The main characteristics of microwave sterilization equipment for Pickled vegetables are:

1. Fast sterilization speed, simultaneous sterilization of materials inside and outside.

2. Thoroughly sterilized without the need for preservation, long-term storage does not mold, nutrients are not lost, and the original color, aroma, and taste are maintained.

3. Compared to other devices, it saves 50% of sterilization time and 40% of electricity.

4. Microwave equipment is currently the ideal sterilization device due to its small size, small footprint, and easy maintenance and operation.

It is mainly used for sterilization of Pickled vegetables such as chili sauce, bean paste, pickles, etc.

Using pulse modulated microwave energy for sterilization experiments, it has been confirmed that sterilization can be achieved with a small temperature rise. This also indicates that microwave sterilization is not just about thermal sterilization, but also has the ability to kill bacteria through non thermal means. This is the so-called non thermal effect. According to this principle, we can irradiate food with pulsed microwave energy that is several times or tens of times higher than the energy density of conventional microwave fields in a very short period of time. This not only reliably kills bacteria, but also greatly reduces food temperature rise and equipment energy consumption. Reduce the cost of sterilization. In order to prevent early spoilage of food for storage, methods such as ultraviolet lamps, steam, high pressure, cobalt-60, ozone, nitrogen filling, and adding preservatives are usually used for sterilization. Microwave technology has also opened up an ideal way to sterilize both the inside and outside of materials in a short period of time without damaging their nutritional content. In the past 30 years, extensive research has been conducted on food, especially bagged and bottled food, using microwave short-term irradiation to quickly heat up and sterilize. Compared to conventional methods, it can maintain better taste, color, and nutritional content. Microwave sterilization and preservation technology for food has been increasingly adopted by more and more food manufacturers in China.