With the promotion of microwave technology, more and more food companies have begun to choose microwave drying equipment to replace traditional drying equipment to ensure the efficiency of food drying and improve the quality of food raw materials. Microwave equipment has almost no effect on the nutritional value of food raw materials and can protect food raw materials to the greatest extent. Let's take a look at the effects of microwave drying equipment on common elements such as oil, starch, sugar, vitamins, etc. in food raw materials?

1. Impact on oil

Oil is easily oxidized, rancid, thickened, and discolored under the action of light, oxygen and heating. High-intensity and short-term microwave radiation can significantly reduce the degree of oxidation of vegetable oils, while having little effect on the acid value of vegetable oils. Microwave heating of oils is faster than traditional steam heating in actual frying process applications, and its destructive effect on oils is also less than traditional heating.

Microwave heating of oils is overall heating, unlike ordinary heating methods, which heats the outer edge first. Therefore, proper microwave treatment will not affect the nutritional value of fatty acids in oils.

2. The influence of microwave drying equipment on carbohydrates such as starch and sugar

Oligosaccharides can absorb microwaves. Glucose can absorb microwaves and melt, and large doses of microwave radiation can dehydrate them into caramel. Oligosaccharides heat up quickly under microwave conditions, so when processing foods with high sugar content, be careful of the caramelization of sugar. Starch is the main component of cereal foods. The quality of cereal foods is closely related to the content, type and state of starch. Completely dried starch rarely absorbs microwaves, but under normal circumstances, starch contains water and can coexist with many food ingredients, so microwaves have a certain effect on the degree of crystalline and crystallinity.