Advantages of Microwave, Infrared & UV Technology

1. Time-saving

• Conventional heating takes advantages of heat conduction, convection or radiation, to deliver the heat external to internal.
• It often takes a long time before the internal materials achieve the temperature needed to dry.
• Medium consists of polar molecules and non-polar molecules; under the influence of an electromagnetic field, these polar molecules distribute in accordance with the polarity of the electric field orientation rather than the original random distribution.
• Under the influence of the high-frequency electromagnetic field, these orientations switch constantly in pace with the alternating of electromagnetic frequency, therefore the friction between molecules produces heat.
• Meanwhile, the electric field strength can be converted into heat within the medium, raising the medium's temperature. E-drying method is a method that produces heat by losing dielectric electric field strength.
• Therefore, the processing time is greatly shortened by Microwave heating, with certain power, density, intensity, generally it only takes several seconds or minutes to achieve the satisfactory results.

2. Low-temperature drying and sterilization to maintain nutrient

• Microwaves taking advantage of rapid heating and dual bactericidal effects over the conventional thermal drying and sterilization, are able to obtain the necessary drying and sterilization effect at a relatively low temperature and a shorter period of time.
• Sterilization temperature is generally 65-70ºC,75-80ºC, or 103-121ºC, within 3-8 minutes, under which circumstances food nutrients and its color, smell, taste, shape and other flavors can be retained.
• For example: the percentage of vitamin C retained in vegetables is 46%-50% under conventional thermal process, in comparision with 60%-90% under Microwave process. Vitamin A in pig's liver is 58% under conventional method, while it is 84% with a Microwave heating method.

• The efficiency of Microwave power conversion is high, generally above 70%. Microwaves directly affect the product and the heating box itself doesn't absorb any heat; there is no additional heat loss, thus cutting energy use by 30%-50%.

• Conventional thermal drying starts from the surface, and heat is conducted to the inside.
• The difference between outer and inner temperatures of the medium cause poor-quality drying.
• In order to maintain the flavor and thus reduce the processing time, the effect of drying is always affected because the inner temperature is not adequate.
• Increasing the processing temperature can improve the situation, while making the product's color, smell, taste and shape and other qualities deteriorat
• Microwaves hold the property of penetrating, simultaneously working on both interior and exterior, raising the temperature to the required level, making the drying process even and thorough.

• Microwave drying equipment is easy to operate and control. There is no thermal inertia of the equipment, it can process in accordance with regulatory requirements of different material processing technologies to reduce the number of operators and save production costs.

• The microwave equipment will not be heated and does not give off heat nor heat radiation itself. Working conditions can be greatly improved, and since the equipment has a compact structure, a lot of factory area will be saved.