Something about the application description of microwave sterilizer

The quality guarantee period of food can be extended by 3 to 8 times without damaging its original nutritional ingredients, color, taste, and natural flavor. Compared with other drying, sterilizing, and thawing equipment, it can reduce the floor area and energy consumption by 30% to 100%, and does not produce "three wastes" pollution.

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 mutating, and leads 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 degrees Celsius, and the time should be between ten minutes and dozens of minutes. However, the microwave sterilization temperature is only between 70 and 90 degrees Celsius, and the time is about 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 is less than 30, and the time is about 15 minutes to meet the requirements for food sterilization).