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Application of Microwaves in Food Industry
Roasting of tea leaves, and sesame seeds
In conventional heating, the object's temperature rises by spreading heat energy from the surface to inside (external heating)
On the other hand, by microwave heating, the object will generate heat on their own by the penetration of the microwave. Therefore, it is possible shorten the time of temperature rise. And you will experience a new kind of roasting.
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On the other hand, by microwave heating, the object will generate heat on their own by the penetration of the microwave. Therefore, it is possible shorten the time of temperature rise. And you will experience a new kind of roasting.
For Detail
Swelling, Drying of Snacks, Instant noodles
In conventional heating, the object's temperature rises by spreading heat energy from the surface to inside (external heating) On the other hand, by microwave heating, the object will generate heat on their own by the penetration of the microwave. Therefore, it is possible shorten the drying time. There is a swelling response depending on the food material.
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For Detail
Sterilization, Anti-mould of Food Material
Moderate heating of the raw bean sprouts by the combination of microwave and hot air flow, it can sterilize the bacterias on the surface without killing cells.
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Dissolution of candy products, e.g., lorries, chocolates
In conventional heating, the object's temperature rises by spreading heat energy from the surface to inside (external heating) On the other hand, by microwave heating, the object will generate heat on their own by the penetration of the microwave. Therefore, it is possible shorten the drying time.
For Detail
For Detail
