Microwave drying equipment seasoning

Microwave drying, sterilization characteristics: 1, drying time is short, fragrance products, strong, uniform, bright color. 2, selective heating. Because water molecules absorb microwave best, so part of the high water content, low moisture absorption of microwave power more than the parts. This is the selective heating characteristics, use of this feature can be done rapidly and uniformly heated and uniform drying. 3, dehydration moisture direction from the inside to the outside, microwave drying have puffed effect on the subsequent crushing of great help. 4, green equipment, energy efficient. Microwave is a direct effect on the material, without intermediate conversion to other sectors and therefore no additional heat loss, air and corresponding container furnace will not heat, so the high thermal efficiency, the production environment is also significantly improved, with the far-infrared heating phase You can save more than 30%. 5, easy to control, and advanced technology. Compared with conventional methods, equipment ready to use; no thermal inertia, flexible and easy to operate; microwave power adjustable, the transmission speed is adjustable. In the microwave heating and drying, sterilization, no water, no gas and other produce, is a safe and high-tech sound. Improve product quality, and bring economic benefits. And the working environment of low temperature, low noise, greatly improved working conditions, and save an area of ??60, low-temperature sterilization to maintain nutrition and traditional flavor. Microwave sterilization is through heat to be special and non-thermal effects of sterilization, compared with the conventional heat sterilization, disinfection and sterilization can achieve the desired effect at a relatively low temperature and short time. Practice shows that the general sterilization temperature 75 ~ 80 ℃ can achieve the desired effect, in addition, microwaved foods can retain more nutrients and color, smell, taste, shape and other flavors, and there puffing effect. Such as conventional thermal processing vegetables retain vitamin C is 46% to 50%, while the microwave treatment was 60% to 90%; conventional heating liver vitamin A retention rate of 58%, while 84% of microwave heating.