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Position: Home: > Product catalog > Products > Microwave Food Drying Sterilization Equipment > Microwave Sterilizer for Food ProductsProducts
 

Microwave Sterilizer for Food Products

Microwave Sterilizer for Food Products

Microwave Food Drying Sterilization Equipment

Microwave food sterilizer is mainly used for sterilizing plastic soft-packed food, vacuum-packed food, bagged food, plastic bowled food, boxed food, PPT bottle food, glass bottled food, ready-to-eat pickles, and canned food. The microwave energy directly interacts with microorganisms such as bacteria in the material, and the thermal effect and the non-thermal effect work together to achieve the purpose of rapid heating, and the processing time is greatly shortened. The sterilization time of various materials is generally 3 to 5 minutes, and the sterilization temperature is 70 to 90 degrees. Its characteristics: short time, fast speed. Uniform sterilization, low temperature sterilization, material invariance, maintenance of nutrients and original flavor, energy saving and environmental protection, convenient installation, simple operation, good controllability and advanced technology.


In the process of production, transportation and sales of halogen products, easy to infect bacteria. At the same time, due to the high content of nutrients and water such as protein, if the temperature is suitable (especially in the hot season), a large amount of bacteria can be caused. Reproduction. If spoilage bacteria multiply, it will lead to bacterial test results exceeding the standard, and even sensory changes and odors; if the pathogens multiply, it will lead to food poisoning. In order to prevent these events from happening, the following two points need to be made in production:

1. Braised vegetables produced under relatively good sanitary conditions are less contaminated with bacteria.

2. When cooling after the product is cooked, it cannot be piled up. It must be cooled.

3. Store, transport and sell as much as possible under low temperature conditions.

4. Sterilization should be carried out using food sterilization equipment.


Conventional thermal sterilization is to transfer heat from the surface of the material to the inside through heat conduction, convection or radiation. Microwave sterilization equipment for canned foods often takes a long time to reach the sterilization temperature.

The microwave sterilization equipment relies on the microwave energy to directly interact with microorganisms such as bacteria in the material, and the thermal effect and the non-thermal effect work together to achieve the purpose of rapid heating, and the processing time is greatly shortened. The sterilization time of various materials is generally 3 to 5 minutes, and the sterilization temperature is 70 to 90 degrees. Its characteristics: short time, fast speed. Uniform sterilization, low temperature sterilization, material invariance, maintenance of nutrients and original flavor, energy saving and environmental protection, simple operation, good controllability and advanced technology.





 
     
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