In the production of powdered condiments, microwaves are playing an increasingly important role. However, there are also many condiment companies who report that the effect of using microwaves to sterilize and dry is not ideal; the powdery seasonings are agglomerated; the products are burned.
Professor Chen Jinchuan, director of the Nanjing Yatai Microwave Energy Technology Research Institute and a national-level microwave technician and professor-level senior engineer who has made outstanding contributions, said that in the process of sterilization and drying of powdered condiments, microwave characteristics were accurately grasped, and microwave equipment was selected scientifically. It can completely improve the quality of condiments, reduce production costs, improve the production environment and increase production efficiency, and will effectively promote the development of the condiment industry.
According to Chen Jinchuan, director of the Nanjing Yatai Institute of Microwave Energy Technology, powdered condiments are an important food raw material and have a wide range of applications. There are many classification methods. According to the source of raw materials and production methods, they can be divided into natural types and Reaction type, and reaction type can be divided into natural reaction type and chemical synthesis type; divided by taste, can be divided into sweet type, salty type and sweet and salty type. Common powder seasonings include: chicken powder; salty powder flavor; beef powder, pork powder, mutton powder and other meat seasoning powder; chicken powder, duck powder, goose powder and other poultry seasoning powder; shrimp powder, abalone powder, crab meal , Fish powder and other aquatic products seasoning powder; hydrolyzed plant protein powder; hydrolyzed animal protein powder; aquatic product enzymatic extract; livestock and poultry enzyme extract; animal bone extract; yeast extract; beef essence, pork flavor, chicken flavor , salted flavored flavors such as duck flavors; compound seasonings such as citron powder, roasted chicken powder, curry powder, and spicy powder; spices such as chili powder, pepper powder, and pepper powder; monosodium glutamate; ham essence; vinegar powder; soy sauce powder Sweet powder flavor.
The use of microwaves to sterilize powdered condiments has a number of advantages. However, the director of Nanjing Yatai Institute of Microwave Energy Technology, Chen Jinchuan, also admitted that only by correctly mastering microwave sterilization characteristics, using scientific and rational methods of use, and selecting suitable equipment can achieve good sterilization and drying effects. The microwave sterilizer technicians must not only possess microwave professional knowledge, but also have knowledge in food hygiene, food chemistry, food nutrition, food technology, etc. If the above knowledge is not available, sterilization will be incomplete and materials will be roasted. Many problems such as coke or roast. Technicians should look for the appropriate causes for different problems and prescribe the right medicine.
For example, the use of microwaves to sterilize abalone powder will produce an “inner coke†phenomenon. Director Chen Jinchuan analyzed this: When the abalone powder with low water content is sterilized, the temperature is too high, and the protein in the abalone powder occurs. Polymerization, forming a cake. The microwave heating is performed at the same time inside and outside the material. Due to the slower heat dissipation inside the block, the boundary conditions inside and outside the material are different, which eventually leads to scorch problems in the material. The appearance of coke in abalone powder will affect the sterilization and drying speed, product appearance, mouthfeel, odor, ease of application, and nutritional value. The reason was found, and then to reduce the microwave sterilization temperature, while stirring method, can prevent the abalone coke powder coke problem. In general, when sterilizing powdery condiments with microwaves, the temperature should not exceed 100°C; otherwise, undesirable chemical reactions such as eschar reaction may occur.
The person in charge of a spice-making company in Shanghai was very excited when it came to microwave sterilization. It turned out that a microwave equipment company in Guangzhou claimed that the use of microwave sterilization can achieve significant results, and invited the Shanghai company to Guangzhou to test. The spice company sent a few sacks of chili powder to Guangzhou for testing. Unfortunately, several bags of chili powder have been sterilized on the tunnel microwave equipment of a company in Guangzhou. As a result, chili powder has been burned many times, but no ideal sterilization parameters have been obtained. A Shanghai-based spice company believes that a certain microwave equipment company in Guangzhou exaggerated publicity and defrauded food companies, and said that it no longer believes that microwaves can sterilize spices.
Director of the Nanjing Yatai Institute of Microwave Energy Technology, Chen Jinchuan, believes that there are several reasons for the burning of chili powder: 1. Magnetron distribution is uneven, and the structure of microwave equipment is unreasonable, resulting in uneven microwave distribution. 2. The paprika is unevenly laid. 3. The temperature in the cavity of the microwave device is too high. 4. Stir raw materials unevenly. Some seasoning powders contain substances such as seafood, sugar, meat powder, bone soup extract, salt, monosodium glutamate, etc. If they are not stirred evenly, the sugar is easily burned. For these reasons, the adoption of appropriate measures should solve the problem of charcoal baking.
Therefore, for microwave equipment manufacturing companies, different design principles and manufacturing processes should be adopted for different materials and scientific and efficient.
For powdery condiment manufacturers, when considering the purchase of microwave equipment, comprehensive consideration should be given in terms of output, product production process, sterilization and drying requirements, etc. Do not blindly listen to the exaggerated propaganda of some equipment manufacturers. Condiment production companies are advised to bring materials to the microwave equipment manufacturing plant for on-site testing, and jointly discover problems and solve problems with equipment manufacturers, and select equipment manufacturers with technical strength as partners to avoid the blind purchase of microwave equipment. Unnecessary loss.
Professor Chen Jinchuan, director of the Nanjing Yatai Microwave Energy Technology Research Institute and a national-level microwave technician and professor-level senior engineer who has made outstanding contributions, said that in the process of sterilization and drying of powdered condiments, microwave characteristics were accurately grasped, and microwave equipment was selected scientifically. It can completely improve the quality of condiments, reduce production costs, improve the production environment and increase production efficiency, and will effectively promote the development of the condiment industry.
According to Chen Jinchuan, director of the Nanjing Yatai Institute of Microwave Energy Technology, powdered condiments are an important food raw material and have a wide range of applications. There are many classification methods. According to the source of raw materials and production methods, they can be divided into natural types and Reaction type, and reaction type can be divided into natural reaction type and chemical synthesis type; divided by taste, can be divided into sweet type, salty type and sweet and salty type. Common powder seasonings include: chicken powder; salty powder flavor; beef powder, pork powder, mutton powder and other meat seasoning powder; chicken powder, duck powder, goose powder and other poultry seasoning powder; shrimp powder, abalone powder, crab meal , Fish powder and other aquatic products seasoning powder; hydrolyzed plant protein powder; hydrolyzed animal protein powder; aquatic product enzymatic extract; livestock and poultry enzyme extract; animal bone extract; yeast extract; beef essence, pork flavor, chicken flavor , salted flavored flavors such as duck flavors; compound seasonings such as citron powder, roasted chicken powder, curry powder, and spicy powder; spices such as chili powder, pepper powder, and pepper powder; monosodium glutamate; ham essence; vinegar powder; soy sauce powder Sweet powder flavor.
The use of microwaves to sterilize powdered condiments has a number of advantages. However, the director of Nanjing Yatai Institute of Microwave Energy Technology, Chen Jinchuan, also admitted that only by correctly mastering microwave sterilization characteristics, using scientific and rational methods of use, and selecting suitable equipment can achieve good sterilization and drying effects. The microwave sterilizer technicians must not only possess microwave professional knowledge, but also have knowledge in food hygiene, food chemistry, food nutrition, food technology, etc. If the above knowledge is not available, sterilization will be incomplete and materials will be roasted. Many problems such as coke or roast. Technicians should look for the appropriate causes for different problems and prescribe the right medicine.
For example, the use of microwaves to sterilize abalone powder will produce an “inner coke†phenomenon. Director Chen Jinchuan analyzed this: When the abalone powder with low water content is sterilized, the temperature is too high, and the protein in the abalone powder occurs. Polymerization, forming a cake. The microwave heating is performed at the same time inside and outside the material. Due to the slower heat dissipation inside the block, the boundary conditions inside and outside the material are different, which eventually leads to scorch problems in the material. The appearance of coke in abalone powder will affect the sterilization and drying speed, product appearance, mouthfeel, odor, ease of application, and nutritional value. The reason was found, and then to reduce the microwave sterilization temperature, while stirring method, can prevent the abalone coke powder coke problem. In general, when sterilizing powdery condiments with microwaves, the temperature should not exceed 100°C; otherwise, undesirable chemical reactions such as eschar reaction may occur.
The person in charge of a spice-making company in Shanghai was very excited when it came to microwave sterilization. It turned out that a microwave equipment company in Guangzhou claimed that the use of microwave sterilization can achieve significant results, and invited the Shanghai company to Guangzhou to test. The spice company sent a few sacks of chili powder to Guangzhou for testing. Unfortunately, several bags of chili powder have been sterilized on the tunnel microwave equipment of a company in Guangzhou. As a result, chili powder has been burned many times, but no ideal sterilization parameters have been obtained. A Shanghai-based spice company believes that a certain microwave equipment company in Guangzhou exaggerated publicity and defrauded food companies, and said that it no longer believes that microwaves can sterilize spices.
Director of the Nanjing Yatai Institute of Microwave Energy Technology, Chen Jinchuan, believes that there are several reasons for the burning of chili powder: 1. Magnetron distribution is uneven, and the structure of microwave equipment is unreasonable, resulting in uneven microwave distribution. 2. The paprika is unevenly laid. 3. The temperature in the cavity of the microwave device is too high. 4. Stir raw materials unevenly. Some seasoning powders contain substances such as seafood, sugar, meat powder, bone soup extract, salt, monosodium glutamate, etc. If they are not stirred evenly, the sugar is easily burned. For these reasons, the adoption of appropriate measures should solve the problem of charcoal baking.
Therefore, for microwave equipment manufacturing companies, different design principles and manufacturing processes should be adopted for different materials and scientific and efficient.
For powdery condiment manufacturers, when considering the purchase of microwave equipment, comprehensive consideration should be given in terms of output, product production process, sterilization and drying requirements, etc. Do not blindly listen to the exaggerated propaganda of some equipment manufacturers. Condiment production companies are advised to bring materials to the microwave equipment manufacturing plant for on-site testing, and jointly discover problems and solve problems with equipment manufacturers, and select equipment manufacturers with technical strength as partners to avoid the blind purchase of microwave equipment. Unnecessary loss.
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