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Microwave sterilization equipment for edible mushroom packaging
1: Adopting a tunnel style structural design.
2: When sterilizing, the edible mushroom culture medium should have a moderate moisture content of 70-75%.
3: Loosen the bag moderately to prevent it from bursting.

Edible mushroom culture medium is sterilized by microwave irradiation and left in the tunnel for 5-10 minutes. Microwave culture medium sterilization equipment can thoroughly sterilize edible mushroom culture medium, with high efficiency and greatly improved process consistency. It can achieve mechanized or even automated operation, and has good social and economic value, making it easy to promote and apply. The microwave culture medium sterilization equipment has a short sterilization time and low temperature. The key is to avoid the gradual decomposition of sugars, proteins, agar, and other substances in the culture medium, which can lead to a decrease in the performance of the culture medium.

1. 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. Practice has proven that sterilization can be achieved at temperatures between 75-80 degrees Celsius. In addition, microwave processing of food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect. The vitamin C retained by vegetables treated with conventional heat is 46-50%, while microwave treatment is 60-90%. Vitamin A in pig liver treated with conventional heat is maintained at 58%, while microwave heating is 84%.
2. Energy saving: Conventional thermal sterilization often results in heat loss in the environment and equipment, while microwaves directly treat food without additional heat loss. Compared to others, it can generally save 30-50% electricity.
3. Uniform and thorough: Conventional thermal sterilization starts from the surface of the material and then transfers to the interior through heat conduction. There is a temperature difference between the inside and outside. In order to maintain the flavor of the food and shorten the processing time, the internal temperature of the food is often not sufficient, which affects the sterilization effect.