Sterilization equipment saves energy
In order to maintain the flavor, shorten the processing time, often within the reach of sufficient temperature and affect the dry, sterilization effect.
There is a temperature difference between the inside and outside of the material, the drying inside and outside, the consistency of the bactericidal effect is poor.
Conventional thermal drying, sterilization is from the surface of the material, and then through the heat conduction to the material inside.
Microwave is directly on the role of food processing, heating the box itself is not heated, so there is no additional heat loss, so energy saving, generally saving 30-50%.
Microwave power conversion efficiency is high, generally more than 70%.
