Industrial microwave equipment works together by both thermal and non-thermal effects, so that the desired drying and germicidal effects can be achieved at lower temperatures than conventional thermal heating. The microwave heating temperature is uniform and the product quality is high, which not only can maintain the original nutrients of the food, but also can maintain the color, fragrance, taste and shape of the food.
A microwave is an electromagnetic wave that generates a high-frequency electromagnetic field. The dielectric material consists of polar molecules and non-polar molecules. Under the action of the electromagnetic field, the polar molecules move from the original random distribution state to the polarity according to the polarity of the electric field. Under the action of high frequency electromagnetic fields, molecules move and interact with each other. Friction generates energy, causing the temperature of the medium to rise.
Industrial microwave equipment treats food in a microwave oven to deactivate or kill microorganisms in the food, thereby extending the storage period. On the one hand, when microwaves enter the interior of the food, polar molecules in the food, such as water molecules, constantly change the polarity direction, causing the temperature of the food to rise sharply to achieve a bactericidal effect.
On the other hand, the non-thermal effect of microwave energy plays a special role in conventional sterilization. Bacterial cells change their biological arrangement and motion under the action of a certain intensity microwave field, while absorbing microwave energy. As the temperature rises, the proteins in the body undergo simultaneous non-polar thermal motion and polar rotation, resulting in altered or disrupted spatial structure, resulting in protein denaturation and eventual loss of biological activity.
Therefore, microwave sterilization mainly causes mutation and destruction of proteins and physiologically active substances in microorganisms under the action of microwave thermal effect and non-thermal effect, thereby causing cell death.
In summary, industrial microwave equipment usually has three phases. The first stage is rapid warming to achieve the desired sterilization temperature. This stage usually uses a strong uniform energy density. The second stage is the incubation process to maintain the temperature of the sterilized material. Balance, stage 3 is a natural cooling or forced cooling process.