Jiangnan University

Wuxi Huashunminsheng Food Co. Ltd.

Anjoy Foods Group Co., Ltd.

Hubei Anjoy Food Co. Ltd.

Nanjing Xianou Instruments Manufacture Co., Ltd

Huayu Yang

Hao Zhang

Jianxin Zhao

Bowen Yan

Gang Wang

Daming Fan

Wenhua Gao

Jianlian Huang

Zilong Zhao

Wei Chen

Kai Wang

Yejun Wu

Huizhang Lian

Hongwei Cao

Wenguo Zhou

Ke Pang

Liming Jin

Qingmiao Zhang

Darning Fan

Yuhao Zhang

Xiuxiu Li

Yin Zhang

Jinbiao Fei

The disclosure discloses a microwave processing equipment for continuous flow liquids, and belongs to the technical field of microwave processing. The microwave processing equipment includes a feed preheating section, a microwave heating section and a cooling section. The microwave heating section includes a microwave generation system, a waveguide system, tuners, and a microwave absorption cavity. The waveguide system includes at least two waveguides. Each waveguide is installed at the microwave feed port formed in the outer wall of the microwave absorption cavity according to a predetermined angle greater than or equal to 15&#xb0; and less than 90&#xb0;.

Microwave processing equipment for continuous flow liquids

The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 2034, the loss factor of 6.39.0, the moisture content of 4555% and the water activity of 0.9200.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Microwave processing method for food made of flour and rice fermented with sourdough

Disclosed are 3D printing equipment, a system, and a method for food design and production. The 3D printing equipment has a bipolar microwave heating antenna for focusing heating on a material in an extrusion nozzle. The extrusion nozzle is between the anode antenna and the cathode antenna of the bipolar microwave heating antenna. The anode antenna and the cathode antenna limit a microwave electric field between them, thereby implementing focused heating on the material.

Microwave-coupled 3D printing system and equipment for food design and production

The disclosure relates to a three-dimensional printer coupled with microwave and a printing method applied for food design. A microwave heating probe embedded in the inner wall of a barrel releases microwaves at the front end, and in combination with the setting of a vertical distance between the front end of the microwave heating probe and an extrusion nozzle, the effect of instant curing of an extruded material is realized. A cooling device is disposed so as to ensure that a material to be printed in the barrel is not cured by microwave heating before the material to be printed enters the extrusion nozzle.

Three-dimensional printer coupled with microwave and printing method applied for food design

Growing community of inventors

Wuxi, China

Huayu Yang