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The facts and mysteries of dried fruit drying and sterilization equipment
Dried fruit drying and sterilizing equipment can be operated remotely. The process automation equipment is more expensive and complicated. It needs to be specially designed to increase the dielectric loss of the material above the critical temperature, rapid heating (10~50 times faster than normal temperature heating), fast drying, debinding, etc. Does not cause cracking. Reducing process costs (saving energy, time, space, labor, etc.) heating too fast can lead to "hot spots" and "thermal runaway", and sample temperatures are difficult to measure. Different degrees of coupling of the material components, selective heating can selectively heat the interior or surface of the material, and the sintering of the microwave transparent material can be achieved by additives or layers, sometimes reacting with undesired impurities or with the thermal insulation layer. Pollution. Automatic Control When a component is heated, it is difficult to maintain a certain temperature by selecting heating.
Dried fruit drying and sterilizing equipment has a disinfecting effect to prevent mold and insects. It is a physical sterilization method. It can kill bacteria, molds and eggs, as well as viruses and other harmful microorganisms without adding chemical preservatives. It does not poison the materials during the process of killing harmful microorganisms. The pollution of radioactive materials is safe and harmless. It also does not change the color, aroma and nutrients of the material. The microwave sterilization technology can be used to sterilize the medicinal materials in batches to meet the production requirements. The sterilized products such as mold, coliform bacteria and pathogenic bacteria can meet the hygiene standards. Sterilization time is short, usually 5-10 minutes. The sterilization temperature is low. Microwave sterilization can kill mold at 60-70 °C, and sterilize E. coli at 70-80 °C. Production environment sanitation, dry fruit drying and sterilization equipment is made of all stainless steel, no waste water, waste gas and waste residue are produced in the production process. The equipment is non-standard design, adopts flow-through operation, and can be customized according to customer's production requirements. It retains its original composition, shape and color.
Dried fruit drying and sterilization equipment features save energy. Conventional thermal sterilization often has heat loss in the environment and equipment, while microwave directly treats the food, so there is no additional heat loss. In comparison, it can generally save 30-50%. Uniform and thorough: Conventional thermal sterilization begins at the surface of the material and is then transferred to the interior by heat transfer. There is an internal and external temperature difference. In order to maintain the flavor of the food and shorten the processing time, the inside of the food does not reach a sufficient temperature to affect the sterilization effect. Since the microwave has a penetrating effect, when the food is processed as a whole, both the surface and the inside are simultaneously acted upon, so the sterilization is uniform and thorough.