There is a fiercely and brutal competition in the food processing market, selecting an advanced food processing method plays a vital role in the food industry.  Drying process is also a necessary stage from original raw material to final products. Luckily, with the development of microwave technology, hundreds of thousands of food companies utilize the microwave drying machine instead of traditional hot air dryer, to significantly improve the drying efficiency. However, many people have the misunderstand about microwave heating which would destroy food product nutrition, and the belief is based on the limited knowledge of microwave technology. Let’s take a look at microwave heating process influence on the food raw material components like Oil, Starch, Sugar and Vitamin etc.

Microwave Drying Influence on Oil

Oil would be color changing, oxidation, rancidity and thick. Strong and short time microwave radiation would dramatically decrease the oxidation of plant oil and has a less influence on the rancidity of plant oil. Microwave heating oil is much faster than traditional steam heating, with less destructive effect. Microwave heating is the bulk heating rather than traditional heating conduction. Therefore, the proper microwave processing would not influence on the oil nutrition.

Microwave Drying Influence on Starch and Carbohydrate

Oligosaccharides can absorb microwaves, sucrose and glucose would be melt under microwave radiation, and a large dose of microwave radiation dehydrate the sugar and become the caramelized sugar. So we need concern the sugar melt when we use microwave process the high sugar content material.

Starch is the main component in the grain, the quality of grain has a relative to content and type of starch. Microwave can dehydrate the moisture of grain contribute to set A degree and Crystallinity

Microwave Drying Influence on Vitamin

According to the research, we found microwave has a less destructive effect on the vitamin comparing to ordinary heating process.

1、Vitamin C

The main reason of lost of Vitamin C is easily to oxidize. High heating temperature and longer heating time would lead the Vitamin lost. Therefore, if we maintain more Vitamin C, we need shorten the drying time. There is no doubt that microwave quickly heating would keep more Vitamin C in the food content.

2、Vitamin E

In the different microwave radiation, the content of Vitamin E significantly changes. Therefore, we need the maintain vitamin E in the proper microwave radiation.

3、Vitamin B1 Vitamin B2 Vitamin B6 and Vitamin A

Vitamin B1, Vitamin B2, Vitamin B6 are sensitive to the light and heat, there is a certain of loss during the heating process. Vitamin A is also sensitive to light and heat, Vitamin A is easily decomposed under the high temperature and oxygen. Microwave does not impact on Vitamin B1 Vitamin B2 Vitamin B6 and has a lightly destructive effect on the Vitamin A, but the destructive effect is much smaller than traditional heating method

For your microwave drying process, you could contact with MAX Industrial Microwave.