Study on Microwave Processing Technology of Corn Flakes

Study on Microwave Processing Technology of Corn Flakes
Corn flakes are a low-calorie, high-dietary fiber-based nutritious convenience food. They are rich in thiamine, riboflavin, carotene and other minerals such as vitamins and magnesium. The content of essential amino acids in total protein is higher than that. Rice and fine powder. China's corn production ranks third in the world, with a total of 95 million tons in 1992. The development of corn food has abundant resources.
Domestic corn flakes are produced by steam cooking, hot air drying, tableting, baking, and extrusion processes. The production is intermittent, with low yield, high labor intensity, and poor sanitation and sanitation. Germany's B ule r m iag has designed a corn flake production line for some countries and also uses a steaming process.
Microwave drying machinery technology has been applied to food processing since the 1960s. It has been rapidly developed in the past decade and is widely used in freezing softening of food, food drying and cooking and sterilization. However, research on the processing technology of corn flake processing has not been seen. It is reported that we have done a lot of experimental research on the microwave cooking process of corn flakes, and at the same time changed the traditional cooling and drying equipment into a high-efficiency vibrating multi-level horizontal garden motion cooling and drying device to realize the continuous industrial production of corn wafer microwave processing.

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