Brother Qiu: What are the sterilization methods and equipment for the following gluten foods? Thank you.

Microwave food sterilization equipment Microwave food drying sterilization equipment Microwave food drying sterilization equipment is mainly used in the food industry to heat, dry and sterilize various small packaged foods, bottled foods, cakes, biscuits, preserved fruits, bean products, cooked food, seasoned (chicken essence, essence) flour, etc. Also used to dry seafood (kelp, seaweed); Dehydration, drying, sterilization and mildew prevention of bread, sugar, dried fruit, tea, tobacco and grain products. And the thawing treatment of various quick-frozen foods. Microwave has both thermal and non-thermal sterilization effects. The sterilization mechanism of microwave thermal effect is briefly described as follows: Biological cells are condensed media composed of complex compounds such as water, protein, nucleic acid, carbohydrate, fat and organic matter. Under the action of strong microwave field, the temperature of the medium rises. Its spatial structure is changed or destroyed, and protein denaturation affects its solubility, viscosity, expansibility and stability, thus losing its biological activity. The mechanism of microwave non-thermal sterilization is briefly described as follows: microwave can change the state and movement law of biological arrangement polymerization, and the ion flow induced by microwave field will affect the charge distribution near the cell membrane, leading to the destruction of the barrier function and sodium-potassium pump function of the membrane. Membrane dysfunction occurs, which interferes with or destroys the normal metabolic function of cells, resulting in inhibition, stop or death of bacterial growth. Furthermore, the intracellular RNA (RAN) and deoxyribonucleic acid (DAN) will lead to the relaxation, breakage or recombination of hydrogen bonds under the action of microwave field force. Induce gene mutation or chromosome aberration, thus affecting the change of its biological activity, delaying or interrupting the stable inheritance and proliferation of cells. Simply put, microwave sterilization and preservation is the result of the combined effect of microwave thermal effect and non-thermal effect. The thermal effect of microwave mainly plays the role of rapid temperature rise and sterilization; The non-thermal effect is that protein and physiologically active substances in microorganisms mutate, lose vitality or die. Therefore, the temperature of microwave sterilization is lower than that of conventional methods. Generally speaking, the conventional sterilization temperature should be above 100 degree, and the time should be ten minutes to several minutes, while the microwave sterilization temperature is only 70 to 90 degrees, and the time is about a few minutes. The shelf life of food after microwave drying and sterilization can be extended by 3-8 times, and the original nutritional components, color, taste and natural flavor are not destroyed. Compared with other drying, sterilization and thawing equipment, it can reduce the floor space and energy consumption by 30%~ 100%. But also can not produce "three wastes" pollution.