Tofu block microwave sterilization equipment/Forest image microwave low-temperature sterilization equipment/High efficiency food dryer

Characteristics of microwave sterilization equipment for tofu chunks:

1Short 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%.

3. Save energy

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 30% -50% electricity.

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 requires 2-3 people.