Low-temperature sterilization equipment pastry

Low-temperature sterilization equipment pastry I produced a fast low-temperature sterilization equipment. It can be used in boxed cake sterilization, packaging and sterilization cakes, beef jerky packaging sterilization, packaging wings sterilization, packaging Dougan sterilization, packaging and sterilization products such larvae. Pastry sterilization equipment with thermal effects and non-thermal effects of double sterilization. Low-temperature sterilization equipment pastries non-thermal effects by altering the biological sterilization arrangement and movement of aggregate state, and microwave field-induced ion current, it will affect the charge distribution near the cell membrane, causing the membrane barrier damage, the impact of NA-K pump function . Thereby interfering with the normal metabolism or break the cells, resulting in inhibition of bacterial growth, stop, or death. Mainly from the thermal effects of rapid heating sterilization: rather than thermal effects of proteins using microorganisms mutate and physiologically active substances, and loss of vitality or death. Thus, the temperature lower than the conventional method of microwave sterilization, generally, in a conventional manner to the above sterilization temperature 100-120 degrees, the time to ten minutes to tens of minutes, while the microwave sterilization temperature is only 70 to 90 degrees, for about a few minutes (for example: total number of bacteria soy 6-7 million and the total number of bacteria after microwave sterilization after only 6,000 less than 30 coliform time about fifteen minutes to reach food sterilization requirements). Wei Yasi microwave equipment produced by low-temperature food processing sterilization equipment pastry shelf life may be extended 3-8 times, does not destroy the original nutrients, color, texture and natural flavor.