The brief description of the mechanism of microwave thermal effect expansion is that biological cells are a kind of tight shadow composed of complex compounds such as water, protein, nucleic acid, carbohydrate, fat and organic matter. 

State medium. The temperature of the medium increases under the action of a strong microwave field. The rapid occurrence of gas inflation changes or destroys its structural space structure, protein denaturation, microwave 

The action can also change the state of biological arrangement polymerization and its movement law, and the ion flow induced by the target microwave field will affect the charge distribution near the cell membrane, resulting in the barrier of the membrane. 

The effect is damaged, affecting the function of NA-K pump. Produce membrane dysfunction, thereby interfering with or disrupting the normal metabolic function of cells, leading to bacterial growth inhibition, stop. 

Stop or die. Furthermore, ribonucleic acid ( RAN ) and deoxynucleic acid ( DAN ) in cells can lead to bond loosening, breaking or recombination under the action of microwave field force. 

It induces gene mutation or chromosome aberration, which affects the change of its biological activity, delays or interrupts the stable inheritance and proliferation of cells. Simply speaking, microwave sterilization and preservation is 

The results of microwave thermal effect and non-thermal effect. The thermal effect of microwave is mainly to kill bacteria by rapid temperature rise, while the non-thermal effect is to use proteins and microorganisms in the body. 

The rational active substance mutates, and loses vitality or death. Therefore, the temperature of microwave sterilization is lower than that of conventional methods. In general, the sterilization temperature of conventional methods should be below 100 degrees. 

On , the time should be in a dozen minutes to dozens of minutes, while the microwave sterilization temperature is only 70 to 90 degrees, and the time is about a few minutes. The internal heat occurs after dehydration by microwave drying. 

The shelf life of food treated by microwave sterilization can be extended by 3-8 times, without destroying the original nutritional components, color, taste and natural flavor, and other dry, kill. 

Compared with bacteria and thawing equipment, it can reduce the occupied area and energy consumption by 30 % -100 %. The eye does not produce ' three wastes ' pollution 

Application scope : mainly used in all kinds of small packaging food, lobster, fish skin pig skin, bottled food, cakes, biscuits, preserved fruit, bean products, cooked food, condiments ( chicken ) 

Heating, drying and killing of flour, etc. Also used in seafood ( kelp, laver ) dry ; bread, sugar, dried fruit, tea, tobacco, grain 

Dehydration, drying, sterilization and anti-mildew treatment of food products. and the thawing treatment of various types of quick-frozen foods. Microwave has a dual bactericidal effect of thermal effect and non-thermal effect.