In the current era of dual upgrading of leisure food production capacity and quality, continuous microwave drying and micro puffing production lines are becoming a new equipment for large-scale production of crispy grains such as rice cakes and corn flakes. Do you know how it was done?
Firstly, Guoba and corn flakes are thin sheet-like grain products that require high standards for uniform moisture content, consistent crispness, stable color, and no burnt paste.
The continuous microwave equipment adopts tunnel type body heating: high-frequency vibration of moisture molecules generates heat internally, and the internal and external drying are synchronized, solving the problems of uneven drying, external drying and internal humidity, and low efficiency, making the dried rice cakes golden, crispy, and of uniform quality.
The production line is based on continuous mesh belt conveyor, achieving full process automation connection: raw material conditioning → pressing/forming → microwave pre drying/shaping → cooling → subsequent processing. The moisture control throughout the process is uniform and stable, with no burnt edges or deformation.
Microwave drying has high efficiency and is suitable for large-scale continuous production. The drying time can be shortened to a few minutes, greatly improving the speed, and the equipment can operate continuously and stably for 24 hours.
After drying, snacks such as corn flakes and crispy rice balls have even crispness, a crisp bite sensation, long-lasting fragrance, and a uniform and natural color; Moreover, microwave drying has fast drying speed and low temperature, which can effectively preserve the original aroma and nutrition of grains; In addition, the equipment also has a sterilizing effect, which can extend the shelf life of snacks and improve shelf stability
QQ