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 fruits and vegetables. In terms of vitamin nutritional value, microwave heating is of high quality.

1、Vitamin C

The main reason for its loss is that it is easily oxidized. Heating is the main reason for the reduction of vitamin C content. The higher the temperature, the longer the action time, and the greater the loss of vitamin C. During the processing, the shorter the high-temperature heating time, the more beneficial it is to preserve vitamin C. Microwave processing preserves more vitamin C than vegetables processed by traditional methods. The main reason is that microwave heating speed is fast and the action time period is long.

2、 Vitamin E

Under the action of microwave radiation, unstable components such as unsaturated fatty acid and vitamin E in vegetable oil will change to a certain extent, thus affecting the quality of vegetable oil. Under different microwave radiation times, the vitamin E content in vegetable oil changes significantly, but appropriate microwave radiation intensity can better preserve vitamin E in food.

3、 Vitamin B1, Vitamin B2, Vitamin B6 and Vitamin A

Vitamin B1, vitamin B2, and vitamin B6 are among the B vitamins that are relatively sensitive to light and heat. They are lost to varying degrees during processing. Vitamin A is also very sensitive to light and heat. When high temperature and oxygen are present, Vitamin A breaks down easily. Microwaves have no special effect on vitamin B1, vitamin B2, and vitamin B6, and have a slight destructive effect on vitamin A, but the impact is much smaller than traditional processing techniques.