6. Continuous microwave pasteurization and sterilization

Pasteurization is the thermal inactivation of pathogenic micro-organisms, including vegetative cells, yeasts and molds, while sterilization is the inactivation of micro-organisms and their spores, which are generally more heat-resistant than vegetative cells. Microwave heating of food products appears to be an excellent way of pasteurizing or sterilizing products (figure 7 ).

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Bibliography

(1) - KHRAISHEH (M.A.M.), COOPER (T.J.R.), MAGEE (T.R.A.) - Microwave and air drying. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption. - Journal of Food Engineering, vol. 33, p. 207 (1997).
(2) - FUNEBO...