Features of microwave sterilizer:
1. Short time and fast speed: conventional thermal sterilization is to transfer heat from the surface of food to the inside by conduction, convection or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is a microwave can directly interact with microorganisms such as food and bacteria, and the thermal effect and non-thermal effect work together to achieve rapid heating and sterilization, and the processing time is greatly shortened, and the sterilization effect of various materials is generally 3-5 minutes. Low temperature sterilization maintains nutrients and traditional flavors.
2. Microwave sterilization is a special thermal and non-thermal effect sterilization, compared with conventional thermal sterilization, it can obtain the required disinfection and sterilization effect at a relatively low temperature and in a shorter time. Practice has proved that the general sterilization temperature can achieve the effect at 75-80 degrees Celsius, in addition, the packaged food, shiitake mushrooms, fungus, powder, meat floss powder, and other microwave treated foods can retain more nutrients and color, aroma, taste, shape and other flavors, and have a puffing effect. For example, the vitamin C retained by conventional heat treatment of vegetables is 46-50, while that of microwave treatment is 60-90, and the vitamin A of pig liver maintained by conventional heating is 58, while that of microwave heating is 84.