Passed the ISO9001 quality system certification and the establishment of industrial drying industry alliance standards under the guidance of the Chinese Standardization Research Institute.
- May 07, 2019 -
Microwave drying equipment can be favored by industrial drying, which is based on the unique heating characteristics of microwave. Traditional drying equipment heating is conductive heating, water transfer potential and temperature gradient conflict, drying time is long, drying temperature is high and dehydration efficiency is low. Microwave drying is a dielectric drying method without preheating and conduction.
The leisure food market in China also shows a trend of development from low-end to high-end. The promotion of national consumption ability has an obvious effect on the high-end demand, which makes the high-end leisure food market develop vigorously. China's local high-end consumer groups have begun to emerge, which also contributes to the birth of a number of high-end leisure food brands. With the advent of high-end consumption era, the development of immature leisure food enterprises in all aspects is not only a huge challenge, but also an unprecedented development opportunity. Microwave drying equipment originated in the 1940s and was widely used abroad in the 1960s. Because of the unique advantages of microwave drying, it develops rapidly. Foreign countries have been applied in light industry, food industry, chemical industry, agriculture and agricultural products processing.
Because microwave drying has the characteristic of selective heating of water, water-containing substances such as grain, oil crops, tea, silkworm cocoon, wood, paper and tobacco can be dried by microwave. Since the 1970s, the application of microwave drying abroad has continued to expand, especially in food drying. Microwave drying equipment has bactericidal effect as well as drying. This unique drying and sterilization technology has a broad development prospect in the drying industry. The general method of food drying is time-consuming and slow. Negative temperature gradient is formed between the surface and the inside, which is not conducive to water evaporation. The first drying of the surface layer of conventional drying will hinder the diffusion of internal water. Hot air drying consumes a large amount of gas or fuel, which not only pollutes the environment, but also has a negative impact on the nutritional value of food. Microwave drying equipment is different from hot air and other drying methods. After absorbing microwave, food is directly heated to form a smaller positive temperature gradient, which is conducive to the diffusion of internal moisture and greatly accelerates the drying speed. It is a new technology worthy of in-depth study. The application of microwave drying technology in China began in the early 1970s and has been applied in light industry, chemical industry and food processing of agricultural products.