Red Bean mung beans soybeans microwave baking machine cooker

Yantai Hao Yang Drying Equipment Co. to provide you with a wealth of information and information about the microwave oven roasted soybeans and other aspects. Microwave soybeans, black beans, red beans, green beans baking machine (aging machine) 1, microwave cooking while accompanied by sterilization effect. Microwave sterilization is in the dual role of thermal effects and non-thermal effects of microwave conducted, compared to conventional temperature sterilization able to obtain satisfactory bactericidal effect at a relatively low temperature and a very short time. General sterilization temperature around 80 ℃, treatment time of 3 to 5 minutes, and can maintain its maximum nutrients. 2, easy to operate. Microwave power and belt speed can be stepless adjustment, there is no thermal inertia, may means that the stop, easy to control. Improve the production environment. Microwave equipment without heat radiation, no dust, no noise, no pollution, easy to implement testing standards of food hygiene. 3, aging effect. Rapid heating effect of microwave, the water molecules inside the material vaporizes quickly achieve the purpose of expanding. 4, low-temperature sterilization, less loss of nutrients. Microwave sterilization is in the dual role of thermal effects and non-thermal effects of microwave conducted, compared to conventional temperature sterilization able to obtain satisfactory bactericidal effect at a relatively low temperature and a very short time. General sterilization temperature around 80 ℃, treatment time of 3 to 5 minutes, and can maintain its maximum nutrients. Vitamin C in fruits and vegetables retain conventional heat treatment was 46% to 50%, the microwave is able to reach 60 to 90; vitamin A to maintain conventional heat treatment is 58%, while the microwave treatment to 84%, and does not affect the original flavor, is fruit and vegetable food processing, green food means good. Microwave soybeans, black beans, red beans, mung bean roaster (cooker) microwave cooking roast peanuts, beans equipment microwave cooking characteristics - high energy conversion efficiency, fast heating. Microwave itself does not heat, but the microwave energy to penetrate the material, so that the friction between polar molecules within the material generates internal heat. So that the liquid is heated inside the vaporization process material instantly, booster expansion; and rely on gas expansion force causes the polymer material structural component variability, and become a structural feature of network organizations, stereotypes more porous material. Microwave drying equipment sterilization machine microwave sterilization is to use the results of the thermal effects and biological effects of electromagnetic fields of common action. Microwave thermal effect is to make the protein denaturation bacteria, the bacteria lose nutrition, reproduction and survival conditions and death. Biological effects of microwave on bacteria are microwave electric field can change the permeability of the cell membrane section, bacteria and therefore malnutrition, not the normal metabolism disorder that bacterial structure and function, growth is inhibited and death. In addition, the decision of bacteria normal growth and stable genetic breeding nucleic acid (RNA) and deoxyribonucleic acid (DNA), is composed of several hydrogen relaxation, breakage and recombination, and induce genetic mutations or chromosomal aberrations whispering sound, or even break. The main features of a microwave drying equipment, microwave heating rapid heating and conventional heating entirely different. It is to be heated material itself becomes the heating element, no heat conduction process. Thus, despite the poor thermal conductivity material, the heating temperature may be reached in a very short period of time. 2, uniform heating regardless of how the various parts of the body shape, microwave heating can make the object table while uniform penetration of electromagnetic waves to generate heat. Therefore, heating uniformity, will not be born outside the focus of the phenomenon. 3, energy efficient because the substance contains water easily absorb microwaves and heat, so in addition to a small amount of transmission loss, almost no other losses. Therefore, high thermal efficiency, energy saving. Infrared energy-saving heating than 1/3. 4, mold, sterilization, and preservation of microwave heating with a thermal effect and biological effect, can sterilization and mold temperature at lower temperatures. Since the heating speed, time is short, to maximize the preservation of material activity and vitamins in food, the original color and nutrients. 5, advanced process control microwave power can be realized as long as the heat and immediately terminate. HMI and PLC applications can be heated and the heating process. Process Specification programmable automation control. 6, safe and harmless because the microwave energy is to control the heating chamber and the waveguide tube made of metal work in, so little microwave leakage, no radiation hazard and harmful emissions, no heat and dust pollution, neither contaminated food, do not pollute the environment. Device size according to the design and manufacture consumer products output.