Views: 201 Author: Wendy Publish Time: 2023-04-28 Origin: Site
So what is microwave heating, and what are its characteristics? Here is a brief introduction to the microwave heating process and its characteristics.
A wave is an electromagnetic wave with a frequency ranging from 300 MHz to 300 GMHz, whose direction and size change periodically at any time. Microwave and material direct action: the process of converting the UHF electromagnetic wave into heat energy is the microwave heating process. Water is a strong absorption of microwave material. Water molecules in the material are polar molecules, and under the action of microwave, the polarity orientation changes with the change of the external electromagnetic field. At 2450 MHz, microwave can make the water molecules move 2.45 billion times per second. The molecular sharp friction, collision, heating, expansion, and a series of other processes achieve the purpose of microwave heating.
Microwave sterilization is the result of the thermal and biological effects of microwaves. The thermal effect of microwaves on bacteria is to denature proteins and make the bacteria lose nutrition, reproduction, and survival. The biological effect is that the microwave electric field changes the potential distribution of the cell membrane section and affects the electron and ion concentrations around the cell, thus changing the permeability of the cell membrane. The bacteria are malnourished, unable to normalize metabolism, their structure and function are disordered, and their growth and development are inhibited. Moreover, bacteria are coiled macromolecules tightly linked by several hydrogen bonds. A sufficiently strong microwave field can cause hydrogen bonds.
1.The heating speed is fast, and the heating time is shorter than ten times the traditional heating.
2.Selective heating, not limited by the material's shape.
3.Penetrable heating, good internal and external temperature consistency
4.Dual bactericidal effect of thermal effect and biological effect
5.Low-temperature drying and sterilization, to the maximum extent possible, to retain the nutrition of the food, are not destroyed.
6.Safe and environmental protection; easy operation
In addition to the raw materials of dishes, seasoning is the key link that directly determines the taste of dishes. The seasonings are divided into natural spices, compound sauces, and so on. The microwave can be used in the fields of drying natural seasonings and killing eggs, as well as in the sterilization of compound sauces.
When condiment raw materials are purchased or stored, they will have inconsistent water content. It can be used for secondary drying and rapid drying. At the same time, it has a certain sterilization and insecticidal effect. The selective absorption characteristics of microwaves can ensure the consistency of water. Seasoring powder sterilization should first avoid the possibility of secondary pollution, which is best carried out in the purification workshop, and then adopt different sterilization processes for materials with different water content.
Suitable for vacuum packaging bags and glass bottle packaging for seasoning food sterilization, aluminum foil packaging is not applicable. In order to prevent bag or bottle explosions, packaging sterilization on the power control of a microwave has more stringent requirements.