Langfang Sweet Noodle Sauce Sterilization Machinery, Microwave Automated Sterilization Noodle Sauce Disinfection Equipment, Microwave Sterilization is the result of the combined action of thermal and biological effects of electromagnetic fields. The thermal effect of microwaves on bacteria is to cause protein changes, leading to the loss of nutrients, reproduction, and survival conditions for bacteria, resulting in their death. The biological effect of microwave on bacteria is that the microwave electric field changes the potential distribution of the cell membrane cross-section, affecting the concentration of electrons and ions around the cell membrane, thereby altering the permeability of the cell membrane. As a result, bacteria suffer from malnutrition, inability to metabolize normally, disordered cell structure and function, inhibited growth and development, and ultimately die. In addition, microwaves can promote the normal growth and stable genetic reproduction of bacteria through the relaxation, breakage, and recombination of several hydrogen bonds in nucleic acid RNA and deoxyribonucleic acid DNA, which can induce genetic mutations, chromosomal abnormalities, or even breakage. 1. Short time and fast speed. Conventional thermal sterilization transfers heat from the surface of food to the interior through 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 uses special thermal and non thermal effects to kill bacteria. 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. Conventional thermal sterilization for energy conservation often results in heat loss in the environment and equipment, while microwaves directly affect food and therefore do not incur additional heat energy consumption. 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 there is a temperature difference between the inside and outside through heat conduction to the interior. 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. Compared with conventional methods, microwave equipment has simple equipment and advanced technology. It does not require boilers, complex pipeline systems, coal yards, or transportation vehicles, as long as it has basic water and electricity conditions. 7. Improving working conditions and saving space, the equipment has a low working environment and low noise, greatly improving working conditions. The operation of the entire microwave equipment only requires 2-3 people. An excellent quality assurance system ensures true 'quality *, customer first'.Good after-sales service supports the growth of Jinan Longtuo Microwave.existgive birth toBased on the user's product quality and process requirements, we conduct application experiments together before production, and then make meticulous decisionsreasonableDesign and provide specific implementation plansdrawingAfter obtaining user consensus, precision manufacturing is carried out. Responsible for product installation, debugging, and training; Implement the 'three guarantees', one-year warranty and lifetime technical service.Jinan Longtuo will advance and retreat together with you.