Several characteristics of the hottest microwave s

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Several characteristics of microwave sterilization and fresh-keeping

1. Short time and fast speed. Conventional thermal sterilization transfers heat from the surface of food to the inside through heat conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization refers to the direct interaction between microwave energy and microorganisms such as food and bacteria, and the joint action of thermal effect and non thermal effect. For the purpose of rapid temperature rise and sterilization, the processing time is greatly shortened, and the sterilization effect of various materials is generally in minutes

2. Low temperature sterilization maintains nutrients and traditional flavor. Microwave sterilization is through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can obtain the required disinfection and sterilization effect at a relatively low temperature and in a relatively short time. Generally, the sterilization temperature is Celsius, which can achieve the effect. In addition, microwave processed food can retain more nutrients and flavors such as color, aroma, taste and shape, which has the effect of expansion. For example, the vitamin C retained by vegetables treated with conventional heat is 46%-50%, while that of vegetables treated with microwave is 60%-90%; The vitamin a retention rate of routine heating pig liver was 58%, while that of microwave heating was 84%

3. Energy saving conventional thermal sterilization often has heat loss in the environment and equipment, while microwave acts directly on food, so there is no additional heat loss. In comparison, it can generally save electricity by 30% - 50%

4. Uniform and thorough conventional thermal sterilization starts from the surface of the material, but there is an internal and external temperature difference through heat conduction to the interior. In order to maintain the food flavor that manufacturers should add the corresponding control system, she also mentioned the rapid construction of pre-designed and prefabricated FRP bridge deck to shorten the processing time. Often the internal temperature of food does not reach enough to affect the sterilization effect. Due to the penetrating effect of microwave, when the food is processed as a whole, the surface and interior are affected at the same time, so the disinfection and sterilization are uniform and complete

5. It is convenient to control the microwave dry operation sterilization treatment. The equipment can be opened and used immediately, without the thermal inertia of conventional thermal sterilization. It is flexible and convenient to operate. The microwave power is adjustable, and the transmission speed is continuously adjustable from zero, which is convenient to operate

6. The equipment is simple and the process is advanced. Compared with the conventional methods, how can the microwave testing machine be used correctly with less oil and bubbles? It does not need boilers, complex piping systems, coal yards and transportation vehicles, as long as it has the basic conditions of water and electricity

7. Improve the working conditions, save the floor area, the working environment of the equipment is low and the noise is low, which greatly improves the working conditions. The operation of the whole set of microwave equipment only requires people

reprinted from: China microwave

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