Microwave heating as a means of inactivating
pathogenic micro-organisms in commercially produced food
products in sterilization and pasteurization processes is discussed
in this paper. The physics of a microwave heating system was
explored and compared to the more widely used retorting
processes. Existing and developing microwave sterilization
processes were researched and are discussed here.
Paper presented at the 2013 International Symposium on Electrodynamic and Mechatronic System (SELM), 15-18 May 2013, Opole-Zawiercie.