Food is easily contaminated and deteriorated in the process of production, preservation, transportation and marketing. Usually, high temperature, drying, blanching, pasteurization, freezing and preservatives can be used to achieve food insecticidal sterilization and preservation. But it often affects the original flavor and nutrition of food. Microwave insecticidal sterilization is a kind of microorganism in food. At the same time, it is affected by both microwave thermal effect and non-thermal effect, which causes the variation of protein and physiological active substance in the body, and leads to the delay and death of microorganism growth and development, so as to achieve the purpose of food sterilization and preservation.
Principle of food microwave sterilization machine:Thermal effect of microwave energy: Under the action of certain intensity microwave field, insects and fungi in food can absorb microwave energy to heat up due to molecular polarization, thus denaturing their proteins and losing their biological activity. The thermal effect of microwave mainly plays the role of rapid heating and sterilization.The non-thermal effect of microwave energy: high frequency electric field also changes the membrane potential and polar molecular structure of microorganisms, and changes the proteins and physiological active substances in microorganisms, resulting in loss of vitality or death. It plays a special role in sterilization which is not found in conventional physical sterilization, and is also one of the causes of bacterial death. Microwave sterilization and freshness preservation are the results of the combined effects of microwave heating and non-thermal effects. Therefore, the microwave sterilization temperature is lower than the conventional method. Generally, the conventional method sterilization temperature should be 120 - 130 C for about an hour, while the microwave sterilization temperature only needs 70 - 105 C for about 90 - 180 seconds.
Advantages of microwave sterilization machine: Short time, fast speed.Conventional thermal sterilization transfers heat from food surface to interior through heat conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction between microwave energy and microorganisms such as food and bacteria. Thermal and non-thermal effects work together to achieve rapid heating sterilization. The treatment time is greatly shortened. The sterilization effect of various materials is generally 3-5 minutes.
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