Continue Microwave Sterilizer

Microwave sterilizer working temperature is from 60℃ to 105℃, period from 60 to 300 seconds. Short-term low-temperature treatment can retain more than 90% of the nutrients, color, aroma and taste of food, which is better than conventional sterilization (only retaining 46-50%).  Compare to old sterilization technology , microwave is faster and more convenient. 

Microwaves cause polar molecules such as water molecules and proteins in the material to vibrate at high frequencies, generating frictional heat, and rapidly heating up (usually 75-80°C) to destroy the cell structure of microorganisms, leading to protein denaturation and nucleic acid inactivation. Microwave thermal effects change the bacterial protein, make it lose nutrition, reproduction and survival conditions and death. Microwave electromagnetic field can make normal growth and stability of the genetic breeding of bacteria nucleic acid [RNA] and deoxyribonucleic acid [DNA] number of hydrogen bonds slack, breakage and recombination, thereby inducing genetic mutations, chromosomal aberrations and even rupture.

Food industry sterilization and preservation: Meat products, dairy products, condiments, instant pickles, etc., the shelf life can be extended to 1-2 months;
Drying and puffing: nuts, dried fruits and vegetables, instant noodles, etc., with both dehydration and sterilization functions.
Medicine and packaging: Sterilization of medical devices, processing of pharmaceutical raw materials, can penetrate the packaging material to directly sterilize, reducing secondary pollution.
Special materials: Suitable for canned food in glass bottles, powdered/granular materials (such as soybean powder, traditional Chinese medicine), avoiding restrictions on the use of metal containers.

So micrwave sterilizer is a very good choice for different material sterilization purpose.