Design thinking for deepfry & microwave mix dryness equipment in snack noodles
The oil content of snack noodles is a very attentioned job in the company and public, it relates company benefit and consumer health. This paper talks form snack noodles dehydrate technique, it discuss the possibility as well as need for combining moden microwave technology and tradition deepfry technology, and by deepfry microwave mix equipment to replace used completeness deepfry equipment, and point out the technology thinking of design mix equipment.