Black fungus microwave sterilization equipment/fungus microwave low-temperature sterilization equipment/forest image microwave drying sterilization machine

The microwave insecticidal and bactericidal equipment for black fungus uses the penetrating effect of microwave energy to rapidly heat and vaporize the water inside the black fungus, forming a strong "pressure force" that spreads outward, causing the water inside to quickly spread to the surface.

Characteristics of microwave insecticidal and bactericidal equipment for black fungus:
The dehydration speed is extremely fast, while natural drying dehydration and infrared drying dehydration require a long time. When the moisture content of black fungus is around 25%, microwave only takes a few minutes to ten minutes, which is fast, efficient, and has the ability to kill bacteria, insects, and eggs, and can maintain the color and quality of black fungus.

Use microwave energy to conduct sterilization tests on bagged culture media for edible mushrooms, replacing the traditional high-pressure wet heat sterilization process. Identifying the effects of changes in microwave power, microwave exposure time, and the distance between the culture medium and the microwave source on their bactericidal efficacy provides a basis for the development and application of microwave technology in edible mushroom production. Edible mushrooms, as a traditional side food, are one of the three major sources of food for humans(Plant food, animal food, mushroom food) occupies an important position. Mushroom food has the characteristics of rich nutrition and high biological efficiency. In Henan Province, the output value of edible mushroom production is second only to grain, cotton, oil, fruits, and vegetables, ranking sixth and becoming an advantageous industry for export and foreign exchange earnings. With the improvement of people's living standards and the continuous improvement of edible mushroom deep processing technology, its market demand will continue to grow. However, the current production of edible mushrooms is relatively low, seriously affecting the economic benefits of edible mushrooms. A common main reason for the current problems is that the sterilization cycle of the original culture medium is too long. Traditional high-pressure steam sterilization requires at least 2 hours of maintenance at a temperature of 121 ℃ to achieve the desired sterilization effect. Microwave equipment was used to conduct sterilization experiments on the culture medium used in edible mushroom production, and the results showed that good sterilization effect can be achieved in a very short time.