Microwave technology due to the specificity of operation, especially the possibility of heating the product and adjusting the parameters to the expected technological effect is extremely effective in reducing the level of microbial contamination, preservation of food products, as well as in the process of disinfestation.
Sterilization and pasteurization
Both technological processes consisting in thermal preservation of food have significant limitations in traditional methods. They result from uneven heating of the product, overheating at the exchanger wall, changes in the product structure or rheology of the substance. The use of microwaves has several unique advantages that traditional technologies do not have:
- no physical contact with the products,
- microwaves reach the inside of the packaging or the spatial structure of the material, while other methods only work on the surface,
- no harmful or hazardous materials remain after exposure to microwaves.
As a result, microwave technologies allow:
- pasteurization of liquid and semi-liquid substances, e.g. fruit juices,
- thermal preservation of delicate products susceptible to denaturation of proteins or other changes due to temperature, e.g. egg mass,
- pasteurization and sterilization of the product in plastic packaging, e.g. milk, yogurt, bread, meat,
- elimination of mold spores in solid products such as bread, pasta.
Microwaves directly affect microorganisms in vegetative form as well as spores. It is possible to combine microwave technology with other methods (thermal and non-thermal), which in addition to the microbiological effect allows for shortening the process and saving energy.
Microwaves are also used to eliminate pests that destroy wooden structures.
The elimination of wood pests is a difficult and time consuming process. This is due both to the specifics of the material and the pest behavior. Disinfestation and impregnation in a sawmill or wood yard is not a major problem. Trouble begins when the pests attack building components or finished products.
Pests live hidden under the surface of the wood. The effectiveness of traditional methods (chemicals or gas) depends on the climatic conditions and humidity of the wooden element. At low temperatures or high humidity, these agents are poorly absorbed. Microwave technology does not have these restrictions.
Microwaves penetrating inside the wooden element, heat it to a high temperature, deadly to pests. Therefore, two factors affect wood pests: microwaves and high temperature. It does not matter how deeply the pests are hidden, whether they are adults, larvae or laid eggs.
Disinfestation using microwaves is used on an industrial scale (for pallets or furniture) as well as in services (roofs, beams, floors). After using microwaves, no side effects (radiation, waste, poisonous agents) remain.
Sterilization, pasteurization and disinfestation devices
Sterilization is an industrial process. So it requires the right equipment. Typically, hermetic flow systems, belt, rotary or chamber tunnels are used. Vacuum equipment is also used to combine drying and pasteurization.
When removing wood pests (disinfestation), the place where the activities will be carried out should be taken into account. For industrial plants, we recommend using stationary microwave chambers or tunnels. For pest control in buildings, mobile devices such as microwave generators should be used.
We offer microwave generators for the elimination of wood pests in buildings. Finished products undergo disinfestation in large, closed chambers.