Stewed noodles microwave sterilization equipment/Food microwave maturation sterilization machinery/Forest image microwave sterilization machine

The use of pulse modulated microwave energy for sterilization experiments can achieve sterilization with a small temperature rise. This indicates that microwave sterilization is not just about thermal sterilization, but also has the ability to kill bacteria through non thermal means, which is known as the non thermal effect. According to this principle, pulsed microwave energy that is several times or tens of times higher than the energy density of conventional microwave fields can be used in a very short period of time. This not only reliably kills bacteria, but also greatly reduces material temperature rise and equipment energy consumption.

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 generally3-5minute.

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 is75-80At Celsius degrees, the effect can be achieved. In addition, microwave processing of food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect.

3energy conservation

Conventional thermal sterilization often results in heat loss in the environment and equipment, while microwave directly acts on food, so there is no additional heat loss. Compared to others, it can generally save electricity30%-50%.

4、Uniform and thorough

Conventional thermal sterilization starts from the surface of the material, but through heat conduction to the interior, there is a temperature difference between the inside and outside. To maintain the flavor of the food and shorten the processing time.

Often, the temperature inside the food is not high enough to affect the sterilization effect. Due to the penetrating effect of microwaves, when processing food as a whole, both the surface and interior are affected simultaneously, resulting in uniform and thorough disinfection and sterilization.

5、Easy to control

Microwave dry sterilization treatment, the equipment can be turned on and used immediately without the thermal inertia of conventional thermal sterilization, the operation is flexible and convenient, the microwave power is adjustable, and the transmission speed is continuously adjustable from zero, making it easy to operate.

6、Simple equipment and advanced technology

Compared with conventional methods, microwave equipment does not require boilers, complex pipeline systems, coal yards, and transportation vehicles, as long as it has basic water and electricity conditions.

7、Improve working conditions and save land area

The working environment of the equipment is low and the noise is low, greatly improving the working conditions. The operation of the entire microwave equipment only requires2-3 people