microwaveSterilization characteristics of dryer

1. Energy saving: Conventional thermal sterilization often results in heat loss in the environment and equipment, while microwaves directly treat food without additional heat loss. Compared to others, it can generally save 30-50% electricity.

2. Uniform sterilization: Conventional thermal sterilization starts from the surface of the material and is then transmitted to the interior through thermal conduction. There is a temperature difference between the inside and outside. In order to maintain the flavor of the food and shorten the processing time, the internal temperature of the food is often not sufficient, which affects the sterilization effect. Due to the penetrating effect of microwaves, when processing food as a whole Both the surface and interior are affected simultaneously, so disinfection and sterilization are uniform and thorough.

3. Easy to control: Microwave food sterilization treatment, equipment can be turned on and used immediately, without the thermal inertia of conventional thermal sterilization, flexible and convenient operation, microwave power can be continuously adjusted from zero to rated power, and transmission speed can be continuously adjusted from zero for easy control.

microwave dryingMachine function

Microwave drying machineIt has strong penetrability and can overcome the above weaknesses. When the material encounters microwaves, both the inside and outside will be heated simultaneously, which avoids the problem of poor thermal conductivity of some materials and greatly improves the drying speed In addition to its fast speed, microwave drying also has a considerable energy-saving effect. Maintenance methods Maintenance methods Some materials such as glass, ceramics, plastics, and certain foods have little absorption of microwaves, while moisture easily absorbs microwaves, so energy will be maximally concentrated on moisture In general, microwave dryers are more effective thaninfrared dryingMore than half of the energy is saved, and the effect is more pronounced with lower water content.