High-Efficiency Mining Thickener , is also called mining concentrator, is a new type of solid-liquid separation equipment,It is not only sedimentation equipment but also a new type dehydrating equipment with the mash percolate features. It can rise the mash from 20-30% to 40-70% and is widely used in tailings processing, hydrometallurgy, environmental engineering, mineral processing, environmental engineering and many other fields. It is mainly used for the end of the pulp, metal selection pulp, slurry water, electricity, chemical industry and clarified slurry concentration to achieve the purpose of dehydration.
Mineral Thickener,Thickener Mining,Fine Ore Thickener,Ore Fines Thickener Henan Mingyuan Heavy Industrial Machinery Company Co., LTD. , https://www.heavyequipmentchina.com
According to the author's understanding, the current production process of non-fried noodles on the market is mainly divided into two types: microwave drying process and hot air drying process. The dough made by the microwave drying process has a strong rehydration, the baking time of the dough cake is short, and the noodles of the noodles after the brewing are completed. Such a cake is generally produced by using a microwave drying device. The microwave drying device uses electromagnetic waves to heat the noodles from the inside to the outside, which is not only dry but also has a certain puffing effect.
Hot air drying type cakes are generally made by hot air drying equipment. The cakes are more fine after being absorbed by water, and the flavor and taste are very novel. The hot air drying equipment mainly uses the hot air as a medium to dry the noodles. The Conveyor belt is installed inside the equipment, and the noodles are transported outwards along the conveyor belt. The hot air is blown from above and below the conveyor belt to make the material evenly dried.
In addition to the upgrade of the cake, the instant noodle manufacturer also upgraded the vegetable package in the instant noodles. It is understood that the traditional process of vegetable package is usually in the form of hot air drying, but the vegetable loss using hot air drying is relatively large, and the rehydration is not strong. In order to improve the quality of vegetable bags, many instant noodle companies have upgraded the hot air drying process to a freeze drying process.
Freeze drying is generally carried out under vacuum, so it is also called vacuum freeze-drying technology. When using vacuum freeze-drying technology to dry vegetables, the vegetables are first rapidly frozen, and then the vegetables are heated in a vacuum environment, so that the water in the vegetables is rapidly sublimated from the solid state into a gaseous state to complete the drying. The lyophilized vegetables retain their original color, taste and nutrients to a large extent. In addition, the vacuum freeze-drying process will make the inside of the vegetable loose and porous, and the vegetable will have better rehydration.
The vacuum freeze dryer is a device that uses vacuum freeze-drying technology. At present, the vacuum freeze dryers on the market are mainly divided into two types: intermittent freeze-drying equipment and continuous freeze-drying equipment. The batch freeze-drying equipment is suitable for small batch and multi-variety production of products, and the investment cost is low, but the degree of automation is not high. The continuous freeze-drying equipment is suitable for the production of large-volume single products with high degree of automation, but the corresponding investment cost is also high, and relevant enterprises can choose according to production needs.
Instant noodles can last forever in the market, because the relevant production companies continue to upgrade the production process of instant noodles. The reason why instant noodles can take off the "unhealthy" coat is not related to the development of drying technology. I believe that with the continuous innovation of drying technology, instant noodles will go further from health.
Development of drying technology frees instant noodles from the "unhealthy" title
In the past, instant noodles were basically fried and shaped after cooking. The finished cake had a high oil content and was criticized by unhealthy factors. In order to get rid of this unfavorable factor, instant noodle manufacturers began to upgrade the production process of bread. Nowadays, we can see many instant noodle wraps that say “non-fried noodle cakesâ€. So, what is the production process of this non-fried dough cake?