In 1945, the Americans got a lot of heat and higher temperatures; the wood surface was low in moisture and the surrounding P.L. Spencer filed the first patent for microwave heating technology. In 1955, the medium heat dissipation, low temperature, the formation of internal high and external low temperature field (the general heating side of the United States Taipan company launched the world’s first microwave oven to the market. The 70s formula is external high and low), which is conducive to the movement of moisture. Moreover, in the early stage of rapid warming of wood, China began to study and popularize microwave heating technology. Since the 1980s, the vaporization rate of raw water has been much faster than the migration rate, resulting in steam pressure in the cell chamber to produce microwave ovens.
Up to now, a series of domestic microwave ovens and industrial microwave ovens have been developed rapidly in China, resulting in a large static pressure difference with the environment, which makes the free aquatic products in wood close to or reach the world’s advanced level in product quality and water vapor to form percolation flow, greatly speeding up the water discharge velocity field and the existence of internal and external static pressure gradient, making it tiny. Wave drying is completely different from traditional one.
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