Microwave pulse sterilization technology of bottled chili sauce
People eating chili sauce is an essential seasoning, chili sauce type varieties, sauce is fermented seasoning, high moisture , high levels of bacteria .
Are generally stored in a glass or plastic container. Sauce because of their higher levels of bacteria difficult to preserve , packaging easy flatulence cause food spoilage .
Using the traditional water bath and heat sterilization sterilization is a long time, due to high viscous sauce itself is a poor conductor of heat , the temperature difference between inside and outside can cause sterilization is not complete storage longer.
The market can often see the chili sauce usually more than 100mm in diameter , height 100mm or more. We did a 100mm diameter, height 100mm bottled bean paste and chili sauce microwave sterilization testing process and found that the microwave irradiation with 2450MHZ penetrate only about 5cm depth , after 10 minutes after irradiation sample temperature , core temperature and surface temperature difference of nearly 30 degrees, and the methods used to extend the time period over 15 minutes continuous irradiation is caused by evaporation of water destroyed much butter flavor.
After several trials , the microwave penetration depth can not be changed , only use intermittent microwave sterilization process using microwave low temperature sterilization methods small power pulse irradiation bottled chili sauce , yeast class in the microwave biocidal action of 68 most degrees can kill . Pulsed microwave pasteurization , can make their own hot sauce and adjust the temperature cycle time , bottled hot pepper sauce to the center temperature and the surface temperature of the temperature controlled at 15 degrees , killing a large number of yeast sterilization process to meet customer requirements .