Conventional thermal sterilization transfers heat from the surface of food to the inside through heat conduction, convection or radiation, which 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, and the combined action of thermal effect and non-thermal effect can achieve the purpose of rapid heating sterilization, greatly shortening the treatment time, and the sterilization effect of various materials is generally 3-5 minutes.
2. Low-temperature sterilization retains nutrients and traditional flavor.
Microwave sterilization is sterilization through special thermal effect and non-thermal effect. Compared with conventional thermal sterilization, it can obtain the required disinfection and sterilization effect at a lower temperature and in a shorter time. Generally, the sterilization temperature is 75-80 degrees Celsius, and the effect can be achieved. In addition, the food treated by microwave can retain more nutrients and flavor such as color, aroma, taste and shape, and has the function of puffing. For example, vitamin C in vegetables treated by conventional heating is 46%-50%, while vitamin C in vegetables treated by microwave is 60%-90%. The vitamin A retention rate of conventional heating pig liver is 58%, while that of microwave heating pig liver is 84%.
Step 3 save energy
Conventional thermal sterilization often has heat loss in environment and equipment, while microwave directly acts on food, so there is no additional heat loss. Comparatively speaking, it can generally save electricity by 30%-50%.
4, even and thorough
Conventional thermal sterilization starts from the surface of the material, but there is a temperature difference between inside and outside through heat conduction to the inside. In order to keep the flavor of food and shorten the processing time.
Often, the temperature inside the food does not reach enough, which affects the sterilization effect. Because of the penetration of microwave, the surface and interior of food are affected at the same time, so disinfection and sterilization are uniform and thorough.
5, easy to control
After microwave dry sterilization, the equipment can be used, which has no thermal inertia of conventional thermal sterilization, flexible and convenient operation, adjustable microwave power, continuous adjustable transmission speed from zero and convenient operation.
6. Simple equipment and advanced technology.
Compared with conventional methods, microwave equipment does not need boilers, complicated piping systems, coal yards and transport vehicles, as long as it has the basic conditions of water and electricity.
7. Improve working conditions and save floor space.
The working environment of the equipment is low and the noise is low, which greatly improves the working conditions. The whole microwave equipment only needs 2-3 people to operate.