Inactivating pathogenic micro-organisms through microwave sterilization technology

Author

Sinha, S. ; Stander, T. ; Du Preez, Jacobus

Author_Institution

Dept. Electr., Electron. & Comput. Eng., Univ. of Pretoria, Pretoria, South Africa

fYear

2013

fDate

15-18 May 2013

Firstpage

63

Lastpage

64

Abstract

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.

Keywords

food processing industry; food products; food safety; microorganisms; microwave heating; sterilisation (microbiological); commercially produced food product; microwave heating system; microwave sterilization technology; pasteurization process; pathogenic microorganism inactivation; retorting process; sterilization process; Electromagnetic heating; Food products; Microwave communication; Microwave ovens; Microwave oven; dielectric materials; food technology; microwave technology;

fLanguage

English

Publisher

ieee

Conference_Titel

Electrodynamic and Mechatronic System (SELM), 2013 International Symposium on

Conference_Location

Opole-Zawiercie

Print_ISBN

978-1-4673-5588-9

Type

conf

DOI

10.1109/SELM.2013.6562981

Filename

6562981