Technical Principles

Microwave frequencies (2450 MHz ± 50 MHz) cause polar molecules (such as water molecules) to vibrate rapidly and generate heat, directly penetrating packaging materials (such as glass bottles or PET bottles) to achieve uniform heating from the inside out. Compared to traditional heat conduction methods, microwave sterilization time is reduced to 3–8 minutes, with efficiency improved by 3–5 times.

Core Advantages

‌Low-temperature sterilization‌: Bacteria can be eliminated at 65–70°C or 75–80°C, avoiding high temperatures that destroy heat-sensitive components like vitamin C (microwave-treated vegetables retain 60–90% of their vitamin C content, far exceeding the 46–50% retention rate of traditional heat treatment).

Non-thermal effects: The microwave field disrupts microbial cell membrane structures, enhancing sterilization efficacy, particularly suitable for low-acid beverages (pH > 4.6).

Energy-efficient and high-performance: Microwave energy conversion efficiency exceeds 70%, achieving 30-50% energy savings compared to traditional steam sterilization.

Application scenarios

Suitable for sterilizing beverages in various packaging formats, including bottled and bagged, such as tea drinks and traditional Chinese medicine-based beverages. The intelligent control system can accommodate packaging sizes ranging from 200 mL to 2 L, ensuring precise temperature control (103-121°C).