Microwave grain baking equipment (grain baking and maturing machine) is mainly used for fast baking of barley, wheat, corn kernels, sorghum rice, brown rice, peanut kernels, almonds, walnut kernels, cashews, sunflower seeds and other dry fruits.
Conventional thermal sterilization is to transfer heat from the surface of materials to the inside by means of heat conduction, convection or radiation. It often takes a long time to reach the sterilization temperature.
Microwave heating sterilization is the direct action of microorganisms such as bacteria in microwave materials. The thermal effect and non thermal effect work together to achieve the purpose of rapid temperature rise, and the processing time is greatly shortened. The sterilization time of various materials is generally 3 to 5 minutes, and the sterilization temperature is 70 to 90 degrees. Its characteristics: short time, fast speed. Sterilization is even and thorough, low temperature sterilization, material invariability, nutrition and original flavor, energy conservation and environmental protection, simple equipment operation, good controllability, and exquisite technology.
The microwave baking equipment for cereals and miscellaneous grains is used to heat up rapidly after the electromagnetic wave generated by the magnetron is evenly irradiated, thereby changing the special ingredients in a short time. The edge and center are heated at the same time, the heating effect is even and complete, without coke leaves, coke edges, chips, etc., and the product quality is good; Rapid dehydration can keep less changes in chlorophyll and control the loss of nutrients. Rich color and storage resistance, less aroma loss, and complete nutrition retention.