Food sterilization equipment includes high-voltage electric field sterilization equipment, induction electronic sterilization equipment, and microwave sterilization equipment.

1. High-voltage electric field sterilization equipment

This technology uses the dielectric blocking principle of strong electric field pulses to inhibit microorganisms. Some manufacturers in France and the United States have used this new technology of strong electric fields to kill cells in food processing. This technology can avoid protein denaturation and vitamin destruction caused by heating.

2. Induction electronic sterilization equipment

The electric spectrum irradiation technology produced by the linear induction electron accelerator using electricity as energy can cause changes in microbial cells, thereby passivating and killing them. Kill harmful microorganisms. In addition, the new method of strong light pulse sterilization uses short and strong pulses with a continuous broadband spectrum to inhibit microorganisms on the surfaces of food and packaging materials, transparent beverages, solid surfaces and gases.

3. Microwave sterilization equipment

Use of microwave sterilization equipment: used for drying and sterilizing food and pharmaceuticals. Sterilization of beverages, vacuum packed peanuts, chicken legs, chicken wings, dried pork, dried tofu, nuts, chili sauce, etc.

Characteristics of microwave drying and sterilization

1. Selective heating: Because water molecules absorb microwaves best, parts with high moisture content absorb more microwave power than water content. lower part. This is the characteristic of selective heating. This characteristic can be used to achieve the purpose of uniform heating and uniform sterilization

2. Energy saving and high efficiency: microwaves directly act on the material, so there is no additional heat energy loss, and the furnace Neither the air inside nor the corresponding container generates heat, so the thermal efficiency is extremely high and the production environment is significantly improved. Compared with far infrared heating, it can save 30% of electricity.

3. Short time and high efficiency: microwave heating Sterilization is a process in which the heated object itself becomes a heating element and does not require heat conduction. Microwaves penetrate the inside and outside of the object from all directions and simultaneously heat and sterilize the object evenly in a short time, greatly shortening the drying and sterilization time, thus increasing the output.

4. Good sterilization effect: Practice has proved that microwave sterilization can generally kill all E. coli at 70°C, and the total number of bacteria is greatly reduced at 80 to 90°C, and the time only takes 2 to 8 minutes. The speed is fast and the time is short, so the nutrients and traditional flavor in the food are retained.