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Peanut Brittle Microwave Sterilization Machine

Pub Time : 2019-01-02 14:44:49
Peanut Brittle Microwave Sterilization Machine

Microwave is an electromagnetic wave whose frequency is from 300 MHz to 300 GHz, that is, the electromagnetic wave whose wavelength is in the range of 100 cm to 1 mm, that is to say, the wavelength is between far infrared and radio waves. In the microwave band, the wavelength of 1-25 cm is specially used for Xiaoda, while the rest is used for telecommunication transmission. In order to prevent the interference of civil microwave power on radio communication, broadcasting, television and radar, the frequency of civil microwave in industry, scientific research, medicine and household is 2450 soil 5OMHz. Therefore, the frequencies used in microwave digestion instruments are basically 245 OMHz, and so are household microwave ovens.

Peanut Brittle Microwave Sterilization Machine

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.

Peanut Brittle Microwave Sterilization Machine

The Mechanism of Microwave Sterilization Machine:Microwave sterilization and freshness preservation are the hope that microwave treatment of food can make microorganisms such as fungi and insect pests lose their vitality or death, and ensure that the amount of bacteria in food during a certain storage period does not exceed the allowable range stipulated by the health law, thus prolonging its shelf life.Like any biological cell, bacteria and adults are a condensation medium composed of complex compounds such as water, protein, nucleic acid, carbohydrate, fat and inorganic biology. Among them, water is the main component of biological cells, with a content of 75-85%, because all kinds of physiological activities of bacteria must be participated by water, and the process of bacterial growth and reproduction, the absorption of various nutrients is accomplished through the diffusion of cell membranes and osmotic adsorption. Under the action of a certain intensity of microwave field, insects and fungi in food can also absorb microwave energy at the same time because of molecular polarization relaxation. Because they are condensate media, the interaction between molecules intensifies the energy state transformation of microwave energy. Thus, proteins in vivo are affected by both non-polar thermal motion and polar rotation, and their spatial structure is changed or destroyed, while their proteins are denatured.

Peanut brittle microwave sterilization machine 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 is through thermal and non-thermal effects, so it can obtain the required sterilization effect at a lower temperature and in a shorter time than conventional thermal sterilization. Not only is it safe and safe, but also it can retain more nutritional ingredients, color, fragrance and other flavors. For example, the vitamin C of vegetables treated by conventional heating is 46-50%, while that of microwave heating is 60-90%, and that of porcine liver heated by conventional heating is 58%, while that of microwave heating is 84%.

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