Industrial microwave sterilization for food is under microwave heating reaction and non-heating reaction, deactivate bacterial protein and physiological substance to cause germ abnormal and death

Microwave is an electromagnetic wave, producing a high frequency electric field. When microwave reach the inside of material, the moisture, protein and acid constantly alter pole direction in order to exert friction and obtain heat( regular microwave is 2450HMz, meaning water molecule move 241.5 billion times in one second), microbial protein and acid is degeneration due to high rising temperature in order to reach sterilization result.

Non-Heat Theory

Bacteria, yeast and other biology consist of water, protein, carbohydrate, fat and inorganic matter as a Condense matter. Water is the main component with 75％～85％, bacteria require the water participation including biological cell breeding, nutrition intake, cell diffusion, infiltration and adsorption etc.

Under the microwave energy, the bacteria of food absorb microwave energy and subsequently lose water due to polarization. There is a strong force between molecule in order to reinforce energy transform. The structure of protein and acid are destroyed as the non-polar thermal motion and polar alter. Olsen and other scientists carry out a research and display microwave for sickle spore non-thermal effect. After protein degeneration, the solubility, viscosity, expansibility filtration and stability obviously change so the cell lose the biological active.

MAX manufactures many industrial microwave system to process food, packaging food and semi-products