Vegetable Drying Machine

Microwave sterilization is through special heat and non thermal effect sterilization, compared with conventional thermal sterilization, it can get the desired disinfection and sterilization effect at relatively low temperature and short time. Generally, the sterilization temperature can reach 75-80 degrees Celsius. In addition, microwave processing food can retain more nutrients and color, aroma, taste, shape and other flavors, and has puffing effect. For example, the vitamin C retained in vegetables treated by conventional heat treatment is 46%-50%, while microwave treatment is 60%-90%. The rate of vitamin A maintenance is 58% while that of microwave heating is 84%.