KH-80HMTN12 wool board microwave dryer

1, the time is short, fast conventional thermal sterilization is through heat conduction, convection or radiation, etc. to spread heat from the surface of the food inside. To reach the sterilization temperature, often it takes a long time. Microwave sterilization microwave directly interacts with food and bacteria and other microbes, thermal effects and non-thermal effects together, to achieve rapid temperature sterilization, the processing time is shortened, the bactericidal effect of various materials typically 3-5 minutes. 2, low temperature sterilization to maintain nutrition and traditional flavor microwave sterilization is through special thermal and non-thermal effects of sterilization, compared with the conventional heat sterilization, you can be able to achieve the desired sterilization effect at a relatively low temperature and short time. Practice shows that the general sterilization temperature at 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 46-50%, while the microwave treatment was 60-90%, conventional heating liver vitamin A holding of 58%, while 84% of microwave heating. 3, energy conservation is often present in conventional thermal sterilization equipment on the environment and heat loss, while the microwave is a direct effect on the foods processing, thus no additional heat losses. In addition, the power to the microwave energy conversion efficiency of 70-80%, while compared to party, can be saving 30-50%. 4, even completely conventional thermal sterilization material surface from the beginning, and then transmitted through the heat conduction inside. The presence of the temperature difference between inside and outside. In order to maintain food flavor, reduce processing time, often within the food does not reach the temperature enough to affect the sterilization effect. As the microwave with a penetrating effect on the overall food processing, surface and internal simultaneously by action, so sterilization evenly and thoroughly. 5, easy to control microwave food sterilization process, which means that the device can use, no conventional heat sterilization of thermal inertia, operational flexibility, microwave power from zero to rated power continuously adjustable, continuous adjustment of the transmission speed scratch, easy to control . 6, simple equipment, advanced technology compared to conventional sterilization, microwave sterilization equipment, no boiler, complex piping systems, coal yard and transportation vehicles, provided they have water, electricity and basic conditions can. 7, improve working conditions, save floor space equipment operating temperature and low noise, greatly improved working conditions. Package of microwave equipment operator only 2-3 people. Widely used mushrooms, ginseng, flowers, onion ginger garlic tablets. Sheet date, pepper, dehydrated vegetables, soy products, such as heating, drying and sterilization, microwave sterilization and preservation technology, not only does not destroy its original nutrients, health indicators fully below the national food hygiene standards, complete You can reach export grade standards for food, while greatly extend the shelf life of food.