Drying of Wheat Germ

Wheat germ is the core and life of wheat, a plant called an embryo, equivalent to an animals' placenta. Although it only accounts for 2% of the wheat grain weight, it still accounts for 97% of the nutrition of the whole wheat grain. It contains more than 50 kinds of rich nutrition needed by the human body and some trace physiological active ingredients that have not been discovered by current science. It has extremely high nutritional and medicinal value. Wheat germ's magical effect on human health is recognized by the world.

Wheat Germ

Traditional drying methods have steam drying and hot air drying, due to the drying temperature is not very good control. Microwave drying can be adjusted according to wheat germ drying requirements, so steam drying is accepted by more and more people. Because the wheat germ nutrition is rich, in the process of production, storage, transportation, and sales highly vulnerable to contamination, deterioration usually needs to adopt corresponding measures to implement the insecticidal, sterilization, and preservation of wheat germ. Still, the results often affect the flavor and nutritional content of foods. Using microwave drying techniques for food makes a big difference. The wheat germ's moisture content is about 14%, which is not good for preservation and processing. For a long time, people generally do not know wheat germ well, and the processing technology of wheat germ is not good enough. As a result, the wheat germ is often discarded or mixed with the bran for use as feed.

Henan province is the main wheat-producing area in China, with abundant wheat resources, many wheat deep processing enterprises are derived.

Mr. Li of a biotechnology company in Tangyin, Henan, plans to purchase a microwave wheat germ drying line to improve the utilization and storage period of wheat germ, increase the added value of wheat germ bring samples to the plant for inspection and experimentation.

The sample of 2kg was placed on the 18kw tunnel microwave equipment conveyor belt. The microwave power was fully turned on, and the humidity was drained. The temperature was set at 95℃, and the microwave effect lasted for 10 minutes. The test's moisture content was 6.8%, which did not meet the customer's requirement of 3.6%. The experiment was adjusted, and piecewise drying was adopted. The front section was set at 90℃ and dried for 10 minutes so that the moisture content was about 7.8%. The microwave in the middle section was set at 100℃ and dried for 6 minutes, making the moisture content 5.9 percent. Finally, bake the back section at 120°C for 8 minutes, leaving the moisture content at 4.5%. It's processing. The wheat germ produced by the above segmenting drying process solves the disadvantage of rancidity and eliminates the rancidity and grass smell.

Microwave drying equipment

Considering that the customer needs to package or process the materials directly after processing, and the temperature of the materials is about 70℃, add 4 meters of auxiliary heat dissipation section at the end of the equipment to reduce the room temperature. The equipment entrance is equipped with a lifting device and vibration hopper, which ensures the continuous and even laying of materials, ensuring the output and quality, and realizing the automatic operation.

Finally, the customer ordered a 60kw water-cooled microwave equipment with a closed cooling tower and PLC intelligent control, meeting the customer's large output requirements.

Microwave drying equipment does not need a complex piping system, occupies a small area, and does not discharge any pollutants. The equipment baking speed is fast, the time is short, and can complete many continuous productions. Microwave baking of wheat germ is a kind of penetrating heating. The roasted wheat germ is even accompanied by sterilizing and killing insect eggs, and the sterilizing and killing egg effect is good. There is no residual phenomenon. Microwave is directly applied to wheat germ and other materials, which does not require energy transfer, so there is basically no energy loss. Compared with other baking and sterilization methods, it saves more than 30% energy—microwave equipment technology, simple operation, safe and harmless.