Every summer, various types of nuts such as walnuts, cashews, and almonds are prone to problems such as moisture regain, softening, breeding of insect eggs, mold and deterioration, and the production of halal flavor, which are the most common loss problems in nut processing, storage, and sales. Even if many factories do well in sealed packaging, it is still difficult to escape the problem of insect spoilage, and the core reason is concentrated in the characteristics of the nuts themselves and the special summer environment.
1、 The core reason why nuts are prone to moisture and insect eggs in summer
Most nuts have high oil and protein content, and are rich in nutrients, making them a natural nutrient carrier for storing insect eggs. After the nut is shelled and stripped, it loses the protection of its hard outer shell. The internal structure of the nut is loose and porous, greatly improving its ability to absorb water vapor, while its moisture and insect resistance abilities decrease.
At the same time, nuts carry a large number of dormant insect eggs that are invisible to the naked eye during the planting, harvesting, and initial processing stages, hiding in the crevices and deep textures of the nuts. The low-temperature and dry autumn and winter environment can cause the insect eggs to remain dormant, unable to hatch and reproduce, making them difficult to detect, but becoming a hidden danger for subsequent metamorphosis and insect growth.
In addition, the unique high temperature and high humidity environment in summer is a key factor in the hatching of insect eggs and the deterioration of nuts. The air humidity generally exceeds the standard, and exposed or packaged nuts will continue to adsorb water vapor from the air, resulting in an increase in the moisture content of the nuts.
At the same time, a humid environment can accelerate the oxidation of nut oil, breed mold and bacteria, and ultimately lead to problems such as softening, mold growth, insect infestation, and spoilage, resulting in product loss.
2、 How does microwave roasting of nuts solve this problem?
Microwave is different from traditional processing technology, relying on the core advantages of penetrating heating, internal and external temperature, and low temperature disinfection and sterilization, it can complete the deep drying of nut kernels, insect killing eggs, bacteriostasis and fresh-keeping treatment at one time.
1. Penetrating drying
Traditional drying is "skin heating", while microwave is whole penetration heating. Microwave energy can directly act on the inside of the nut, causing water to vaporize and evaporate uniformly from the inside out. Resolve the pain points of external dryness and internal moisture, as well as residual water in the core of traditional craftsmanship, to ensure even and stable dryness of nuts.
2. Deep layer egg killing and antibacterial activity
This is a major advantage of microwave technology. The microwave thermal effect can penetrate the flesh texture of the nut and the blind corner of the gap to achieve all-round disinfection and sterilization. It can not only kill the bacteria and mold on the surface, but also kill the dormant eggs hidden in the deep layer of the nut and invisible to the naked eye. Unlike chemical fumigation and high-temperature exposure, microwave processing is purely physical, with no residue or contamination of nut quality, ensuring compliance with food hygiene standards and adapting to food processing standards.
3. Do not damage the taste and flavor of nuts
Hard nuts have a high oil content, and microwave baking processing is fast, with even and gentle heating, without over baking the nuts. It can not only complete the drying and egg killing process, but also lock in the crispy taste and natural aroma of the nuts themselves, effectively delaying oil oxidation, extending the shelf life of nuts, and allowing the finished products to safely survive the high temperature and high humidity of summer.
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