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 07, 2019 -
What are the advantages of using microwave sterilization equipment to sterilize food? Nowadays, with the increasing demand for food safety, food sterilization has become an unavoidable problem for all food manufacturers. In the era of coexistence of various sterilization technologies, microwave sterilization is becoming more and more popular among food manufacturers because of its unique advantages of high efficiency, fast speed and energy saving. This article will introduce the advantages of using microwave to sterilize food, so as to facilitate customers to choose from various food sterilization methods.
1, short time, fast speed conventional thermal drying sterilization is through heat conduction, convection or radiation to transfer heat from the surface of the object to the interior. In this way, food sterilization often takes a long time to achieve the required dryness and sterilization temperature within the object. The medium consists of polar and non-polar molecules. Under the action of electromagnetic field, these polar molecules change from random distribution to polar alignment according to electric field. Under the action of high frequency electromagnetic field, these orientations change continuously according to the frequency of alternating electromagnetic field. This process causes the movement of molecules and the friction between them, thus generating heat. At this time, the electric field of alternating electric field can be transformed into heat energy in the medium, which makes the temperature of the medium rise continuously. Therefore, microwave heating is caused by the loss of electric field energy of the medium material itself. Therefore, the microwave heating treatment time is greatly shortened, under a certain power density intensity, generally only tens of seconds, minutes can achieve satisfactory results.
2. Low-temperature drying sterilization can maintain the dual sterilization effect of microwave heating and non-thermal effect. Compared with conventional thermal drying and sterilization, the required drying and sterilization effects can be obtained at lower temperature and shorter time. The sterilization temperature of general food is 65-70. C, 75 - 80. C or 103-121. In C, the time is 3 - 8 minutes, and it can retain more food nutrients, color, aroma, taste, shape and other flavors. For example, the vitamin C retained in vegetable by conventional thermal treatment is 46-50%, compared with 60-90% by microwave treatment, 58% by conventional heating, and 84% by microwave heating.
3. Energy-saving microwave power conversion efficiency is generally over 70%. Microwave is used to sterilize food directly. The heating box itself is not heated, so there is no additional heat loss. Therefore, it can save energy and electricity, generally saving 30-50%.
4, uniform and thorough conventional thermal drying and food sterilization start from the surface of the material, and then transfer to the interior of the material through heat conduction. There is a temperature difference between inside and outside of the material, and the consistency of drying and sterilizing effect between inside and outside is poor. In order to maintain the flavor and shorten the processing time, the drying and bactericidal effects are often affected by insufficient internal temperature. Increasing the treatment temperature can improve this phenomenon, however, it will reduce the quality of the surface such as color, fragrance, taste and shape. Microwave has penetration performance, surface and internal simultaneous action, can ensure that the internal and external temperature together to meet the required value, so drying, sterilization uniform, thorough.
5, easy to control, easy to realize automatic production of microwave food drying, food sterilization treatment equipment is simple to operate, easy to control, no thermal inertia, can be processed according to different food process specifications, reduce production operators, reduce production costs. Compared with conventional sterilization, microwave equipment does not need boilers, pipeline systems, coal yards and transportation vehicles, as long as it has the basic conditions of water and electricity, it has no special requirements for factory buildings, less investment and quick results.
7, improve working conditions, save occupied area microwave equipment without high temperature, helpless heat, itself not heating, no thermal radiation. It can greatly improve the working conditions, and the structure of the equipment is compact and the area of the workshop is saved.