ABSTRACT
Microwave heating (MW) of foods is attractive due to its volumetric origin, the rapid increase in temperature, controllable heat deposition, and the easy cleanup opportunities. The objective of thermal processing is to extend the shelf life of food products without compromising food safety. Thermal treatments, including pasteurization and sterilization, can be employed according to the severity of the heat treatment and the intended purpose. Microwave heating is preferred for pasteurization and sterilization over conventional heating for the basic reason that the process is rapid and requires the shortest come-up time to the desired process temperature. Pasteurization is the process that uses a relatively mild heat treatment on foods to kill key pathogens, and inactivate vegetative bacteria and enzymes to make food safe for consumption. The MW-assisted pasteurization system is a potential thermal processing technology, which is used for the pasteurization of food.
