Low temperature dry sterilization to keep nutrients
For example, the conventional thermodynamic treatment of vitamin C is 46-50%. In contrast, the microwave treatment can achieve 60-90% of vitamin C retention, and the conventional heating method has a retention rate of 58%
General sterilization temperature at 65-70 ℃, 75-80 ℃ or 103-121 ℃, the time in 3-8 minutes, and can retain more food nutrients and color, smell, taste, shape and other flavor.
Microwave heat effect of the rapid warming and non-thermal effect of the dual sterilization effect, compared to conventional thermal drying, sterilization at a relatively low temperature and a short period of time can get the required drying, sterilization effect.
