Microwave Sterilization Equipment for Bottled Juice Beverages to Extend Food Shelf Life

- May 06, 2019 -

Bottled fruit juice beverage microwave sterilization equipment is the microwave heating treatment of food to make microorganisms such as fungi, worms and other microorganisms lose vitality or death, to ensure that the bacterial content of food in a certain period of preservation 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, carbohydrate, fat and inorganic substances. Water is the main component of biological cells, the content is 75-85%, because all kinds of physiological activities of bacteria must be participated by water, and the growth and reproduction of bacteria, the absorption of various nutrients is accomplished through the diffusion and osmotic absorption of cell membranes. 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 transformation of microwave energy into thermal energy, which results in both non-polar thermal motion and polar rotation of proteins in vivo, and changes or destroys their spatial structure and denatures 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 temperature of microwave sterilizing equipment is lower than that of conventional method. Generally, the temperature of conventional method is 120 - 130 C, and the time of microwave sterilizing is about 1 hour, while the temperature of microwave sterilizing is only 70 - 90 C, and the time is about 90 - 180 seconds. Bottled juice beverage microwave sterilization equipment can be designed and manufactured according to the production capacity, product characteristics and production process.

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