Sterilization characteristics ： 1 、In the microwave drying time, with the principle of microwave heat effect, microwave sterilization is a dual role in thermal effect and non thermal effect of microwave under temperature sterilization, compared to conventional energy bactericidal effect at low temperature and in a very short period of time to obtain satisfactory, general sterilization temperature at 80 C. The processing time of 3-5 minutes, and can maintain the maximum its nutrition composition. 2、 Convenient operation, microwave power and transmission belt speed can be adjusted freely, there is no thermal inertia, namely that the stop, simple and easy to control, improve the production environment, microwave equipment without waste heat radiation, no dust, no noise, no pollution, easy to realize the detection of food hygiene standards. 3 、Low-temperature sterilization, less loss of nutritious components, microwave sterilization is a dual role in thermal effect and non thermal effect of microwave under temperature sterilization, compared to conventional energy bactericidal effect at low temperature and in a very short period of time to obtain satisfactory, general sterilization temperature 80 degrees in the processing time about 3~5 minutes. And can maintain the maximum its nutrition composition and retention of conventional heat treatment of vitamin C in fruits and vegetables is 46%~50%, microwave can reach 60%~90%, retains the conventional treatment of vitamin A is 58%, and the microwave treatment to 84%, and does not affect the original flavor, is the fruit and vegetable food deep processing, to obtain a good means of green food。