Microwave sterilization method for flexibly packaged food

Abstract

The invention provides a microwave sterilization method for flexibly packaged food; the method comprises the following steps: putting flexibly packaged bagged food into a microwave sterilization chamber; pressurizing the microwave sterilization chamber by compressed air; heating the microwave sterilization chamber to 88-92 DEG C by vapor; after the flexibly packaged bagged food is dehumidified, sterilizing the flexibly packaged food by microwaves; and finally, drying the flexibly packaged food by microwaves. According to the invention, through increasing pressure in the microwave sterilization chamber, the pressure is kept at 0.05-0.07 MPa; saturated vapor is directly used for heating the microwave sterilization chamber, so that the temperature in the microwave sterilization chamber is controlled at 90 DEG C; through microwave sterilization treatment, the sterilization speed is greatly increased, so that the shelf life of the sterilized flexibly packaged food is kept within a range from 6 months to 1 year; the microwave sterilization method for the flexibly packaged food, provided by the invention, is reasonable and convenient in use; a large amount of manpower and material resources are saved; energy consumption is greatly reduced; and the loss of nutritional components in the food is less.

Description

technical field [0001] The invention relates to a sterilization method, in particular to a microwave sterilization method for soft packaged food. Background technique [0002] Existing sterilization, sterilization often adopt the following methods such as: [0003] 1. Use microwaves to kill drier items with low water content such as medicinal powder, tea, rice, soybeans, and wood. [0004] 2. Use high-temperature water circulation to heat soft-packaged food to 121°C to sterilize and sterilize soft-package sterilizers, side spray water sterilizers, water bath sterilizers, etc. [0005] 3. A heat-ventilated steam sterilizer that uses steam and compressed air to mix and circulate gas to heat soft-packaged food to 121°C to sterilize. [0006] Disadvantages of these sterilization and sterilization methods: [0007] 1. If microwaves are used to directly sterilize soft-packaged foods, the liquid will absorb microwave energy, so it will not be able to sterilize in a short time. ...

AI Technical Summary

Problems solved by technology

[0007] 1. If microwaves are used to directly sterilize soft-packaged foods, the liquid will absorb the microwave energy, so it will not be able to sterilize in a short time

[0008] 2. At present, a large number of high-temperature water circulation methods are used to heat soft-packaged foods to 121°C to sterilize and sterilize. The disadvantages are that the nutritional components of food are greatly damaged and lost at 121°C; at the same time, soft-packaged foods are processed at higher temperatures The material composition of the material has changed greatly; at the same time, it also consumes a lot of heat energy

Its disadvantages are: when the circulation is insufficient, there will be dead ends for sterilization, and the requirements for placing items are strict; the nutritional content of food is greatly damaged and lost at 121 ° C; There is a big change; finally, it consumes a lot of heat energy