Tunnel Microwave Bottled Food Sterilizer Sterilization Machine Capacity: 0~500 Kg/day

We are Making, Exporting and Supplying Tunnel Microwave Bottled Food Sterilizer Sterilization Machines in Linyi, Shandong, China.

Microwave Bottled Food Sterilization Equipment Product Description:
Microwave sterilization, preservation is the hope that the food after microwave energy treatment of food in the bacteria, insects and other microorganisms lose vitality or death, to ensure that the food in a certain period of storage of bacteria does not exceed the allowable range of food hygiene law , thereby extending its shelf life. Bacteria and adults, like any biological cell, are condensed media composed of complex compounds such as water, proteins, carbohydrates, fats, and minerals. Among them, water is the main component of biological cells, and its content is between 75 and 85%. Because all physiological activities of bacteria must be involved in water, bacteria's growth and reproduction process, the absorption of various nutrients is through the cell membrane. Diffusion, penetration and absorption are complete.
Under the action of a certain intensity of microwave field, insects and bacteria in food can also relax due to molecular polarization, while absorbing microwave energy to warm up. Because they are condensed media, the strong interaction between molecules aggravates the energy state transition from microwave energy to thermal energy. Thus, the protein in the body is subjected to both non-polar thermal movement and polarity rotation at the same time, so that its spatial structure is changed or destroyed and the protein is denatured. After protein denaturation, its solubility, viscosity, swelling, permeability and stability will all change significantly and lose its biological activity. On the other hand, the non-thermal effect of microwave energy plays a special role in the sterilization that is not achieved by conventional physical sterilization and is also one of the reasons for the death of bacteria. The

Microwave sterilization, preservation is the result of a combination of microwave thermal effects and non-thermal effects. The thermal effect of microwaves mainly acts as a rapid temperature-warming bactericidal effect; non-thermal effects use the mutations of proteins and physiologically active substances in microorganisms and lose their vitality or death. Therefore, microwave sterilization temperature is lower than the conventional method, under normal circumstances, the conventional method sterilization temperature of 120 A A C -130 A A C, time is about 1 hour, while microwave sterilization temperature only 70 A A C -105 A A C, time is about 90-180 seconds.

Usage: Mainly used for sterilization of various bottled beverages, pickles, clam peppers, and various small packaged foods.
Microwave drying technology has the following features: 1. Energy saving 2. Fast 3. Low drying temperature 4. Instant heating without thermal inertia
Characteristics of microwave sterilization and preservation: 1. Short time and high speed 2. Low temperature sterilization to maintain nutrient components and traditional flavor 3. Energy conservation 4. Even and thorough 5. Easy to control 6. Simple equipment, advanced technology 7. Improve working conditions and save space area.