Microwave food drying machine TL-10

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..

Microwave food drying machine TL-10 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.

Microwave food dry sterilization equipment (figure) used in a variety of food, agricultural products, seafood, etc.) and pharmaceutical, etc of drying and sterilization (bulk, bottled, packaged, flake, powder, etc.).Bottled drinks, vacuum packing peanuts, dried chicken, chicken, pork, bean curd cake, nuts, such as chilli sauce sterilization.
To the characteristics of microwave drying sterilization: low temperature sterilization keep nutrition and traditional flavor, microwave can penetrate inside food, frequency is 2450 MHZ, vibration of 2.45 billion times per second, through the special heat and non-thermal effect to kill bacteria, compared with conventional thermal sterilization can be in low temperature and short time, can get the necessary disinfection sterilization effect.
The characteristics of microwave drying sterilization embodied in:
1, the selective heating.Because water molecules on the microwave absorbing the LD, so the part of high water content, absorb microwave power more than the water content of lower part.This is the characteristics of selective heating, the use of this characteristic can be done even the purpose of uniform heating and sterilizing.
2, enerLD saving efficiency.Microwave is a direct effect on material, and therefore no additional heat loss, air in the furnace and the appropriate containers are no heat, so the thermal efficiency is high, production environment has improved significantly, compared with far infrared heating power saving 30%.
3, time is short, high efficiency.Microwave heating sterilization was to make the heated object itself become a heating element, do not need to heat transfer process.Microwaves penetrate the object from all directions within inside and at the same time make the objects in a short time to achieve uniform heating sterilization, greatly shorten the drying sterilization time, thus to increase production.
4, easy to control, the craft is advanced.Compared with conventional methods, equipment out-of-the-box;There is no thermal inertia, convenient operation;Microwave power is adjustable, transmission speed is adjustable.In microwave heating dry sterilization, no waste water, waste gas, waste residue, high and new technoloLD is a harmless.
5, the sterilization effect is good.Practice proves that the use of microwave sterilization is in commonly 70 °C can be completely kill e. coli, total number of bacteria in 80 ~ 90 °C is greatly reduced, only 2 ~ 8 minutes time.Speed, time is short, so keep nutrition, traditional flavor of food.
6, prolong shelf life.Material treated by microwave sterilization, can be extended shelf life, to improve the quality of products and prolong storage period has a significant effect.
7, can add configuration ultraviolet sterilization system.The other additive configuration ultraviolet sterilization system, can further ensure the sterilization effect, and can prevent the plastic bags in a bulge in the process of drying sterilization.
The characteristics of microwave drying:
Microwave can penetrate inside material, frequency is 2450 MHZ, vibration of 2.45 billion times per second, through the special way of heating heating, compared with conventional heating in low temperature and short time, can get the required dry sterilization effect.Practice proves that the speed, time is short, so keep nutrition, traditional flavor of food.Extend the shelf life, to improve the quality of our products have a significant effect.
The characteristics of microwave sterilization:
Low temperature sterilization keep nutrition and traditional flavor, microwave can penetrate inside material, frequency is 2450 MHZ, vibration of 2.45 billion times per second, through the special heat and non-thermal effect to kill bacteria, compared with conventional thermal sterilization can be in low temperature and short time, it can achieve the desired disinfection sterilization effect.Practice has proved that all is in commonly 70 °C can kill e. coli, the total number of bacteria in 80 ~ 90 °C is greatly reduced, only 2 ~ 3 minutes time.Speed, time is short, so keep nutrition, traditional flavor of food.Extend the shelf life, to improve the quality of our products have a significant effect.