Microwave Drying relies on additional energy being supplied that’s preferentially absorbed by the solvents in the process to enhance evaporation. Microwaves are a form of electromagnetic energy (300 Mhz–300 GHz), generated by magnetrons under the combined force of perpendicular electric and magnetic fields. In the pharmaceutical industry, the most common frequency used is 2450 MHz, because of the advantages that this frequency offers in conjunction with a industrial microwave microwave food honey dehydrators/dryer;
Microwave Heating is a direct heating method. In the rapidly alternating electric field generated by microwaves, polar materials orient and reorient themselves according to the direction of the field. The rapid changes in the field — at 2450 MHz, the orientation of the field changes 2450 million times per second — cause rapid molecular reorientation, resulting in friction and heat. Different materials have different properties when exposed to microwaves, depending on the extent of energy absorption, which is characterized by the loss factor.Given the characteristics of the materials commonly used in pharmaceutical production, microwave energy is well suited for drying pharmaceutical formulations. The liquids most frequently used in wet granulation (water and alcohol) have much higher loss factors than the other standard wet granulation ingredients (lactose, corn starch, for example), industrial microwave microwave food honey dehydrators/dryer to higher microwave energy absorption and the preferential heating of these liquids.
Drying is one of the most energy-intensive unit opera-tions in the process industries. In a drying process, a large amount of energy is needed for sensible heating and phase change of water. The high energy consumption is caused by both the energy needed for water removal via a phase change, as well as the low heat transfer efficiency during the falling rate period of a (hot-air) drying process. In the falling rate period, drying becomes inefficient because the dried product surface yields a layer with high heat and mass transfer resistance, and the temperature gradient could be in the opposite direction of the moisture gradient. In addition, in the falling rate period, the moisture content is low, the water molecules thus have a higher evaporation enthalpy, and the removal of these molecules by evapora-tion requires higher energy input. When drying foods and agricultural products with conventional hot-air drying methods, this low heat and mass transfer efficiency coupled with a high energy demand for phase change results in prolonged drying time and hence a severe quality degra-dation in the final products.
The advantages of microwave drying arise from the volumetric heating and internal vapor generation. Heating from the interior of a food product leads to the buildup of an internal vapor pressure that drives the moisture out of the product. This results in a significant reduction in drying time, industrial microwave microwave food honey dehydrators/dryer to significantly improved product quality In microwave drying of foods, a reduction in drying time of up to 25–90% and an increase in drying rate of 4–8 times , when com-pared with convective drying, have been Other advantages of microwave drying include:
1.A high energy efficiency in the falling rate period can be achieved. It is partially due to the fact that the energy is directly coupled with the moisture, which eliminates the need to transfer heat from the low-moisture surface into the high-moisture interior. It is also the result of an increased driving force for moisture transfer due to the generation of elevated internal vapor pressure;
2.Case hardening may be avoided or lessened because of the surface moisture accumulation and the liquid pumping phenomena. The unique surface moisture accumulation in microwave heating has been widely reported ;
3.An improvement in product quality can also be achieved. Better aroma retention faster and better rehydration better color retention and higher porosity have been reported for microwave-dried food products;
High-power microwave sources use specialized industrial microwave microwave food honey dehydrators/dryer tubes to generate microwaves. These devices operate on different principles from low-frequency industrial microwave microwave food honey dehydrators/dryer tubes, using the ballistic motion of electrons in a industrial microwave microwave food honey dehydrators/dryer under the infindustrial microwave microwave food honey dehydrators/dryerce of controlling electric or magnetic fields, and include the magnetron (used in microwave ovens), klystron, traveling-wave tube (TWT), and gyrotron. These devices work in the density modulated mode, rather than the current modulated mode. This means that they work on the basis of clumps of electrons flying ballistically through them, rather than using a continuous stream of electrons.
Low-power microwave sources use solid-state devices such as the field-effect transistor (at least at lower frequencies), tunnel diodes, Gunn diodes, and IMPATT diodes.Low-power sources are available as benchtop instruments, rackmount instruments, embeddable modules and in card-level formats. A maser is a solid state device which amplifies microwaves using similar principles to the laser, which amplifies higher frequency light waves.
A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water.
Microwave heating is used in industrial processes for drying and curing products.
Our packing should be seaworthy and able to withstand rough handling in transit. Meanwhile, we have especially reinforced our packing in order to minimize possible damage to the goods.
We will pack the equipment with three layers. the first layer is with plastic wrap, the second layer is with steam bubble membrane, the third layer is with wooden box package. meanwhile, we will cover a foamed plastic on it , In case that the touch screen is torn and worn .
All the package should be subject to the objects.
Jinan Joysun Machinery Co., Ltd., relying on strong technical support, advanced production equipment, excellent processing technology and scientific detection methods, we ensure product quality and delivery time, and provide a fully optimized technical solution according to your requirements. Jinan Joysun Machinery Co., Ltd. for thawing of meat products and seafood, the equipment has stable performance, reliable quality and short thawing time. It is an ideal defrosting equipment for high-tech meat products, made of stainless steel, conforming to food production standard. Welcome new and old customers to inquire. Our international business covers customers all over the world. We have competitive prices and are proud of our excellent after-sales service. The working attitude of the company and the continuous improvement of the innovation concept will lead Tuo Bo and you to step into the brilliant future hand in hand and create a better future.
Through continuous exploration and practice, the company has developed the advantages of low investment, high efficiency, low operation cost, high product quality and convenient control and operation. The microwave frequency thawing equipment with microwave frequency of 915MHz and output power of 20kw-200kw is above. For food processing enterprises such as chain fast food industry in China, food thawing is provided, and the improvement of food thawing technology in China is also renewed. The benefit is not only "farsightedness", but also at the foot of the eyes. According to experts, the traditional food thawing are based on heat conduction method, material surface temperature is higher than the internal temperature in the thawing process, inevitably there will be drop loss, which will increase the business loss. If merchants use microwave dryer, industrial microwave microwave food honey dehydrators/dryer power, material temperature and transmission speed can be used to achieve adjustable linkage, and the overall heating process control advantages can greatly reduce material consumption and improve food utilization. In addition, as the microwave thawing only needs electricity, no need to consume a lot of water, in the low carbon era, this is not lost a recommended fashion trend.
microwave dryer is a new type of environmental protection drying method. When dry, industrial microwave microwave food honey dehydrators/dryer directly to the medium molecules converted into heat, because the industrial microwave microwave food honey dehydrators/dryer penetrating performance of heating medium and at the same time, no need to heat conduction, so the heating speed is very fast, the water content below 30% of the food, the drying speed can be shortened hundreds of times.
microwave dryer advantages of equipment
1, microwave dryer, short, fast
Conventional thermal sterilization is used to transmit heat from the surface of the food to the interior through heat conduction, convection, or radiation. It often takes a long time to get the germicidal temperature. The industrial microwave microwave food honey dehydrators/dryer is the direct interaction between microwave energy and microorganisms such as food and bacteria. The interaction between heat effect and non thermal effect can achieve fast warming and bactericidal action, and the processing time is greatly reduced. The sterilization effect of various materials is usually 3-5 minutes.
2, industrial microwave microwave food honey dehydrators/dryer low temperature sterilization keep the nutrition and traditional flavor The industrial microwave microwave food honey dehydrators/dryer is through special heat and non thermal effect sterilization, compared with conventional thermal sterilization, it can get the desired disinfection effect at relatively low temperature and short time. Practice shows that the general sterilization temperature can reach the effect at 75-80 degrees centigrade. In addition, microwave dryer processed foods can retain more nutrients and color, aroma, taste, shape and other flavors, and have puffing effect. For example, the vitamin C retained in vegetables treated by conventional heat treatment is 46-50%, while that in microwave treatment is 60-90%, while that in conventional heating is 58%, while that in microwave heating is 84%.
3 microwave dryer and industrial microwave microwave food honey dehydrators/dryer save energy Conventional thermal sterilization often has heat loss in the environment and equipment, and microwave is directly treated to food, so there is no extra heat loss. In addition, the conversion efficiency of the electric energy to the microwave energy is in the 70-80%, and the power is generally reduced to 30-50%.
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