一种连续式瞬间微波膨化设备的研究

A Study on a Continuous Type of Transient Microwave-explosion-puffing Equipments

本文对果蔬膨化设备的发展从传统的油炸设备到如今的非油炸设备做了简单介绍。重点分析了真空冷冻干燥设备、低温高压气流膨化设备及微波膨化设备的工作原理和优缺点,结合干燥机理、膨化机理及工艺条件,提出连续式瞬间微波膨化设备,并分析设备结构、阐述工作原理及工艺条件。在理论上论证新型设备的优越性,同时对其出现的问题提出了一些建议和解决方法。

This Article has briefly introduced the development of fruits and vegetables＇extrusion equipmentsfrom traditional oil frying equipments to modem non-frying equipments, mainly analyzing the principles, advantages and disadvantages of vacuum freeze drying equipment, low temperature high pressure explosion puffing and microwave puffing equipments. Then base on the drying mechanism, extruding mechanisms and process conditions, the author proposed a new model of microwave-explosion-puffing and analyzed its equipment constructions, working principles as well as its process conditions. The author demonstrated the advantages of the new model of equipment. At the same time, the author also tried to give out some suggestions and solutions to the problems it may have.