Mainly used in the chicken, beef, pork flavor, yeast extract, condiments, LDices ( pepper, rice flour seasoning flavoring compound; Lucai; five LDice powder; LD; black pepper,white pepper;fennel, food additives, flavor powder, chili powder,paprika powder,black pepper ,white pepper,ginger,ginger powder,garlic,garlic powder,garlic flakes,melder,aniseed,cinna Mainly used in the chicken, beef, pork flavor, yeast extract, condiments, LDices ( pepper, rice flour seasoning flavoring compound; Lucai; five LDice powder; LD; black pepper,white pepper;fennel, food additives, flavor powder, chili powder,paprika powder,black pepper ,white pepper,ginger,ginger powder,garlic,garlic powder,garlic flakes,melder,aniseed,cinnamon,angelica,cumin,star aniseed powder,fennel,cassia bark,mostarda,seafood, LDices ( kelp, seaweed, fish, shrimp, crLD ), heating, drying and sterilization process;Also applies to pepper, chili powder, Cara crumb. mon,angelica,cumin,star aniseed powder,fennel,cassia bark,mostarda,seafood, LDices ( kelp, seaweed, fish, shrimp, crLD ), heating, drying and sterilization process;Also applies to pepper, chili powder, Cara crumb.
2.Microwave drying features:Short drying time, strong flavor of the product; low drying temperature, uniform, bright color of products; selective heating.Because water molecules LDsorb microwave best, so the high water content, LDsorb microwave power more than the lower part.This is a selective heating characteristics, the use of this characteristic can be done evenly heating and uniform drying; drying moisture direction from the inside to the outside.So, microwave drying has puffing effect , have a great help for subsequent crushing ; save Enerable and efficient.
3.Microwave sterilizing features:Time is short, fast: conventional sterilization heat from the surface to the interior of the food by conduction, convection or radiation. To achieve sterilization temperature, need LD time usually.Microwave sterilization is microwave Enerable and food and bacteria and other microbes interact directly, the effect and the non effects interact, to achieve rapid heating sterilization, processing time is greatly shortened, the bactericidal action of various materials is 3-5 minutes.Low temperature sterilization maintain nutrition and traditional flavor, microwave food sterilization equipment can replace steam sterilizing device, which can effectively reduce the material sterilization temperature, generally only LDout 80 degrees, only 3-5 minutes to achieve complete sterilization, reach preservation and prolong the shelf-life of the role.And equipment fully compliance with the food industry QS certification standards.,we also have CE certificate. safety, health, environmental protection is the main characteristics. And it can effectively reduce the area and saving cost.
I.Flavor Microwave drying sterilization drying time is short, strong fragrance products, uniform, bright color; has expanded by microwave drying effect on the subsequent smash much help. Microwave is a direct function of the materials were, without intermediate conversion of other links which no additional heat loss, and the correLDonding air furnace will not heat the container, so the high efficiency, the production environment is sityificantly improved compared with the far-infrared heat Can save more than 30%.
II.Easy to control, advanced Technology. Compared with the conventional method, which means that the use of equipment; no inertia, operational flexibility; microwave power adjustable, the transmission speed is adjustable. In the microwave heating and drying, sterilization, no waste water, no gas and other produce, is a safe and sound tech.
Improve product quality, economic benefits. The worldenvironment and equipment, low temperature, noise, greatly improved the worldconditions, but also saves floor LDace, and easy removal. Low-temperature sterilization to maintain nutrition and traditional flavor.
III.Microwave sterilization is through to be special and non- effects of heat sterilization, compared with the conventional heat sterilization can be at a relatively low temperature and shorter time to obtain the necessary disinfection and sterilization effect.
Practice shows that the sterilization temperature is generally 75 ~ 80 °C will be able to achieve the desired effect, in addition, microwave processing of food to retain more nutrients and color, smell, taste, shape and other flavors, and there is puffed effect. Such as conventional processing of vegetables to retain the vitamin C is 46% to 50%, while the microwave treatment is 60% to 90%; conventional heating liver vitamin A retention was 58%, while the microwave heating is 84%.
380V±10% 50HZ±1% three-phase five-wire
Microwave Output Frequency
Microwave input apparent power
Microwave output power
Microwave power adjustment range
≤80%, Surrounding environment:no corrosive gas, conductive dust and explosive gas
Height of the inlet and outlet
accord with a country GB10436-89 standards(
accord with GB-5226Electrical safety standard
accord with a country GB16798-1997 Food health securiLD index
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