Customized High Efficiency Tunnel Microwave Noddle Dryer

Model YM-3~YM-500

Material SS304

Conveyor belt speed 0~10M/MIN Customized

Microwave Frequency 2450MHz

Brand YEMAI

Detail

The development of Instant Food has made a breakthrough in recent decades, with the rapid development of instant noodles, instant rice noodles etc., and the exponential growth of various kinds of primary and secondary instant food, with instant noodles as the main item. It enriches the market, facilitates life, and makes the food industry more full of vitality. According to statistics, the national annual consumption of instant noodles in millions of tonnes, second only to noodles. At the same time, the market competition is also becoming increasingly fierce, so improve product quality, improve the production process, increase the variety, improve the taste of the strategic goal of enterprise development.

Throughout the domestic production line of instant noodles, almost all deep-fried production process, its oil content is generally higher. In the three low food (low-fat, low-sugar, low-salt) is becoming more and more fashionable today, the oil-free (low oil) instant noodles market is quietly emerging, and has the potential to develop into a very good product. The key problem is that the current production process is conventional hot air drying, long drying time, serious drying and shrinkage of noodles, poor rehydration of noodles, inconsistent pasting degree inside and outside, easy to muddy soup, dark appearance, affecting the taste and appetite.

Microwave technology is the use of electromagnetic energy to directly heat the material, its penetrating performance to make the inside and outside of the uniform rapid heating and drying, so that the quality of instant noodles has been greatly improved, increased gluten, smooth and tasty, without breaking the stripes; noodle soup is refreshing, even if boiled in the water, soak for a long time is not turbid.

Microwave instant noodle processing technology is realised by introducing microwave technology into the original instant noodle production process. The structure, operating parameters and interfaces of microwave equipment are fully compatible with the original instant noodle production equipment, and it is easy to transform. Compared with the traditional production process, it has the following characteristics:

1. Uniform heating, high efficiency

Conventional methods (such as hot air, steam, etc.) is through convection, conduction or radiation, etc., the heat from the surface of the material to the internal transfer, so the speed is slow, and there is uneven heating phenomenon. And microwave heating is through the polar molecules in the material under the action of microwave electromagnetic field, directly on the surface of the material at the same time for heating, so the heating is uniform, high thermal efficiency, high speed, than the conventional heating method to improve the efficiency of 2 to 4 times, the pasta surface of the pasty degree of further improvement.

2. Substantial improvement of product quality

Instant noodles processed by microwave compared with conventional methods of product block full, high gluten value, good rehydration, colour and texture are good, smooth and elastic, not only to maintain the traditional flavour of the water surface, but also rehydrated without stopping the strip, boiled, not muddy soup, and does not destroy the original nutrients.

3.Easy to control, easy to match with traditional instant noodle processing technology

As the power of microwave equipment, transmission speed can be done stepless adjustment, lifting start and stop are not conventional plus the thermal inertia problem, fast reaction speed, can do instant control, to adapt to different process requirements, greatly reducing the defective or scrap. Microwave equipment operation and before and after the interface with the traditional instant noodle processing equipment synchronous matching.

4.Economic benefits

Practice shows that after adopting oil-free (oil-saving) type instant noodles technology, it overcomes the shortcomings of hot air drying method, such as low pasting degree, low gluten value, dark colour, dry shrinkage of noodle block, poor rehydration and muddy soup, etc., which not only improves the taste and enhances the added-value and competitiveness of the products, but also does not use palm oil, which will produce obvious economic and social benefits.

5.Disinfection and sterilisation, extend shelf life

Due to the microwave has a disinfection and sterilisation effect, so it can greatly extend the shelf life of instant noodles, safer and more hygienic to eat. And microwave can better maintain the original nutritional composition.

6.Cover less area, easy to install

Due to the small size of the microwave equipment, easy to install, no civil engineering, no need to equip extra bolier etc auxiliary equipment, for the transformation of the production line to create good conditions.

Microwave oil-free (oil-saving) instant noodle process and its products, a change in the current hot air drying process drawbacks. The taste is consistent with the traditional noodle flavour, and it does not contain oil and grease, so there is no problem of oxidation of oil and grease, and its shelf life is extended. Without high-temperature frying treatment, it can ensure the natural nutritional composition of the product. By adding vegetable powder, egg yolk powder, bean powder, etc., we can develop a variety of health care and functional instant noodles for children and the elderly. Due to the high gluten value, without breaking the strip, with the traditional flavor of water noodles, so it can be made into fried noodles, cold noodles and other varieties of food, to change the fried instant noodles can only be boiled, soaked in a single taste, in line with the contemporary food structure of the multi-species, low-fat, functional, nutritious and health care return to the nature of the consumer mentality, has a great potential market.

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