The characterize of Microwave sterilization machine

- Apr 12, 2018-

1, short time, fast

Conventional thermal sterilization uses heat conduction, convection or radiation to transfer heat from the surface of the food to the interior. To reach sterilization temperature, it usually takes a long time. Microwave sterilization is a direct interaction between microwave energy and microorganisms such as foods and bacteria. The thermal effect and non-thermal effect work together. The goal of rapid temperature rise sterilization is to shorten the treatment time. The bactericidal action of various materials is generally 3-5 minutes.

2, low-temperature sterilization to maintain nutrients and traditional flavor

Microwave sterilization is a special heat and non-heat effect sterilization, compared with the conventional heat sterilization, can get the required sterilization effect at a relatively low temperature and a short time. General sterilization temperature of 75-80 degrees Celsius, will be able to achieve results, in addition to microwave-treated foods can retain more nutrients and color, flavor, taste, shape and other flavors, with a swelling effect. For example, the conventional heat-treated vegetables retain 46%-50% of vitamin C, while the microwave treatment is 60%-90%; conventional heating pig liver vitamin A retention rate is 58%, and microwave heating is 84%.

3, save energy

Conventional thermal sterilization often involves heat loss in the environment and equipment, and the microwaves act directly on the food, so there is no additional thermal energy loss. In contrast, generally saving 30%-50%.

4, even and thorough

Conventional thermal sterilization starts from the surface of the material, however there is an internal and external temperature difference by heat conduction to the interior. In order to maintain the flavor of the food, the processing time is shortened.

Often the interior of the food does not reach enough temperature to affect the bactericidal effect. Since microwaves have a penetrating effect, when the food is treated as a whole, the surface and the interior are affected at the same time, so the sterilization is thorough and thorough.

5, easy to control

Microwave dry sterilization treatment, equipment can be used immediately, no thermal inertia of conventional thermal sterilization, flexible and convenient operation, adjustable microwave power, transmission speed is continuously adjustable from zero, easy to operate.

6, simple equipment, advanced technology

Compared with conventional methods, microwave equipment does not require boilers, complex piping systems, coal yards, and transportation vehicles, as long as they have basic water and electricity conditions.

7, good working conditions, save floor space

The working environment of the equipment is low, the noise is small, and the working conditions are greatly improved. The operation of the entire microwave equipment requires only 2-3 persons.