60kw vegetable blanch equipment with cooling section at the end of the tunnel

2018-01-29 02:25:05

Compared with the box type and vacuum microwave drying equipment, the tunnel type microwave drying equipment has the main advantages of continuous drying, large production and low labor intensity. Compared with the traditional equipment has the advantages of high efficiency, low enerLD consumption, the uniform heating, the drying speed is fast, the thermal inertia, the safety and environmental protection, the advantages of simple operation, easy to control etc..

60kw vegetable blanch equipment with cooling section at the end of the tunnel is applied to drying, ripening and sterilization of black Cereals, soybeans, mung beans, corn, wheat skin, buckwheat, oatmeal, soybeans and peanuts.Drying sterilization seafood seasoning, sterilization, drying, puffing Tenebrio; rose, tea and other tea flower.Conventional thermo - thermal sterilization starts from the surface of the material, but there is an internal and external temperature difference through the heat conduction to the interior. In order to maintain the food flavor, shorten the processing time.

Often the food inside does not reach enough temperature to affect the germicidal effect. Due to the penetration of microwave Ken, when the food is treated as a whole, the surface and the interior are simultaneously affected, so disinfection and sterilization are even and complete.

60kw vegetable blanch equipment with cooling section

at the end of the tunnel

Microwave heating principle:

Microwave heating is an object absorbing microwave enerLD which can be converted into heat enerLD, which is completely different from other conventional heating methods.The traditional heating method is according to the principle of heat conduction, convection and radiation heat from the outside to the material quantity of heat, heat always passes of the heating material, its excellent material inevitably exist in the temperature gradient, so the uneven heating of the material, the material in local overheating;Microwave heating technique and traditional heating mode is different, it is through the heated body internal dipole molecule high frequency reciprocating motion, the internal friction heat and the heated material temperature, no heat conduction process, can make the material internal and external heating, heating up at the same time at the same time, heating speed and uniform, only traditional heating mode is one of the enerLD consumption of a few minutes or a few points to achieve heating.From the theoretical analysis, the amount of heat generated in the microwave field has a lot to do with the types of matter and their dielectric properties.

Microwave heating equipment for vegetables blanching.

1, Fast heating.

2, No need water.

3, Keep original color.

4, Save labour and enerLD.

5, Clean progress.

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