Microwave sterilization equipment features
Release time:
2021-12-30
Conventional thermal sterilization is through heat conduction, convection or radiation from the surface of the food to the interior, to reach the sterilization temperature, often need a long time.
1, short time, fast speed
Conventional thermal sterilization is through heat conduction, convection or radiation from the surface of the food to the interior, to reach the sterilization temperature, often need a long time. Microwave sterilization is the direct interaction between microwave energy and food and its bacteria and other microorganisms. The thermal effect and non-thermal effect work together to achieve the purpose of rapid heating and sterilization, the processing time is greatly shortened, and the sterilization effect of various materials is generally 3-5 minutes.
2. Low temperature sterilization to maintain nutrients and traditional flavor
Microwave sterilization is through the effect of special heat and non-heat sterilization, compared with conventional thermal sterilization, can be in a relatively low temperature and shorter time to obtain the required disinfection and sterilization effect. General sterilization temperature at 75-80 degrees Celsius, you can achieve the effect, in addition to microwave treatment of food can retain more nutrients and color, aroma, taste, shape and other flavors, with puffing effect. For example, the vitamin C retained by conventional heat-treated vegetables is 46%-50%, while that of microwave treatment is 60%-90%. The vitamin A retention rate of conventionally heated pork liver is 58%, while that of microwave heating is 84%.
3. Save energy
Conventional thermal sterilization often has heat loss in the environment and equipment, while microwaves act directly on food, so there is no additional heat loss. In contrast, the general can save 30%-50%.
4, uniform and thorough
Conventional thermal sterilization starts from the surface of the material, but through heat conduction to the inside, there is a temperature difference between inside and outside. In order to maintain food flavor, shorten the processing time.
Often the food does not reach enough temperature and affect the sterilization effect. Because the microwave Ken has a penetrating effect, when the food is treated as a whole, the surface and the interior are affected at the same time, so the disinfection and sterilization are uniform and thorough.
5, easy to control
Microwave dry operation sterilization treatment, the equipment can be used immediately, there is no thermal inertia of conventional thermal sterilization, the operation is flexible and convenient, the microwave power is adjustable, the transmission speed is continuously adjustable from zero, and the operation is convenient.
6. Simple equipment and advanced technology
Compared with conventional methods, microwave equipment does not require boilers, complex piping systems, coal yards and transportation vehicles, as long as it has the basic conditions of water and electricity.
7, improve working conditions, save floor space.
The working environment of the equipment is low and the noise is low, which greatly improves the working conditions. The operation of the whole set of microwave equipment only needs 2-3 people.
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