Industrial Microwave Frozen Food Thawing Machine

Introduction:

Microwave is electromagnetic wave with the frequency of 300MHz ~ 300GHz.

Microwave frequency is higher than normal radio frequency, often referred to as UHF electromagnetic wave.

Microwave as an electromagnetic wave also has wave-particle duality.

The basic properties of microwave usually appear as penetrating, reflecting, absorbing.

For glass, plastic and porcelain, microwave is penetrating and will not be absorbed.

For water and food, microwave will be absorbed, thus resulting self-heating.

For metal things, they will reflect microwave.

Belt microwave drying machine processes products on the conveyor belt with high handling capacity.

Characteristics

1.Uniform heating

When it is heated by external heating mode, in order to improve the heating speed, it is necessary to increase the external temperature and temperature difference gradient. However, it is easy to produce endophytic phenomenon of external cooked. No matter what the shape of microwave heating, microwave can permeate evenly and produce heat, so the uniformity is greatly improved.

2.Energy saving and high efficiency

When microwave heating is used, the heated materials are generally placed in the heating chamber made of metal. The heating chamber is a closed cavity for electromagnetic wave. The electromagnetic wave can not be leaked out, but can only be absorbed by the heating object. The air in the heating room and the corresponding container will not be heated, so the thermal efficiency is high.

3.Easy to control

For food, medicine and other processing and drying, microwave thermal effect and biological effect can kill insects rapidly at lower temperature, and can maintain nutritional composition and original color limited, so microwave heating has been widely used in food industry.

4.Selective heating

The absorption loss of different materials to microwave is different, which is beneficial to the drying process because of the characteristics of selective heating. Because of the absorption loss of water molecules to microwave, the power of microwave absorption is higher in the part with high water content than in the part with lower water content, so the drying rate tends to be the same.