Microwave Drying and Sterilization Equipment

Microwave heating, sterilization features:

Short heating time, high efficiency.

2. Low-temperature sterilization preserves nutritional content and traditional flavor.

3. Energy conservation

Microwave Drying and Sterilization Application: Used for drying and sterilizing various food products (agricultural products, seafood, etc.), including bulk, bottled, bagged, and in sheet or powder form. Sterilization of bottled beverages, vacuum-packed peanuts, chicken legs, chicken wings, pork jerky, tofu sticks, nuts, chili sauce, and more.

Characteristics of microwave drying sterilization: Low-temperature sterilization preserves nutritional components and traditional flavors; microwaves can penetrate the interior of food, with a frequency of 2450MHz, oscillating at 2.45 billion times per second. By utilizing special thermal and non-thermal effects, bacteria are killed. Compared to conventional thermal sterilization, it achieves the required sterilization effect at a lower temperature and in a shorter time.

The specific characteristics of microwave drying sterilization are:

1. Selective heating. Since water molecules absorb microwaves well, the parts with higher water content absorb more microwave power than those with lower water content. This is the characteristic of selective heating, which can be utilized to achieve uniform heating and sterilization.

2. Energy-efficient and high-performance. Microwave acts directly on the material, resulting in no additional heat loss. The air inside the oven and the corresponding container do not heat up, thus achieving a high thermal efficiency and significantly improving the production environment. Compared to far-infrared heating, it can save up to 30% of electricity.

3. Shorter processing time, higher efficiency. Microwave heating sterilization involves the heated object itself becoming the heat source, without the need for heat conduction. Microwaves penetrate the object from all directions, simultaneously heating and sterilizing the inside and outside in a very short time, significantly reducing the drying and sterilization time, thereby increasing production output even more.

4. Easy to control and advanced in technology. Compared to conventional methods, the equipment is ready to use immediately; it has no thermal inertia, making operation flexible and convenient. The microwave power and transmission speed are adjustable. In microwave heating, drying, and sterilization, there are no waste water, waste gas, or waste residue, making it a safe and harmless high-tech process.

5. Effective sterilization. Practical evidence shows that using microwave sterilization can generally kill E. coli at around 70°C, and the total number of bacteria is significantly reduced between 80-90°C, with a time frame of only 2-8 minutes. Fast and short process, hence preserving the nutritional components and traditional flavors in the food.

6. Extended Shelf Life: Materials processed with microwave sterilization can have their shelf life extended by six months, significantly enhancing product quality and storage duration.

7. Optional UV Sterilization System Available. Additional UV sterilization system can be added to further ensure sterilization effectiveness, and also to prevent the bags from expanding during the drying sterilization process.