微波技术在食品加工领域中的新发展——New development of microwave technology in food processing field

微波与传统加热技术的结合
　　众所周知微波能可将被加热物质内外同时加热，但在实际应用中，由于物体周边流动空气的影响，外表面散热较为容易，使得物体内部温升往往高于外表面。而热风系统中，物体加热是从外向内进行热的传导，故外表面温度往往大于内部。可以设想若将两种加热方法结合在一起可有几点好处：
　　1、可真正实现内外同时加热；
　　2、环境温度上升加大系统抽湿能力，避免水蒸气在加热器内部结露；
　　3、由于微波设备" href="http://www.gzyuenengwb.com/" target="_blank">微波设备一次性投资高于常规设备，合理的分配两者之间比例，可降低系统造价，起事半功倍效果。
　　4、发挥各自的工艺优势。国外的许多食品干燥项目采用此技术。日本研制的一种微波膨化干燥蛋黄粉设备使用16只2450MHz，5kw的磁控管，总输出功率90kW，其方法是先将蛋黄浆料涂布在传送带上，用远红外预热到80℃,然后用微波加热，膨化至3～5cm厚，再急速冷却到40℃，切碎后继续用常规方法制成蛋黄粉，日产1吨。瑞典采用2450MHz　30kw的微波装置生产肉馅饼。由自动机械生产的肉馅饼，经微波完成烹制过程，用电热丝加热使表面褐化，产品质量明显提高，每块饼的处理时间为2分钟，每小时16000只。近几年国内许多微波食品工程采用综合加热技术，将微波加热分别与电热风、蒸汽、红外、喷雾、火焰、冷干风等常规加热方法联合使用，取得良好效果。
　　微波膨化技术
　　膨化食品深受广大群众喜爱，今几年发展较快。微波可迅速加热食品，并使得内部压差急剧变化，这种特性使得微波在食品的膨化干燥领域占有一席之地。微波苹果膨化生产技术，是一重大科技创新技术。 通过对苹果进行系列加工和微波膨化干燥，制成一种新颖的休闲食品――苹果脆片。它保持了原有水果的风味和色泽，不添加任何添加剂，是地道的天然绿色食品，该产品口感酥脆、酸甜适口、风味浓郁、营养丰富、复水性好，且便于贮存、运输携带，是老少皆宜的休闲食品及边防、海防、高山、高原上士兵们及野外、水下人员的必需食品。它的研制成功是苹果加工技术上一个重大突破，本技术还可生产其它果蔬酥产品。薯条、薯片的膨化过去都是用油炸，这不但增加了食品的热量、还破坏了其原有的营养成分。用微波膨化薯条、薯片，不但保持了食品原汁原味，还省去油炸工艺、口感极好、风味，加工成本较低。是农副产品深加工极好项目。微波加工方便面的技术近来又有所突破，用高场强微波使方便面在加工中产生膨化，生产出的产品复水性极好，对冲泡方便面的水温要求降低，冲泡时间缩短，口感上升。此技术还降低了棕榈油的损耗。此设备采用2450MHz频率、功率35KW，班产量3～4吨。可24小时连续工作。
　　微波设备现状
　　微波应用技术在我国发展已有近三十年的历史，虽然它还属新兴的应用领域，但随着现代科学技术不断进步，近几年微波设备的可靠性、实用性不断提高。微波生产厂家制造技术也趋于成熟，制造成本大副下降。许多微波食品加工设备均具有操作简单、可连续稳定工作、可抗空载、维修方便等特点。微波技术发展初期，微波设备有许多典型缺点：加热不均匀、故障率高、可靠性差、难以操作和维护等，现均得到彻底改善。
　　常规微波食品加工设备用于脱水干燥时，每一度电耗可脱0.5～1公斤水份；用于灭菌保鲜时每一度电耗可处理7～12公斤物料。用于解冻、膨化物料时每一度电耗可处理物料12～24公斤。定购微波食品加工设备不但要注意外观造型、价格与质量。作为微波设备，有三个重要性能指标必须了解：1、微波泄漏量：微波设备的微波能量泄漏有害人体健康，设备进、出料口、炉门、操作区等地方，微波泄漏应符合有关标准规定。2、整机效率：微波设备应是节能设备，厂家生产的整机热转换总效率应在50％以上。3、均匀性：不管微波设备是用于加热、干燥还是杀菌，其设备加热物料的温升差值应小于±5℃。这样才能微波加热效果的一致性。
　　微波设备的设计是以电磁波传输理论为基础的。从事设备设计的技术人员一般不了解食品的工艺、特性，而食品工艺研究人员积累的大量常规食品加热的经验又不能全部移植在微波加热系统，两者的结合需要一定时间，这就是目前微波技术在食品业推广所遇到的障碍。好在我们已跨入信息时代，行业之间合作将很快打破这个瓶颈。与国外微波设备相比，国内微波技术本身并无逊色，但在机电一体化技术、自动控制水平、整机运行可靠性程度和生产线配套能力存在明显差距，这是今后国内从事微波应用技术工作的科研人员急需化大力量解决的课题。

越能公司欢迎广大客户来电咨询、洽谈业务

咨询电话：13609790145（张经理）

我们将竭诚为您提供服务

您的满意是我们永恒的追求

我们愿与国内外同仁携手共进、共同发展

Combination microwave and conventional heating technology Well known microwave energy to heat heated material inside and outside at the same time, but in a real application, due to the effects of airflow around objects, the outer surface of the heat sink is easier, makes the external surface of objects is often higher than the internal temperature rise. Hot-air system, the object is heated to heat conduction from the outside in, so the outer surface temperature is often larger than the internal.

　　Could be envisaged if the combination of two heating methods can have several benefits:

　　1, can be truly inside and outside at the same time heating;

　　2, environmental temperatures increase moisture removal capacity of the system to avoid water vapor condensation inside the heater;

　　3, due to one-time investment than conventional devices of microwave equipment, reasonable distribution ratio between the two, reducing system cost, twice the effect. 4 and taking advantage of their craft. Many foreign food drying projects using this technology. Japan development of a microwave expanded dry yolk powder equipment using 16 only 2450MHz,5kw of magnetic controlled tube, total output power 90kW, its method is first will yolk slurry James cloth in belt Shang, with far infrared Preheat to 80 ℃, then with microwave heating, expanded to 3~5cm thick, again rapid cooling to 40 ℃, cut broken Hou continues to with General method made yolk powder, Nissan 1 tons. Sweden 2450MHz microwave production of meat pies. By an automated machine-made meat pies, microwave through the cooking process, final heating wire heating surface Browning, marked improvement in the quality of products, the processing time of each piece of bread for 2 minutes, 16,000 per hour.

Microwave food in recent years, many projects adopt an integrated heating, microwave heating with hot air, steam, infrared, respectively, spraying, fire, cold and dry wind and other conventional heating methods used in combination achieved good results.

Microwave puffing technology Puffed food favored by the masses love this fast growth for years. Microwave can be quickly heated food and make sharp changes in internal pressure, characteristics which make the microwave puffing drying of foods have a place in the field. Microwave Apple expanded the production technology, is a major scientific and technological innovations. Through the series of Apple processing and microwave puffing drying, made from a unique new snack food – Apple chips. It keep has original fruit of flavor and color, not added any additives, is authentic of natural green food, the products taste crisp, and acid sweet palatable, and flavor unique rich, and nutrition rich, and complex waterborne good, and easy storage, and transport carrying, is young and old is Yi of high leisure food and the border, and Haiphong, and Alpine, and plateau Shang soldiers were and the field, and water Xia personnel of required food. It is the successful development of a major breakthrough on the processing technology of Apple, this technology can also produce other fruit and vegetables crisp. Expanded past of French fries, potato chips are fried, which not only increases the calories of food, but also undermines the nutritional content of its original. Microwave popping French fries, potato chips, not only keeping the food authentic, save the frying process, excellent taste, flavor, lower processing costs. Is the deep processing of agricultural and sideline products excellent project. Microwave processing technology of instant noodles had breakthroughs using high power microwave puffing in the processing of instant noodles produced rehydration excellent products, hedging foam noodles to reduce the temperature of, BREW time, rise. This technique also reduces the loss of palm oil. This equipment 2450MHz frequency, power: 35KW, shift production 3~4 tons.

　　24 hours of continuous work.

　　Present situation of microwave equipment Microwave application technology development in China has a history of nearly 30 years, although it is an emerging area of application, but with the advances in modern science and technology, microwave equipment reliability, practicality and continuously improve in recent years. Professional manufacturer of microwave technology to mature, mate fall in manufacturing costs. Many microwave food processing equipment with simple operation, continuous and stable work, anti-idling, convenient maintenance and so on.

Early development of microwave technology, microwave equipment has many typical disadvantages: uneven heating, high failure rates, poor reliability, difficult to install and maintain, and are now be thoroughly improved.

When conventional microwave food processing equipment for dehydration, power consumption can take off every 0.5~1 kg water; when used for sterilization and preservation of each power consumption 7~12 kg of materials can be processed. When items are used to thaw, puffing each consumption 12~24 kg of materials can be processed. Order microwave food processing equipment not only the exterior styling, price and quality. As a microwave device, there are three important performance indicators must be understood: 1, the leakage of microwave: microwave device of microwave energy leakage harmful to human health, inlet and outlet, door, operation of equipment, microwave leakage shall be consistent with the relevant national standards. 2 overall efficiency: microwave devices should be energy efficient equipment, specialized in production of heat conversion efficiency in 50%. 3, uniformity: regardless of the microwave equipment is used for heating, drying or sterilization, equipment heating material margin shall be less than ± 5 ° c temperature rise.

　　In order to guarantee the consistency of microwave heating effects. Microwave device design is based on the theory of electromagnetic wave transmission. Equipment design technicians generally do not understand the processes, characteristics of foods, food technology researchers have accumulated a lot of experience not all transplants of conventional foods heated in microwave heating system, a combination of both will take some time, this is the microwave technology in the food industry promote the obstacles encountered. Fortunately, we have entered the information age, industry cooperation will soon break the bottleneck.

Compared with foreign microwave equipment, microwave technology in China are not themselves inferior, mechatronics, automation level overall level of operational reliability and production line necessary ability there is a significant gap, this is the internal research staff engaged in applied technology of microwave are in urgent need of large powerless to solve issues.

More companies welcome call advisory, business

Tel: 13,609,790,145 (Manager)

We will be happy to provide you with quality service

Your satisfaction is our eternal pursuit

We hope to cooperate with friends at home and abroad work together, common development