Shandong Weifang Vacuum Corn Ripening Test

Microwave ripening technology has been widely used in whole grains in recent years. Mr. Zheng from Weifang, Shandong province, wanted to ripen fresh corn with the microwave effect. And at the same time in the vacuum has a sterilization effect, which can be preserved for a long time to eat. At present, Mr. Zheng has established cooperative relations with many local supermarkets. He wants to supply corn to supermarkets as a new product after it is matured in vacuum packaging.

microwave equipment

microwave equipment

microwave equipment

Following the request of Mr. Zheng, we use a vacuum package to pack fresh corn. Then the microwave equipment was used for curing experiments. It was found that the temperature should not increase too fast during the whole maturation process. If the temperature rises too quickly, bags will swell to different degrees, which may eventually cause the vacuum bag to burst. In this way, the temperature was slowly raised during the experiment. The microwave power should be lowered if there was a bagging phenomenon through the monitor, and the material should be reheated and matured after moderate cooling.

microwave equipment

microwave equipment

After several experiments, the microwave ripened fresh corn has a good taste and a crisp impression. At the same time, the double function is achieved, and the sterilizing effect is realized in the ripening process. Through the exploration of the experiment, the customization of this set of equipment should be increased technically on an ordinary machine, and a specific cooling system should be added. In this way, the cooling system will be opened when the bagging phenomenon happens again. The raw material will be restored to its initial state at the fastest speed, which is convenient for the second curing and heating up.

microwave equipment

microwave equipment

As an experimental machine, Mr. Zheng plans to purchase 20KW equipment first and upgrade the power of the device with the expansion of business at the later stage.