Microwave general sterilization and drying equipment

  Microwave general sterilization and drying equipment   1
Short time and fast speed   Conventional thermal sterilization transfers heat from the surface of food to the interior through heat conduction, convection or radiation
It often takes a long time to reach the sterilization temperature
Microwave sterilization refers to the direct interaction between microwave energy and microorganisms such as food and bacteria
Thermal effect and non thermal effect work together to achieve rapid temperature rise and sterilization
The processing time is greatly shortened
The sterilization of various materials is generally 3-5 minutes 2
Low temperature sterilization maintains nutrients and traditional flavor   Microwave sterilization is through special thermal and non thermal effects
Compared with conventional thermal sterilization, it can obtain the required disinfection and sterilization effect at a relatively low temperature and in a relatively short time
Practice shows that the general sterilization temperature is 80-85 ℃
In addition, microwave treated food can retain more nutrients and flavors such as color, aroma, taste and shape, and has puffing effect
For example, the vitamin C retained in vegetables treated with conventional heating is 46-50%, while that of microwave treatment is 60-90%, that of pork liver heated with conventional heating is 58%, and that of microwave heating is 84% 3  、 Save energy   Conventional thermal sterilization often has heat loss in the environment and equipment, while microwave directly acts on food, so there is no additional heat loss
In addition, its conversion efficiency from electric energy to microwave energy is 70-80%
Compared with Fang, it can generally save 30-50% electricity 4
Uniform and thorough   Conventional thermal sterilization starts from the surface of the material and then transfers to the interior through heat conduction
There is an internal and external temperature difference
In order to maintain the flavor of food and shorten the processing time, the internal temperature of food often does not reach enough to affect the sterilization effect
Due to the penetrating effect of microwave, the surface and interior of food are affected at the same time when it is processed as a whole, so the disinfection and sterilization are uniform and complete 5
Easy to control   Microwave food sterilization treatment, the equipment can be opened and used immediately, without the thermal inertia of conventional thermal sterilization, and the operation is flexible and convenient
The microwave power can be continuously adjustable from zero to rated power, and the transmission speed can be continuously adjusted from zero, which is convenient for control 6
Simple equipment and advanced technology   Compared with conventional disinfection and sterilization, microwave sterilization equipment does not need boilers, complex pipeline systems, coal yards and transportation vehicles, as long as it has the basic conditions of water and electricity 7
Improve working conditions and save floor space   The working environment of the equipment has low temperature and low noise, which greatly improves the working conditions
The operators of the whole microwave equipment only need 2-3 people
It is widely used in agaric, ginseng, flowers, onion, ginger and garlic slices
The heating, drying and sterilization of jujube slices, peppers, dehydrated vegetables, bean products and other products, through microwave sterilization and fresh-keeping technology, will not damage the original nutritional components of the materials, and the health indicators can be completely lower than the national food hygiene standards, and can fully meet the export-level standards of food, while greatly extending the shelf life of food