Description
Continuous flow microwave sterilisation rapidly heats liquid food streams to ≥121 °C within seconds, enabling microbial inactivation with minimal thermal gradients.
Technical
Microwave energy couples directly to polar molecules, primarily water, inducing rapid dielectric heating throughout the volume. The high-frequency electromagnetic field causes dipole rotation and ionic conduction, generating heat uniformly and bypassing surface‑to‑core temperature gradients typical of conventional heating. This volumetric heating allows for short residence times while maintaining product quality.
Science
Primary Reaction
Dielectric heating of polar molecules leading to rapid volumetric temperature rise
Sensory Profile
Aroma ()
neutralminimalnon-volatilecleansterile
Origin & History
Civilization
Japanese
Era