What are the advantages and characteristics of microwave sterilization equipment for medical food?

- May 06, 2019 -

Medical and food microwave sterilization equipment process advantages:

1, microwave sterilization time is short, fast: conventional thermal sterilization is through heat conduction, convection or radiation to transfer heat from the food surface to the interior, often takes a long time to achieve sterilization temperature. Microwave uses its transmission function to kill bacteria by the combination of thermal effect and non-thermal effect, so that the inside and outside of the articles are uniformly and rapidly warmed up. The time of microwave sterilization is greatly shortened. Satisfactory results can be achieved even in seconds to tens of seconds under high power density.

2, microwave sterilization at low temperature, maintaining drug ingredients: rapid heating of microwave thermal effect and biochemical effect of non-thermal effect, enhancing bactericidal function. Compared with conventional thermal sterilization, insecticidal and bactericidal efficacy can be obtained in a relatively low temperature and a relatively short time. The general sterilization temperature is 75-80 C, and the treatment time is 3-5 minutes. Microwave processing method can retain more active ingredients and maintain the original color, fragrance, taste, shape and other flavors. If the vitamin C of vegetables is kept between 46 and 50% by conventional thermal treatment, the microwave treatment can reach 60 `90%. The vitamin A of porcine liver is kept at 58% by conventional heating and 84% by microwave heating. Microwave sterilization process saves energy: microwave electromagnetic conversion rate is high, generally more than 70%, which is better than heating electrothermal efficiency. In addition, microwave heating is a direct magnetocaloric energy conversion of food, microwave heater itself will not be heated, so there is no additional thermal power consumption, so energy saving, compared with energy saving 30-50%.

4, microwave sterilization uniform and thorough: Conventional thermal sterilization starts from the surface of the material, through heat conduction, heating gradually from the surface to the inside, there is a temperature gradient inside and outside, resulting in inconsistent sterilization effect, the thicker the problem is more prominent. In order to maintain the flavor of food and shorten the processing time, it is necessary to increase the processing temperature in exchange for shortening the processing time. However, this will reduce the quality of food surface such as color, fragrance, taste and shape. The penetration of microwave makes the surface and the interior heated at the same time to ensure uniform sterilization inside and outside.

5, easy to automate production: microwave sterilization equipment is easy to operate, without thermal inertia, and can be real-time controlled according to production process requirements. The whole production line only needs 1 to 2 operators.

6, advanced technology: microwave sterilization equipment does not need boilers, complex pipeline systems, coal yards and transport vehicles, only water and electricity basic conditions, no special requirements for plant. Less investment and quick results.

7, saving area: microwave sterilizing equipment no high temperature waste heat, no heat radiation, can improve the working environment; and the equipment structure is compact, saving workshop area.

Label: Microwave sterilization equipment, microwave sterilization equipment, microwave sterilization

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