Bottled food microwave sterilization equipment

The continuous microwave sterilization equipment for bottled food adopts advanced microwave electromagnetic field sterilization technology. Its principle is that under the action of microwave electromagnetic field, the material as a whole begins to heat up and the temperature increases, while producing humid and hot steam for sterilization. Its characteristics are: 1. Fast heating speed: Using microwave to sterilize bottled food does not rely on conduction, convection, and radiation as traditional heating does. The heat energy gradually penetrates from the outside of the object. During microwave sterilization, the object itself generates heat, making the temperature inside and outside the object basically the same. When the object enters the microwave electromagnetic field, heat can be generated. Due to the short sterilization time, its effective ingredients can be well maintained, and the quality of bottled food can be improved. 2. Low sterilization temperature: A large number of practices have shown that conventional heating methods sterilize at a temperature of 121 ℃, while microwave sterilization has a temperature of 70-105 ℃ and a time of several minutes to ten minutes, which means that microwave sterilization has a shorter time and lower temperature than conventional sterilization. Therefore, microwave sterilization can preserve more effective ingredients in bottled food. 3. Microwave equipment has low investment, small footprint, easy operation, low labor intensity, no environmental pollution, and can be used by general manufacturers. 4. Microwave sterilization has high efficiency, low cost, and high economic benefits. 5. Bottled food is in glass bottles.