Soy product drying sterilization equipment performance introduction

Soy product drying sterilization equipment performance introduction

1, short time, fast

Conventional thermal sterilization transfers heat from the surface of the food to the interior by means of heat conduction, convection or radiation. It takes a long time to reach the sterilization temperature. Microwave sterilization is a direct interaction between microwave energy and microorganisms such as food and bacteria. The thermal effect and non-thermal effect work together to achieve rapid heating and sterilization, and the treatment time is greatly shortened. The sterilization effect of various materials is generally 3-5 minutes.

2, low temperature sterilization to maintain nutrients and traditional flavor

Microwave sterilization is sterilized by special thermal and non-thermal effects. Compared with conventional thermal sterilization, the desired sterilization effect can be obtained at a relatively low temperature and in a short time. Practice has shown that the general sterilization temperature can be achieved at 75-80 ° C. In addition, microwave-treated foods can retain more nutrients and color, aroma, taste, shape and other flavors, and have a puffing effect. For example, conventionally heat treated vegetables retain 46-50% of vitamin C, while microwave treatment is 60-90%. Conventional heated pig liver vitamin A is maintained at 58%, while microwave heating is 84%.

3. Saving energy

Conventional thermal sterilization often has heat loss in the environment and equipment, while microwaves directly treat the food, so there is no additional heat loss. In addition, its conversion efficiency of electric energy to microwave energy is 70-80%, compared with 30-50% of electricity.

4, even and thorough

Conventional thermal sterilization begins at the surface of the material and is then transferred to the interior by heat transfer. There is a temperature difference between inside and outside. In order to maintain the flavor of the food and shorten the processing time, the inside of the food does not reach a sufficient temperature to affect the sterilization effect. Since the microwave has a penetrating effect, when the food is processed as a whole, both the surface and the inside are simultaneously acted upon, so the sterilization is uniform and thorough.

5, easy to control

Microwave food sterilization treatment, the equipment can be used immediately, without the thermal inertia of conventional thermal sterilization, the operation is flexible and convenient, the microwave power can be continuously adjusted from zero to the rated power, and the transmission speed is continuously adjusted from zero for easy control.

6, simple equipment, advanced technology

Compared with conventional sterilization, soy products drying and sterilization equipment does not require boilers, complex piping systems, coal yards and transportation vehicles, as long as they have basic conditions of water and electricity.

7, improve working conditions, save floor space

The working environment temperature of the equipment is low and the noise is small, which greatly improves the working conditions. The entire microwave equipment operator only needs 2-3 people. Widely used in fungus, ginseng, flowers, onion ginger and garlic slices. The heating, drying and sterilization of jujube tablets, peppers, dehydrated vegetables, soy products, etc., through microwave sterilization and preservation technology, will not damage the original nutrients of the materials, the health indicators can be completely lower than the national food hygiene standards, completely It can reach the export-grade standard of food and greatly extend the shelf life of food.