The Sterilization And Drying Machines Are Used in The Food Industry.

Using Microwave Sterilization: The microwave sterilization and drying machine generates a high-frequency electromagnetic field, which makes the polar molecules in food move rapidly and generate heat through friction, thus achieving the sterilization effect.

Adopting High-Temperature Sterilization: Equipment such as sterilization ovens heats the air through the hot air circulation in the heating section and the supply air of the hundred-level purification layer, etc., making the food stay in a high-temperature environment for a period of time, thereby killing bacteria, viruses and other microorganisms.

Applying Ultraviolet Sterilization: Some drying machines are equipped with ultraviolet lamps inside. By using ultraviolet rays to damage the DNA structure of bacteria, the sterilization purpose is achieved. In the food production workshop, for some food raw materials or semi-finished products that need drying treatment, such as dried fruits and dried vegetables, the ultraviolet lamps can be turned on simultaneously during the drying process to effectively extend the shelf life of the food.

Hot Air Circulation Drying: The sterilization and drying machine heats the air and uses a circulating fan to convey the hot air to the drying area, making the moisture in the food evaporate.

Vacuum Freeze Drying: First, the food is frozen to a low temperature, and then the ice in the food is directly sublimated into water vapor in a vacuum environment, thus achieving the drying purpose. This method can maximize the retention of the nutritional components, color and taste of the food.

Microwave Drying: Microwaves can make the polar molecules inside the food vibrate rapidly to generate heat, thereby making the moisture evaporate quickly. When producing fruit and vegetable crisps, by using the microwave drying technology, not only can the moisture in the fruit and vegetable be removed quickly, but also the original shape, color and nutritional components of the fruit and vegetable can be maintained. The produced fruit and vegetable crisps have a crispy taste and are rich in nutrition.

Killing Microorganisms: Through the above sterilization methods, bacteria, molds, yeasts and other microorganisms in the food can be effectively eliminated, reducing the spoilage effect of microorganisms on the food, thus extending the shelf life of the food.

Reducing Water Activity: The drying treatment can reduce the moisture content of the food, making the water activity of the food decrease, inhibiting the growth and reproduction of microorganisms and the activity of enzymes, and further extending the shelf life of the food. For example, after the drying treatment of meat dried products, their moisture content is greatly reduced. Under suitable packaging conditions, they can be stored for a long time without deterioration.

Retaining Nutritional Components: Compared with traditional drying and sterilization methods, modern sterilization and drying machines can complete the processing process at a lower temperature and in a shorter time, thus better retaining the nutritional components in the food.

Maintaining Taste and Flavor: During the sterilization and drying process, due to the adoption of advanced technologies and equipment, problems such as poor taste and loss of flavor caused by excessive heating or long-term drying of the food can be avoided.