Views: 262 Author: Wendy Publish Time: 2023-07-06 Origin: Site
During manufacture, storage, transit, and sale, food is susceptible to contamination and deterioration. To achieve insecticidal and fresh-keeping of food, conventional technologies such as high heating, drying, blanching, pasteurization, freezing, and preservatives can be utilized. But it frequently has an impact on the nutritional value and original flavor of food. The goal of the microwave sterilization machine is to simultaneously affect the microorganisms in the food with both the thermal and non-thermal effects of the microwave, causing mutations in the proteins and physiologically active substances. This results in the microorganisms' growth being slowed down and eventually dying, which sterilizes and preserves the food.
1.Quickness and brevity Through heat conduction, convection, or radiation, the food is heated from the outside to the inside during conventional thermal sterilization. The sterilizing temperature frequently takes a very long time to arrive. The direct impact of microwave energy on bacteria and other microbes is known as microwave sterilization. The goal of a rapid temperature rise and sterilization is achieved using the thermal effect and non-thermal effect principles. The processing time is considerably cut down. Different materials normally need 3-5 minutes to sterilize.
2.Saving energy In contrast to microwave sterilization, which directly impacts the food, conventional thermal sterilization frequently results in heat loss in the surrounding area and the equipment. Its efficiency in converting electric energy to microwave energy is also 70–80%, which can typically result in an electricity savings of 30–50%.
3.Work is done simultaneously on the interior and the exterior. Traditional thermal sterilization begins on the material's surface and progresses through heat conduction to the interior. The interior and exterior are at different temperatures. The internal temperature of the food frequently does not reach a temperature high enough to affect the sterilizing action in order to preserve the flavor of the food and reduce processing time. Because of the penetrating nature of the microwave, when food is processed as a whole, both the outside and the inside are impacted at the same time, resulting in uniform disinfection.
4.Low-temperature sterilization can prevent the loss of food's inherent flavor and nutrients. In contrast to traditional thermal sterilization, microwave sterilization uses both special thermal and non-thermal properties to kill bacteria. Practice has demonstrated that a general sterilizing temperature of between 75 and 80 °C can have the desired effect. Additionally, food that has been microwaved retains more nutrients and flavors, as well as color, scent, taste, and shape, and puffs up.
5.Simple to control and has no thermal inertia. The machine is flexible and convenient to use, and it can be turned on right away. It is simple to control because both the microwave power and transmission speed are continuously adjustable from zero to the rated power.
6.Be widely used, improve working conditions, and save space on the floor. The machine's working atmosphere is cool and quiet, which significantly enhances the working experience. Only two or three workers are required to operate the entire set of microwave machines.
7.The machine is easy to use and uses cutting-edge technology. In contrast to conventional disinfection and sterilizing methods, microwave sterilization machines don't need elaborate piping networks, coal storage facilities, or transportation vehicles as long as energy and water are available.
The use of microwave sterilizing machine technology in the food processing industry is only a small portion of its tremendously broad technical application range.