Historical development of microwave sterilization
After 1940 , F1 training i?, G, Ny column p, Dm Shuai , who has studied high-frequency electromagnetic waves proved lethal effect on microorganisms . With the development of the microwave magnetron , waveguide components , the biological effects of microwave frequency characteristics of people more and more attention . 1960 , r) Msel the several objects and others inoculated to the food , and then treated with microwave 2450MHz , and the results were compared with conventional heat sterilization methods. The results show that , to achieve the same effect sterilization technology is only the time required for traditional microwave heating time of 1/9-1/2 . In the 1960s and 1970s , researchers began to consider the microwave applied to actual production . Wastewater HM team Robe, Fehr and RuM , who have to milk , beer , biscuits , bread, and even food processing as research object and effect of microwave sterilization mechanism . 80 years after the start of microwave processing parameters for a more detailed discussion. Zi-emann et al studied the microwave treatment dose , time on pork, beef Trichinella death , and found that heating instability or heating time is too short are likely to make Trichinella remaining . United States Department of Agriculture recommends cooking beef microwave safe operation of the health conditions of the study results Ko-tula and others , pointed out that in the entire cooking process should maintain the temperature of 77 ℃ . 9D years to optimize the process parameters has become a hot research topic . Pa coffee tame , who are both on microwave technology to kill microorganisms in vacuum-packed beef , while maintaining the apparent characteristics of fresh meat has conducted experiments to explore , Ting intended to control the temperature of 50 ℃ final effect is achieved so satisfactory . Prnkash who love to milk protein as a substrate pus , Bacillus stearothermophilus spores Yin studied as an object to determine the amount of food substances generated internal chemical tracers to understand the situation of microwave heating of food processing , and the establishment of a tracer substance generated and microbial destruction mathematical model case relations. To determine the optimum operating parameters.
With the emergence of microwave sterilization technology abroad , domestic science and technology workers from white 1970s has also launched a study of the theory and practice . In 1975, the first food factory in Yangzhou using microwave heating and drying sterilizing baby cake production confirmed that the time required by this method can be shortened to 3-5m tonnes and dry , pest Lee Lok bacteria simultaneously , not only improve product quality production also increased significantly. Later, other studies have found that soy by 2450 M frequency of the microwave door 2 after treatment can inhibit the growth of mold and kill intestinal bacteria , and no damage to the amino nitrogen decomposition . Further, the microwave sterilization is feasible for beer . And good beer flavor .江连洲such as the total number of bacteria 32x10'cfu / g of plastic bags and coffee set the microwave irradiation limit beef 40mEn, reducing the amount of vaccine to 43xlo'cfu / g. Testing showed that commercial tofu skin bacterial contamination is more serious , when irradiated with a 650 w power microwave commercially 300g tofu skin 5min, can reach the health standard difficult. Microwave disinfection milk , also achieved good results. Kindle and other findings indicate milk to boiling in a microwave heating can be Pseudomonas aeruginosa, Bacillus bowed manner , polio virus kill all ; still alive but the white shade beads . Hundreds of researchers for a variety of materials with " microwave energy " sterilization tests, the sterilization time , temperature, power density, etc. According to the main process parameters of the dielectric properties of the food . Get referrals theoretical model of the motor management and warmed in the microwave field of food material , confirmed the microwave sterilization of food material has a non-thermal effect.