What are the main properties of the tea microwave killing machine?

Tea microwave killing machine is a new type of killing equipment, compared with the traditional equipment such as pot type killing and drum killing, the speed of killing is fast, high efficiency and good
effect.

Microwave can also remove about 10% of the fresh leaf moisture while killing greening
.

Microwave tea killing machine is now widely used in: tea, chrysanthemum, honeysuckle, flowers and other agricultural products for greening, killing effect x
.

Microwave killing machine is the use of the material itself moisture to form a steam environment, in addition to the high-frequency microwave shock effect, the effect of green killing, bright color of the material, while in the killing link evaporation of 10% of the moisture, saving the subsequent drying costs
.

After the completion of the killing, and then by microwave drying once to complete the finished product, the dry degree of uniformity, the color is verdant, completely do not destroy and change the nutritional composition of the material, while having the bactericidal function, the micro-dried honeysuckle bacteria content can fully meet the health standards
required by food QS certification.

According to actual calculations, microwave drying 4.
5 kg of flowers can produce 1 kg of dried flowers, and the drying rate is 8%
higher than that of the drying method.

The main performance characteristics of the tea microwave killing machine: 1, the heating speed is fast: the microwave can directly heat the inside and outside of the tea at the same time, no need to preheat, the machine can be processed
.

2, uniform heating: microwave killing is through the electromagnetic wave generated by the magnetron evenly irradiated to the tea leaves, inside and outside at the same time heating, no coke leaves, scorched edges, debris, etc
.

3, tea heating evenly: tea leaves stay in the microwave heating box for a short time, and do not need air and steam heat conduction, so it can maximize the retention of nutrients in tea
.

4, sterilization, alcoholization effect: tea in the picking, production process, often have the possibility of secondary pollution, microwave greening, drying with sterilization, alcoholization function, microwave especially for summer, autumn tea, in addition to bitter and astringent taste, quite effective, this alcoholization function, other machinery is unable to latent generation
.

5, the quality of tea has been improved: microwave green tea surface temperature is not high, no need to blow air cooling when the leaves are out, so the leaf green changes less, the color is emerald green and hidden, the aroma loss is small, the drying is uniform, and at the same time, due to the rapid evaporation of water, it is easy to form porousness, the rehydration of the product is good, and the internal dissolution is easy to
dissolve when brewing tea.

6, reduce labor intensity, improve work efficiency: the use of automatic loading, unloading, the operator only need to press the button, monitor the operation of the equipment and the degree of inspection of fresh leaves, the entire process of killing, drying only 1-2 people
.