Industrial Continuous Microwave Hazelnut Roasting Microwave Oven

Industrial Continuous Microwave Hazelnut Roasting Microwave Oven

1, the baking time is short, fast
Conventional thermal drying sterilization is through heat conduction, convection or radiation, etc. to spread the heat from the interior surface of the object. Often it takes a long time, in order to achieve the desired internal body dryness and sterilization temperature. Medium consisting of polar molecules and non-polar molecules, electromagnetic field, these polar molecules from its original state to the random distribution of polar aligned orientation in accordance with the electric field. And in the high frequency electromagnetic field, these orientations by alternating electromagnetic frequency changing, this process caused friction between molecular motion and thereby generate heat. At this field alternating electric field energy into heat within the medium, the medium temperature is rising, so is the dielectric material itself microwave electric field energy loss and fever. So microwave heat treatment time is shortened, the power density at a certain intensity, generally as long as tens of seconds, a few minutes that can achieve satisfactory results.

2, low-temperature drying microwave sterilization to maintain nutrition
Microwave has a dual bactericidal effect rapid heating and non-thermal effects of thermal effects, as compared to conventional thermal drying, sterilization can be able to achieve the desired drying at a relatively low temperature and short time, bactericidal effect. General sterilization temperature at 65-70. C, 75-80. C or 103-121. C, the time in 3-8 minutes, and can retain more nutrients and food color, smell, taste, shape and other flavors. For example: the use of conventional thermal processing vegetables retain vitamin C is 46-50%, compared to microwave treatment method can reach 60-90% retention of vitamin C, vitamin A conventional heating liver retention is 58%, while Microwave heating method is up to 84%.

3, energy conservation
Microwave energy conversion efficiency, typically 80% or more. Microwave is a direct effect of foods, heated box itself is not heated, so there is no additional heat loss, so energy saving, and can be saving 30-50%.

4, even complete
Conventional thermal drying, sterilization is starting from the material surface and then transmitted through the heat conduction material inside. Material difference in temperature inside and outside temperature, inside and outside drying, sterilization effect is poor consistency. To maintain the flavor, reduce processing time, often enough to reach the internal temperature affect the drying, sterilization effect. Use to improve the processing temperature of this phenomenon can be improved, but this article makes surface color, smell, taste, shape and other quality decline. Microwave with a penetrating properties, surface and internal simultaneously, to ensure internal and external temperature reaches the required value together, so drying, sterilization evenly and thoroughly.

5, easy to control, easy to automate production
Microwave food drying, sterilization equipment operation simple, easy to control, no thermal inertia, can be processed according to different food technology specification requirements, reduce production operators, reduce production costs.

6, simple equipment, advanced technology
Compared with conventional sterilization, microwave devices do not require boiler, piping, coal yard and transportation vehicles, provided they have water, electricity and basic conditions can, no special requirements for the plant, less investment and quick.

7, improve working conditions, save area
Microwave equipment without heat, helpless hot, itself does not heat, no heat radiation. Can greatly improve working conditions, and equipment, compact structure, saving the plant area.