Microwave drying and sterilizing machine humanized design ideas and sophisticated manufacturing process

Microwave drying and sterilizing machine humanized design ideas and sophisticated manufacturing process

Microwave drying and sterilizing machine is based on the microwave medium heating principle. Microwave heating has the characteristics of rapid internal heating, deep penetration depth, selective heating, convenient operation and control, etc. The sterilization and other aspects show the advantages that other methods are difficult to compete and are widely used. The microwave drying and sterilizing machine can use the microwave to obtain the insecticidal or bactericidal effect which is difficult to achieve by the conventional method in a short time or at a lower temperature in the interior and the surface of the material.

Microwave drying and sterilizing machine has long been used in the food industry. According to the statistics of Toshiba Corporation of Japan in 1976, the microwave power capacity of the company for the sterilization of foods such as cakes and rice noodles has accounted for 34% of the total industrial microwaves. As early as the 1970s, Chinese herbal medicines and foodstuffs were sterilized. The Beijing Military Medical College used for the treatment of experimental animal feed and litter. The microwave drying and sterilizing machine was used for anti-mildew treatment, which not only saves labor and time, but also has high efficiency. Good results have been achieved by maintaining the original quality and taste of the food. Studies at home and abroad have shown that when the microwave is uniformly heated to 70--80 ° C, the time is kept for 1 to 2 minutes, so that the general intestinal bacteria, yeast and mold can be basically killed, but the killing of the primary spore must be at 121-- Hold at 130 ° C for 3-4 minutes.

Microwave drying and sterilizing machines often encounter problems in the inactivation of certain enzymes in the processing of food and agricultural products. For example, flours rolled from mature grains have a high activity of alpha amylase and must be inactivated. Otherwise, the bread made inside is tough, and it is also problematic if it is used in other aspects (as a bonding agent, a thickening agent, a filler). European countries produce wheat. Because of its particularly strong alpha starch activity, it is more urgent to inactivate the enzyme. The usual method is to heat the flour to well above 64 ° C, which will result in loss of water in the flour and need to be reprocessed. The microwave drying and sterilizing machine uses microwave to heat only for several tens of seconds, which can reduce the activity of the enzyme to an allowable level, and can also kill a large amount of microorganisms in the flour without affecting the main characteristics of the flour.

Microwave drying and sterilizing equipment research mainly uses microwave to sterilize food. Microwave sterilization mainly relies on the biological effects and thermal effects of microwave. The potential distribution of the cross section of the cell membrane under microwave irradiation is affected, resulting in changes in the electron, ion concentration and cell membrane permeability around the cell membrane, resulting in cell malnutrition, inability to normal metabolism, cell structure dysfunction, growth inhibition and death. The thermal effect of the microwave drying and sterilizing machine is that the cells are heated by the absorption of microwave energy. The water molecules of the material are heated and volatilized, so that the protein in the bacteria is subjected to the non-polar thermal movement and the 2.45 billion oscillations per second, so that the spatial structure changes or destroys, and the protein is denatured. Microwave drying and sterilizing machine belongs to low temperature sterilization. The shelf life of food processed by microwave sterilization equipment can be extended by 3 to 8 times, and it is treated at low temperature without destroying the original nutrients, color, taste and natural flavor of the food.