The application of microwave sterilization
    Requirements for use as food preservatives very strict , do not add preservatives in food can greatly extend the shelf life of microwave sterilization technology more widely . Sweden, Germany, Denmark and Italy, the use of microwave sterilization on sliced ​​bread , mildew , preservation, industrial production has reached the level of some of our food production enterprises have also begun to microwave sterilization technology applied to part of the food processing , transportation , storage and sales .
    A beverage , soy products, soy products, beverages and frequent phenomenon mildew and bacteria levels , and does not allow high-temperature pasteurization , sterilization using microwave technology, with low temperature characteristics of speed , both to kill a variety of soy beverage bacteria , but also to prevent it from mildew during storage and after treatment by microwave irradiation , the physical and chemical indicators have improved, according to the basis of tests showed that the microwave irradiation power 600W , usually about 5 minutes completely kill coliform bacteria, mold off another lasting effect on the test indicated that microwave sterilization temperature is 75 ℃, the processing time of 5 minutes at 28 ℃ ambient storage under two months without mildew phenomenon , while the same treatment conditions traditions heat sterilization in the control group , is about 24 hours to find growth of fungus .
    2 cakes , bread and other baked food cake , bread and other baked food shelf life is very short, during the circulation and consumption is only 2 - 3 days time , freshness will be greatly decreased , if the shelf life of 5 - 6 days there will be a mold point occurs , by contrast , foreign bakery products whose shelf life of 21 days or more, the root cause of moldy bread is baking because conventional heating process heat from outside to inside , bread centers often does not exceed 65 ℃ temperature or the temperature reached but duration is not enough, so that not only did the bacteria and death due to baking , but breeding caused by heating , so we often talked about moldy bread is happening in the internal , and not necessarily in the bread 's surface. In contrast, microwave cakes , bread and other baked goods penetrating , can bake while killing their internal bacteria , there is no conventional heating baking ills.
    3 m , flour and other grain products
    Rice, flour and other grain products in the sales , often damp moldy during storage and infestation , investigate the reasons are the products from the mold off , killing the eggs is not complete, or that simply do not reach destroy mold, kill eggs and were therefore in a suitable environment that they can revive and multiply , causing spoilage or deterioration of food products , to cause great damage to people's lives , to destroy eggs in a variety of food products and molds , using conventional heating method , because rice , flour products core temperature and time are often below standard, it is extremely difficult to kill them , if using microwave sterilization technology, the treated rice , flour products , no re-contamination during storage , generally no mildew or insects, and storage time can be greatly extended.
    4 soy
Tofu, tofu skin and other soy products are cheap and welcomed by the people of the low-fat high-protein healthy food for thousands of years to maintain a tradition of craftsmanship, but at high temperature hot weather tofu and its products can easily rancidity. Therefore, the summer market leading supply dropped, from the production process to analyze their causes rancidity , possibly because they are heated cooked products , while ignoring their need for specialized sterilization processes to tofu , for example, although it is by the heating cooking raw milk , and then solidified by the coagulant , but the production process does not guarantee complete sterilization heating Moreover, after the step of re-contamination may , therefore , tofu products and sterilization step is essential. According to Japanese reports Tsuyuki , the tofu cut into 2. 5 × 5 × 5cm lump , add 100ml of water and then packaged together in a plastic container, to accept a frequency of 2450MHz, power 500w microwave irradiation , and then for sensory evaluation , the results indicate that shelf microwave irradiation group than in the control group long.
5 Natural nutritional food
    In the royal jelly , pollen and other natural oral nutritional food processing, in order to maintain a variety of nutrients from destruction , usually by vacuum freeze-drying and Co60 radiation sterilization process , the processing temperature should not exceed 60 ℃, low efficiency, energy consumption, costs are high, and the use of microwave irradiation , temperature fast, time is short , uniform heating , saving power more than 80% , product quality , and microwave almost entirely through the glass , it can still be used as packaging material , in addition, ginseng , mushrooms, Hericium , pollen , Tianma , medicine balls using microwave drying sterilization process , which can effectively preserve nutrients and active substances, which is the traditional heating methods can not match .
    6 Milk dairy milk, and other dairy products in the production process , sterilization is the most important treatment process , the traditional method is to use HTST pasteurization , has the disadvantage of a large boilers and complex piping system, and energy-consuming , occupied by coal field, labor-intensive, but also pollute the environment and other issues, if using microwave sterilizing the milk , milk processing at about 80 ℃ after a few seconds , bacteria and E. coli fully meet health standards , not only nutrition ingredients remain the same, but the role of fat globules by microwave smaller diameter , and there homogenization , increased milk flavor , improved product stability, conducive to the absorption of nutrients .
    7 other food
    In addition to the above-mentioned categories of food, microwave sterilization technology is also widely used in dried aquatic products, meat cooked flexible packaging products, a variety of small packaged cooling foods, fruits , vegetables and other perishable food storage and preservation of .
    4 Prospects
    Microwave sterilization technology in food preservation process , in the transformation of traditional food processing technology has been demonstrated very attractive
Prospects , however, on the importance of food sterilization standards , and did not get all the food processing industry entrepreneurs have consensus. So far , there are still many manufacturers focus only emphasizes the traditional process , the lack of acceptance of new technologies and technological transformation demands courage , there are some manufacturers want to solve the problem, but the trade barriers, different information technology is not enough to make technological stagnation as food sterilization preservation of advanced technology, although it energy saving, nutrient retention , storage life and so have outstanding advantages , but in China's food industry, the promotion of universal , people's awareness and acceptance will take some time , the good news is that China's food industry, some entrepreneurs have advance the vision to see the microwave sterilization preservation technology development prospects, will be applied to the microwave sterilization technology in food processing, storage , and has entered the ranks of industrialized production .