Passed the ISO9001 quality system certification and the establishment of industrial drying industry alliance standards under the guidance of the Chinese Standardization Research Institute.
- May 06, 2019 -
Bottled food Microwave sterilizing equipment is the microwave treatment of food to make microorganisms such as fungi, worms and other microorganisms lose vitality or death, to ensure that the amount of bacteria in food during a certain period of storage is still not exceeding the allowable range prescribed by the Food Hygiene Law, thus prolonging its shelf life. Like any biological cell, bacteria and adults are a condensation medium composed of complex compounds such as water, protein, carbohydrates, fats and inorganic substances. Water is the main component of biological cells, and its content is 75-85%. Because all kinds of physiological activities of bacteria must be participated by water, and the process of bacterial growth and reproduction is accomplished by the diffusion and osmotic absorption of various nutrients through the cell membrane. Under the action of a certain intensity of microwave field, insects and fungi in food will also relax due to molecular polarization and absorb microwave energy to heat up at the same time.
Because they are condensate media, the strong interaction between molecules intensifies the energy transformation from microwave energy to heat energy. Thus, proteins in vivo are affected by both non-polar thermal motion and polar rotation, and their spatial structure is changed or destroyed to denaturate their proteins. After denaturation, the solubility, viscosity, expansibility, permeability and stability of protein will change significantly, and lose its biological activity. On the other hand, the non-thermal effect of microwave energy plays a special role in sterilization, which is not found in conventional physical sterilization, and is also one of the causes of bacterial death. Microwave sterilization and preservation are the result of the combined action of microwave thermal effect and non-thermal effect. The thermal effect of microwave mainly plays the role of rapid heating and sterilization, while the non-thermal effect uses proteins and physiological active substances in microorganisms to mutate and lose vitality or death. Therefore, the microwave sterilization temperature is lower than the conventional method. Generally, the conventional method sterilization temperature should be 120 - 130 C for about an hour, while the microwave sterilization temperature only needs 70 - 90 C for about 90 - 180 seconds. Bottled food microwave sterilization equipment can be designed and manufactured according to production capacity, product characteristics and production process.
Label: Microwave sterilizing equipment, microwave sterilizing equipment, microwave sterilizing machine
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