| ≥1 piece |
microwave seafood vacuum drying Machine
industrial microwave vacuum dryer
low temperature drying machine
u Widely application:banana/pineapple /papaya/apple slice,datas,strawberry,bluebeery,sea cucumber,shrimp,
vegetables,leaves,roots,herbs,nuts....,fruits concentration,herbs concentration....
u finished foodstuff has crispy and delicious flavor, grain puffed full, natural color, good appearance, and has insecticidal sterilization,good rehydration.
u Vacuum technology decrease the boiled point,suitable for heating sensitive production,such like high Vc,Va content production.
u Temperature adjustable range:30- 80 ℃
u high energy conversion efficiency, fast heating:Microwave oven itself does not heat, but the microwave energy to penetrate the material, so that the friction between polar molecules within the material generated internal heat. Instantly vaporized liquid is heated so that the processing of material internal expansion force booster expansion ua rely on gas to make structural components of the polymer material variability, and to become more porous substance with structural features network organization, stereotypes.
u bactericidal effect:microwave baking at the same time has sterilizing function in the lower temperature for a
u short time. The sterilization temperature is generally about 80 ℃ , the treatment time is 3-5 minutes, and can maintain the Normal nutrients.
u easy to operate. Microwave power and conveyor speed can be stepless adjustment.
u Improve the produ ction environment. Microwave equipment without heat radiation, no dust, no noise, no
u pollution, easy to implement testing standards of food hygiene.
u puffing effect is obvious. Rapid heating effect of microwaves, so that the material inside the rapid
u vaporization of water molecules to achieve the purpose of puffing.
u less loss of nutrients for low-temperature sterili zation.can maintain the maximum of its nutrients. Retention
u of vitamin C is 46-50% of conventional heat treatment of fruits and vegetables, microwave it can reach 60-90; vitamin A to m aintain conventional he at treatment was 58%, while the microwave treatment is 84%, and does not affect the original flavor, is a fruit and veget able food processing, get a good means of green food.
if you are interested in it,free to contact me.
let me know your production,procedure,input capacity.
then I will offer you suitable model for refference.
Alice