Raisin sterilization equipment/Tunnel type fruit and vegetable sterilization machine/Cranberry drying microwave sterilization equipment

Microwave sterilization is achieved through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can achieve the desired disinfection and sterilization effect at lower temperatures and in a shorter time. Practice has shown that the general sterilization temperature can achieve the effect at 75-80 ℃. In addition, microwave treatment of food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect.

Under the action of microwave, the sterilization rate of fruits and vegetables tends to be consistent and the heating is uniform. Moreover, microwave sterilization technology does not affect the color, aroma, taste, or tissue structure of the sterilized material, and the effective ingredients are not easily decomposed or destroyed. Research institutions are working on using microwave sterilization instead of traditional drying room sterilization to solve the problem of uneven sterilization when using traditional sterilization methods to sterilize fruits and vegetables.