Grinding Microwave Sterilization Equipment
Grinding microwave sterilization equipment: microwave sterilization is the result of the combined action of the thermal effect and biological effect of electromagnetic field. The thermal effect of microwave on bacteria is to make protein change, make bacteria lose nutrition, reproduction and living conditions and die. The biological effect of microwave on bacteria is that 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. As a result, bacteria are malnourished, unable to metabolize normally, have disorder in cell structure and function, and their growth and development are inhibited and they die. In addition, microwave can make bacterium grows normally and the nucleic acid RNA of stable heredity reproduction and deoxyribonucleic acid DNA, it is by a few hydrogen bonds flabby, break and recombination, cause genetic gene mutation thereby, or chromosome aberration breaks even.
Microwave sterilization is an advanced sterilization method, which is a microwave mixing system composed of a corresponding power supply micro generator, waveguide management connector and processing room. It can process pasteurella with extremely small temperature difference. This kind of hybrid system is proposed, which can make the microwave energy evenly distributed in processed food, heating to 72 ~ 85 ℃, and stay for a few minutes, and then into the storage room temperature 15 ℃. The technology is suitable for packaged bread, jam, sausage and pan cakes, etc., the shelf life of processed food can reach more than 6 months. Microwave sterilization is carried out under the dual action of microwave thermal effect and non-thermal effect. Compared with conventional temperature sterilization, it can obtain satisfactory sterilization effect at a lower temperature and in a very short time. General sterilization temperature about 80 ℃, the processing time in 3 ~ 5 minutes, and can maintain its nutrients. At the same time microwave sterilization operation is convenient. Microwave power and conveyor speed can be stepless regulation, there is no thermal inertia, can be on and off, simple and easy to control, and finally can improve the production environment. Microwave equipment no residual heat radiation, no dust, no noise, no pollution, easy to achieve food hygiene testing standards. Microwave sterilization belongs to low temperature sterilization and has little loss of nutrients. Microwave sterilization is carried out under the dual action of microwave thermal effect and non-thermal effect. Compared with conventional temperature sterilization, it can obtain satisfactory sterilization effect at a lower temperature and in a very short time.
Grinding microwave sterilization equipment features: short time, fast speed. Conventional thermal sterilization is through heat conduction, convection or radiation and other ways to transfer heat from the surface of food to the interior, to achieve the sterilization temperature, often need a longer time. Microwave sterilization is the direct interaction between microwave energy and food and bacteria and other microorganisms, thermal effect and non-thermal effect together, to achieve the purpose of rapid heating sterilization, treatment time is greatly shortened, the sterilization of various materials generally in 3-5 minutes. Low temperature sterilization keeps the nutrition and traditional flavor. Microwave sterilization is through the special thermal and non-thermal effect of sterilization, and the conventional thermal sterilization, can be in a lower temperature and a shorter time to obtain the required sterilization effect. General bactericidal temperature is in 75-80 Celsius, can achieve the effect, in addition, microwave treatment of food can retain more nutrients and color, aroma, taste, shape and other flavors, with swelling effect. For example, vegetables treated with conventional heat retain 46% to 50% vitamin C, while those treated with microwave retain 60% to 90% vitamin C. The retention rate of vitamin A in pig liver was 58% by conventional heating and 84% by microwave heating. Save energy. Conventional thermal sterilization is often in the environment and equipment heat loss, and microwave is directly on food, so there is no additional heat loss. In comparison, it can generally save 30-50% of electricity. Uniform and complete. Conventional thermal sterilization starts from the surface of the material, but there is internal and external temperature difference through heat conduction. In order to preserve the flavor of food, shorten the processing time. Often the internal temperature of food does not reach enough to affect the sterilization effect. Because microwave is willing to have penetrative action, when undertaking integral processing to food, the surface and interior are affected at the same time, disinfect bactericidal even thoroughly so.