lantai@shlantai.cn lantai021@gmail.com +86 -21-6765 7286
English 
Views: 266 Author: Wendy Publish Time: 2023-06-28 Origin: Site
By using heat conduction, convection, or radiation to move heat from the outside of the food to the inside, conventional thermal sterilization typically takes a long time to reach the sterilization temperature. In order to achieve the goal of rapid heating sterilization, disposal time is significantly shortened, and the sterilization effect of various materials is typically achieved in 3-5 minutes. Microwave sterilization is the direct mutual effect of microwave energy and food, bacteria and other microorganisms, thermal effect and non-thermal effect together.
When compared to traditional thermal sterilization, microwave sterilization is a particularly hot and non-hot effect sterilization that can produce the appropriate sterilizing effect in a short amount of time and at a low temperature. Normal sterilizing temperatures range from 75 to 80 degrees Celsius, which can achieve the desired effect. In addition to the swelling effect, microwave disposal of food can maintain more nutrients as well as color, scent, taste, shape, and other flavors. For instance, microwave heating increases vitamin A in pig liver by 84% whereas microwave cooking increases vitamin C in vegetables by 46% to 50%.
The material's appearance, heat transmission from the table, and internal broken heating all play a role in conventional thermal sterilizing. The microwave's penetration causes simultaneous action of external heat, interior heat, thermal effect, non-thermal effect, and good sterilization.
Since microwave sterilization directly affects food, there is no rated heat consumption when compared to conventional thermal sterilization, which frequently loses heat to the environment and to the equipment. In contrast, it often saves between 30 and 50 percent on electricity.
Routine thermal sterilization starts with the way the material looks, but there is a temperature differential on the surface due to heat conduction to the interior. Reduce the disposal time to maintain the food's flavor. Most of the time, food does not reach the internal temperature and the sterilization effect is not affected. Due to the penetration impact that the microwave can have during the entire food disposal process, the sterilization is consistent and thorough.
Microwave dry operation sterilization disposal, equipment may be turned on, no conventional thermal inertia for sterilization, sensitive and practical operation, microwave power adjustable, transmission speed from zero can be adjusted, simple to use.
When compared to the conventional approach, microwave equipment just needs the bare minimum of water and electricity and does not require boilers, a complicated pipeline system, a coal yard, or delivery vehicles.
Because microwave leakage can be properly managed in a metal heating room with wavepipe work, there are no radiation risks or dangerous gas emissions, no waste heat and dust pollution, no food contamination, and no environmental pollution.
The low-noise atmosphere around the equipment considerably enhances working conditions. 1-2 individuals are all that are necessary to operate the entire set of microwave equipment. widely used in the production of beef jerky, dried pork, fish fillets, sauce meat, duck and chicken, as well as other heating, drying, and sterilizing products. After microwave sterilization, meat products retain their freshness, tenderness, and flavor. Health indicators can be lower than the national food hygiene standards, and shelf storage can last up to two months. The microwave successfully sterilized meat, advancing preservation technology from the original three-day preservation period to one to two months, advancing technical advancements to a new level.
