Food sterilization equipment What types are there?

　　(1) High-voltage electric field sterilization equipment

　　Food sterilization equipment technology prevents heat‑induced protein denaturation and vitamin degradation. The system operates as follows: when food is fed into a pulsed tube equipped with two parallel carbon electrodes, the contacts open, and the capacitor begins to charge; once charged, the contacts switch to the other end, and the capacitor discharges through the pair of carbon electrodes in just a few seconds. Under operating conditions of 45–50°C ambient temperature and an electric field strength of 30 kV/cm, the system demonstrates exceptionally effective microbial inactivation.

　　(2) Induction-based electronic sterilization equipment

　　The spectral radiation technology generated by an electrically driven linear induction electron accelerator can induce changes in microbial cells, thereby inactivating and killing harmful microorganisms. This novel device accelerates electrons to strike a heavy‑metal lead plate, producing high‑intensity radiation with a broad energy spectrum, higher bactericidal efficacy, and greater ease of use. Furthermore, a new method of pulsed‑light disinfection leverages the effects of continuous, broadband, short‑duration, high‑intensity pulses on food and packaging materials, transparent beverages, solid surfaces, and gaseous environments, enabling effective microbial inactivation.

　　(3) Microwave sterilization equipment

　　Food sterilization equipment is used for drying and sterilizing food, as well as for the sterilization and disinfection of beverages, vacuum-packed peanuts, chicken drumsticks, chicken wings, dried pork, dried tofu, nuts, chili sauce, and other products.

　　Characteristics of food sterilization equipment: Low-temperature sterilization preserves nutrients and traditional flavor. Microwave energy penetrates the food, operating at a frequency of 2.450 MHz with an oscillation rate of 2.45 billion cycles per second, achieving sterilization through both thermal and non‑thermal effects. In contrast, conventional thermal sterilization can attain the desired level of microbial inactivation at lower temperatures and within shorter processing times.

　　(4) X-ray sterilization filling and packaging machine

　　This utility model relates to a sealed, continuous, aseptic food filling and packaging machine that employs X-ray sterilization. It uses X-rays to pre‑sterilize the food. Unlike other similar filling and packaging machines that first form bags and then feed them individually into the sterilization unit, this device performs filling and packaging prior to entering the sterilization chamber, thereby eliminating the need for subsequent reheating and sterilization steps typically required after filling in conventional packaging lines. This approach is both faster and preserves the food’s flavor.

　　(5) Infrared sterilization packaging machine

　　An infrared sterilization packaging machine, the complete system comprises a packaging machine and a tunnel-type infrared shrink-wrapper. Food sterilization equipment Heat-shrinkable films of appropriate thickness and color can be selected based on the shape and dimensions of the packaging, while simultaneous radiation sterilization is performed. The sterilization process and packaging throughput have increased by a factor of 6 to 8.