Multifunctional microwave sterilization equipment

Product introduction

Microwave sterilization is through special thermal and non thermal effects. Compared with conventional thermal sterilization, microwave sterilization can achieve the desired sterilization effect in a relatively low temperature and a short time. Practice has proved that the general sterilization temperature of 75-80 ℃ can achieve the effect, conventional thermal sterilization starts from the surface of the material, and then transfers to the interior through heat conduction. There is temperature difference between inside and outside. In order to maintain the flavor of food and shorten the processing time, the internal temperature of food often does not reach enough, which affects the sterilization effect. Because of the penetrating effect of microwave, both the surface and the interior of the food are affected at the same time, so the disinfection is uniform and thorough. Easy to control: microwave food sterilization treatment, equipment can be used immediately, no thermal inertia of conventional thermal sterilization, flexible and convenient operation, microwave power can be continuously adjusted from zero to rated power, transmission speed can be continuously adjusted from zero, easy to control.

Equipment type

Box type continuous type pipeline type high pressure sterilization

Suitable for: liquid, powder, bag and bottle.

Application direction

Edible fungi: mushroom, agaric, Tricholoma matsutake, Ganoderma lucidum, Boletus, etc.

Food products: bread, moon cakes, noodles, dried tofu, etc.

Marinated products: chicken, duck, goose, fish and other marinated meat products.

Condiments, flavors and fragrances, instant noodles soup, hot pot seasoning and various liquids can be sterilized.