Uses: used in a variety of food (agricultural products, seafood, etc.) and pharmaceutical drying and sterilization (in bulk, bottles, bags, flakes, powder, etc.).Bottled drinks, vacuum-packed peanuts, chicken, chicken wings, dried pork, tofu, nuts, chili sauce such as sterilization.
Microwave drying characteristics of sterilization: the low-temperature sterilization to maintain nutrients and traditional flavor, the microwave energy to penetrate the food inside, a frequency of 2450MHz, oscillations per second, 2.4 billion 50 million, through a special thermal and non-thermal effects in killing bacteria with conventional thermal sterilization in comparison to the relatively low temperature and short period of time, you can obtain the necessary disinfection and sterilization effect.
Microwave drying characteristics of sterilization performance of:
1, the selective heating. Because the water molecules in the microwave absorbing the best part of high water content, absorb more microwave power than the water content of the lower part. This is the selective heating, the use of this feature can achieve uniform heating and uniform sterilization purposes.
2, energy efficient. Microwave is a direct role in the material, thus no additional heat losses, furnace air and the container does not heat, so the high thermal efficiency, the production environment is also significantly improved compared with the far-infrared heating can save 30% .
3, a short time and high efficiency. Microwave heating sterilization is the object itself becomes the heating element is heated, no heat transfer process. Microwave penetration from all directions to make objects inside the object inside and outside in a very short period of time to achieve uniform heating sterilization, greatly reducing the dry sterilization time, and thus better able to increase production.
4, easy to control, advanced technology. Compared with the conventional methods, equipment, namely, that the use; no thermal inertia, operational flexibility; microwave power adjustable transmission speed can be adjusted. In microwave heating and drying sterilization, waste water, emissions, waste, and is a safe high-tech.
5, the bactericidal effect. Practice has proved that the use of microwave sterilization generally kill all E. coli at 70 ° C can greatly reduce the total number of bacteria in the 80 ~ 90 ℃, time just eight minutes. Fast, time is short, and therefore retain the nutrients in the food, traditional flavor.
6, extend shelf life. Microwave sterilization processing of materials may be extended for six months shelf life, have a significant effect on improving product quality and extend the storage period.
7, can be added to configure the ultraviolet disinfection system. Also can be added to configure the UV disinfection system, can further ensure that the bactericidal effect, at the same time to prevent the expansion of the plastic bags from the dry sterilization process.
Microwave drying characteristics of sterilization: the low-temperature sterilization to maintain nutrients and traditional flavor, the microwave energy to penetrate the food inside, a frequency of 2450MHz, oscillations per second, 2.4 billion 50 million, through a special thermal and non-thermal effects in killing bacteria with conventional thermal sterilization in comparison to the relatively low temperature and short period of time, you can obtain the necessary disinfection and sterilization effect.
Microwave drying characteristics of sterilization performance of:
1, the selective heating. Because the water molecules in the microwave absorbing the best part of high water content, absorb more microwave power than the water content of the lower part. This is the selective heating, the use of this feature can achieve uniform heating and uniform sterilization purposes.
2, energy efficient. Microwave is a direct role in the material, thus no additional heat losses, furnace air and the container does not heat, so the high thermal efficiency, the production environment is also significantly improved compared with the far-infrared heating can save 30% .
3, a short time and high efficiency. Microwave heating sterilization is the object itself becomes the heating element is heated, no heat transfer process. Microwave penetration from all directions to make objects inside the object inside and outside in a very short period of time to achieve uniform heating sterilization, greatly reducing the dry sterilization time, and thus better able to increase production.
4, easy to control, advanced technology. Compared with the conventional methods, equipment, namely, that the use; no thermal inertia, operational flexibility; microwave power adjustable transmission speed can be adjusted. In microwave heating and drying sterilization, waste water, emissions, waste, and is a safe high-tech.
5, the bactericidal effect. Practice has proved that the use of microwave sterilization generally kill all E. coli at 70 ° C can greatly reduce the total number of bacteria in the 80 ~ 90 ℃, time just eight minutes. Fast, time is short, and therefore retain the nutrients in the food, traditional flavor.
6, extend shelf life. Microwave sterilization processing of materials may be extended for six months shelf life, have a significant effect on improving product quality and extend the storage period.
7, can be added to configure the ultraviolet disinfection system. Also can be added to configure the UV disinfection system, can further ensure that the bactericidal effect, at the same time to prevent the expansion of the plastic bags from the dry sterilization process.