The crispy pistachios we usually eat are mostly baked and matured, but now in industrial processing, in addition to traditional baking methods, microwave tunnel ovens have also become commonly used equipment. The difference between these two methods of roasting raw and ripe nuts is actually very obvious, from taste, efficiency to the quality of the nuts, which can be clearly felt.
First, let's talk about the heating method that everyone is most concerned about, which is the core difference between the two. Traditional baking is like baking nuts in an oven at home, where heat is slowly transferred from the outside to the inside. Hot air or baking trays first transfer heat to the outer shell of pistachios, and then gradually penetrate into the nuts inside, relying on the slow conduction of heat. However, microwave tunnel ovens are different. They rely on microwaves to directly penetrate the fruit shell and act on the moisture and small molecules inside the kernels, allowing the kernels to heat up simultaneously from the inside out without waiting for the heat to slowly penetrate. It is equivalent to roasting the inside and outside together.
Due to different heating principles, there is a significant difference in maturation speed and uniformity. Traditional baking requires slow heat penetration, and a batch of pistachios needs to be baked for a long time, which can also lead to problems: the outer shell is dried, but the nuts inside are not fully ripe; Or in some places it may be burnt, while in others it may be half baked, which is commonly referred to as being burnt on the outside but growing on the inside. The microwave tunnel oven is a continuous operation, where the nuts slowly move along the tunnel and are heated synchronously inside and outside the entire process. There is no need to wait for a long time, and the nuts can be roasted in a few minutes. Moreover, the ripeness of the nuts is similar, and there will be no over cooked or undercooked situation, with a stable taste.
Besides, the processing procedure is also different. Traditional baking equipment requires preheating in advance, which is time-consuming and consumes electricity. During processing, heat is easily dissipated, resulting in higher energy consumption and making the workshop hot and stuffy. The microwave tunnel oven can be used as soon as it is turned on, without preheating. The heat is used to bake the nuts, resulting in less waste and a comfortable processing environment.
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