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微波加热是既不损坏食品质量又能在较短时间内灭菌到深部的理想方法。以下就某些问题进行讨论。(1) 脉冲式微波加热灭菌微波对微生物的作用,因频率、场强、作用时间、微生物种类、培养基组成等的不同而异。对杀菌机理——热作用或微波的特殊作用尚未阐明。在一定温度下,微波杀灭微生物所需的时间较之普通加热灭菌为短;在一定处理时间内,微波灭菌所需的温度低于普通加热。赤星教授把枯草杆菌、大肠杆菌、米曲霉等分别混悬于培养液中,用频率2,800兆赫、脉冲重复频率2,000赫/秒的超强脉冲波加热,
Microwave heating is an ideal method to sterilize deep into a short period of time without compromising food quality. Here are some questions to discuss. (1) Pulsed Microwave Heating The effect of microwave sterilization on microorganisms varies with frequency, field strength, duration of action, microbial species, medium composition, and the like. Sterilization mechanism - the role of heat or microwave has not yet been clarified. At a certain temperature, microwave sterilization of microorganisms takes less time than ordinary heating sterilization; in a certain processing time, the temperature required for microwave sterilization is lower than ordinary heating. Professor Akanishi suspended Bacillus subtilis, Escherichia coli, Aspergillus oryzae, etc. were suspended in the culture medium, with a frequency of 2,800 MHz, the pulse repetition frequency of 2,000 Hz / sec super-pulse heating,