Trial Operation Date: June 12, 2026

Testing Location: Henan Guoxin Machinery Manufacturing Workshop

Material Tested: Fresh Large Shrimp (Penaeus vannamei / Whiteleg Shrimp)

Overview

 Guoxin Machinery completed a factory workshop trial run of our automated continuous industrial microwave drying system, specifically configured for high-value seafood processing. The primary objective of this test was to validate the efficiency of volumetric electromagnetic energy in rapidly dehydrating large shrimp while maintaining export-grade color, texture, and microbial safety.

1. Core Processing Sequence

The trial followed a streamlined, zero-contact automated continuous sequence designed to minimize product handling and exposure:

• Step 1: Automated Material Feeding

  Pre-washed and graded fresh shrimp were loaded into the intake hopper. An automated vibratory leveling feeder distributed the shrimp uniformly onto a food-grade, high-temperature resistant conveyor belt at a calibrated layer depth to prevent clumping.

• Step 2: Volumetric Microwave Dehydration

  The conveyor belt transported the shrimp bed through the continuous microwave tunnel. Unlike traditional hot air that slowly cooks from the outside in, the 2450 MHz microwave field directly penetrated the core of the shrimp shell and flesh. This caused immediate friction among internal polar water molecules, driving moisture outward through the porous shell structure instantly.

• Step 3: Integrated Cooling & Discharge

  Multi-point infrared pyrometers monitored the surface temperature in real-time to prevent overheating. Upon exiting the active heating zone, the shrimp passed through an integrated air-counterflow cooling section to stabilize their texture before being automatically discharged into clean collection bins.

2. Trial Results & Performance Metrics

The workshop test delivered excellent structural and visual outcomes, proving the system’s readiness for commercial seafood production lines:

• Drastic Processing Time Reduction: The entire dehydration and light-puffing cycle was completed within 5 to 8 minutes. Conventional hot-air tray dryers typically require 4 to 6 hours to achieve the same moisture equilibrium.

• Perfect Color & Visual Appeal: The finished shrimp maintained an attractive, uniform bright pinkish-red hue with zero blackening of the heads or tails and zero surface scorching.

• Uniform Dryness & Texture: The core and exterior achieved an identical moisture equilibrium (10% to 12% final moisture content). The rapid internal vapor pressure created a desirable light, crisp texture, making the shrimp ideal for direct snack packaging or instant noodle seasoning packets.

• Simultaneous Pasteurization: The electromagnetic wave profiles acted as a non-chemical sterilization step, destroying common food-borne pathogens and surface microbes within the same brief drying cycle, yielding a clean, shelf-stable product ready for immediate bulk sealing.

3. Workshop Trial Run Technical Datasheet