red hot pepper powder microwave sterilizing equipment 600kg per hour
The main structure of the microwave equipment
1. Microwave production parts, the main parts of microwave equipment-- Magnetron.
2. The cabinet of the microwave equipment, material will be treated in it.
3. The microwave guide, microwave after produce by maganetron via wave guide’s
incent to worked on the material
4. The suppressor, because the industrial microwave equipment is a tunnel type
cabinet with the conveyor belt, so that it need suppressor in the head and end of the
tunnel to suppress the microwave running out.
5. The sealing door parts, for check the material in the cabinet;
6. The exhaust system, which use for exhaust the wet/hot air in the cabinet and
electric parts box.
7. Conveyor belt transit system, including belt/motor/speed reducer etc.
8. Operation control part includes safety interlocks, speed controller, switch on/off
bottom, temperature controller.
9, Microwave produce main parts: Magnetron, Diode, Capacitance, Transformer.
The parameters of the 40KW microwave equipment
Power supply | 3-phase 4 lines, 380V±10% 50HZ±1% (if it is not, please pont out) |
Microwave output frequency | 2450±50MHZ |
Microwave input apparent power | ≤56KVA |
microwave output power | ≥40KW |
Microwave power adjustment range | 0~40KW (adjustable) |
Measurement range and accuracy | 0-200℃ , accuracy±1℃ |
Ambient temperature | 5-40℃ |
Dehydration moisture quantity | 40kg/h |
Sterilize quantity | 55-600kg/h |
Cabinet quantity | 5 boxes |
Feeding port height | 60mm |
Width of conveyor | 750mm |
Overall dimension(L*W*H) | 10680mm×1440mm×1750mm |
Transmission speed | 0-20m/min (adjustable) |
Microwave source parts groups | 56 groups ( per group including: magnetron, transformer, diode, capacitance) |
Microwave leakage standard | according with China GB10436-89 standard less than:2MW/CM2 (ours factory’s standard less than 1MW/CM2) |
Safety standard | According with China GB-5226 electrical safety standard. |
What is Microwave?
Microwave is the frequency of 300 MHZ ~ 300 GHZ electromagnetic wave, it is short radio waves in a limited frequency band, the wavelength between 1 mm ~ 1 m electromagnetic wave, it is generally referred to as the decimeter wave, centimeter wave and millimeter wave. Microwave frequency is higher than general radio frequency, often also referred to as "ultra high frequency electromagnetic wave. As a kind of electromagnetic wave of microwave also have wave-particle duality. Basic properties of microwave usually appears as transmission, reflection and absorption three characteristics. For glass, plastic and porcelain, microwave is almost through without being absorbed. For water and food, etc. will absorb microwave and heating by itself. For metal stuff, it will bounce back the microwave.
Microwave drying principle:
Microwave drying is a new type of drying method. When drying, microwave converted into heat energy that can be applied directly to medium, because the microwave has penetrating performance inside and outside the media, heating at the same time, do not need to heat conduction, so very fast heating, the water content below 30% of food, can shorten the drying speed hundreds of times. Regardless of any shape objects, because the object of dielectric heating at the same time, both inside and outside material of inside and outside temperature difference is small, uniform heating, the drying quality greatly improved.
Microwave sterilizing principle:
1. The heating effect of the microwave energy: in a certain intensity under the action of microwave field, insects and bacteria in food experience by molecular polarization, absorption of microwave energy to heat up, making it the protein denaturation, lose their biological activity.Plays a role of quick heat sterilization microwave thermal effect mainly.
2. The microwave non-thermal effect: high frequency electric field makes the membrane potential, polar molecule structure change, make the protein and physiological active substances in microbial mutation, and loss of energy or death.In sterilization by conventional physical sterilization no special effect, is also one reason for killing bacteria.
3. The microwave sterilization, keeping fresh is the result of the combination of microwave thermal effect and non-thermal effect. Therefore, microwave sterilization temperature is lower than the conventional method, under normal circumstances, the conventional method of sterilization temperature to 120 ℃ to 130 ℃, time of about 1 hour, and microwave sterilization temperature to 60 ℃ to 70℃, only about 4-5mins, it also depends on the different products.
