Microwave drying and sterilizing equipment for fruit and vegetable slices

The microwave drying and sterilizing equipment for fruit and vegetable slices is used in the dehydration and sterilization of carrots, dried mangoes, apple slices, lemon slices, cabbage, tomatoes, red dates, spirulina, dried apples, fungus, mushrooms, mushrooms, green onions, peppers and other vegetables.

Using microwave energy to penetrate the thermal and non-thermal effects of processed foods, various types of water-containing foods can be heated, dried, dehydrated, thawed and sterilized.

Features of microwave drying and sterilizing equipment for fruit and vegetable slices:

1. The heating is rapid. The traditional heating method uses the heat transfer coefficient of the substance to transfer heat from the outside to the inside, while the microwave acts on the inside and outside of the water-containing substance. Therefore, heating is uniform and rapid, saving energy and processing time.

2. Due to the rapid microwave heating, the nutrients in the food can be well preserved. At the same time, the changes in sarcoplasm content and muscle fiber content are also slight, and the fat content is relatively reduced.

3. Since microwaves can penetrate materials with a certain thickness for processing, the efficiency of microwave drying and dehydration is several to several tens of times that of traditional methods. At the same time, it does not destroy the original nutrients, color and flavor of the substance.