Advantages of microwave pulse sterilization

　　1, the time is short, the speed is quick.

　　The conventional thermal drying sterilization by heat conduction, convection or radiation to heat from the surface to the interior. It will take a long time to reach the desired object, internal dryness and sterilization temperature. The medium consists of polar molecules and nonpolar molecules, under the action of electromagnetic field, these polar molecules from random distribution in accordance with the state of the original steering polar alignment. In the electric field under high frequency electromagnetic fields, the orientation according to the electromagnetic frequency changes, this process caused by the motion of the molecules and thus generate heat. The friction between the alternating electric field field can be converted into heat within the medium, the medium temperature rising, so microwave the heating medium is the material itself and the electric energy loss of heat. So the microwave heating greatly shorten the processing time, in certain power density strength, generally as long as a few minutes or tens of seconds, Can achieve satisfactory results.

　　2, low temperature sterilization to maintain nutritional ingredients.

　　Double sterilization function of rapid heating microwave thermal effect and non thermal effect, compared with conventional thermal drying, sterilization can obtain the required drying at low temperature and short time can be bactericidal effect. General sterilization temperature at 65 70.C, 75 80.C or 103 121.C, the time in 3 8 minutes, and can keep the food nutrients and color, more fragrant, taste, shape and flavor. Such as: the use of conventional thermal processing of vegetables retain vitamin C is 46 - 50%, by contrast, microwave treatment can achieve the retention of vitamin C 60 - 90%, the conventional heating method of pig liver vitamin A retention value 58%, the microwave heating is up to 84%.

　　3, energy conservation.

　　The microwave power conversion efficiency is high, more than 70% in general. The microwave is directly on the role of food processing, the heating box itself is not heated, so there is no additional heat loss, so energy saving, general can save 30 - 50%.

　　4, even thoroughly.

　　The conventional thermal drying, sterilization is started from the material surface, and then through the heat conduction material to the internal temperature. The temperature difference inside and outside material, and drying, sterilization effect consistency is poor. In order to maintain the flavor, shorten the treatment time, often not enough internal temperature and effect of drying, sterilization effect. By improving temperature can improve the a phenomenon, however goods surface color, the fragrance, taste, shape and quality. With the decline of microwave penetration, surface and internal effect at the same time, can guarantee the internal, external temperature to reach the desired value, so drying, sterilization evenly and thoroughly.

　　5, easy to control, easy to automate production.

　　Microwave food drying, sterilization equipment is simple to operate, easy to control, there is no thermal inertia, according to different food processing requirements for processing, reduce production operators, reduce production costs.

　　6, simple equipment, advanced technology.

　　Compared with the conventional sterilization, microwave equipment does not require boilers, piping systems, coal yard and transport vehicles, etc., as long as the basic conditions of water and electricity can be, no special requirements for the plant, less investment and quick results.

　　7, improve the working conditions, save area.

　　Microwave equipment without high temperature, but no heat, no heat, no heat radiation, can greatly improve the working conditions, and the equipment is compact, save the plant area.