High Quality Continuous Microwave Paprika Powder Sterilization Machine Features:
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1.Application :
mainly used in the chicken powder, beef powder, pork flavor, yeast extract, condiments, spices ( pepper, rice flour seasoning flavoring compound; Wang Lucai; five spice powder; king; black pepper;fennel, food additives, flavor powder, seafood, spices ( kelp, seaweed, fish, shrimp, crab ), heating, drying and sterilization process;Also applies to pepper, chili powder,turmeric powder,Cara crumb, turmeric powder,onion leaves.
2. Advantages:
I.Flavor Microwave drying sterilization drying time is short, strong fragrance products, uniform, bright color; has expanded by microwave drying effect on the subsequent smash much help. Microwave is a direct function of the materials were, without intermediate conversion of other links which no additional heat loss, and the corresponding air furnace will not heat the container, so the high thermal efficiency, the production environment is significantly improved compared with the far-infrared heat Can save more than 30%.
II.Easy to control, advanced technology. Compared with the conventional method, which means that the use of equipment; no thermal inertia, operational flexibility; microwave power adjustable, the transmission speed is adjustable. In the microwave heating and drying, sterilization, no waste water, no gas and other produce, is a safe and sound tech.
Improve product quality, economic benefits. The working environment and equipment, low temperature, noise, greatly improved the working conditions, but also saves floor space, and easy removal. Low-temperature sterilization to maintain nutrition and traditional flavor.
III.Microwave sterilization is through to be special and non-thermal effects of heat sterilization, compared with the conventional heat sterilization can be at a relatively low temperature and shorter time to obtain the necessary disinfection and sterilization effect.
Practice shows that the sterilization temperature is generally 75 ~ 80 °C will be able to achieve the desired effect, in addition, microwave processing of food to retain more nutrients and color, smell, taste, shape and other flavors, and there is puffed effect. Such as conventional thermal processing of vegetables to retain the vitamin C is 46% to 50%, while the microwave treatment is 60% to 90%; conventional heating liver vitamin A retention was 58%, while the microwave heating is 84%.
3.Technical parameters:
Power supply | 380V±10% 50HZ±1% three-phase five-wire |
Microwave Output Frequency | 2450±50MHz |
Microwave input apparent power | ≤21KVA |
Microwave output power | ≥15KW |
Microwave power adjustment range | 0-15KW(adjustable) |
Ambient temperature | -5-40°C |
Relative humidity | ≤80%, Surrounding environment:no corrosive gas, conductive dust and explosive gas |
Overall dimension(L*W*H) | 7290*840*1750 mm |
Transmission speed | 0-10m/min(adjustable) |
Height of the inlet and outlet | 60 mm |
Microwave leak | accord with a country GB10436-89 standards(<5 mw/cm^2) |
Equipment safety | accord with GB-5226Electrical safety standard accord with a country GB16798-1997 Food machinery health security index |
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