Dried fruit microwave sterilization equipment/Forest image microwave drying sterilization/Food microwave sterilization equipment

Scope of application of microwave equipment:

Heating and sterilization treatment of pastries, cooked food, fast food dehydration, drying and preservation treatment of meat floss, bread, biscuits, dried and matured seafood, bean and grain grains, flour, malt, fast cooked noodles, preserved fruits, breadcrumbs, rock sugar, tea, tobacco leaves, spices, Chinese and Western medicinal herbs, snack sterilization and disinfection treatment of flour, fresh milk and dairy products, liquid seasonings (such as soy sauce, oyster sauce, chili sauce, etc.), thawing treatment of pre cooked poultry and seafood, frozen meat, seafood, food, etc.

Structure and characteristics of microwave drying and sterilization machine for dried fruit and food microwave sterilization equipment:

The equipment combines the characteristics of food processing and adopts various structural forms to meet the needs of various processes. The microwave source adopts new technologies such as multi slot, multi-mode, multi reflection, and conical antenna to make material processing more uniform and efficient. The equipment can be configured with PLC as a system, infrared temperature measurement system, fault alarm system, power adjustment system, etc. The appearance of the equipment is designed in accordance with GMP requirements, with a reasonable structure, easy operation, and long-term continuous production capability. It is a product of technological innovation and transformation in food enterprises.

Principle explanation:

By utilizing the thermal and non thermal effects of microwave energy penetrating processed foods, various types of water containing foods can be heated, dried, dehydrated, thawed, and sterilized separately. Microwave processing of food has the following advantages: 1. It heats up quickly. The traditional heating method utilizes the heat transfer coefficient of the material to transfer heat from the outside to the inside, while microwaves act on both the inside and outside of the water containing material simultaneously. Therefore, the heating is uniform and rapid, saving energy and processing time. 2. Due to rapid microwave heating, nutrients and vitamins in food can be better preserved. At the same time, there were slight changes in muscle plasma content and muscle fiber content, and a relative decrease in fat content. 3. Due to the ability of microwaves to penetrate a certain thickness of material for processing, the efficiency of microwave drying and dehydration is several to tens of times higher than traditional methods. At the same time, it does not destroy the original nutritional components, color, and flavor of the material. 4. Microwave treatment of substances also sterilizes and prevents mold growth. By utilizing the non thermal effect (biological effect) of microwaves, substances can be rapidly sterilized at relatively low temperatures, greatly extending their shelf life and reducing dependence on preservatives.