Choosing a suitable microwave dryer is the key to produce healthy flour

< P > Flour is an indispensable food for people who like noodles in the north. In the process of flour production, the drying and sterilization of the dryer plays an important role in the safety of flour. If this link is a little bit careless, then the production of enterprises may be as popular as Sanlu Milk Powder, New Zealand Poisoned Milk Powder and so on. Neighbors hate it. Since ancient times, food has been the basic material for human survival and development, and the most basic necessities in people's life. With the rapid development of economy and the continuous improvement of people's living standards, the food industry has achieved unprecedented development. However, with the emergence of food safety incidents in recent years, such as gutter oil, whitening agent, Sudan red, melamine and so on, people are afraid of food safety. Compared with traditional dryers, microwave heating has the following characteristics:

P>P>P>P>1, uniform heating, fast heating

P>P>The general heating method relies on heating the surrounding environment, heating the surface of the object by heat radiation or convection of hot air, and then conducting the interior of the object through heat conduction. This method has low efficiency and long heating time. The biggest characteristic of microwave heating is that microwave is produced inside the heated object, and the heat source comes from the inside of the object. The heating is uniform, which will not cause the phenomenon of "unripe in the outer coke". It is conducive to improving the product quality. At the same time, the "simultaneous heating inside and outside" greatly shortens the heating time, has high heating efficiency and is conducive to improving the product output. The inertia of microwave heating is very small, which can realize the rapid control of temperature rise and fall, and is conducive to the automatic control of continuous production quota. The heat generated by selective heating

microwave heating and the loss of heated materials are closely related. The dielectric constant of various media ranges from 0.0001 to 0.5, so the ability of various objects to absorb microwave varies greatly. Generally speaking, medium with large dielectric constant is easy to be heated by microwave, and medium with too small dielectric constant is difficult to be heated by microwave. This is the characteristic of selective heating of objects by microwave. The conventional heating methods, such as steam heating, electric heating, infrared heating, etc., need a certain time to reach a certain temperature, and the temperature drops for a long time when the heating fails or stops. Microwave heating can quickly adjust the microwave power to the required value in a few seconds, heating to the appropriate temperature, which is convenient for automation and continuous production. The microwave power absorbed in a unit volume of the medium is proportional to the square of the electric field strength, so that the processed object can rise to the required processing temperature in a very short time under a very high electric field strength. The field strength and high temperature can also produce bactericidal effect without affecting the quality of the product.

5. Microwave heating has strong penetration ability

P>Infrared heating has very short wavelength and poor penetration ability. Under far infrared irradiation, only a thin layer of the object is heated, and the heat is mainly transmitted to the interior, which not only has a long heating time, but also easily causes uneven heating. According to the comparison, the penetration ability of microwave heating is much stronger than that of far infrared heating.

6 Clean and sanitary, pollution-free

P>General industrial heating equipment is larger, occupies more land, the ambient temperature is higher, the working conditions of operators are poor, and the intensity is high. Microwave heating occupies a small area, avoids high temperature in the environment, and greatly improves the working conditions of workers.

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Microwave food drying and sterilization