

Introduction to Microwave Drying

Most of the time, the microwave's thermal impact is used in food processing.When a microwave penetrates a substance, its contact with a polar molecule changes the molecular structure, which causes molecules to rub against one another and collide, creating heat and raising the temperature.

Microwave Drying Features

The process of heating is quicker.

Because the microwave can permeate food, the heating procedure takes less time than it would have otherwise.

There is improved heating homogeneity.

While the forms are what improve the food's quality, the material can be heated uniformly in the microwave.

The efficiency of the heating is increased.

Without a heat-transfer medium, microwave can enter a material and cause molecules to generate heat on their own, resulting in minimal energy usage.

It is simple to operate the machinery.

Once the electricity is turned on, the automated production machinery for microwave heating can start working. These characteristics make microwave heating methods and apparatus popular in the food processing industry.Currently, the processing of agricultural products, meat packaging, seafood storing, and other areas all use microwave heating processes.

Overview of microwave sterilization

The electromagnetic field's thermal and biological effects are finally eliminated via microwave sterilization.The temperature effect of the microwave on the bacterium causes the protein to alter, resulting in the loss of nourishment and eventual death of the bacteria.

Features of Microwave sterilizing

Microwave sterilizing takes less time and costs lessHeat is transferred during traditional sterilizing through heat conduction. either radiation or convection, which takes time to reach the sterilizing temperature.While the food is directly affected by the microwave.The sterilizing procedure is more rapid

Food that is sterilized using a microwave retains more nutrition and most of its flavor than food that is sterilized using a traditional method since cold sterilization can preserve both.

People began using microwave technology in the food sector, particularly for heating and sterilizing processes, in the 1960s when it was first used in China in 1975. In the future, it was frequently employed in the processing of meat, fruit, dairy products, and other foods. As a cutting-edge, innovative technology, microwaves support the growth of the food business, particularly for goods that demand excellent quality and for which conventional technologies fall short.

as a result of the advancement of science and technology. People are becoming more interested in energy-saving and effective food processing methods. Using a microwave to process food is unavoidably a new technology with promising future applications both in China and overseas.The goal of microwaves should be to develop innovative equipment and technologies that will enhance food production efficiency, quality, and safety.

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