Microwave drying and sterilization equipment for fruit and vegetable slices is used for dehydrating and sterilizing various vegetables such as carrot cubes, mango slices, apple slices, lemon slices, cabbage, tomatoes, red dates, spirulina, dried apples, black fungus, mushrooms, shiitake mushrooms, scallions, and chili peppers.

Utilizing microwave energy to penetrate the thermal and non-thermal effects of processed food, it can separately heat, dry, dehydrate, defrost, and sterilize various water-containing foods.

Fruit and Vegetable SlicesMicrowave Drying and Sterilization EquipmentFeatures:

1. Rapid heating, traditional heating methods rely on the thermal conductivity of materials, transferring heat from outside to inside. In contrast, microwave acts on both the inside and outside of moisture-containing substances simultaneously. Thus, it ensures even and quick heating, saving energy and processing time.

2. Due to the rapid microwave heating, the nutritional content within the food is well-preserved. Additionally, there is a minor change in the content of sarcoplasm and muscle fibers, with a relative reduction in fat content.

3. Due to microwaves' ability to penetrate certain thicknesses of material for processing, the efficiency of microwave drying and dehydration is several to dozens of times that of traditional methods. At the same time, it does not damage the original nutritional content, color, and flavor of the material.