Dried tofu microwave sterilization equipment/Senxiang microwave low-temperature sterilization equipment/food efficient drying sterilization machine

Common methods for food sterilization include high-temperature sterilization, pasteurization, freezing and preservation sterilization, electric current sterilization, high-pressure sterilization, etc. But most of these devices are large, have long processing times, incomplete sterilization or are not easy to achieve automated production, and are dangerous. At the same time, it often affects the original flavor and nutritional content of food. The previously popular cobalt-60 radiation sterilization, although ionizing radiation can completely sterilize, is currently limited by the European Union due to the issue of residual radiation. Nowadays, most enterprises are turning to using microwave drying and sterilization equipment.

Microwave sterilization equipment can subject microorganisms such as insects and bacteria in food to the combined effects of microwave thermal and non thermal effects, causing changes in their proteins and physiological activities, resulting in delayed growth, development, and death of microorganisms, achieving the goals of insecticidal, sterilization, and freshness preservation of food. Microwaves can sterilize and kill insects at lower temperatures. It can handle powdered, flaky, granular food, medicine, etc., with a fast heating speed that is not affected by material thickness or shape. The biological effect on cells is that microwave electric fields change the potential distribution of the cell membrane cross-section, affecting the concentration of electrons and ions around the cell membrane, thereby altering the permeability of the cell membrane, causing cellular malnutrition, inability to metabolize normally, disorder of cellular structure and function, inhibition of growth and development, and death. On the other hand, under the action of microwave sterilization equipment, insects and bacteria in food will also heat up due to molecular absorption of microwave energy. Thus, proteins in the body are simultaneously subjected to both non-polar thermal motion and polar rotation, causing changes or damage to their spatial structure and resulting in protein denaturation. After protein denaturation, its solubility, viscosity, swelling, permeability, and stability will undergo significant changes, and it will lose its biological activity. This is the principle of microwave sterilization.