Soybean Belt Food Sterilization Equipment Tunnel Structure
Stainless Steel Material
| Machine Name | Microwave drying machine |
| Total Power Input | 180kW |
| Model | HD-120CD |
| Microwave Output Power | 120kW Tunnel structure, Power can be adjusted |
| Microwave Frequency | 2450MHz±50MHz |
| Dimensions | 18500×1450×1800㎜ |
| Height of Feeding | 60mm |
| Width of Conveyer Belt | 1200mm |
| Conveyor Speed | 0.5～10 m/min |
| Operating Temperature | -5～40℃ |
| Surrounding | Without corrosive gas, conductive dust and gas explosion |
| Wooden Cases | Export standard fumigation wooden cases |
The efficacy and effect of dried soybean.
| Soybean lipid content is 15% to 20%, of which about 85% is
unsaturated fatty acid, saturated fatty acid accounts for about
15%, and fatty acid linoleic acid accounts for about 55%. In
addition, there are about 21% oleic acid, 9% palmitic acid, 6%
stearic acid and a small amount of other fatty acids. About 1.5% of
the phospholipids in soybeans, mainly soybean phospholipids, are
higher than eggs. |
microwave machine sterilization
The PLC automatically controls the position of the material probe
according to the arrival of the material, the microwave is
automatically turned on, and the microwave is automatically stopped
after the material distribution ends. This microwave equipment
greatly reduces the labor cost for the enterprise, and the fool
operation is simple and convenient. Pollution, through food and
drug supervision inspection, can be customized according to
customer requirements,
Microwave Machine Features:
Under the action of a certain intensity microwave field, the
insects and bacteria in the food will also be separated by
molecular polarization, and the microwave energy can be heated and
heated. Because they are condensed matter media, the strong
interaction between molecules exacerbates the energy conversion of
microwave energy to thermal energy, so that the protein in the body
is simultaneously subjected to both non-polar thermal motion and
polar rotation, causing its spatial structure to change or destroy.
And denature the protein. After denaturation of the protein, its
solubility, viscosity, swelling, permeability, and stability all
change significantly, and the biological activity is lost.
Applicable for
Applicable powders, granular, sheetlike or gellike food, and
additive, spices, flavoring, medicine, raw material of herbal
medicine, nutritional health products, agricultural & sideline
products, nonfired(or oil saving)instant noodles, noodles, rice
powder needles, soy products, beef jerky, preserved meat, dried
fish, tobacco and so on; and for drying, peeling and baking almond,
peach kernel, groundnut kernels, chestnut and so on;
advantage
| continuous feeding and discharging |
| fast drying and sterilization |
| the flower color unchanged |
| maximum keep the nutrition of fresh flower |
| Rapid heating |
| Symmetrical heating |
