For a long time, most instant noodles sold on the market are fried instant noodles. The production of fried instant noodles needs a large amount of imported brown oil. On the other hand, the oil content of fried instant noodles is difficult to control, generally high. However, the production of oil-free instant noodles usually adopts hot air drying thousand. The quality of instant noodles produced by this processing method is poor, such as dry shrinkage, poor rehydration, dark appearance and so on. For this reason, the WC135L-1 microwave drying equipment has been developed by our institute with the cooperation of Henan Central Plains Industry and Trade Company.
Characteristics of microwave drying equipment for instant noodles
Conventional heating methods, such as electric heating, steam, hot air, etc., are used to transfer heat through convection and conduction. The heat transfer mode is from the surface of the object to the interior, so the speed is slower. Microwave heating is carried out by the movement of polarized molecules of matter under the action of high electromagnetic field. It is a kind of medium heating. The processed material is heated both inside and outside at the same time. Therefore, the heating is uniform, fast and the thermal efficiency is high. It improves the efficiency by 2-4 times compared with the conventional heating method, and the maximum temperature difference does not exceed 5C.
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