Continuous production microwave drying machine for fresh walnut microwave ripening equipment

The microwave constant temperature and constant control sterilization equipment for fresh walnut kernels is mainly used for drying, sterilizing, insecticidal, and maturing processing of cashew nuts, miscellaneous grains, preserved fruits, candied fruits, tea products such as walnut kernels, melon seeds, melon seed kernels, almonds, pine nuts, perilla seeds, hazelnuts, soybeans, and red dates.

Microwave sterilizer is a device that allows microorganisms in food to undergo a combination of microwave thermal and non thermal effects, causing mutations in their proteins and physiological activity substances, resulting in delayed growth, development, and death of microorganisms, achieving the purpose of food sterilization and preservation.

Walnut microwave sterilization equipment and nut microwave maturation equipment principle: It adopts microwave heating sterilization technology, which can eliminate insect eggs and adults at a lower temperature. The insecticidal process does not affect the appearance and taste of the product, and can maintain the original nutritional content and traditional taste. Compared with conventional thermal and chemical insecticidal equipment, it achieves insecticidal and sterilization effects in a short period of time at low temperatures.

1. Thermal effect of microwave energy: Under the action of a certain intensity of microwave field, insects and bacteria in food will absorb microwave energy and heat up due to molecular phenomena, causing their proteins to denature and lose biological activity. The thermal effect of microwaves mainly plays a role in rapid heating and sterilization.

2. Non thermal effects of microwave energy: High frequency electric fields also cause changes in membrane potential and the structure of water-based oily molecules, leading to mutations in proteins and physiologically active substances within microorganisms, resulting in loss of vitality or death. It plays a special role in sterilization that conventional physical sterilization does not have, and is also one of the causes of bacterial death.

3. Microwave sterilization and preservation are the result of the combined effects of microwave thermal and non thermal effects. Therefore, microwave sterilization temperature is lower than conventional methods. In general, conventional methods require sterilization temperature of 120 ℃ -130 ℃ for about 1 hour, while microwave sterilization temperature is only 70 ℃ -105 ℃ for about 90-180 seconds.

The principle of microwave sterilization mainly includes thermal and non thermal effects. Thermal effect refers to the ability of microwaves to rapidly rotate and rub polar molecules (such as water molecules) in food, generating heat and causing a rapid increase in temperature inside microorganisms, resulting in protein denaturation and loss of biological activity. The non thermal effect refers to the change in cell membrane potential caused by microwave electric fields, which affects the permeability of the cell membrane, leading to microbial malnutrition, inability to metabolize normally, and ultimately death. ‌

The specific process of microwave sterilization
Thermal effect: Under the action of microwave field, polar molecules (such as water molecules) in food will rapidly rotate with the change of microwave electric field, generating heat, causing the temperature inside microorganisms to rapidly rise, causing protein denaturation and loss of biological activity.
Non thermal effect: Microwave electric fields can alter cell membrane potential, affect membrane permeability, lead to microbial malnutrition, inability to metabolize normally, and ultimately result in death.
Application scope and effectiveness of microwave sterilization
Microwave sterilization is suitable for liquid and solid materials, and has the advantages of good sterilization effect, short time, and low temperature. Under the same sterilization conditions, microwave sterilization requires shorter heating time and relatively lower heating temperature, but has better sterilization effect.