Corn Snack Puffing Machine

The microwave puffing equipment for corn snacks reduces the loss of nutrients in the material. The microwave puffing temperature is low and the time is short. It can maintain its nutrients to the maximum extent, does not increase the fat content of the food, does not affect the original flavor, and has an excellent taste.
The microwave puffing equipment for corn snacks occupies a small area. It saves space and labor.
The microwave puffing technology uses the radiation conduction of electromagnetic energy. The microwave energy is transmitted to the inside of the material and absorbed by the water. At the same time, it is instantly converted into heat energy, causing violent molecular vibration, obtaining kinetic energy, and realizing the vaporization of water.

The temperature inside and outside of the material rises simultaneously. The relative humidity of the material surface is low due to the evaporation of water. The direction of the temperature gradient is from outside to inside. The direction of the temperature gradient, the direction of heat conduction and the direction of water vapor migration are consistent. The water evaporates quickly, which is conducive to the generation and accumulation of internal steam, so that the internal water quickly heats up and vaporizes, increases pressure, and generates an instantaneous strong radial driving force, which pushes the internal steam to be directly discharged from the body. The temperature difference in the same direction as the pressure difference strengthens the direct discharge of steam, generating a "pumping effect" of steam. When the internal steam pressure reaches or exceeds the structural tension of the cell, it will cause the cell to swell, thereby driving the overall expansion of the material to form a loose and uniform microporous structure.