Shanghai Bilang was informed of the advantages of microwave sterilization in the market.
1. Short time and fast speed
Conventional thermal sterilization transfers heat from the surface of the food to the inside through heat conduction, convection or radiation. It takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction between microwave energy and microorganisms such as food and bacteria. The thermal effect and non-thermal effect work together to achieve rapid temperature sterilization. The processing time is greatly shortened. The sterilization of various materials is generally 3-5 minutes.
Second, easy to control
Microwave food sterilization, the equipment can be used immediately, without the thermal inertia of conventional thermal sterilization, the operation is flexible and convenient, the microwave power can be continuously adjusted from zero to rated power, and the transmission speed is continuously adjusted from zero for easy control.
3. Simple equipment and advanced technology
Compared with conventional disinfection and sterilization, microwave sterilization equipment does not require boilers, complicated piping systems, coal yards and transportation vehicles, as long as it has basic conditions for water and electricity.
Fourth, low temperature sterilization to maintain nutritional ingredients and traditional flavor
Microwave sterilization is sterilized by special thermal and non-thermal effects. Compared with conventional thermal sterilization, it can obtain the desired disinfection and sterilization effect at a relatively low temperature and a short time. Practice shows that the general sterilization temperature can achieve the effect at 75-80 ℃. 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 the microwave treatment is 60-90%, the conventional heating of pig liver vitamin A remains 58%, and the microwave heating is 84%.
5. Energy saving
Conventional thermal sterilization often has heat loss in the environment and equipment, and microwave directly processes food, so there is no additional heat loss. In addition, the conversion efficiency of its electrical energy to microwave energy is 70-80%, compared with 30-50% in general.
Six, the surface and the interior are carried out simultaneously
Conventional thermal sterilization starts from the surface of the material and then transfers to the inside through heat conduction. There are internal and external temperature differences. In order to maintain the flavor of the food and shorten the processing time, the temperature inside the food often does not reach enough temperature to affect the sterilization effect. Because microwave has a penetrating effect, when the whole food is processed, both the surface and the inside are affected at the same time, so the disinfection is even and thorough.
7. Improve working conditions and save floor space
The working temperature of the equipment is low and the noise is low, which greatly improves the working conditions. Only 2-3 people are required to operate the entire microwave equipment. It is widely used in the heating, drying and sterilization of beef jerky, pork preserves, fish fillets, sauce font meat, duck meat, chicken and other products. After microwave sterilization, the freshness, tenderness and flavor of the meat products remain the same. The hygienic index can be completely lower than the national food hygiene standard. The shelf storage time can reach 1-2 months. The microwave sterilization and preservation technology of meat products Successful application, from the original fresh-keeping period of 3 days to 1-2 months, has improved the technical achievements to a new stage.
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