How to puff crispy snacks in the healthiest and fastest way?

When it comes to puffed food, we may first think of potato chips and other fried junk food.

But did you know that most of the puffy food is porous, which is good for digestion and absorption?For example, the digestibility of rice or protein after cooking is 75.3%, while that after puffing can be increased to 83.8%.

Microwave used in the puffing production of food , such as corn snack microwave puffing equipment, can change the traditional heat conduction process that from the surface to the interior. It has the advantages of uniform heating, fast heating speed, high product quality, sensitive response, easy to control, high thermal efficiency, and small floor space of the equipment.

With this equipment,the nutrition elements and original color, aroma and taste can be retained to improve the quality of puffed food.

Principle of microwave puffing equipment for snack chips:

Microwave puffing technology uses the radiation conduction of electromagnetic energy to transmit the microwave energy into the material, which is absorbed by the water and converted into heat energy at the same time.   It produces violent vibration of molecules, obtains kinetic energy and realizes the evaporation of water.

The temperature inside and outside the material heats up at the same time, and the relative humidity of the material surface is low due to water evaporation.   The direction of the temperature gradient,heat conduction and water vapor migration is the same,going outward to inward.

The rapid evaporation of water is conducive to the generation and accumulation of internal steam. The rapid rise of internal moisture vaporization, pressurization, can produce a strong radial thrust, pushing the internal steam directly out of the body, and the pressure difference in the same direction of the temperature difference strengthened the steam directly out, resulting in steam “pumping effect”.

When the internal steam pressure reaches or exceeds the structural tension of the cell, the cell will expand, and then drive the overall expansion of the material, forming a loose and uniform microporous structure.

Puffed food has crispy tastes, rich nutrition and good reconstitution properties, and is easy to carry, storage . Compared with extruding and frying, microwave puffing can not easily cause some unnecessary chemical reactions, and does not increase the fat of food, so it retains the original flavor of food. The microwave puffing equipment of corn snack is a good way to further process fruit and vegetable food and obtain green food,which has very broad application prospects in the food industry .