The advantages of microwave sterilization by a Microwave Sterilizing Machine
1. Short time and fast speed
Conventional thermal sterilization transfers heat from the surface of the food to the interior by means of heat conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction of microwave energy with microorganisms such as food and its bacteria. The thermal effect and non-thermal effect work together to achieve rapid heating and sterilization, and the processing time is greatly shortened. The sterilization effect of various materials is generally 3-5 minutes.
2. Low-temperature sterilization maintains nutrients and traditional flavors
A microwave sterilizing machine is sterilizing through special thermal and non-thermal effects. Compared with conventional thermal sterilization, the required disinfection and sterilization effect can be obtained at a lower temperature and in a shorter time. The practice has shown that the general sterilization temperature can be achieved at 75-80 ° C. In addition, microwave-treated food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect. For example, the vitamin C retained by conventional heat-treated vegetables is 46-50%, while that of microwave treatment is 60-90%, and the vitamin A retention of conventionally heated pig liver is 58%, while that of microwave heating is 84%.
3. Energy saving
Conventional thermal sterilization often has heat loss in the environment and equipment, while microwaves directly act on the food, so there is no additional heat loss. In addition, the conversion efficiency of electric energy to microwave energy is 70-80%, which can generally save 30-50% of electricity.
4. Both the surface and the interior are carried out at the same time
Conventional thermal sterilization starts from the surface of the material, and then transfers to the interior through heat conduction, resulting in a temperature difference between inside and outside. In order to maintain the flavor of the food and shorten the processing time, the interior of the food often does not reach enough temperature to affect the sterilization effect. Due to the penetrating effect of microwaves, when the food is processed as a whole, both the surface and the interior are affected at the same time, so the disinfection and sterilization are uniform and thorough.
5. Easy to control
Microwave food sterilization treatment by the microwave sterilizing machine, the equipment can be used immediately, without the thermal inertia of conventional thermal sterilization, the operation is flexible and convenient, the microwave power can be continuously adjusted from zero to the rated power, and the transmission speed can be continuously adjusted from zero, which is easy to control.
6. Simple equipment and advanced technology
Compared with conventional disinfection and sterilization, microwave sterilization equipment does not require boilers, complex piping systems, coal yards and transportation vehicles, etc., as long as the basic conditions of water and electricity are available.
7. Improve working conditions and save floor space
The working environment of the equipment is low in temperature and low in noise, which greatly improves the working conditions. The operator of the whole set of microwave equipment only needs 2-3 people. Widely used in heating, drying and sterilization of beef jerky, pork breast, fish fillet, sauce fontanelle, duck, chicken and other products. After the meat products are sterilized by microwave, their freshness, tenderness and flavor remain as they are, the hygiene indicators can be completely lower than the national food hygiene standards, and the shelf storage time can reach 1-2 months. The successful application has extended the preservation period from 3 days to 1-2 months, which has raised the technological achievements to a new stage.
