Conventional thermo - thermal sterilization often has heat loss in the environment and equipment, and microwave is directly acting on food, so there is no extra heat consumption. In comparison, the general energy saving is 30%-50%.
Conventional thermo - thermal sterilization starts from the surface of the material, but there is an internal and external temperature difference through the heat conduction to the interior. In order to maintain the food flavor, shorten the processing time.
Often the food inside does not reach enough temperature to affect the germicidal effect. Due to the penetration of microwave Ken, when the food is treated as a whole, the surface and the interior are simultaneously affected, so disinfection and sterilization are even and complete.
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