Beans prototype microwave puffing drying process
    Rice, wheat and soybeans and other legumes such as beans and cereals all contain a lot of starch and protein, if these materials after crushing mix molding , using the microwave and heat transfer medium and puffing drying with heating is very easy. General For cereals the starch content of 60 to 70 %, protein content of about 6-12 % , are suitable for expanding treatment . However, if for soybeans and other legumes contain more fat , although it can be processed before processing prototype puffed pretreatment process is more complicated. These prototype puffed dried products if rehydrated with hot water immersion , within 2-3 minutes to soften water can reach the edible state, if the advance after seasoning has become a very good convenience foods.
    To describe what kind of material for example soybean puffing drying processes.
    5 g of the dried soybean concentration in a 10-liter of 0.5% sodium bicarbonate solution (temperature 20 ℃) ​​in water for 5 hours. Followed , and then immersed in hot water at 70 ℃ for more than 5 hours in order not to break the skin soaked in principle possible, let the swelling . Then filter out excess water rapidly frozen to -25 ℃. Remove the thermostat 24 hours to thaw. Repeat this process 3-4 times. Then 30 ℃ hot air drying to a moisture content of 30 35% of the semi-finished products .
    The semi- pretreated mixed with 130 ℃ rock salt into a microwave oven , 1.2 kg per 120 seconds for puffing drying Serve processing volume . The output power of microwave equipment 5Kw, Yan was 2450MHZ. Other legumes such as peas , fresh peas, beans and lentils enough prototype puffing on Salim processes roughly similar.