Food quality is most directly related to hygienic sterilization equipment. The sterilization of food itself is also called internal pollution control. For solid food, liquid food, powdered food and meat products, the main thermal sterilization technologies and equipment are as follows:

1. Microwave sterilization: Microwave is an electromagnetic wave with a frequency from 300MHz to 300GMHz. Microwaves interact directly with materials to convert ultra-high frequency electromagnetic waves into heat energy. Microwave sterilization is the result of the combined effect of microwave thermal effects and biological effects. The potential distribution of microwaves on bacterial membrane segments affects the concentration of electrons and ions around the cells, thereby changing the permeability of the cell membrane. The bacteria are therefore malnourished, unable to metabolize normally, their growth and development are stunted, and they die. From the perspective of biochemical analysis, the nucleic acid (RNA) and deoxyribonucleic acid (DNA) in which bacteria normally grow and reproduce are coiled macromolecules formed by many closely connected hydrogen bonds. Microwaves can cause the relaxation, breakage and reorganization of hydrogen bonds, thereby inducing genetic or chromosomal aberrations or even breakage. Microwave sterilization uses electromagnetic field effects and biological effects to kill microorganisms. The microwave device has obvious advantages in sterilization temperature, sterilization time, product quality maintenance, product shelf life and energy saving. Suitable for killing insects and eggs in packaged bread, jam, sausages, pancakes, snacks and storage.

2. High-pressure sterilization technology: Place food in a liquid medium and apply pressure of 100MPa-1000MPa for a period of time as a heating process to kill microorganisms in the food. The autoclaving method avoids the disadvantages that affect food quality during heat treatment and maintains the original flavor, color and nutritional value of food. Due to the instantaneous compression process of the liquid medium, the sterilization is uniform, pollution-free, safe to operate, and the energy consumption is lower than the heating method, reducing environmental pollution. Suitable for processing meat, eggs, soy protein, fruits, spices, milk, juice, mineral water, beer and other items.