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8 applications of microwave sterilization technology

Views: 234     Author: Wendy     Publish Time: 2023-06-28      Origin: Site


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8 applications of microwave sterilization technology

The nutritional value of food components can be considerably preserved by using microwave sterilization technology. This method also has a large sterilization impact, allowing food to be preserved for longer without the addition of preservatives. As the benefits of microwave sterilizing technology come to the public's knowledge, more and more products are being applied to them, including sauces, chicken, soybean, and dairy products, fruits and vegetables, and aquatic products.

1. Use in food products such grains, oils, and dairy

Products made from common grains and oils have a short shelf life. Large amounts of nutrients make it simple for bacteria to grow and corruption to spread, which is bad. Bacteria inside food are typically difficult to kill by traditional thermal sterilization, which leads to a shorter shelf life and lower quality. Additionally, if the microwave has a strong penetration, it can destroy microorganisms both inside and out, extending the shelf life of the food by a number of times.

2. Use in foods including fruit and vegetables

Sterilization and extermination are the two main purposes of using microwave sterilization technology in the preservation of fruits and vegetables. It is inevitable that some mechanical damage may occur to fruits and vegetables throughout the picking, transporting, and processing processes. Fruits and vegetables will rapidly lose their nutritional content and market worth due to the actions of bacteria and enzymes. If the thermal sterilization method is used, the flavor and taste will deteriorate during a prolonged period of high-temperature heating. In a short period of time, microwave sterilizing can kill germs while inactivating enzymes, preserving the nutritional content of fruits and vegetables.

3. In applications involving meat, poultry, and other foods

Meat products are typically sterilized using high temperatures and high pressure, which results in a lengthy sterilization process, significant energy consumption, and significant loss of nutrients and flavorings. Microwave sterilization is not only quick and effective, but it also offers a better solution for the problem of sterilizing soft packaged meat products.

4. Uses in liquid foods

Nowadays, liquid foods like dairy products, fruit and vegetable drinks, beer, condiments, and so on are frequently sterilized in the microwave. Microwave sterilizing at low temperature and quick speed point can not only destroy all types of bacteria in beverages but also prevent mildew during the storage process. Liquid food is susceptible to mildew and the phenomenon of excessive bacterial content.

5.Disinfection and sterilization of medical and care devices

The majority of microwave irradiation at 2450 MHz is currently employed in hospitals for the microwave disinfection and sterilization of medical nursing equipment.

6. Food and tableware sterilization

There are several accounts of the use of microwaves in the disinfection of food and tableware since they are efficient, quick, clean, and dependable. Microwave food disinfection is anticipated to be utilized as the preferred technique, provided that the application is proper.

7. Clothing and fur sanitation

Under particular strict conditions, it can efficiently eliminate the microorganisms on the fur and clothing.

8. Waste debris, etc. disinfection

It is able to successfully eradicate the pathogenic bacteria in the waste, and transmission microwave therapy is one approach for doing so.

A brand-new development in modern technology, microwave sterilization preserves raw materials' color, aroma, flavor, and nutrients while leaving no chemical residue and preserving the physiological activity of food functional ingredients. It also has a quick heating time, quick heating speed, and uniform sterilization. As a result, safety is increased. Therefore, it's critical to increase food sterilization effectiveness and post-sterilization food quality.

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