Tea processing has a very broad prospect for development. Microwave technology for tea greening, drying and extraction of active ingredients has been reported in recent years. As one of the modern tea deep processing technologies, microwave application technology has begun to develop into large-scale production. Since the discovery of the microwave thermal effect in 1945, the application of microwave heating has become increasingly widespread. Because the tea contains water, the water molecules are polarized in the microwave electromagnetic field, have dipole characteristics, and constantly change the polarity direction with the frequency of the electromagnetic field, the molecules vibrate at high speed, generate frictional heat, and heat the tea leaves from the inside. And the temperature is the same everywhere. By using this characteristic of microwave heating, the tea can be heated rapidly, the critical point temperature of the inactivated enzyme is reached, and the water migration of the tea structure is accelerated, which is very suitable for the green tea killing process and the post-tea drying operation. Japan and South Korea use microwaves for tea processing, and the effective nutrients of green tea can be basically not lost, and the color, fragrance and taste are better than traditional processing methods. It can be seen that microwave technology is an ideal way for tea greening and post-drying. The key to application is how to match microwave frequency, power, material running speed, structure of microwave heating equipment and research on microwave technology for tea. Technical specifications for the process of killing and drying. Ready-to-eat Double Packed Sweet Corn
In this category is sweet corn from Jilin Province Agricultural Sister-in-law Food Co.
The physical characteristics of maize consist of grain colour, grain shape, seed coat lustre, grain length, grain width, 100 grain weight, grain diameter, uniformity of the seed and hardness. In most cases, the colour of the endosperm of mature maize kernels is yellow or white, while the seed coat and paste layer are colourless and transparent. Depending on the colour of the kernels, there are three types of maize: yellow, white and mixed. Depending on the kernel form, hardness and different uses, maize is divided into two types: common maize (hard, intermediate, horse-tooth, hard-horse, horse-hard) and special maize (high-lysine maize, high-oil maize, sweet maize, cracked maize, glutinous maize).
The sweet corn of Jilin Province Agricultural Sister-in-law Food Co., Ltd. belongs to the special corn category of yellow corn.
Also known as fruit corn. The leaves on the outside are light green (only the ears are in the pack, we have removed the leaves for you) and the kernels inside are white or yellow. Sweeter than regular sweet corn, but lower in starch and rich in vitamin E and fibre, which is anti-ageing and aids digestion. Perfect for eating raw, mixed with vegetables in salads; it can also be steamed, but don't cook it for too long, about 5 minutes.
If you have any questions, please contact us directly. If you have any questions, please email us directly.
Delectable Sweet Corn Cob,Microwave Sweet Corn Cob,Country Sweet Corn,Ready To Eat Sweet Corn Jilin Province Argricultural Sister-in-law Food Co., Ltd. , https://www.nongsaocorn.com
Microwave greening and drying are microwave generators that radiate microwaves to the green, dry material and penetrate into the interior, causing polar molecules such as water to rotate synchronously, rotating several billion times per second. As a result of such high-speed rotation, the material instantaneously generates frictional heat, which causes the surface of the material to simultaneously heat up, and the internal temperature is higher than the surface temperature of the material, so that the enzyme loses vitality, and at the same time, some water molecules evaporate to achieve the purpose of killing and drying. The method of killing and drying is characterized by short heating time, uniform internal and external temperature, and the heat transfer direction is also consistent from the inside to the outside and the wet transfer direction. Different from the conventional heating method, it takes a certain time to heat the heat from the outside to the inside of the material. The difference between the internal and external temperature difference and the opposite direction of wet and heat transfer. The microwave energy penetrates into the internal heating of the material and does not require the characteristics of high-temperature heat medium. When applied to tea processing, it fundamentally changes the conventional heating method which relies on high-temperature medium and heat conduction heating, and at the same time, the microwave electromagnetic field is in the process of killing and drying. It has a non-thermal effect, which greatly shortens the processing time and shows the unique advantages of microwave. 
