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Vacuum packaging food sterilization equipment
Microwave sterilization utilizes the thermal effect of electromagnetic fields
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Microwave sterilization utilizes the thermal effect of electromagnetic fields
Microwave sterilization is the result of the combined action of thermal and biological effects of electromagnetic fields. The thermal effect of microwaves on bacteria is to denature proteins, causing bacteria to lose their nutrition, reproduction, and survival conditions and die. The biological effect of microwave on bacteria is that the microwave electric field changes the permeability of the cell membrane cross-section, resulting in malnutrition, inability to metabolize normally, disorder of bacterial structure and function, inhibition of growth and development, and death. In addition, the nucleic acid (RNA) and deoxyribonucleic acid (DNA) that determine the normal growth and stable genetic reproduction of bacteria are induced by the relaxation, breakage, and recombination of several hydrogen bonds, leading to genetic mutations, chromosomal abnormalities, or even breakage.
It is mainly used for drying, dehydration, sterilization, baking, puffing, sterilization, and green removing of almonds, dried fish, biscuits, peanuts, peach kernels, tea leaves, dried fruits, etc., as well as mold prevention, sterilization, and fresh-keeping of small packages of Pickled vegetables, stewed meat, and various meat products, as well as thawing, aging, and aging of all kinds of quick-frozen food, wine, and seasonings. Scientific research in scientific research institutions.
Microwave sterilization is the result of the combined action of thermal and biological effects of electromagnetic fields. The thermal effect of microwaves on bacteria is to denature proteins, causing bacteria to lose their nutrition, reproduction, and survival conditions and die. The biological effect of microwave on bacteria is that the microwave electric field changes the permeability of the cell membrane cross-section, resulting in malnutrition, inability to metabolize normally, disorder of bacterial structure and function, inhibition of growth and development, and death. In addition, the nucleic acid (RNA) and deoxyribonucleic acid (DNA) that determine the normal growth and stable genetic reproduction of bacteria are induced by the relaxation, breakage, and recombination of several hydrogen bonds, leading to genetic mutations, chromosomal abnormalities, or even breakage.
It is mainly used for drying, dehydration, sterilization, baking, puffing, sterilization, and green removing of almonds, dried fish, biscuits, peanuts, peach kernels, tea leaves, dried fruits, etc., as well as mold prevention, sterilization, and fresh-keeping of small packages of Pickled vegetables, stewed meat, and various meat products, as well as thawing, aging, and aging of all kinds of quick-frozen food, wine, and seasonings. Scientific research in scientific research institutions.
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