Health powder is often made by grinding grains, Chinese medicinal herbs, and medicinal and edible ingredients, which are rich in nutrients but prone to moisture and bacterial growth, affecting quality and shelf life. Traditional drying is mostly done through external heating, while industrial microwave equipment utilizes the principle of through heating to simultaneously complete drying and sterilization both inside and outside. Now let's take a look at its core working principle.
The core of microwave processed health powder is internal heating, which is completely different from the traditional external baking mode. When the equipment is working, the internal magnetron will generate high-frequency microwave energy, which has extremely strong penetration and can directly penetrate loose powder materials and reach the inside of the health powder. The residual water molecules in health powder are polar molecules. Under the action of microwave alternating electromagnetic field, they will generate billions of high-speed vibrations, friction and collisions per second. There is no need for external heat source to transfer heat, and the material itself will uniformly generate heat, achieving synchronous heating inside and outside.
Traditional heating involves heating the surface first and then the interior, which can easily lead to surface dryness, blockage of pores, and inability to drain internal moisture. Microwave internal heating can quickly vaporize the moisture inside the powder into water vapor, creating a slight pressure that pushes the water vapor to be smoothly discharged from the inside out. The drying is uniform, without clumping or gelatinization, and can quickly reduce the moisture content of the powder, making the health powder dry thoroughly and the powder fluffy and delicate.
While drying, microwave can simultaneously achieve sterilization, relying on the dual effects of thermal and non thermal biological effects for sterilization. At the level of thermal effect, microwaves rapidly raise the overall temperature of the powder to a mild sterilization temperature of 70-100 ℃, which lasts for a short period of time and destroys the protein structure of bacteria, molds, and insect eggs, rendering them inactive and unable to reproduce. At the non thermal level, high-frequency microwave electromagnetic fields can interfere with the cell membrane structure and physiological metabolism of microorganisms, disrupt their living environment, and fundamentally inhibit the growth of harmful bacterial communities.
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