Development status of microwave equipment

Microwave application technology has been developing in China for nearly 30 years. Although it is still an emerging application field, with the continuous progress of modern science and technology, the reliability and practicability of microwave equipment have been continuously improved in recent years. Microwave professional manufacturers manufacturing technology also tends to mature, reducing manufacturing costsng application field, with the continuous progress of modern science and technology, the reliability and practicability of microwave equipment have been continuously improved in recent years. Microwave professional manufacturers' manufacturing technology also tends to mature, reducing manufacturing costs. Many microwave food processing equipment has the characteristics of simple operation, continuous and stable work, anti-no-load, convenient maintenance, and so on. In the early stages of microwave technology development, microwave equipment had many typical disadvantages, such as uneven heating, a high failure rate, poor reliability, difficult operation and maintenance, etc., which have been completely improved. Conventional microwave food processing set-up For dehydration and drying, 0.5 kg of water per power consumption, and 7 kg of material for sterilization. For thawing and expanding materials, 12–24 kg of materials can be processed per one degree of power consumption. When ordering microwave food processing equipment, pay attention to the appearance, shape, price, and quality. 

As microwave equipment, there are three important performance indicators that must be understood:

1.Microwave leakage:

Microwave energy leakage from microwave equipment is harmful to human health. Equipment inlet, outlet, furnace door, operation area, and other places should comply with the relevant national standards. 

2.The whole machine's efficiency: 

Microwave equipment should be energy-saving. Efficient equipment: the total thermal conversion efficiency of the whole machine produced by professional manufacturers should be more than 50%.

3.Aniformity: 

Whether the microwave equipment is used for heating, drying, or sterilization, the temperature rise difference of the heating material of the equipment should be less than  5 °C. In this way, the microwave heating effect can be kept consistent. The design of microwave equipment is based on the theory of electromagnetic wave transmission. Technicians engaged in equipment design generally do not understand the process and characteristics of food, and a large number of conventional food heating experiences accumulated by food process researchers cannot be fully transplanted into the microwave heating system. The combination of the two needs a certain amount of time. This is the current microwave technology in the food industry. The obstacles encountered by Guangzhou Fortunately, we have entered the information age, and cooperation between industries will soon break this bottleneck. Compared with foreign microwave equipment, the domestic microwave technology itself is not inferior, but there is an obvious gap in the electromechanical integration technology, automatic control level, reliability of the whole machine, and supporting capacity of the production line, which is where future domestic microwave application technology researchers are urgently needed to solve the problem.