KH-60HMTN8 foam asbestos microwave dryer

???? Pages 88 Home Chinese Paper-wire paper machine and paper processing equipment Honeycomb paper tube microwave dryer Free Post offer Honeycomb paper tube microwave dryer Information Name: 4586301 Top | Refresh | Edit | Delete - - Microwave drying characteristics: 1, 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 uniformly heated and uniform drying. 2, energy efficient. Microwave is a direct effect on the material, thus no additional heat loss, air and corresponding container furnace will not heat, so the high thermal efficiency, the production environment is significantly improved, compared with the far-infrared heating can save 30% . 3, time is short, and high efficiency. Microwave heating is the heated object itself becomes the heating element, no heat transfer process. Microwaves penetrate inside the object from all sides inside and outside while the object is to achieve uniform heating in a short period of time, greatly reducing drying time. 4, 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 microwave heating, drying, no waste water, no gas, is a safe and high-tech sound. Microwave sterilization characteristics: low temperature sterilization to maintain nutrition and traditional flavor, microwave can penetrate inside the material, frequency of 2450MHz, to 2.4 billion 50 million times per second oscillation, kill bacteria through special thermal and non-thermal effects, and conventional thermal Sterilization can compare at a relatively low temperature and a short time, you can get the desired sterilization effect. Practice has proved that, in general 70 ℃ can kill all E. coli, greatly reducing the total number of bacteria 80 ~ 90 ℃, time of just 2 to 3 minutes. Speed, time is short, so keep the nutrients in food, traditional flavor. Extend shelf life, improve product quality has a significant effect.