We sincerely recommend our industrial microwave equipment products to you. Quality is the conscience of the enterprise, and reputation is the life of the enterprise. Why choose microwave equipment for sterilization,With the continuous improvement of people's living standards and changes in consumer attitudes, higher and higher requirements have been put forward for the product structure, quality, safety and hygiene of the food industry, especially for various traditional and convenient bag packaged foods, which have become a consumption hotspot in today's food market. However, during the production, storage, transportation, and sale of these foods, they are highly susceptible to contamination and spoilage, thereby losing their commercial value. Although the National Food Hygiene Law has strict regulations on hygiene indicators for various types of food, it is generally difficult to meet the standards. This not only greatly affects the shelf life of products, but also is extremely detrimental to safeguarding people's health. Although conventional techniques such as high-temperature drying, blanching, pasteurization, freezing, and preservatives can usually be used to achieve insecticidal sterilization and preservation of food. But most of these devicesComparatively costlyHuge,not only ... butLong processing time, incomplete sterilization, or difficulty in achieving automated production often affect the original flavor and nutritional content of food. Microwave insecticidal sterilization is the process of subjecting microorganisms such as insects and bacteria in food to the combined effects of microwave thermal and non thermal effects, causing mutations in their proteins and physiological activity substances, resulting in delayed growth and development and death of microorganisms, achieving the purpose of food insecticidal, sterilization, and preservation.

The mechanism of microwave sterilization and preservation：Microwave sterilization and preservation aim to inactivate microorganisms such as bacteria and worms in food after microwave treatmentsexuallyOr death, ensuring that the bacterial content in the food does not exceed the limit prescribed by the Food Hygiene Law during a certain storage periodThe total number of bacterial colonies should be controlled withinAllow the range to extend its shelf life.

Industrial tunnel typePossible mechanism of microwave sterilization and preservation: As is well known, bacteria, adults, and any biological cell are a cohesive medium composed of complex compounds such as water, proteins, carbohydrates, fats, and inorganic substances. Water is the main component of biological cells, with a content of 75-85%, because various physiological activities of bacteria require the participation of water. The growth and reproduction process of bacteria, as well as the absorption of various nutrients, is completed through the diffusion and permeation absorption of cell membrane material. Under the action of a certain intensity of microwave field, insects and bacteria in food will also undergo molecular polarization relaxation and absorb microwave energy to heat up. Due to their being condensed matter media, the strong intermolecular forces intensify the conversion of microwave energy into thermal energy. Thus, the proteins in the body are 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. On the other hand, the non thermal effect of microwave energy plays a special role in sterilization that conventional physical sterilization does not have, and is also one of the reasons for bacterial death. Microwave sterilization and preservation are the result of the combined effects of microwave thermal and non thermal effects. The thermal effect of microwaves mainly plays a role in rapid heating and sterilization; Non thermal effects, on the other hand, involve the mutation of proteins and physiologically active substances within microorganisms, resulting in loss of vitality or death. Therefore, microwave sterilization temperature is lower than conventional methods. Generally, conventional methods require sterilization temperature of 120 ℃ -130 ℃ for about 1 hour, while microwave sterilization temperature is only 70 ℃ -105 ℃ for about 1 hour6-10minute.