一、What is the microwave sterilization technology?
Sterilizing by microwave refers to the wavelength of about 1m~10mm, which can broadcast various effects of killing microorganism. That is,it not only can kill vegetative forms of bacteria, but also could kill microorganisms, viruses and spores.
Microwave sterilization technology takes advantages of microwave energy to process food, so that the total amount of bacteria in the food is reduced to the greatest extent, then they lose their vitality and ensure the hygienic condition within a certain storage period.In other words, sterilizing by microwave technology is the result of the direct interaction between microwave electromagnetic fields and food.
二、The characteristics of microwave sterilizing machine for seasoning.
1.Short drying time,product has a strong aroma.
Short time, fast speed, low temperature Conventional thermal sterilization transfers heat from the surface of the food to the interior by means of heat conduction, convection or radiation, and it takes a long time for the interior to reach the sterilization temperature. Microwave uses its transmission effect to work together with thermal effect and non-thermal effect, so that the food inside and outside can be heated up evenly and quickly to kill bacteria, and the processing time is greatly shortened.
Under the density of strong power, it only takes a few seconds to tens of seconds to achieve satisfactory results. After inoculating bacteria in food and sterilizing with 2450MHz microwave, the results show that the time required for microwave sterilization is only 1/9 to 1/12 of the traditional heating method.
2.Low drying temperature and uniform heating,the color of the product is bright.
Keeping the nutrients and flavor of food fresh. Microwave sterilizes the flavors through the combined effect of thermal and non-thermal,and takes effect at a lower temperature.
The conventional heat sterilization treatment time is long, the greatly loss of nutrients in the food ,, and greatly deteriorated quality of the food.
Compared to conventional sterilizing,the heating temperature of microwave is quickly rising,which could meet the standards.It could not only kill bacteria in the food,but also retain more nutrients and the original color, aroma and taste of food.
3.Energy saving and high efficiency
Energy-saving, high-efficiency, safe and harmless. The conventional heat sterilization method needs to pass the environment or heat transfer medium to transfer heat to the food; while microwave heating, the food directly absorbs microwave energy and generates heat, and the equipment itself does not absorb or only very little energy.Therefore,microwave sterilizing machine could save energy, generally save 30% to 50% of electricity.
In addition, microwave heating does not produce smoke, dust and harmful gases, and neither pollutes the food nor the environment.
Usually microwave energy works in a closed heating chamber and waveguide made of metal, the energy leakage is extremely small, much lower than the national standard, safe and reliable.It acts directly on the material, so there is no additional heat loss, the air in the skull and the corresponding container will not generate heat, so the thermal efficiency is extremely high, and the production environment is also significantly improved.
4.Adjustable power and controllable temperature.
According to the characteristics of different condiments, suitable microwave power and temperature can be selected to dry and sterilize the materials.
When microwave drying and sterilizing condiments, temperature should not be too high, and a low-temperature and slow drying method should be used for drying and sterilization. So the drying and sterilizing section of the equipment is longer than that of ordinary equipment.
The microwave condiment drying and sterilization technology has been quite mature in Jinan Kelid Machinery Machinery Co., Ltd., and has been successfully used in many food, condiment, essence, and spice production and manufacturing enterprises. Welcome to consult.
