Food is the living material that everyone needs. Now people have basically entered a well-off era. So, people have basically no hunger concerns and started to pursue nutrition. Therefore, now the food processing industry has begun to look at food nutrition. One of the important links is that the food processing industry starts from raw materials. The drying effect of drying equipment on raw materials is indispensable to the formation of final products. Therefore, microwave drying equipment is becoming more and more popular, and has gradually replaced the trend of traditional drying equipment.

Because its characteristics are very clear, such as fruit that people often eat, in food processing, vitamins in fruit and vegetable products are protected ingredients. Studies have found that microwave damage to vitamins is much less than conventional processing. Therefore, microwave processing technology is very suitable for fruit and vegetable. In terms of vitamin nutritional value, microwave heating is of high quality, and vitamin C and vitamin E can be retained in the vast majority.

Microwave drying equipment

1, vitamin C

The main reason for its loss is that it is easy to be oxidized. Heating is the main reason for the decrease of vitamin C content. The higher the temperature, the longer the action time, the more vitamin C loss. In the process of processing, the shorter the heating time at high temperature, the better the preservation of vitamin C. The microblog processing saves more vitamin C than the traditional method of processing vegetables. The main reason is that microwave heating speed is fast and the working time is short.

2, vitamin E

Under the action of microwave radiation, the unsaturated fatty acids, vitamin E and other unstable components in vegetable oils will change to a certain extent, thus affecting the quality of vegetable oils. Under different microwave irradiation time, the content of vitamin E in vegetable oil changed significantly, but the appropriate microwave radiation intensity could preserve vitamin E in food better.

3. Vitamin B1, B2, B6 and A

Vitamin B1, vitamin B2 and vitamin B6 are sensitive to light and heat in B vitamins. They are also sensitive to light and heat in the process of processing. Vitamin A is easy to decompose in the presence of high temperature and oxygen. Microwave has no special effect on vitamin B1, B2 and B6, and has slight destructive effect on vitamin A, but the effect is much smaller than that of traditional processing technology.

Microwave drying equipment

This is only one aspect to show the characteristics of microwave drying equipment. In fact, it has a certain role in preventing the loss of oil, starch, sugar and other elements in food raw materials. It can maximize the protection of the original elements of products. As the mainstream drying equipment, microwave drying equipment is well-deserved.