With the continuous improvement of people's living standards and the change of consumption concepts, higher and higher requirements have been put forward for the product structure, quality, safety and hygiene of food industry, especially for all kinds of traditional and convenient packaged food, which has become a hot consumption spot in the food market. But in the process of producing, preserving, transporting and selling these foods, they are easily polluted and deteriorated, thus losing their commercial value. Although the national food hygiene law has strict regulations on the hygienic indicators of various kinds of food, it is difficult to meet the standard in general. This not only greatly affects the shelf life of goods, but also is extremely harmful to the protection of people's health. Although conventional technologies such as high temperature drying, blanching, pasteurization, freezing and preservatives can be used to achieve this goal.But most of these equipments are huge, long processing time, incomplete sterilization or difficult to realize automatic production, and often affect the original flavor and nutrition of food. Microwave insecticidal sterilization is the combined effect of microwave heating on microorganisms such as insects and fungi in food, which causes the variation of proteins and physiological active substances in the body, and leads to delayed growth and death of microorganisms, so as to achieve the purpose of food sterilization, insecticide and freshness preservation.
Characteristics of cooling microwave sterilization machine: Microwave sterilization is a low-temperature sterilizing equipment which combines thermal and biological effects. The temperature of microwave sterilization is lower than that of conventional methods. Generally speaking, the temperature of conventional methods should be above 100-120 degrees, and the time should be from 10 minutes to tens of minutes. However, many foods have the quality of food (taste, appearance) due to the long time of high-temperature sterilization. There are many effects, but microwave sterilization temperature is only 70 to 90 degrees, time is about a few minutes. The shelf life of food treated by microwave sterilization can be prolonged by 3 to 8 times without destroying the original nutrition, color, taste and natural flavor. Compared with other drying, sterilization and thawing equipment, it can reduce the area and energy consumption by 30%~100%.
Microwave sterilization machine and freshness preservation characteristics：Short time, fast speed.Conventional thermal sterilization transfers heat from food surface to interior through heat conduction, convection and radiation. It often takes a long time to reach the required sterilization temperature. Microwave sterilization is the direct interaction between microwave energy and microorganisms such as food and bacteria. Because of the combined action of thermal and non-thermal effects, the treatment time is greatly shortened.Low-temperature sterilization to maintain nutrient composition and traditional flavor.Microwave sterilization causes the variation of proteins and physiological active substances in the material, which results in the delay and death of the growth and development of microorganisms, and achieves the purpose of food sterilization, insecticide and freshness preservation.
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