Continuous microwave paprika powder sterilizer machine

If you interesting in Continuous microwave paprika powder sterilizer machine ?kindly ask me, Shandong industrial microwave oven can give technical support and service.
Please metioned below information in your inqury.
1.What's your raw material? How about the form of your products?
2.How much moisture content before drying and after drying?
3.How many input and output capacity per hour?
Once confirm above details,we can provide a suitable solution for you.

In addition,Shandong industrial microwave oven not only manufacture Microwave equipment ,but also have oil press and refined oil equipment for peanut, soybean, rapeseed, cottonseed, sunflower, sesame, animal,grape seed, acer truncatum, peony seed, walnut, hemp seed, pine, tea seed, papaya, milk thistle seed, and other special material.

Expect to help you and cooperate with you in near future.

Contact Shandong industrial microwave oven
Miss Jessica
Skype:leaderfoodmachine1
Tel:+8615964025360 (WhatsApp&Wechat)
Email:[email protected]

High Quality Continuous Microwave Paprika Powder Sterilization Machine Features:

Microwave sterilization machine,continuous microwave sterilizing machine,sterilize machine,microwave drying sterilization equipment,microwave dryer,microwave sterilizer ,microwave dryer and sterilizer

1.Application :

Mainly used in the chicken, beef, pork flavor, yeast extract, condiments, spices ( pepper, rice flour seasoning flavoring compound; Wang Lucai; five spice powder; king; black pepper,white pepper;fennel, food additives, flavor powder, chili powder,paprika powder,black pepper ,white pepper,ginger,ginger powder,garlic,garlic powder,garlic flakes,melder,aniseed,cinna Mainly used in the chicken, beef, pork flavor, yeast extract, condiments, spices ( pepper, rice flour seasoning flavoring compound; Wang Lucai; five spice powder; king; black pepper,white pepper;fennel, food additives, flavor powder, chili powder,paprika powder,black pepper ,white pepper,ginger,ginger powder,garlic,garlic powder,garlic flakes,melder,aniseed,cinnamon,angelica,cumin,star aniseed powder,fennel,cassia bark,mostarda,seafood, spices ( kelp, seaweed, fish, shrimp, crab ), heating, drying and sterilization process;Also applies to pepper, chili powder, Cara crumb. mon,angelica,cumin,star aniseed powder,fennel,cassia bark,mostarda,seafood, spices ( kelp, seaweed, fish, shrimp, crab ), heating, drying and sterilization process;Also applies to pepper, chili powder, Cara crumb.

2. Advantages:

I.Flavor microwave drying sterilization drying time is short, strong fragrance products, uniform, bright color; has expanded by microwave drying effect on the subsequent smash much help. Microwave is a direct function of the materials were, without intermediate conversion of other links which no additional heat loss, and the corresponding air furnace will not heat the container, so the high thermal efficiency, the production environment is significantly improved compared with the far-infrared heat Can save more than 30%.

II.Easy to control, advanced technology. Compared with the conventional method, which means that the use of equipment; no thermal inertia, operational flexibility; microwave power adjustable, the transmission speed is adjustable. In the microwave heating and drying, sterilization, no waste water, no gas and other produce, is a safe and sound tech.

Improve product quality, economic benefits. The working environment and equipment, low temperature, noise, greatly improved the working conditions, but also saves floor space, and easy removal. Low-temperature sterilization to maintain nutrition and traditional flavor.

III.Microwave sterilization is through to be special and non-thermal effects of heat sterilization, compared with the conventional heat sterilization can be at a relatively low temperature and shorter time to obtain the necessary disinfection and sterilization effect.

Practice shows that the sterilization temperature is generally 75 ~ 80 °C will be able to achieve the desired effect, in addition, microwave processing of food to retain more nutrients and color, smell, taste, shape and other flavors, and there is puffed effect. Such as conventional thermal processing of vegetables to retain the vitamin C is 46% to 50%, while the microwave treatment is 60% to 90%; conventional heating liver vitamin A retention was 58%, while the microwave heating is 84%.

3.Technical parameters:

Please contact me to talk more details!