Microwave condiment drying equipment used in chicken, beef flavor, pork flavor, yeast extract, spices, spices (chili the complex spices Zhengrou rice; seasoning king; allspice; Lucai king; black pepper; white pepper; fennel , etc.), food additives, powder flavor, seafood spices (kelp, seaweed, fish, shrimp, crab), heating, drying and sterilization processing; apply to the pepper, chili powder, Kara rubber powder, soybean powder, sesame powder , nutritional health products, snack foods, agricultural products, all kinds of meat made small packaging, fish fillets, fish compatriots such as drying, dehydration, sterilization, and preservation, mildew, puffed.
Microwave drying characteristics: short drying time, the strong smell of the product; drying temperature is low, uniform, bright color of the product; selective heating. Because the water molecules absorb the best of the microwave, so a high water content portion, the absorption
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Microwave drying and sterilization characteristics: 1, short drying time, the strong smell of the product uniform, bright color. 2, selectivity heating. Because the water molecules are best microwave absorption, so the high moisture content of the part, to absorb the water content of the microwave power than lower part. This is the characteristics of the selective heating, the use of this feature can be done quickly and uniformly heated and uniform drying. 3, drying and dehydration of the direction of the water vapor from the inside to the outside, so the microwave drying has puffed role of great help to the subsequent crushing. 4, environmental protection equipment, and energy-efficient. Microwave is directly on the material effect, no other intermediate conversion part and thus no additional heat loss, the air in the furnace and the corresponding container are not heat, so the heat efficiency is high, the production environment is also significantly improved, with the far-infrared heating phase than can save 30%. 5, easy to control, and state-of-the-art technology. Compared with the conventional method, the equipment that is open; thermal inertia, flexible operation; microwave power adjustable, adjustable speed transmission. Dried in the microwave heating, sterilization, no waste water, no gas, is a safe high-tech. Improve product quality, and bring economic benefits. Low temperature working environment and equipment, noise, greatly improving the working conditions, but also save area 6 pasteurization to keep nutrients and traditional flavor. Microwave sterilization is pending special thermal and non-thermal effects of sterilization as compared with the conventional thermal sterilization, disinfection and sterilization effect can be obtained at relatively low temperatures and shorter time required. The practice shows that the general sterilization temperature at 75 ~ 80 ℃ can achieve the effect of microwaved foods retain more nutrients and color, smell, taste, shape and other flavor and puffing effect. Such as conventional thermal processing vegetables retain vitamin C is 46% to 50%, while the microwave treatment is from 60% to 90%; conventional heating liver vitamin A retention rate was 58%, was 84% in the microwave heating. |
