New Technology High Efficiency Microwave Sterilization Equipment

Scope of application:

Microwave sterilization equipment is suitable for the sterilization of various materials in the food field. Such as: condiments, additives, chicken powder, meat products, fish products, seafood, fruit pieces, beans, vegetables, mushrooms, flour, starch, rice flour products, soy products, pickles, braised products, feed, Nutrients and other materials.

Microwave sterilization can be divided into post-packaging sterilization and pre-packaging sterilization. The packaging container cannot be made of metal, and medium materials are required. Generally, plastic flexible packaging or glass is used, and engineering plastics are suitable. In order to prevent the bag from expanding during the microwave sterilization process, the equipment can apply pressure in the working chamber and adopt the back pressure sterilization process, which can prevent the loss of the bag from expanding.

Theory of Microwave Sterilization Equipment

Microwave sterilization is the result of the combined effect of the thermal effect and biological effect of the electromagnetic field. The thermal effect of microwave on bacteria is to change the protein, so that the bacteria lose the conditions for nutrition, reproduction and survival and die.

The biological effect of microwave on bacteria is that the microwave electric field changes the potential distribution of the cell membrane section, affects the concentration of electrons and ions around the cell membrane, and thus changes the permeability of the cell membrane. Therefore, the bacteria are malnourished, unable to metabolize normally, the cell structure and function are disordered, and growth and development are inhibited. And death.

In addition, the nucleic acid RNA and deoxyribonucleic acid DNA that microwave can make bacteria grow normally and stably reproduce is caused by several hydrogen bonds relaxation, breakage and recombination, thereby inducing genetic mutation, or chromosomal aberration or even breakage.

Features of Microwave Sterilization Equipment

1. Short time and fast speed
Conventional thermal sterilization transfers heat from the surface of the food to the interior by means of heat conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction of microwave energy with microorganisms such as food and its bacteria. The thermal effect and non-thermal effect work together to achieve rapid heating and sterilization, and the processing time is greatly shortened. The sterilization effect of various materials is generally 3-5 minutes.

2. Low-temperature sterilization maintains nutrients and traditional flavors
Microwave sterilization is sterilization through special thermal and non-thermal effects. Compared with conventional thermal sterilization, the required disinfection and sterilization effect can be obtained at a lower temperature and in a shorter time. Practice has shown that the general sterilization temperature can be achieved at 75-80 ° C. In addition, microwave-treated food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect.
For example, the vitamin C retained by conventional heat-treated vegetables is 46-50%, while that of microwave treatment is 60-90%, and the vitamin A retention of conventionally heated pork liver is 58%, while that of microwave heating is 84%.​​

3. Energy saving
Conventional thermal sterilization often has heat loss in the environment and equipment, while microwaves directly act on the food, so there is no additional heat loss.
In addition, the conversion efficiency of its electric energy to microwave energy is 70-80%, which can generally save 30-50% of electricity.

4. Both the surface and the interior are carried out at the same time
Conventional thermal sterilization starts from the surface of the material and then transfers to the interior through heat conduction. There is a temperature difference between inside and outside. In order to maintain the flavor of the food and shorten the processing time, the interior of the food often does not reach enough temperature to affect the sterilization effect.

Technical Specifications

Equipment production steps

Payment terms:

T/T, L/C or other formal import and export payment method

Packing and Shipping:

1. Plastic film as inner packaging

2. Formal export packaging or packaging according to customer requirements

3. Shipping by sea, land or rail.

Choose the best shipping method according to the actual situation or customer requirements

FAQ

Q: How long is your production cycle?

A: Usually 7-25 working days, depending on the quantity.

Q: Can you help design the entire process line?

A: Of course, our experienced engineers and technicians can help you arrange the layout and installation of the entire production line according to the actual situation such as your workshop layout.

Q: How to install?

A: Due to the epidemic, we can currently provide online guidance services by experienced engineers.

Q: How is the payment:

A: T/T, L/C or other formal import and export payment method

Q: How long is your warranty period?

A: One year after commissioning is completed.

Q: Will you help us if we have any problems in future production?

A: It is necessary, you can contact me through mobile phone, WhatsApp, etc. We are always at your service. We will help resolve your issue as soon as possible.