The working principle of microwave aging is different from that of conventional woks and ovens. The working principle of microwave is to emit microwaves that act on the water molecules inside the material. The electromagnetic waves cause the water molecules inside the grains to violently move and hit themselves to generate heat. The grains containing a lot of moisture absorb the microwaves. Grains with more grains and smaller moisture content absorb less microwaves, thus achieving the effect of evenly cooked grains. In addition, microwaves also have an aroma-enhancing effect in the process of baking and ripening whole grains, which can quickly remove the beany smell in the whole grains, so that the baked grains are more fragrant. It does not have much impact on the quality of grains.

Microwave baking equipment can be used for baking, puffing, drying, sterilization, ripening, insecticide eggs and other processing of various cereal products, such as: rice, red beans, corn, soybeans, oats and other agricultural and sideline products. This equipment has assembly line operation, simple operation, high output, fast heating speed, uniform heating, good controllability, and can work continuously for 24 hours. The baked finished product has full particles, crisp and delicious product, rich fragrance and natural color. The low-temperature baking equipment for cereals and grains is environmentally friendly, clean and hygienic, has good baking effects and has no thermal inertia.

Microwave baking equipment is widely used in the food industry, manufacturing, construction, pharmaceutical companies, chemical industry, etc. It is believed that microwave equipment will be involved in more industries in the future and its application will become more and more extensive.