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 -
New microwave sterilization technical advantages:
1, short time, fast speed: conventional thermal sterilization is through heat conduction, convection or radiation to transfer heat from the surface of food to the interior, often takes a long time, the interior can reach 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 processing time is greatly shortened. Satisfactory results can be achieved even in seconds to tens of seconds under high power density.
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2, low temperature sterilization, maintaining drug ingredients: rapid heating of microwave thermal effect and biochemical effect of non-thermal effect enhance the sterilization 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. 3. Energy saving: Microwave electromagnetic conversion rate is high, generally more than 70%, which is superior to heating efficiency. In addition, microwave 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. Sterilization is uniform and thorough. Conventional thermal sterilization starts from the surface of the material and is gradually heated from the surface to the inside through heat conduction. There is a temperature gradient between the inside and outside, which results in the inconsistency of internal and external sterilization effects. The thicker the sterilization, the more prominent the problem is. 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 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 the plant. Less investment and quick results.
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