Microwaves are used for different applications, and one of them is sterilization. Sterilization is the process of killing all microorganisms and their spores that are associated with any substance. This application can be realized easily by microwave.

Because there is no ionic distribution in microwave application, the effect on microorganism depends on the relationship between temperature and time, as in traditional methods. Microwaves are radio-recurrence waves, which are typically utilized at a recurrence of 2450 MHz. The microwaves create rubbing of water atoms in a rotating electrical field. The intermolecular grating got from the vibrations produces heat. Thanks to the microwave, the required temperature is achieved 3-5 times shorter than other processes.


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.