Food sterilization equipment, high-voltage electric field sterilization equipment, induction electronic sterilization equipment, microwave sterilization equipment.
1, high-voltage electric field sterilization equipment
The technology is the use of strong electric field pulses dielectric resistance to break the principle of microbial inhibition. France, the United States, some manufacturers have been this strong electric field to kill cells of the new technology for food processing. This technology can avoid the heating method caused by protein denaturation and vitamin destruction.
2, induction electron sterilization equipment
Electricity as the energy source of linear induction electron gas pedal produced by the electric spectrum irradiation technology, can lead to changes in microbial cells, and then passivate and kill harmful microorganisms. In addition, the new method of intense light pulse sterilization uses a continuous broadband spectrum of short, intense pulses to inhibit microorganisms on the surface of food and packaging materials, transparent beverages, solid surfaces and in gases.
3, microwave sterilization equipment
Microwave sterilization equipment use: for food and pharmaceuticals and other drying and sterilization. Beverage, vacuum packing peanuts, chicken legs, chicken wings, dried pork, dried tofu, nuts, chili sauce and other sterilization.
Characteristics of microwave drying and sterilization performance
1, selective heating: because the water molecules of the microwave absorption is the best, so the part of the water content is high, the absorption of microwave power is more than the part of the water content is low. This is the characteristics of selective heating, the use of this feature can be achieved uniform heating and uniform sterilization purposes
2, energy efficient: microwave is directly on the role of the material, so there is no additional loss of heat energy, the air inside the furnace and the corresponding containers will not be heated, so the thermal efficiency is very high, the production environment is also significantly improved, and far-infrared heating compared to the energy savings of 30%
3, short time, high efficiency: microwave heating is the best part of the water molecules absorb the microwave power than the lower part of the water content. Microwave heating sterilization is to make the heated object itself becomes a heat generator, does not require the process of heat conduction. Microwave from all sides to penetrate the object inside and outside at the same time so that the object in a very short period of time to achieve uniform heating and sterilization, greatly reducing the drying and sterilization time, thus better able to improve the yield.
4, good sterilization: practice has proved that the use of microwave sterilization in general at 70 ℃ can all kill E. coli, in 80 ~ 90 ℃ the total number of bacteria is greatly reduced, the time is only 2 ~ 8 minutes. Fast speed, short time, so retain the nutritional components of food, traditional flavor.