Sterilization process of multigrain flour

In addition to the internal bacteria, flour has bacteria that are brought in by other sources during processing. Due to the presence of bacteria, it will greatly affect the quality of food, leading to deterioration and corruption in advance, shortening the shelf life. Therefore, the microwave drying machinery sterilization process is an essential part of the flour production.

(1) Microwave sterilization Microwave refers to electromagnetic waves with a wavelength of 1 mm to 1 m and a frequency of 300 MHz to 300 GHz. Microwave sterilization has the characteristics of short sterilization time, fast heating rate, low energy consumption, uniform sterilization, less damage and loss of food nutrients and flavor substances. The principle is that when the microwave acts inside the medium, polar molecules such as water, protein and nucleic acid will be violently oscillated by the action of the alternating electromagnetic field, and friction will generate internal heat, which will lead to an increase in temperature and cause the proteins, nucleic acids and other molecules in the microorganism. The structure is denatured or inactivated, and the cells are damaged and die. In addition, microwaves also produce non-thermal effects.

Sterilization process of multigrain flour