Sterilization, drying, rapid preservation, food flavor, food safety, improvement of production environment, improvement of production efficiency
Microwave equipment can effectively promote the development of powdered condiment industry--Interview with Chen Jinchuan, director of Nanjing Yatai Microwave Energy Technology Research Institute
In the production of powdered condiments, microwaves are playing an increasingly important role. However, there are also many condiment companies that reflect: the effect of sterilization and drying with microwave is not ideal; the powdered seasonings are agglomerated; the product is scorched.
In response to these problems, the reporter specially interviewed the director of Nanjing Yatai Microwave Energy Technology Research Institute, the microwave technology expert with outstanding contributions at the national level, and Chen Jinchuan, a professor-level senior engineer. Director Chen Jinchuan said that in the process of sterilization and drying of powdered condiments, accurate understanding of microwave characteristics and scientific selection of microwave equipment can improve the quality of condiments, reduce production costs, improve production environment and improve production efficiency. The development of the condiment industry.
The microbial content of raw materials for powdered condiments is high
According to Chen Jinchuan, director of Nanjing Yatai Microwave Energy Technology Research Institute, powdered condiments are an important food raw material with a wide range of applications. There are many classification methods. According to raw material sources and production methods, they can be divided into natural types and The reaction type, and the reaction type can be further divided into a natural reaction type and a chemical synthesis type; according to the taste, it can be divided into a sweet type, a salty type, and a sweet and salty type. Common powdered condiments include: chicken essence; salty powder flavor; beef powder, pork powder, mutton powder and other meat seasoning powder; chicken powder, duck powder, goose powder and other poultry seasoning powder; shrimp meat powder, abalone powder, crab meat powder , squid powder and other aquatic products seasoning powder; hydrolyzed plant egg ***; hydrolyzed animal egg ***; aquatic product enzymatic extract; livestock and poultry enzymatic extract; animal bone extract; yeast extract; beef flavor, pork Powdery salty flavors such as flavor, chicken flavor, duck flavor; compound seasonings such as camphor powder, roast chicken powder, curry powder, spicy powder; spices such as chili powder, pepper powder, pepper; monosodium glutamate; ham essence; vinegar Powder; soy sauce powder; sweet powder flavor.
Most of the condiments are made from fresh primary produce, which is mostly poorly sanitized, especially with high levels of micro-organisms. Food hygiene experts have tested the harmful bacteria content in the original powder of the spice and found that the bacteria content is high. Because spices have antibacterial and antibacterial functions, many people think that spices are a kind of food materials with good hygienic quality; but this is not the case. The test results show that the content of spores of white pepper, ginger powder, garlic powder and pepper powder is as high as Ten thousand / gram. Only the effective sterilization of the raw powder of the spices can ensure the hygienic quality of the food added with the spices.
The main methods for sterilizing food materials include steam heating sterilization, far infrared heating sterilization, microwave sterilization, electromagnetic wave sterilization, and irradiation sterilization.
Microwave sterilization has many advantages
For the characteristics of several common sterilization methods, Director Chen Jinchuan of Nanjing Yatai Microwave Energy Technology Institute gave a brief introduction.
The use of steam to sterilize powdered condiments has the disadvantage of: because the heat of steam is transferred from the outside to the inside, the sterilization time is very long, which will adversely affect the flavor of the material (such as the loss of fragrant substances and sensitive amino acids), and energy consumption. Large, cumbersome operation and poor production continuity.
The use of irradiation technology to sterilize powdered condiments has the disadvantages of destroying the molecular structure of the material and causing irreversible damage; generating irradiation residues, destroying the original aroma of the food; making the color of some foods lighter or faded Because the irradiation dose should not exceed 10kGy, the killing of certain stubborn and harmful bacteria is not complete. Because the scientific community is still controversial about the safety of irradiated foods, countries around the world are cautious about the approval of irradiated foods. For example, Japan, which was hit by atomic bombs during World War II, banned the import and sale of irradiated food. At the same time, many consumers are also very conservative about the purchase of irradiated food.
According to Chen Jinchuan, director of Nanjing Yatai Microwave Energy Technology Research Institute, the application of microwave to sterilize powdered condiments has fast, energy-saving, uniform heating, low processing temperature, preservation of flavor and nutrients, safe residue-free, pollution-free, and easy to automate production. Etc. Microwave is widely used in the food industry and can be used for food sterilization, drying, curing, baking, puffing, modification, and accelerated chemical reactions.
Microwave refers to electromagnetic waves having a wavelength between 1 mm and 1 m. When many materials with polar molecules are in an alternating electromagnetic field, the polar molecules in the material that are originally in a disordered state are aligned along the direction of the external electric field. Since the external electric field is an alternating electromagnetic field whose direction changes with time, the polar molecules will change direction at an extremely fast speed, resulting in high-speed shimmy, resulting in intense collision and friction between molecules, thereby generating thermal energy and making the environment The temperature rises. This is the principle of microwave heating.
Long-term practice has proven that microwave treatment of food is a very safe technology that does not produce harmful residues. Microwave disinfection of powdered condiments has the following advantages: 1. Easy to use, microwave equipment can be installed and used in the food workshop. In order to use radiation sterilization, we must first find a professional irradiation factory. However, China has implemented a very strict licensing system for the construction of the irradiation factory. The number of irradiation plants is small, and the food is transported to the remote irradiation factory. In order to carry out sterilization, the result is not convenient, but also increases transportation costs and wastes manpower. 2. Reduce the cost of sterilization. Microwave is used to sterilize powdered condiments. The cost of processing one kilogram of material is only 0.1~0.2 yuan, and the cost is lower than that of irradiation sterilization.
In order to meet the needs of the development of the condiment industry, Nanjing Yatai Microwave Energy Technology Research Institute has successfully developed a "microwave powder seasoning drying sterilization machine" with excellent performance. This equipment has a series of advantages in the application process: 1. Ensure the hygienic quality of powdered products and production environments. Due to the reduction of many intermediate steps of manual operation, there is no strong airflow and severe motor vibration in the fluidized bed drying, so the production process can better maintain the particle integrity of the powdery seasoning such as chicken essence, and generate dust. The number is also greatly reduced. The microwave itself has a bactericidal function. In the production process of the powdered seasoning, the microwave powder seasoning drying sterilizing machine can not only purify the production environment, reduce the dust flying condition, but also improve the sanitary quality of the seasoning. 2. The equipment adopts transmission tunnel type design, uniform temperature distribution, and can be automatically produced by running water. The whole process can automatically measure and adjust power, which can improve production efficiency. 3. Can automatically adjust the deviation. In the process of tunnel microwave drying sterilization equipment operation, when the conveyor belt runs off, most domestic microwave equipment needs to manually correct the deviation and return the conveyor belt to its original position. Correcting by manual means is a very cumbersome task, especially for conveyor belts of certain materials. Once the conveyor belt of the tunnel type microwave equipment is deflected, it will affect the normal operation of the equipment, resulting in interruption of production; secondly, the conveyor belt will be seriously damaged. The conveyor belt automatic anti-biasing device used by Nanjing Yatai Microwave Energy Technology Research Institute in the new microwave powder condiment drying and sterilizing machine can completely ensure the smooth running of the conveyor belt during the operation of the equipment. The maximum deviation will not be achieved. More than 6 mm. 4. It can prevent material from spilling and reducing waste. Due to its small specific gravity and small volume, the powdery material will spill under the conveyor belt when it moves on the running conveyor belt. The result is waste, which will affect the sanitation of the equipment. In severe cases, it will damage the microwave equipment. Affect the normal operation of the equipment. The anti-powder spilling device developed by Nanjing Yatai Microwave Energy Technology Research Institute can effectively prevent the occurrence of powdery condiments in the tunnel. 5. Use microwave equipment to dry and sterilize powdered seasonings. Compared with boiler burning coal and steam drying, energy consumption and comprehensive cost are lower, which meets the development requirements of low carbon economy. Because steam sterilization is used, it is necessary to purchase boilers and other ancillary facilities, consume coal, and deploy more workers.
Microwave sterilization must be scientific and reasonable
The use of microwaves to sterilize powdered condiments has several advantages. However, Director Chen Jinchuan of Nanjing Yatai Microwave Energy Technology Institute also admitted that only when the microwave sterilization characteristics are properly mastered, scientific and reasonable use methods, and appropriate equipment are selected, good sterilization and drying effects can be achieved. The technicians of food microwave sterilization must not only have microwave expertise, but also knowledge of food hygiene, food chemistry, food nutrition, food technology, etc. If the above knowledge is lacking, the sterilization will be incomplete and the materials will be roasted. Many problems such as coke or roasting. The technician should look for the corresponding cause for different problems and apply the medicine to the patient.
If the abalone powder is sterilized by microwave, it will produce "inner coke" phenomenon. The director Chen Jinchuan analyzed this: the abalone powder with low moisture content is sterilized, because the temperature is too high, the protein and other components in the abalone powder occur. Polymerization, forming agglomerates. Microwave heating is carried out simultaneously inside and outside the material. Due to the slower heat dissipation inside the block, the boundary conditions inside and outside the material are different, which eventually leads to the problem of scorching in the material. The problem of internal coke in abalone powder will affect the sterilization and drying speed, product appearance, taste, smell, application convenience, nutritional value and other indicators. The reason is found, and then the method of reducing the microwave sterilization temperature and stirring at the same time can prevent the occurrence of the acacia powder internal coke problem. In general, when sterilizing powdered seasonings with microwaves, the temperature should not exceed 100 ° C; otherwise, undesirable chemical reactions such as eschar reaction may occur.
The person in charge of a company that produces spices in Shanghai is very excited when it comes to microwave sterilization. It turned out that a microwave equipment company in Guangzhou claimed that it could achieve significant results by microwave sterilization, and invited the Shanghai company to go to Guangzhou for trial. The spice company sent a few sacks of chili powder to the Guangzhou trial. Regrettably, several bags of paprika have been tested on tunneling microwave equipment in a company in Guangzhou. The result is that the paprika has been scorched many times, but it has not achieved the desired sterilization parameters. A spice company in Shanghai believes that a microwave equipment company in Guangzhou exaggerated publicity and deceived food companies, and said that it would no longer believe that "microwave can sterilize spices".
Chen Jinchuan, director of Nanjing Yatai Microwave Energy Technology Research Institute, believes that the reasons for the scorching of chili powder are as follows: 1. The distribution of magnetrons is uneven, and the structure of microwave equipment is unreasonable, resulting in uneven distribution of microwaves. 2. The paprika is unevenly laid. 3. The temperature inside the cavity of the microwave device is too high. 4. The raw materials are not evenly stirred. Some seasoning powders contain seafood, sugar, meat powder, bone soup extract, salt, monosodium glutamate, etc. If not stirred evenly, the sugar is easily scorched. For these reasons, the corresponding measures should be taken to solve the problem that the chili powder is scorched.
Therefore, for microwave equipment manufacturers, different design principles and manufacturing processes should be adopted for different materials, and strive to be scientific and efficient.
For powdered condiment manufacturers, when purchasing microwave equipment, comprehensive consideration should be given to the aspects of production, product production process, sterilization and drying requirements, etc., and do not blindly listen to the exaggerated propaganda of some equipment factories. Condiment manufacturers should bring materials to the microwave equipment manufacturing plant for on-site testing, and work with the equipment factory to find problems and solve problems, and select equipment manufacturers with technical strength as partners to avoid blind purchase of microwave equipment. Unnecessary loss.
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