new tech microwave equipment for cashew nuts roasting

new tech microwave equipment for cashew nuts roasting

What is Microwave?

Microwave is the frequency of 300 MHZ ~ 300 GHZ electromagnetic wave, it is short radio waves in a limited frequency band, the wavelength between 1 mm ~ 1 m electromagnetic wave, it is generally referred to as the decimeter wave, centimeter wave and millimeter wave. Microwave frequency is higher than general radio frequency, often also referred to as "ultra high frequency electromagnetic wave. As a kind of electromagnetic wave of microwave also have wave-particle duality. Basic properties of microwave usually appears as transmission, reflection and absorption three characteristics. For glass, plastic and porcelain, microwave is almost through without being absorbed. For water and food, etc. will absorb microwave and heating by itself. For metal stuff, it will bounce back the microwave.

Roasting for the nuts/seeds:

Microwave industrial tunnel baking & puffing equipment are widely used in the peanuts, sesame seeds, wheat, melon seeds, sunflower seeds,

peanuts, corn, soybeans, walnuts, almonds, chestnuts, pistachios, cashews, filbert and dried fruit etc; and for puffing of leisure food, potato chips, dried shrimps, fish maw and so on. Compared with the traditional production methods, microwave baked foods are crispy and delicious, products particle puffed full, natural color, beautiful appearance, and has insecticidal sterilization effect.

Microwave sterilizing principle:(for killing worm eggs)

1. The heating effect of the microwave energy: in a certain intensity under the action of microwave field, insects and bacteria in food experience by molecular polarization, absorption of microwave energy to heat up, making it the protein denaturation, lose their biological activity.Plays a role of quick heat sterilization microwave thermal effect mainly.

2. The microwave non-thermal effect: high frequency electric field makes the membrane potential, polar molecule structure change, make the protein and physiological active substances in microbial mutation, and loss of energy or death.In sterilization by conventional physical sterilization no special effect, is also one reason for killing bacteria.

3. The microwave sterilization, keeping fresh is the result of the combination of microwave thermal effect and non-thermal effect. Therefore, microwave sterilization temperature is lower than the conventional method, under normal circumstances, the conventional method of sterilization temperature to 120 ℃ to 130 ℃, time of about 1 hour, and microwave sterilization temperature to 60 ℃ to 70℃, only about 4-5mins, it also depends on the different products.