Project Introduction

With the development of science and technology, sterilization methods and methods are increasingly diversified, and are developing in the direction of safety, efficiency, energy conservation and environmental protection. The traditional sterilization method is heat sterilization. Because the heat transfer performance of food is generally poor, the time required for the material center of the food to reach the sterilization temperature is long, resulting in a decrease in the nutritional value of the food. In addition, energy absorption due to the heat capacity of the heating device itself causes energy absorption. High consumption, high temperature and easy to make food "cooking taste" and "canned taste", to a certain extent, limit consumers' choice of high temperature food.

In comparison, the microwave sterilization temperature only needs 65~85°C, and the sterilization time is 5-10 minutes. The whole process does not damage the nutrient content of the material, and is widely used in the sterilization of seasonings, vacuum-packed foods, sauces, etc. It can be used for sterilization of agricultural products and chemical products.

Microwave has the dual effect of thermal and non-thermal effects. Microwave thermal effect sterilization mechanism refers to: a biological cell is a condensed medium composed of complex compounds such as water, protein, nucleic acid, carbohydrate, fat and organic matter. The medium is heated by the action of a strong microwave field. The spatial structure changes or destroys, and the protein denatures, affecting its solubility, viscosity, swelling, stability, and thus losing biological activity.