LD manufactured microwave anchovies dryer with CE

Industrial Microwave Drying Machine for Fish Features:

1.Application:

Mainly used in all kinds of bags and vacuum bags,snack foods and flavor characteristics of food,such as floss,all kinds of preserved fruit,salted duck,chicken,game,dried food,bags of seaweed,dried fish,fish fillets,the laver class.Various types of packaging agricultural products,such as bamboo shoots,mushroom,garlic,flowers,dried fruits,vegetables,mushrooms,sweet potatoes,corn,peas,coconut,betel nuts ,fungus and so on .

Microwave sterilization has high efficiency,microwave unique penetrating doesn't destroy nutrients.Microwave sterilization also has the effect of enzyme inactivation,and can effectively prevent the enzymes of the food .It's the best method to preserve and extend the shelf life of the food .

2.Features:

1.short time,high efficiency,continuous production ;

2.low cost of the application;

3.Don't destroy nutrients,low temperature sterilization,.does not change the product sensory properties.

3.Principle:

Microwave sterilization is the extension of microwave heating technology function, performance for microwave and biology and its composition, the basic unit interact between cells, The cell biology physiological activities change and reaction,compare with pasteurization, microwave sterilization has the following characteristics:

A, Microwave sterilization is a physical sterilization method, it does not need to add chemical preservatives, can kill bacteria, mould and worm eggs, and virus harmful microbes, in the process of kill harmful organisms, will not residue toxicology or radioactive materials on food,safety and harmless,also won't change food color and nutrition.

B,Under same temperature sterilization, sterilization time is short, do not need to preheating. Such as e. coli kill time about 30 S. In the same sterilization condition, the temperature of the deadly bacteria is lower, and the sterilization effect are remarkably.

C, Can sterilize whole sterilization for material outside and inside at the same time, greatly shorten the sterilization cycle, and ensure the sterilization consistency.

D, Due to simultaneity of each part of material’s sterilization, sterilization time is short, can avoid the long time heating and effect food good quality, especially for food that aren’t suitable for sterilizing in high temperature or a long heating time. For example: volatile sweet essien components of ginger powder, contains more moisture of fresh and tender jellyfish, etc. For not only keeping for color, smell, taste and same quality requirements, etc,but also for material the need sterilize, using microwave sterilization can achieve the best effect.

E, Microwave sterilization can be divided into sterilizing before packaging and after packaging . Packaging container can't use metal material, need medium material, generally with plastic flexible packaging or glass, engineering plastic containers texture is advisable. To prevent from package expanding in microwave sterilization process, Equipment can be in work pressure in the warehouse by reverse pressure sterilization process to prevent the loss of package expanding.

Microwave equipment can sterilize different kinds of products with package and non-package, can be used for:

Food products categories: bread, moon cake, noodles, bean curd, bean curd, etc.

Vegetables: kimchi, bamboo shoot, mushroom, etc.

Fruit class: litchi, longan, etc.

Dairy products, spices, flavor, instant noodle soup, chafing dish, and all kinds of liquid, etc. Can be sterilize processing.

4.Technical Parameters:

5.Reference Pictures: