Spice Microwave Drying and Sterilization Equipment Introduction:

Microwave sterilization achieves sterilization through special thermal and non-thermal effects, compared to conventional thermal sterilization, it can achieve the required disinfection and sterilization effect at lower temperatures and shorter times. Practice shows that a general sterilization temperature of 75~80℃ is sufficient, and in addition, microwave treatment of food can retain more nutrients and flavors such as color, aroma, taste, and shape, and also has a puffing effect.

Vegetables subjected to conventional thermal treatment retain 46% to 50% of their vitamin C, whereas microwave treatment yields 60% to 90%. The vitamin A retention rate in pork liver is 58% with conventional heating, rising to 84% with microwave heating. Suitable for heating, drying, and sterilization processes in products like chicken essence, beef flavoring, pork flavoring, yeast extract, seasonings, spices, food additives, powdered flavors, and seafood seasonings (kelp, seaweed, fish, shrimp, crab). Also applicable to pepper powder, chili powder, carrageenan powder, soybean powder, sesame powder, snack foods, agricultural by-products, various meat products in small packages, fish fillets, and fish balls for drying, dehydration, sterilization, preservation, anti-mold, and expansion.