Microwave drying and inactivation of wheat germ
Wheat germ is an important part of wheat, rich in vitamins, high-quality protein, and unsaturated fatty acids, wi...
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Wheat germ is an important part of wheat, rich in vitamins, high-quality protein, and unsaturated fatty acids, with high nutritional value. But fresh wheat germ has obvious storage shortcomings, with high activity enzymes and high moisture content inside. After leaving the wheat grain, it is prone to oxidation, acidification, and the growth of mold and bacteria. At room temperature, it will clump, taste, turn black, and decay in a short period of time. Conventional storage time is short, which seriously restricts product circulation and sales. So, how does microwave drying inactivation technology solve the problem and extend the storage period?
Traditional hot air drying and air drying processes can only remove surface moisture and rely on external heat transfer to dry materials, resulting in uneven heating and incomplete drying. Unable to effectively passivate the active enzymes inside the embryo, residual water and active enzymes continue to undergo oxidation reactions, and microorganisms are difficult to completely remove. Later storage is still prone to spoilage, and the preservation effect is limited.
Microwave equipment adopts penetrating integral heating technology, which is different from the traditional heat conduction method from outside to inside. Microwave can directly act on the inside of wheat germ, causing water molecules and polar molecules to vibrate and rub at high speed to generate heat, achieving synchronous drying inside and outside. In a low-temperature and short-term processing environment, the moisture content of the embryo can be effectively reduced to safe storage standards, avoiding the problem of mold and deterioration caused by high moisture content.
In addition, microwave has the integrated functions of drying, inactivation, and sterilization. During the processing, it can quickly passivate various active enzymes such as lipase and oxidase inside wheat germ, block the core reaction of oil oxidation and rancidity, and inhibit the occurrence of rancid taste and spoilage problems. At the same time, relying on the microwave thermal effect and biological effect, it can kill harmful microorganisms such as mold and bacteria in the embryo, and eliminate the hidden danger of stored and deteriorated microbial communities.
The wheat germ treated with microwave drying and inactivation has significantly improved storage stability and extended shelf life, making it well suited for large-scale industrial production, long-distance transportation, and storage needs.
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