Microwave jujube drying and sterilization equipment - Yantai Longteng

The microwave jujube drying and sterilization equipment is mainly used for drying and sterilizing jujube slices, dried jujube, whole jujube, crispy jujube, as well as for drying and sterilizing grains and miscellaneous grains. The drying process is fast, low-temperature sterilization, and the dried products have good color without affecting the nutritional content. Suitable for Xinjiang jujube, Leling jujube, and Cangzhou jujube. This device has the following characteristics: 1. Selective heating. This feature can make the material heated evenly, quickly, and efficiently. Due to the direct action of microwave on materials, there is no additional heat loss, and the thermal efficiency is extremely high. It can be used for drying, drying, and sterilization in one machine, which is energy-saving and efficient. It saves more than 30% electricity compared to far-infrared devices and can save up to 30% electricity compared to far-infrared heating. 3. Short time and high efficiency. Microwave heating is the process of turning the object itself into a heating element, without the need for preheating or heat conduction. It can achieve uniform heating of objects in a short period of time, greatly reducing drying time. 4. Easy to control, advanced technology. Compared with conventional methods, the equipment is ready to use immediately upon startup; No thermal inertia, flexible and convenient operation; The microwave power is adjustable and the transmission speed is adjustable. In microwave heating and drying, there is no wastewater or exhaust gas, making it a safe and harmless high-tech. The characteristics of microwave sterilization: Low temperature sterilization maintains the nutritional content and traditional flavor. Microwaves can penetrate the interior of materials at a frequency of 2450MHz, oscillating 2.45 billion times per second, and kill bacteria through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can achieve the desired disinfection and sterilization effect at lower temperatures and in a shorter time. Practice has proven that Escherichia coli can be completely killed at 70 ℃, and the total number of bacteria is greatly reduced at 80-90 ℃ in just 2-3 minutes. Fast speed and short time, thus preserving the nutritional components and traditional flavors in food. Extending the shelf life has a significant effect on improving product quality. This device is a non-standard product and can be customized according to customer requirements. Welcome to consult and inspect!