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Microwave is a high-frequency electromagnetic wave with a frequency range of 300MHz-300GMHz. It has a strong penetrating ability to the medium material and converts the microwave energy into heat energy during the penetration process so as to achieve the purpose of heating. Microwave heating is completely different from traditional heating methods. Its prominence is that it can penetrate the heated material instantaneously, heating it inside and outside at the same time, heating quickly and evenly; directly acting on the material, except for a small amount of transmission loss, other losses are very little, energy-saving and efficient; it has a thermal effect and Biological effects, can be low-temperature sterilization, to maintain the activity of the material and nutrients; it covers an area of ​​small, advanced technology, easy control can achieve automated production; it is safe and harmless, no environmental pollution. In recent years, it has been increasingly used as an energy source in economic construction and people's daily life. For example, domestic microwave ovens have already entered millions of households.
As an industrial processing method, it was first applied in the food industry, mainly used for drying, sterilization, baking, curing, puffing, temperature thawing, alcoholization, ripening, etc., and effectively promoted the development of the food industry. With the development of economy and science and technology, microwave energy technology will be more widely used in the food industry. As microwave energy has many advantages, it has broad application prospects in the processing of food, agricultural and sideline products, pharmaceuticals, aquatic products, seasonings, beverages, etc., as well as chemical, electronics, and light industry.
Microwave equipment in the food industry is mainly used for heating, drying, and sterilizing various small packaged foods, cakes, biscuits, preserved fruits, soy products, cooked foods, and condiments. It is also suitable for the drying of seafood; the dehydration, drying, sterilization and anti-mildew treatment of bread, sugar, dried fruits, tea leaves, tobacco leaves and grain products. And the thawing of all kinds of frozen foods. The shelf life of microwave-dried and sterilized foods can be extended 3 to 8 times without destroying the original nutritional ingredients, color, texture and natural flavor. Compared with other drying, sterilizing and thawing equipment, it can reduce the floor area, reduce energy consumption by 30% to 100%, and does not produce "three wastes" pollution.
Frozen foods are widely used abroad, and domestic canned foods, deep processing of meat products, and Chinese fast food industries also use large amounts of frozen foods. In recent years, small-packaged foods have also entered the market, so the thawing of meat products has become an important part of food processing. Thawing is a process of crushing crystals in frozen foods. Its purpose is to re-enter the frozen food crystals into the food structure. Improper handling can cause separation and dripping.
The thawing of frozen foods puts forward the following requirements: A. Shorter freezing time B, hue, aroma, nutritional value, freshness and texture, etc., less decrease in quality. C, dripping can not occur, the production rate is high, and maintain food sanitation. Since the microwave absorption of ice and water at microwave frequencies differs significantly, the dielectric constant of ice is approximately 3.2, the loss tangent is 0.001, and the dielectric constant of water is approximately 80, and the loss tangent is 0.25. Therefore, when cooking frozen foods, severe heating unevenness will surely occur without first thawing. In addition, heat conduction of meat varies greatly before and after freezing, and its thermal conductivity is about 0.42 at 30°C and 1.2 at -25°C.
Using microwave thawing in the food industry can save a lot of time and ensure quality. When using thawing, the energy required to thawed meat by microwaves is about 0.02-0.45 kWh/Kg, and the power density used is about 0.05-0.08 Kw/Kg (a state easily cut to -4°C or so).
Microwave thawing process: food quick-freeze (about -20 °C ----- microwave thawing (heating -4 °C to make its crystal broken) - ---- into the air-conditioned room (temperature is -1 °C, maintain 24 hours). Days can enter the food processing, so the microwave thaw must be a strong energy, rapid heating process.
MX--GKM40 microwave temperature refrigerating machine Frequency: 915±50MHz Rated input apparent power: ≤60KVA Microwave output power: ≥40KW (adjustable) Height of inlet and outlet: 300mm, width of chain belt conveyor: 650 mm Transmission speed: 0～10m/min (frequency control) Dimensions (length×width×height) 12000*900*2000mm
Microwave thaw technology
The application of microwave technology provides a new heating method for industrial heating. This heating method is widely used in industrial, agricultural, chemical, and medical applications. One is the use of its thermal effect, mainly used for food, medicine, agricultural and sideline products, wood, cardboard, chemicals and other heating and drying. The second is the use of its biological effects, the low-temperature sterilization of food, herbs, agricultural and sideline products, mildew preservation, aging of alcohol, alcohol, stop the fermentation, breeding and so on. Microwave heating, as a modern high-tech technology, has long gone from the laboratory to the practical stage of production. The prospect is very broad.