Il-Makkinarju tal-Ikel Guanfeng Jintroduċi L-Irwol ta 'Tagħmir ta' Sterilizzazzjoni għat-Tnixxif

Food drying and sterilization equipment save energy. Conventional thermal sterilization often has heat loss in the environment and equipment, while microwaves directly treat objects, so there is no additional heat loss. In addition, its conversion efficiency of electric energy to microwave energy is 70-80%, compared with 30-50% of electricity. Easy to control, can be 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 the transmission speed is continuously adjusted from zero for easy control. Improve working conditions, save floor space, low working temperature, low noise, and greatly improve working conditions. The wide range of applications, also suitable for a variety of foods, can dry a variety of materials. After drying, the color, fragrance, and taste remain basically unchanged. It can also be used in the drying, sterilization, baking, heating, puffing, ripening and other processes of food, and it can be used in one machine.

Food drying and sterilizing equipment are sterilized by special heat and non-thermal effects. Compared with conventional heat sterilization, it can obtain the required disinfection effect at a relatively low temperature and in a short time. The practice has shown that the general sterilization temperature can be achieved at 75-80 ° C. In addition, microwave processed foods can retain more nutrients and color, fragrance, taste, shape and other flavors. For example, conventionally heat treated vegetables retain 46-50% of vitamin C, while microwave treatment is 60-90%. Conventional heated pig liver vitamin A is maintained at 58%, while microwave heating is 84%.

The food drying and sterilization equipment is simple in equipment and advanced in technology. Compared with conventional sterilization, boilers, complex piping systems, coal yards, and transportation vehicles are not required, as long as they have basic water and electricity conditions. A short time and fast speed. Food drying and sterilizing equipment transfer heat from the surface to the inside through heat conduction, convection or radiation. It takes a long time to reach the sterilization temperature. Food drying and sterilizing equipment is a direct interaction between microwave energy and microorganisms such as food and bacteria. The thermal effect and non-thermal effect work together to achieve rapid heating and sterilization, and the treatment time is greatly shortened. The sterilization effect of various materials is generally 3-5 minutes.

The surface and interior of the food drying and sterilizing equipment can be carried out simultaneously and evenly. Conventional thermal sterilization begins at the surface of the material and is then transferred to the interior by heat transfer. There is a temperature difference between inside and outside. In order to maintain the flavor of the object and shorten the processing time, the internal temperature of the object is not sufficient to affect the sterilization effect. Since the microwave has a penetrating effect when the object is treated as a whole, both the surface and the interior are simultaneously acted upon, the sterilization is uniform and thorough.

The relevant information on the functions of the above food drying and sterilization equipment is compiled and shared by Guanfeng Food Machinery  . I hope to spread more knowledge to help you.