1, microwave sterilization equipment can effectively maintain nutrients
Microwave has the effect of rapid heating and non-thermal effects of double sterilization of thermal effects, compared to conventional thermal drying, sterilization can be achieved at a relatively low temperature and a shorter time required to achieve the drying and bactericidal effect. General sterilization temperature is 65-70. C, 75-80. C or 103-121. C, the time is 3-8 minutes, and can retain more food nutrients and color, smell, taste, shape and other flavors.
2, microwave sterilization time is short, fast
Conventional thermal drying sterilization is the transfer of heat from the surface of the object to the interior through heat conduction, convection or radiation. It often takes a long time to reach the desired dryness and sterilization temperature inside the object. The medium consists of polar molecules and non-polar molecules. Under the action of electromagnetic fields, these polar molecules shift from the original random distribution state to the polarity alignment according to the electric field. Under the action of high-frequency electromagnetic fields, these orientations are constantly changing according to the frequency of alternating electromagnetic waves. This process causes molecules to move and rub against each other to generate heat. At this time, the field energy of the alternating electric field is converted into heat energy in the medium, so that the temperature of the medium is continuously increased. Therefore, the microwave heating is the loss of the electric field energy and the heating of the dielectric material itself. Therefore, the microwave heating treatment time is greatly shortened, and at a certain power density intensity, generally only a few tens of seconds and a few minutes can achieve satisfactory results.
3, microwave sterilization machine for food sterilization uniform and thorough
Conventional thermal drying and sterilization starts from the surface of the material and then passes through the heat conduction to the inside of the material. There is a temperature difference between the inside and outside of the material, and the consistency between the inside and outside drying and the sterilization effect is poor. In order to maintain the flavor and shorten the processing time, the internal temperature does not reach enough temperature to affect the drying and sterilization effect. The improvement of the processing temperature can be used to improve this phenomenon. However, this reduces the color, fragrance, taste and shape of the surface of the article. The microwave has penetrating properties, and the surface and the interior function at the same time, ensuring that the internal and external temperatures reach the required values ​​together, so that the drying, sterilization is uniform and thorough.
4, improve working conditions, save floor space
Microwave equipment does not have high temperature, no heat, no heat, and no heat radiation. Can greatly improve working conditions, and the equipment is compact and saves plant area
5, easy to control, easy to achieve automated production
The microwave food drying and sterilizing treatment equipment is simple in operation, easy to control, has no thermal inertia, and can be processed according to different food process specification requirements, thereby reducing production operators and reducing production costs.
Microwave Food Sterilizer Features and Benefits
The characteristics and advantages of microwave sterilization on food sterilization are specifically expressed in the following aspects: