Microwave sterilization equipment The bactericidal principle of microwave is to use the thermal effect and non thermal effect of microwave. Thermal effect refers to that microwave can be absorbed by water, protein, fat and other polar molecules in food, making these molecules move and rub violently in the fast alternating electromagnetic field, generating a large amount of heat, leading to protein denaturation and solidification of microorganisms, thus killing them. Non thermal effect refers to that microwave electromagnetic field changes the permeability of cell membrane, which leads to the disorder of normal physiological metabolic function of cells; At the same time, microwave can also interfere with the DNA and RNA structure of microorganisms, affect the transmission and expression of their genetic information, and inhibit the growth and reproduction of microorganisms. For example, in Microwave sterilization During the process, for food with high water content, the water molecules will rapidly rise after absorbing microwave energy, so that the proteins of bacteria, molds and other microorganisms attached to the surface and inside of the food will be denatured and inactivated in a short time to achieve the purpose of sterilization.