The coated [url]peanut roaster equipment[/url]https://www.nuts-machine.com/Products/12.html developed by our company adopts microwave low-temperature baking technology, which is widely used in baking of spiced peanuts, southern milk peanuts, salted peanuts, original peanuts, alcoholic peanuts and so on. The wrapped peanuts baked by the microwave baking equipment have a crispy taste and a strong aroma.

Microwave baking technology is a high-frequency electromagnetic wave emitted by a microwave generator, which causes the polar molecules of the material to generate hundreds of millions of collisions and frictions per second to generate heat. The heating method is to simultaneously heat the inside and outside of the material. The moisture contained in the water will migrate from the inside to the surface in an instant with the action of the microwave electromagnetic field. The physical structure of the material will change to a certain extent, making the whole material loose, so that the taste is crisp when eaten.

The traditional method is to heat and bake the wrapped peanuts by means of heat conduction. The surface of the material is slowly baked and matured from the surface to the inside. The surface is exposed to heat radiation for a long time. The baked peanuts are baked and the taste is hard. The method of baking by the heat conduction method has a long internal heating time, and it is difficult to discharge the water in a short time, so that the heating and baking are not uniform.

Special features of microwave wrapped [url]peanut roaster equipment[/url]https://www.nuts-machine.com/Products/12.html:

The basic properties of microwaves usually appear as three characteristics of penetration, reflection and absorption. For glass, plastic and porcelain, the microwave is almost traversed without being absorbed. For water and food, it absorbs microwaves and heats itself. For metal things, microwaves are reflected.

Penetration

Microwaves have longer wavelengths than other electromagnetic waves used for radiant heating, such as infrared rays and far infrared rays, and thus have better penetration. When the microwave penetrates into the medium, the temperature of the medium is increased due to the loss of the medium, so that the inside and the outside of the dielectric material are heated at almost the same time to form a body heat source state, which greatly shortens the heat conduction time in the conventional heating, and the condition is the dielectric loss factor. When the temperature is negatively correlated with the medium temperature, the heating inside and outside the material is uniform.

Selective heating

The ability of a substance to absorb microwaves is mainly determined by its dielectric loss factor. A substance having a large dielectric loss factor has a strong ability to absorb microwaves. On the contrary, a material having a small dielectric loss factor has a weak ability to absorb microwaves. Due to the difference in the loss factor of each substance, microwave heating exhibits selective heating characteristics. Different substances have different thermal effects. The water molecule is a polar molecule with a large dielectric constant, a large dielectric loss factor, and a strong absorption capacity for microwaves. The dielectric constant of proteins, carbohydrates, etc. is relatively small, and its absorption capacity for microwaves is much smaller than that of water. Therefore, for food, the amount of water content has a great influence on the microwave heating effect.

Small thermal inertia

The microwave material is instantaneously heated and the energy consumption is also low. On the other hand, the output power of the microwave can be adjusted at any time, the temperature rise of the medium can be changed without inertia, and there is no "remaining heat" phenomenon, which is very beneficial to the needs of automatic control and continuous production.