Microwave sterilization equipment In the food industry, it is mainly used for sterilization of various small packaged food, bottled food, bottled drinks, cakes, biscuits, preserved fruit, bean products, cooked food, condiments (chicken essence, essence), flour, etc. Microwave has double bactericidal effects of thermal and non thermal effects Microwave vacuum drying Sterilization equipment So as to achieve the purpose of sterilization.
Product introduction: The thermal effect of microwave mainly plays the role of rapid heating and sterilization; while the non thermal effect uses the protein and physiologically active substances in microorganisms to mutate and lose vitality or die. Therefore, Microwave sterilization The temperature of seasoning drying and sterilization equipment is lower than that of conventional methods. Generally, the sterilization temperature of conventional methods should be above 100-120 degrees, and the time should be between ten minutes and dozens of minutes, while the microwave sterilization temperature is only 70-90 degrees, The time is about a few minutes (for example, the total number of bacteria in bean products is about 60000 to 70000, after microwave sterilization, the total number of bacteria is only less than 6000, the coliform group is less than 30, and the time is about 15 minutes to meet the requirements of food sterilization).
The shelf life of the food treated by microwave sterilization can be extended by 3~8 times without destroying the original nutrition, color, taste and natural flavor. Compared with other drying, sterilization and thawing equipment, it can reduce the floor area and energy consumption by 30%~100%. Moreover, it does not produce "three wastes" pollution.
