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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Continuous microwave pasteurization and sterilization
Microwave extraction
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