Sterlization and transportation system method by microwave technology of high temperature and pressure
OwnerBuhei Kono, Kazuhito Konoinventors
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Abstract
This innovative technology is the method of sterlization, processing food and consecutive cooking method by microwave more than 100° C. temperature. Previously such technology existed by microwave is heating, cooking, drying. This innovative technology by microwave is sterlization process.
Claims2
The processing system of high temperature and high pressure vapor system and sterlization system and processing and cooking system of powdered food and fruit and vegetable being taken advantageous of microwave irradiation, introducing microwave by guided wave from source of microwave outside the qurtz glass, making structure of cylindrical and rectangular, electrolense focusing, setting zirconia, carbon material, magnetic material, irradiating that, optimal temperature by curie point of magnetic matrial of specific heat being set, magnet being strong, specific heat being high, being kept high temperature, controlling temperature by thermocouple tranfering vapor from outside the quartz glass by vaporizer, heating by microwave irradiation, vapor temperature being high in normal pressure sterlizing food and vegetable, sodium ion being included in vapor, temperature being more than normal temperature, more effective in sterlization.
The possibility by high temperature normal presssure of vapor of fungus and caliform bacili in short seconds, close sterlization of grain and sterlization of fruit and vegetable, cucumber, tomato, asparagus, sweet corn for transportation system, by keeping quality of vegetable by high temperature normal pressure vaporizer, general fungus and poisonous fungus showing negative by this method, leafy vegetable, root vegetable, outside the cabbage, peel of radish, peel of potato and portion of non eating place being eliminated sterlized under normal pressure, high temperature, chiller water cleaning the organic of vegetable, eleminating water after dried after high temperature normal pressure vaporizer, freshness of vegetable being kept 10 days after harvest, directly being consumed, raw waste of vegetable being reduced by this vegetable cleaning method, consecutive soft cooking of hamburger, chicken and meat by high temperature normal pressure vapor by sterlization being possible.
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