Domestic food machinery has introduced microwave technology into the design and application of drying equipment, and has developed industrial food-grade microwave dryers. Microwave dryers generate energy conversions such as thermal effects, biological effects, and chemical effects, thereby producing a large amount of heat to achieve the purposes of heating, drying, and sterilization.
The seafood microwave dryer converts electrical energy into ultrashort waves for penetrating heating and baking. It adopts low-temperature flexible baking technology, with a low baking temperature and minimal loss of nutrients in the baked shrimp. The quality of the grilled shrimp obtained is good. It mainly replaces the traditional wood-fired baking equipment. The equipment features high energy conversion efficiency and fast heating speed.
During baking, the expansion force of the gas causes the structure of the high-molecular substances in the components to denature, thus transforming them into a multi-microporous substance with a reticular organizational structure and a fixed shape. Compared with traditional baking equipment, there is no open flame, no smoke, no dust, which is environmentally friendly and hygienic. The prawns baked in this way have a bright surface color, no impurities, and the prawn meat retains its original flavor, with a tender and delicious taste.
The good market benefits achieved in microwave baking equipment are inseparable from the economic benefits it brings. In terms of energy consumption rate, productivity, labor force, product quality, floor space, production and labor conditions, operating costs and technical level, the baking technology of Boda microwave dryer is in the leading position.