Principle of microwave sterilization equipment
Principle of microwave sterilization equipment
Microwave sterilization is the result of the combined action of the thermal effect and biological effect of electromagnetic field. The thermal effect of microwave on bacteria is to make protein change, make bacteria lose nutrition, reproduction and living conditions and die. The biological effect of microwave on bacteria is that the microwave electric field changes the potential distribution of the cell membrane section, affects the concentration of electrons and ions around the cell membrane, and thus changes the permeability of the cell membrane. As a result, the bacteria are malnourished, unable to have a normal metabolism, and the cell structure is dysfunctional. Growth and development are inhibited and they die. In addition, microwave can make the nucleic acid RNA that bacterium grows normally and stable heredity reproduces and deoxyribonucleic acid DNA, it is by a few hydrogen bonds flabby, break and recombine, cause genetic gene mutation thereby, or chromosome aberration breaks even.
Application scope of microwave sterilization equipment:
Used in powder, granule, flake and other food, medicine, nutrition, food, bottled liquid products, agricultural and sideline products, beef, meat products, instant noodles, fast food, rice drying, sterilization, almond, peanut, red jujube, peach seed, Chinese chestnut roasted, puffing, sterilization, peeling, pickles, braised food, all kinds of meat products packaging mouldproof, sterilization, fresh, also used in the study of scientific research institutions.
