Operating principle of solid beverage sterilization equipment
Raising the processing temperature can improve this phenomenon, but it leads to a decrease in the quality of the surface of the item, such as color, aroma, taste, and shape. Microwaves have penetration properties, and both the surface and interior can act simultaneously to achieve the required temperature values, so drying and sterilization are uniformthoroughlyCompared with conventional sterilization, microwave equipment does not require boilers, pipeline systems, coal yards, and transportation vehicles. As long as it has basic water and electricity conditions, there are no special requirements for the factory building. Solid beverage sterilization equipment requires less investment.
The size of the equipment can be customized according to the production capacity. Our company can provide a prototype for various material heating, drying, maturation, dehydration and other tests. We also provide one-stop technical services based on the actual needs of users. New and old friends are welcome to send materials or bring materials to visit and negotiate cooperation.
1. The definition of microwave for solid beverage sterilization equipment: Microwave is an electromagnetic wave with a wavelength of 1m~1mm or a frequency range of 300MHz~300kHz.
2. The mechanism of microwave induced aging
(1) Microwaves can generate high-frequency oscillations, promoting molecular motion in wine at the same frequency as microwaves, and the direction of the microwave electromagnetic field changes with frequency. Therefore, the direction of various sex molecules in the wine also changes, accelerating the neat arrangement of wine molecules. Wait until alcohol and water molecules combine to form a tighter and more stable group of large molecules.
(2) From a chemical perspective, microwave sterilization of solid beverages can instantly break certain chemical bonds in the wine, cutting it into finer individual molecules. And when the microwave power is removed, these individual molecules recombine into stable macromolecular binding groups. This is equivalent to instantly promoting the redox esterification reaction process.
(3) The heating effect of microwave power causes molecules in the wine to move at high speed, making aldehydes and sulfides more prone to volatilization. Simultaneously accelerating the progress of esterification and other reactions.