Views: 0 Author: Site Editor Publish Time: 2023-04-19 Origin: Site Inquire
Briefly speaking, microwave sterilization is the result of the combined action of microwave thermal and non thermal effects. The thermal effect of microwave mainly plays a rapid warming and sterilizing role, while the non thermal effect makes the protein and physiologically active substances in the microbial body to mutate, leading to loss of vitality or death. Therefore, the microwave sterilization temperature is lower than that of conventional methods. Generally speaking, the sterilization temperature of conventional methods should be above 100-120℃, and the time should be between ten minutes and dozens of minutes. However, the microwave sterilization temperature is only between 70-90℃, and the time is about only a few minutes. For example, the total number of bacteria in bean products is about 60000 to 70000, after microwave sterilization, the total number of bacteria is only below 6000, and the coliform group is less than 30, and the time is only about 15 minutes to meet the requirements for food sterilization.