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A recent report reveals that in the U.S.A., microwaving is the 3rd most popular domestic heating method (after baking and grilling) for cooking and heating foods (Sloan 2013). In spite of certain misunderstanding in the general public about possible adverse effects of microwave heating on food nutrients and concerns about microwave radiation to users, microwave ovens have been increasingly used in homes. The devices, now known as microwave ovens, reduce heating time to a few minutes, thus providing great convenience to consumers. This invention initiated a fundamental breakthrough from traditional methods for heating and cooking foods in kitchens. (Mass., U.S.A.) filed a patent application in which he described a device using electromagnetic (EM) energy with wavelengths of about 10 cm to heat foods (Spencer 1950).

Keywords: food quality, food safety, microwave, pasteurization, sterilization The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants.

The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development ofthermal processes in compliance with regulatory requirements for food safety.

Unlocking Potentials of Microwaves for Food Safety and QualityĪbstract: Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. JFS Special Issue: 75 Years of Advancing Food Science, and Preparing for the Next 75

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