Microwave sterilizing device for sterilization in high performance under low temperature and normal pressure

Abstract

A microwave sterilizing machine able to kill bacteria at low temp under ordinary pressure is composed of machine frame, conveying belt, microwave sterilizing region divided into several individual microwave irradiating chambers with individual microwave generator by metallic bulkheads, and material feeding and discharging units with anti-leakage mechanism for preventing microwave leakage.

Description

technical field [0001] The present invention relates to a food sterilizer, in particular to a sterilizer for microwave sterilization of packaged food, and more specifically, to a package that can be used for continuous production under non-high temperature and normal pressure conditions. Microwave sterilizer for efficient food sterilization. Background technique [0002] The cause of food spoilage is the existence of microorganisms, which we collectively call bacteria, and sterilization is a necessary process in food processing. For canned or bagged food, in order to prolong its storage time, it is necessary to sterilize the packaged food. In the past, the most common method is to use high-temperature sterilization: put the canned or bagged food in a pressure cooker and pass it for a certain period of time. The steam heats the food and keeps the food at a temperature of about 126°C for a certain period of time to completely kill the bacteria and prevent the food from deteri...

AI Technical Summary

Problems solved by technology

The advantage of this method is that the food shelf-life after processing is longer, and shortcoming is: 1) before heating, must put the packaged food into an iron cage one by one manually, put the iron cage in the pressure cooker again, then close Pressure cooker, open the steam valve; after heating, close the steam valve, open the pressure cooker, take out the iron cage, and then take out the products one by one to remove the moisture on the product surface. Steam must be used to increase the temperature in the pressure cooker from room temperature to more than 120 degrees, and then the pressure cooker can only be opened after dropping from more than 120 degrees to room temperature, and the heat energy will be wasted; Changes that affect the taste, texture, and even nutritional content of food

Although there are equipment patents specially suitable for post-packaging food sterilization in Chinese patent documents, these patents are difficult to realize and popularize, because the whole sterilization channel of these equipment is not partitioned, and the microwaves sent by each microwave generator are not concentrated enough, and Mutual interference, resulting in insufficient radiation intensity and uniformity, it often takes a long time of microwave radiation to effectively sterilize, and long-term microwave radiation not only wastes energy, but also inevitably causes pressure rise due to excessive temperature rise, resulting in The emergence of problems such as container expansion, deformation, and even rupture, coupled with the incomplete handling of microwave leakage, is also a problem that affects the safe use of these devices; in addition, there is a misunderstanding in the design of these devices, that is, to achieve a certain The temperature value is used as the criterion for judging whether the bacteria are killed. Because food molecules collide, squeeze and rub against each other under microwave radiation, heat will be generated. Therefore, heating is an inevitable phenomenon, and whether it reaches a certain temperature value depends on the Depending on the basic temperature of the food, different basic temperatures, after the same time of microwave radiation, the final temperature is different, so whether it reaches a certain temperature value is not a necessary condition for judging whether it is effective for sterilization. Insufficient understanding of the principle of microwave sterilization is related to the lack of understanding. In the past, everyone believed that microwave sterilization uses ultra-high-frequency rapid oscillations of 2.45 billion times per second to make molecules such as protein, fat, sugar, and water in food collide, squeeze, and rub against each other. As for fever, when the food heats up to a certain temperature, the bacteria will die; in fact, a bacterium is also a cell, and the outermost layer of the cell is the cell wall and cell membrane, which protect and support the cells. When the cell wall and cell membrane rupture, the cell dies. Sterilization is the use of microwaves at 2.45 billion times per second to quickly oscillate protein, fat, sugar, water and other molecules of bacteria, allowing these molecules to impact the cell walls and membranes of bacteria. When these impacts have a certain strength and can last for a certain time, the cell wall and cell membrane rupture, and the bacteria die

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