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Microwave drying sterilization equipment Low temperature baking machine baking range: used for whole grain powder, whole grain raw materials, barley kernels, pearl rice, corn, corn kernels, linseed, millet, buckwheat, wheat germ, wild jujube kernels, camellia seeds, buckwheat, grapes Seeds, glutinous rice, pumpkin seeds, cassia seeds, cucumber seeds, black sesame seeds, black rice, adzuki beans, soybeans, black beans, red adzuki beans, brown rice.

Microwave sterilization characteristics: 1. Short time and fast speed: Conventional thermal sterilization transfers heat from the surface of the food to the inside through conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction of microwave energy with food and bacteria and other microorganisms. The thermal effect and non-thermal effect work together to achieve rapid heating and sterilization. The processing time is greatly shortened. The sterilization effect of various materials is generally 3-5 minutes. Low-temperature sterilization maintains nutrients and traditional flavors. Microwave sterilization is sterilization through special heat and non-thermal effects. Compared with conventional heat sterilization, it can obtain the required sterilization effect at a lower temperature and a shorter time. Practice has proved that the general sterilization temperature can achieve the effect at 75-80 degrees Celsius. In addition, microwave processed food can retain more nutrients and flavors such as color, aroma, taste and shape, and have a puffing effect. For example, the vitamin C retained by the conventional heat-treated vegetables is 46-50%, while the microwave treatment is 60-90%, the conventional heating pig liver vitamin A remains at 58%, and the microwave heating is 84%. 2. Energy saving: 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% of electricity. 3. Uniform and thorough: Conventional thermal sterilization starts from the surface of the material, and then transfers to the inside through heat conduction. There is a temperature difference between inside and outside. In order to maintain the flavor of the food and shorten the processing time, often the inside of the food does not reach a sufficient temperature, which affects the sterilization effect. . Because the microwave has a penetrating effect, when the food is processed as a whole, the surface and the inside are affected at the same time, so the disinfection and sterilization are uniform and thorough. 4. Easy to control: microwave food sterilization treatment, the equipment can be used immediately, without the thermal inertia of conventional thermal sterilization, flexible and convenient operation, the microwave power can be continuously adjusted from zero to the rated power, and the transmission speed can be continuously adjusted from zero, which is convenient control.

Packing: The normal package is wooden. If export to european countries,the wooden box will be fumigated.

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