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Principle of Microwave Sterilization

1. Thermal effect of microwave energy: Under the action of a certain intensity of microwave field, insects and bacteria in food will absorb microwave energy and heat up due to molecular polarization, causing their proteins to denature and lose biological activity. The thermal effect of microwaves mainly plays a role in rapid heating and sterilization;

2. Non thermal effects of microwave energy: High frequency electric fields also cause changes in membrane potential and polar molecular structure, leading to mutations in proteins and physiologically active substances within microorganisms, resulting in loss of vitality or death. It plays a special role in sterilization that conventional physical sterilization does not have, and is also one of the causes of bacterial death.

3. Microwave sterilization and preservation are the result of the combined effects of microwave thermal and non thermal effects. Therefore, microwave sterilization temperature is lower than conventional methods. In general, conventional methods require sterilization temperature of 120 ℃ -130 ℃ for about 1 hour, while microwave sterilization temperature is only 70 ℃ -105 ℃ for about 90-180 seconds.

Advantages of Microwave Sterilization

1. Short time and fast speed

2. Low temperature sterilization maintains nutritional content and traditional flavor

3. Save energy

4. Both the surface and interior are carried out simultaneously

5. Easy to control

6. Simple equipment and advanced technology

7. Improve working conditions and save land area