Microwave swelling of yam slice

Yam tuber mainly contains starch, polysaccharides (including mucus and glycoprotein), free amino acids, and other nutrients. Besides, it also contains active components such as mucus, among which the amino acid composition of mucin is comprehensive, and the essential amino acid content of the human body is high. Chinese yam contains many polysaccharides, showing proper regulation or enhancement of immune function. And antioxidant, anti-aging and anti-tumor function, and hypoglycemic function. To better serve overseas customers, Chinese used car suppliers will continue to reform and innovate to meet the requirements of each customer, visit customers regularly, and help them answer questions. If you choose a used car in China, you will not be disappointed!

Chinese yam is one of the specialties of Jiaozuo. Mr. Zhao runs a Chinese yam processing enterprise, which mainly produces Chinese yam crisp chips. Before the fried way is very unhealthy, he wants to try to use microwave equipment to make the puffed yam brittle.

Compared with the traditional puffing technology, the processing time of microwave puffing is short, which can preserve the nutrient components of the materials to the greatest extent, and overcome the shortcomings of traditional frying puffing, such as high oil content and high energy consumption.

With 20 kW tunnel microwave equipment to conduct the experiment, clean the yam and peel and then cut into 3 different thicknesses (1.5 mm, 2.5 mm, and 4.0 mm). Blanching the product (70 ~ 80 ℃, 2 ~ 3 min), then use 3% sodium chloride solution soak 5 min, and drying the surface of the water, then put it in oven drying (temperature 70 ℃, 90 min). Then measuring embrittlement and chromaticity of the product after drying for 50 s.

The microwave power of the processed samples was adjusted to 630 W for expansion of 10, 20, 30, 40, 50, and 60 s. Expanded 20, 30, 40, 50, 60, 70 s at 560W power; Expand 30, 40, 50, 60, 70, 80 s at 490 W power; Expand 40, 50, 60, 70, 80, 90 s at 420W power; Expanded 50, 60, 70, 80, 90, 100 s at 350W power. The brittleness and chromaticity of the products were measured, respectively.

When yam chip thickness of 1.5 mm, microwave power 420 w, yam expanded to 60 s, yam crisp-tender value is 6.917. The process conditions of yam chip moisture content of 0.44%, the obtained yam crisp sheet have a full organization, precise and even stomata inside, non-sticky and no dry, brittle taste, golden color, and no coking phenomenon, with the fragrance of yam.

When the microwave swelling power was the same, the longer the swelling time was, the fuller the swelling time was, and the better the swelling effect was. If the swelling time is too short, the product expansion rate is low, hard texture; If the puffing time is too long, it is convenient to coke paste, so the microwave power and time together to control. The principle of test design is, the more massive the firepower, the shorter the swelling time, and the low the firepower, the longer the swelling time.


Microwave puffing can significantly reduce the moisture content of crisp yam chip, kill harmful bacteria, reduce the growth and reproduction of microorganisms, promote the preservation of products, and improve quality and flavor.

According to the customer’s output of 300kg per hour, recommend a 30kw air cooling equipment to the customer, which is equipped with digital frequency conversion power, precise adjustment of power, PLC control, and set up the processing data to realize automatic production.