Mooncake filling microwave sterilization machine/Food filling sterilization equipment/Forest image microwave sterilization machine

Microwave sterilization is the result of the combined effect of the thermal and biological effects of electromagnetic fields. The thermal effect of microwaves on bacteria is to cause protein changes, leading to the loss of nutrients, reproduction, and survival conditions for bacteria, resulting in their death. The biological effect of microwave on bacteria is that the microwave electric field changes 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. As a result, bacteria suffer from malnutrition, inability to metabolize normally, disordered cell structure and function, inhibited growth and development, and ultimately die. In addition, microwaves can promote the normal growth and stable genetic reproduction of bacteria through the relaxation, breakage, and recombination of several hydrogen bonds in nucleic acid RNA and deoxyribonucleic acid DNA, which can induce genetic mutations, chromosomal abnormalities, or even breakage.

1. Short time and fast speed

Conventional thermal sterilization involves transferring heat from the surface of food to the interior through methods such as heat conduction, convection, or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction between microwave energy and microorganisms such as food and bacteria, with both thermal and non thermal effects working together to achieve rapid heating and sterilization. The processing time is greatly reduced, and the sterilization effect of various materials is generally within 3-5 minutes.

2. Low temperature sterilization maintains nutritional content and traditional flavor

Microwave sterilization is achieved through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can achieve the desired disinfection and sterilization effect at lower temperatures and in a shorter time. The general sterilization temperature is between 75-80 degrees Celsius to achieve the desired effect. In addition, microwave processing of food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect. Vegetables treated with conventional heat retain 46% -50% of vitamin C, while those treated with microwave retain 60% -90%; The retention rate of vitamin A in pig liver under conventional heating is 58%, while under microwave heating it is 84%.