Use of microwaves to inactivating of bacterias, viruses, enzymes etc. and sterilization of other materials provides higher efficiency, faster production and low production cost against conventional methods. Microwave sterilization maintains food’s nutritional value, better taste, and appearance because, product’s temperature do not get high degrees during sterilization.
Meat, eggs, fish, and dairy products were pastored with microwaves in experiments. According to results, it has been observed that the microbiotic quality increases, the shelf life is prolonged, procedure is economical and rapid. Mİcrowave sterilization provides enhance the shelf life. The oxygen transmission and water vapor transmission rate of polymeric bundling are the most critical parameters deciding the shelf life of thermally prepared nutrition.
The microwave is a more efficient, cheaper and faster option against than conventional methods for sterilization of substances.