Waiyas Beef Drying Equipment, Pork Drying EquipmentVegetable Protein Drying EquipmentAn essential production equipment in many manufacturers of vegetarian food products.Food Drying EquipmentThe range of options is extensive, but there are not many that truly meet the sanitation standards. Wyas produces...Vegetarian Drying EquipmentDue to its ease of use, affordable cost, and ability to meet environmental application requirements, the equipment has been embraced by various enterprises.
ViascoMicrowave Drying EquipmentEarly applications were in the deep processing of agricultural products, including food drying, roasting, and sterilization to facilitate transportation and extend shelf life. Therefore, the food industry is a mature sector for microwave equipment applications, with the household microwave oven being a prime example. Microwave ovens can handle food heating, steaming, cooking, roasting, and sterilization.
Beef, pork, and vegetarian drying equipment can also be sterilized during the drying process. Sterilization is achieved primarily through biological and thermal effects. Bacteria, like any other biological cell, consist of a complex aggregate medium composed of water, proteins, nucleic acids, carbohydrates, fats, and inorganic substances. Water is the main component of biological cells, accounting for 75-85% of their content. All physiological activities require water participation, and the growth and reproduction of bacteria involve the absorption of various nutrients through the diffusion, osmosis, and adsorption actions of the cell membrane.
The biological effect of microwave is that the microwave electric field alters the potential distribution across the cell membrane, affecting the concentration of electrons and ions around the cell membrane, thereby changing the permeability of the cell membrane. This leads to malnutrition of the cells, inability to carry out normal metabolism, disruption of cell structure and function, suppression of growth and development, and ultimately cell death.
Under the influence of a microwave field of certain intensity, insects and organisms in food will also absorb microwave energy and increase in temperature due to molecular polarization relaxation. As they are condensed media, the strong intermolecular forces amplify the conversion of microwave energy into thermal energy. This causes the proteins within to be simultaneously affected by both non-polar thermal motion and polar rotation, leading to changes or destruction of their spatial structure and resulting in protein denaturation. After denaturation, there will be significant changes in solubility, viscosity, expansibility, permeability, and stability, causing the loss of biological activity.
WeiasFood Sterilization MachineCompared to high-temperature sterilization, the following features are present: 1. Lower sterilization temperature and faster speed, 2. Enables overall sterilization of the object's interior and exterior, 3. Does not destroy the original nutritional components, color, taste, and natural flavor of the object.
