Characteristics of chili microwave sterilizer:

1. Short time and fast speed. Conventional thermal drying sterilization transfers heat from the surface of an object to its interior through heat conduction, convection, or radiation. It often takes a long time for the interior of the object to reach the required dryness and sterilization temperature. The medium is composed of polar and non-polar molecules. Under the action of an electromagnetic field, these polar molecules shift from their original random distribution state to orientation according to the polarity of the electric field. Under the action of high-frequency electromagnetic fields, these orientations constantly change according to the frequency of alternating electromagnetic waves. This process causes molecular motion and mutual friction in camellia microwave drying equipment, resulting in heat generation. At this time, the field energy of the alternating electric field is converted into thermal energy inside the medium. The vegetable microwave drying equipment continuously increases the temperature of the medium, so microwave heating is caused by the loss of electric field energy by the medium material itself and generates heat. So the microwave heating treatment time is greatly shortened, and under a certain power density intensity, satisfactory results can generally be achieved in just a few seconds or minutes.

2. Low temperature drying sterilization maintains nutrient content. Microwave has a dual sterilization effect of rapid heating with thermal effect and non thermal effect. Compared with conventional thermal drying and sterilization, it can achieve the desired drying and sterilization effects at relatively low temperatures and in a shorter time. The general sterilization temperature is between 65-70. C，75—80。 C or 103-121. In C, the time is 3-8 minutes, and it can retain more food nutrients and flavors such as color, aroma, taste, and shape.

3. Energy saving microwave power conversion efficiency is high, generally above 70%. Microwaves directly process food, and the heating box itself is not heated, so there is no additional heat loss, so it is energy-saving and can generally save 30-50% of electricity.

4. Uniform and thorough conventional thermal drying and sterilization start from the surface of the material and then transfer to the interior of the material through thermal conduction. There is a temperature difference between the inside and outside of the material, resulting in poor consistency in drying and sterilization effects. In order to maintain flavor and shorten processing time, the internal temperature is often not sufficient, which affects the drying and sterilization effects. Raising the processing temperature can improve this phenomenon, but it leads to a decrease in the quality of the surface of the item, such as color, aroma, taste, and shape. Microwaves have penetrating properties. Microwave drying equipment works on both the surface and the interior simultaneously, ensuring that both the internal and external temperatures reach the required values, resulting in uniform and thorough drying and sterilization.

5. Easy to control and achieve automated production of microwave food drying and sterilization equipment. The operation is simple, easy to control, without thermal inertia, and can be processed according to different food process specifications, reducing production operators and lowering production costs.

6. Compared with conventional sterilization, microwave sterilization equipment has simple equipment and advanced technology. It does not require boilers, pipeline systems, coal yards, and transportation vehicles. As long as it has basic water and electricity conditions, there are no special requirements for the factory building. It requires less investment and has good results.