LTWB-42 microwave chili powder drying sterilization machine

LTWB-42 microwave chili powder drying sterilizer microwave drying sterilization equipment is mainly used for the whole pepper, pepper ring, broken pepper, chili powder drying sterilization. After microwave drying of pepper products to maintain the original color, fresh brightness, taste, nutrition, and its effects are superior to other drying sterilization equipment, and can extend the shelf life of the product. In this context our company has many years of experience, he has done many similar equipment for the production of them, and get the user acceptance and affirmation. Microwave drying sterilization Features: Time is short, fast: conventional thermal sterilization is by 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. Low temperature sterilization to maintain nutrition and traditional flavor. Microwave sterilization through a special heat 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 has proved that the general sterilization temperature 75-85 degrees Celsius will be able to 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. Energy savings: conventional thermal sterilization often exist on the environment and equipment heat loss, while the microwave is a direct effect on the foods processing, thus no additional heat losses. In contrast, general can save 30-50%. Even complete: conventional thermal sterilization is starting from the material surface and then spread inside by heat conduction. 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. 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. LTWB-42 microwave chili powder drying sterilization machine LTWB-42 microwave chili powder drying sterilization machine