A Basic process of peanut processing
Peanut screening - cleaning - drying - microwave roasting - cooling - packaging
The puffing rate of peanuts can reach about 98% when roasted by microwave equipment, and there are turtle like cracks on the surface. The nutritional ingredients (vitamins, amino acids, proteins, etc.) are less lost, the flavor is strong, the taste is crisp, and the finished products are well liked by consumers and have more market value.
From the above comparison, it can be seen that both microwave equipment and drying oven can meet the product requirements, but the peanuts baked by microwave equipment will not show scorch marks. The peanuts have good color, crisp and refreshing taste, strong flavor, and high expansion rate of peanuts. The quality is obviously higher than that of other methods. In terms of appearance and color, the peanut processed by microwave has more advantages, which can maintain the primary color. Its high-level appearance quality improves the product grade and strengthens the market competitiveness.
In recent years, microwave energy application technology is widely used in baking of sesame, melon seeds, peanuts, walnuts, almonds, chestnuts and other dry fruits. Compared with the traditional drying method, the microwave baked food is crispy and delicious, with plump granules, natural color, beautiful appearance, and insecticidal and sterilization effects.

Nowadays, in the industrial production line, more and more nut snack food manufacturers will use microwave equipment for baking and sterilization processes. The working principle of microwave equipment is to use electromagnetic waves to react with the moisture contained in materials, so as to achieve the purpose of drying, maturing and sterilization.
The microwave production equipment for ripening, baking, sterilization and puffing of various nut foods, which was built by the technical R&D team of Dehai Weilang, has been officially put into production in the market. Fully automatic production is realized, and the power control of microwave is very convenient and flexible. The temperature can be adjusted between 40 ℃ and 100 ℃. The content of carbohydrates in nuts is not low. Carbohydrates will produce a large amount of acrylamide harmful to human body in high temperature above 120 ℃. The temperature range of microwave equipment is lower than 120 ℃, which reduces the generation of acrylamide. Due to the low temperature, the raw materials of microwave baked nuts are more active and have a longer shelf life.
When microwave drying is used for heating, no medium is needed because the electromagnetic wave has penetrability and can act on the inside and outside of materials simultaneously. In this way, the materials can be heated from inside to outside, and the baking speed will be greatly accelerated. Reduce energy consumption and save costs while increasing efficiency. Microwave dryer can not only dry and ripen nuts, but also sterilize them, reducing the occurrence of food safety hazards.
In addition, as microwave reacts with moisture in materials, the place with more moisture will absorb more electromagnetic waves, and vice versa. Therefore, the drying degree and ripening degree of microwave baked nuts are very uniform. Another advantage of microwave is that it can produce puffing effect, and the crispness of nuts will be higher.
The mixed nuts baked by microwave production equipment preserve the original taste of the nuts, and the crispness is no worse than that of fried nuts.
This production line is applicable to all kinds of nut food, such as walnut kernel, almond, green root fruit, pistachio, pumpkin kernel, and all kinds of dried fruit food!