Starch microwave drying equipment

working principle

Microwave heating mechanism

Polar molecular motionStarch contains a certain amount of polar molecules such as water. When microwave is applied to starch, the microwave electric field changes at an extremely high frequency (usually 2450MHz), and polar molecules will rapidly rotate with the direction of the electric field under the action of alternating electric field.

Energy Conversion and HeatingThis rapid rotation requires overcoming the intermolecular forces and thermal resistance, thereby consuming a large amount of energy, which is ultimately converted into the thermal energy of the molecules, causing the internal temperature of starch to rapidly rise and achieve rapid heating.

Maturation process

Starch ripeningAs the temperature increases, starch granules absorb moisture and begin to expand. When a certain temperature is reached (usually between 60-80 ℃, depending on the type of starch), the crystalline structure of starch particles is disrupted, and starch molecules change from ordered arrangement to disordered state, resulting in ripening phenomenon. The physical and chemical properties of starch change, such as increased viscosity and transparency, achieving the purpose of ripening.

drying process

Water evaporationAt the same time as microwave heating increases the temperature of starch, the water inside and on the surface of starch obtains sufficient energy to transform from liquid to gas, that is, evaporation occurs. The ventilation system equipped with the equipment will promptly discharge the water vapor generated by evaporation outside the equipment, maintain a dry environment inside the equipment, and promote further drying of starch.

Temperature and humidity controlReal time monitoring of temperature and humidity inside the equipment is achieved through temperature and humidity sensors. The control system adjusts microwave power and ventilation according to preset parameters to ensure that starch is dried under suitable temperature and humidity conditions, avoiding starch coking caused by high temperature or affecting product quality due to insufficient drying.