Good Easily Controlled PLC And Touch Screen Control Belt Type
Stainless Steel Microwave Soybean Drying Machine
| Machine Name | Microwave drying machine |
| Total Power Input | 180kW |
| Model | HD-120CD |
| Microwave Output Power | 120kW Tunnel structure, Power can be adjusted |
| Microwave Frequency | 2450MHz±50MHz |
| Dimensions | 18500×1450×1800㎜ |
| Height of Feeding | 60mm |
| Width of Conveyer Belt | 1200mm |
| Conveyor Speed | 0.5～10 m/min |
| Operating Temperature | -5～40℃ |
| Surrounding | Without corrosive gas, conductive dust and gas explosion |
| Wooden Cases | Export standard fumigation wooden cases |
The efficacy and role of soybean:
| Soybean is rich in phosphorus, iron, calcium and selenium, which is
obviously more than cereal food. However, due to the presence of
anti-nutritional factors such as dietary fiber, the digestion and
absorption rate of calcium and iron is not high. The content of B
vitamins such as thiamine, riboflavin and niacin in soybean is
several times higher than that of cereals, and contains a certain
amount of carotene and vitamin E. |
microwave machine sterilization
Microwaves have longer wavelengths than other electromagnetic waves
used for radiant heating, such as infrared rays and far infrared
rays, and thus have better penetration. When the microwave
penetrates the medium, due to the certain interaction between the
microwave and the medium, the microwave frequency is 2,450
megahertz, which causes the molecules of the medium to generate
2.45 billion vibrations per second. The molecules of the medium
generate friction with each other, causing the temperature of the
medium to rise. High, the medium and the outside of the dielectric
material are heated and heated at almost the same time to form a
body heat source state, which greatly shortens the heat conduction
time in the conventional heating, and when the condition is that
the dielectric loss factor is negatively correlated with the medium
temperature, the heating inside and outside the material is
uniform.
Microwave Machine Features:
| The ability of a substance to absorb microwaves is mainly
determined by its dielectric loss factor. A substance having a
large dielectric loss factor has a strong ability to absorb
microwaves. On the contrary, a material having a small dielectric
loss factor has a weak ability to absorb microwaves. Due to the
difference in the loss factor of each substance, microwave heating
exhibits selective heating characteristics. Different substances
have different thermal effects. The water molecule is a polar
molecule with a large dielectric constant, a large dielectric loss
factor, and a strong absorption capacity for microwaves. The
dielectric constant of proteins, carbohydrates, etc. is relatively
small, and its absorption capacity for microwaves is much smaller
than that of water. Therefore, for food, the amount of water
content has a great influence on the microwave heating effect. |
Applicable for
Applicable powders, granular, sheetlike or gellike food, and
additive, spices, flavoring, medicine, raw material of herbal
medicine, nutritional health products, agricultural & sideline
products, nonfired(or oil saving)instant noodles, noodles, rice
powder needles, soy products, beef jerky, preserved meat, dried
fish, tobacco and so on; and for drying, peeling and baking almond,
peach kernel, groundnut kernels, chestnut and so on;
