Shanghai Bilang briefly analyzed the effect of microwave sterilization.
Food is easily contaminated and deteriorated during production, storage, transportation and sales. Generally, conventional techniques such as high temperature, drying, blanching, pasteurization, freezing, and preservatives can be used to achieve insecticidal sterilization and preservation of food. But it often affects the original flavor and nutritional content of food. Microwave insecticidal and sterilization is to make the microorganisms in the food subject to the combined effects of microwave thermal effects and non-thermal effects, so that the protein and physiological active substances in the body are mutated, which leads to the delay of growth and death of the microbial body The purpose of preservation. The specific names are as follows:
The thermal effect of microwave energy, under the action of a certain intensity microwave field, insects and fungi in food will absorb microwave energy to heat up due to molecular polarization, thereby denaturing their proteins and losing biological activity. The thermal effect of microwave mainly plays a role of rapid temperature sterilization;
The non-thermal effect of microwave energy and the high-frequency electric field also change the membrane potential and polar molecular structure; mutate proteins and physiologically active substances in microorganisms, and lose vitality or death. In sterilization, it plays a special role not found in conventional physical sterilization, and is also one of the causes of bacterial death.
Microwave sterilization and preservation are the result of the combined effect of microwave thermal and non-thermal effects. Therefore, the microwave sterilization temperature is lower than conventional methods. Generally, the sterilization temperature of the conventional method is 120 ° C-130 ° C for about 1 hour, while the microwave sterilization temperature is only 70 ° C-105 ° C for about 90-180 seconds.
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