Microwave sterilization It kills bacteria through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can obtain the required sterilization effect at a relatively low temperature and in a short time. Practice has proved that the general sterilization temperature can reach the effect at 75-80 ℃, and the conventional thermal sterilization starts from the surface of the material, and then passes through heat conduction to the interior. There is internal and external temperature difference. In order to maintain the flavor of food and shorten the processing time, the internal temperature of food is often not enough to affect the sterilization effect. Because of the penetrating effect of microwave, both the surface and the interior are affected simultaneously when the food is treated as a whole, so the sterilization is uniform and thorough. Easy to control: Microwave food sterilization Processing, the equipment can be used immediately without the thermal inertia of conventional thermal sterilization, and the operation is flexible and convenient. The microwave power can be continuously adjusted from zero to rated power, and the transmission speed can be continuously adjusted from zero to facilitate control.