Microwave saffron crocus drying Equipment for sale

The characteristics of microwave sterilization preservation
1, time is short, fast
Conventional thermal sterilization is through the heat conduction, convection and radiation way would transmit the heat from food surface to inner.To achieve the sterilization temperature, often take a long time.Microwave sterilization is microwave can and food and its bacteria and other microorganisms direct interaction, the combination of thermal effect and non-thermal effect, achieve rapid warming antiseptic effect, shorten processing time, and the sterilization effect of various materials in commonly 3 to 5 minutes.
2, low temperature sterilization keep nutrition and traditional flavor
Sterilization is through special heat and non-thermal effect of microwave sterilization, compared with conventional thermal sterilization, can be in lower temperature and shorter time can get the required disinfection sterilization effect.Practice shows that in general the sterilization temperature at 75-80 °C can reach the effect, in addition, the microwave processing of food can retain more of the nutrients and flavor, such as colour, fragrance, taste and shape and expansion effect.Such as conventional thermal processing vegetables retain vitamin C is 46-50%, and microwave treatment is 60-90%, conventional heating pork liver vitamin A is 58%, and the microwave heating is 84%.
3, save energy
Conventional thermal sterilization often exists in the environment and equipment heat loss, and microwave is directly in the food processing, so no additional heat loss.In addition, the conversion efficiency of the electrical energy to microwave energy in 70-80%, compared to the party, can generally be electricity saving 30-50%.
4, even completely
Conventional thermal sterilization starts from the material surface, and then by heat conduction to internal.Temperature difference between inside and outside.In order to keep food flavor, shorten processing time, often food without enough internal temperature and the effect of sterilization effect.As the microwave penetration, food processing, the whole surface and internal all at the same time by role, so uniform and disinfection sterilization, thoroughly.
5, easy to control
Microwave food sterilization process, the equipment can out-of-the-box, no thermal inertia of conventional thermal sterilization, convenient operation and microwave power can continuous adjustable from zero to rated power, transmission speed continuous adjustment from scratch, easy to control.
6, simple equipment, advanced technology
Compared with the conventional disinfection sterilization, microwave sterilization equipment, do not need to boiler, complex pipe system, coal yard and transport vehicles, such as water, electricity as long as the basic conditions.
7, improve working conditions, the save area
Equipment working environment temperature is low, the noise is small, greatly improve the working conditions.A complete set of microwave equipment operator only 2-3 people.It is widely used in edible fungus, ginseng, flowers, green onion garlic slices ginger.Jujube slice, hot pepper, dehydrated vegetables, soy products and other products of thermalization, drying and sterilization, using microwave sterilization and fresh-keeping techniques, not only won't destroy the original material of nutritional ingredients, health indicators can be below the national food hygiene standard completely, can reach the standard of food export level, at the same time greatly prolong the shelf life of food