Advantages of microwave sterilization
Release time:
2021-12-30
Conventional thermal sterilization is the transfer of heat from the surface of the food to the interior by heat conduction, convection or radiation.
1, short time, fast speed
Conventional thermal sterilization is the transfer of heat from the surface of the food to the interior by heat conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction of microwave energy with food and its bacteria and other microorganisms, thermal effect and non-thermal effect, to achieve rapid heating sterilization effect, processing time is greatly shortened, 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 special thermal and non-thermal effects of sterilization, compared with conventional thermal sterilization, can be at a relatively low temperature and shorter time to obtain the required disinfection and sterilization effect. Practice shows that the general sterilization temperature of 75-80 ℃ can achieve the effect, in addition, microwave treatment of food can retain more nutrients and color, aroma, taste, shape and other flavors, and has the effect of puffing. For example, vitamin C retained by conventional heat-treated vegetables is 46-50%, while microwave treatment is 60-90%, vitamin A retained by conventional heating pork liver is 58%, while microwave heating is 84%.
3. Save energy
Conventional thermal sterilization often has heat loss in the environment and equipment, while microwave is directly used to treat food, so there is no additional heat loss. In addition, the conversion efficiency of electric energy to microwave energy is 70-80%, which can generally save 30-50% of electricity.
4. Both the surface and the interior are carried out at the same time.
Conventional thermal sterilization starts from the surface of the material, and then passes to the inside through heat conduction, and there is a temperature difference between inside and outside. In order to maintain the flavor of the food and shorten the processing time, the internal temperature of the food is often not reached enough to affect the sterilization effect. Because the microwave has a penetrating effect, when the whole food is processed, the surface and the inside are affected at the same time, so the disinfection and sterilization are uniform and thorough.
5, easy to control
Microwave food 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 can be continuously adjusted from zero to the rated power, and the transmission speed can be continuously adjusted from zero, which is easy to control.
6. Simple equipment and advanced technology
Compared with conventional disinfection and sterilization, microwave sterilization 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 has low temperature and low noise, which greatly improves the working conditions. The entire microwave equipment operator only 2-3 people. It is widely used in the heating, drying and sterilization of beef jerky, pork jerky, fish fillet, sauce, duck, chicken and other products. After microwave sterilization, the freshness, tenderness and flavor of meat products remain the same, the hygiene index can be completely lower than the national food hygiene standard, and the shelf storage time can reach 1-2 months. The successful application of microwave sterilization and preservation technology for meat products has been extended from 3 days to 1-2 months, and the technical achievements have been improved to a new stage.
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