RD-20HTSeasoning microwave drying sterilization equipment

　　Main technical parameters of RD-20HT:

　　○1Power input: three phase380V±10%，50Hz±1%

　　○2Microwave frequency：2450MHz±50MHz

　　○3Rated input apparent power：≤30KW

　　○4Microwave output power：≤20KW（Adjustable）

　　○5Conveyor speed：0.5～5m/min(Arbitrary adjustable)

　　○6Dimensions: (L * w * h):14800×980×1650 mm

　　○7Microwave leakage energy: in line with the national GB10436 - 89 standard，Comply with GB16798 - 1997 food machinery health and safety standards

　　○8Hourly output：180~300Kg；

　　○9Dry dehydration yield：20Kg/h

　　○10Microwave leakage: in line with national GB10436-89 standards(National standard≤5mw/cm2)

　　In line with the national GB16798-1997 food machinery safety and health standards
　　Used in chicken, chicken powder, beef flavor, pork flavor, yeast extract, spices, spices, food additives, flavor powder, spices seafood (kelp, seaweed, fish, shrimp, crab) such as heating, drying and sterilization; also suitable for pepper, chili powder, Cara powder, soybean powder. Sesame powder, nutrition and health care products, food, agricultural and sideline products, a variety of small fish, meat packing, drying, fish cell dehydration, sterilization, preservation, mildew, puffing.
　　The meat was microwave processing technology of flavor: concentrated paste - feeding system - feed energy - suppressor microwave drying heating box - discharge energy - cooling system - discharge suppressor breaking system．
　　Microwave drying, sterilization characteristics:
　　1, the drying time is short, the product fragrance thick, uniform, bright color
　　2, selective heating. Because the water molecules on the microwave absorption of the best, so the high water content, microwave power absorption moisture more than the lower part. This is the characteristic of selective heating, use of this feature can be done quickly, uniform heating and drying.
　　3, dry dehydration of water vapor from the inside to the outside, so the microwave drying has a swelling effect on the subsequent grinding of great help
　　4, the green environmental protection equipment, energy saving and high efficiency. The microwave is directly effect on material, without other intermediate conversion and no additional heat loss, the air in the furnace and the corresponding containers are not so hot, high thermal efficiency, the production environment is improved obviously, compared with the far infrared heating saving 30%.
　　5, easy to control, advanced technology. Compared with the conventional method, the equipment with open; no thermal inertia, flexible and convenient operation; the microwave power is adjustable, the transmission speed is adjustable. The microwave heating and drying, sterilization, no water, no gas, is a high new technology improve safe. The quality of the products, and bring economic benefits. And the equipment working environment of low temperature, low noise, greatly improves the working conditions and save the area
　　6, low temperature sterilization and nutrients to maintain the traditional flavor. The microwave sterilization is pending by thermal and non thermal effects compared with conventional thermal sterilization, sterilization, disinfection and sterilization effect can be required at a relatively low temperature and short time. Practice shows that, to achieve the effect of sterilization temperature at 75~80 degrees, the general will in addition, food to retain nutrients and color, more fragrant flavor, microwave treatment, shape and flavor, and puffing effect. Such as conventional thermal processing vegetables retain vitamin C is 46%~50%, and the microwave treatment is 60%~90%; conventional heating liver vitamin A retention rate was 58%, and the microwave heating for 84%.