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 06, 2019 -
Low temperature sterilization keeps nutrient composition and traditional flavor: microwave sterilization is sterilized by special thermal and non-thermal effects. Compared with conventional thermal sterilization, the required sterilization effect can be obtained at lower temperature and in shorter time. Generally, the sterilization temperature is 75-80 degrees Celsius, which can achieve the effect. In addition, microwave treatment of food can retain more nutrients, color, fragrance, taste, shape and other flavors, and has puffing effect. For example, the vitamin C of vegetables treated by conventional heating is 46% - 50%, while that of microwave heating is 60% - 90%. The vitamin A retention rate of porcine liver heated by conventional heating is 58%, while that of microwave heating is 84%.*
Energy saving: Conventional thermal sterilization often results in heat loss in environment and equipment, while microwave directly acts on food, so there is no additional heat loss. Generally speaking, it can save 30% - 50% of electricity.
uniform and thorough: conventional thermal sterilization starts from the surface of the material, but through heat conduction to the interior, there is a temperature difference between inside and outside. In order to maintain the flavor of food and shorten the processing time. Often the sterilization effect is affected by insufficient temperature inside the food. Because microwave has penetrating effect, when food is treated as a whole, both surface and interior are affected at the same time, so disinfection and sterilization are uniform and thorough.
easy to control: microwave drying sterilization treatment, the equipment can be ready to use, there is no thermal inertia of conventional thermal sterilization, flexible and convenient operation, microwave power can be adjusted, transmission speed can be continuously adjusted from zero to easy operation. Simple equipment and advanced technology: Compared with conventional methods, microwave equipment does not need boilers, complex pipeline systems, coal yards and transport vehicles, as long as it has basic water and electricity conditions.
Improve working conditions and save occupied area: The working environment of the equipment is low, the noise is low, and the working conditions are greatly improved. The operation of the whole set of microwave equipment only needs 2-3 persons.
This article is addressed at /news/Industry News/2018DKWNtit5zm.html.