Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods

Abstract

Thermal processing is an important unit operation in the food industry for the production of prepackaged foods with extended shelf-life. Conventional thermal processes, such as canning, are widely employed in the food industry, but the energy efficiency of these processes is typically low. In addition, a significant amount of water is wasted during these processes. In recent years, advanced microwave-based pasteurization and sterilization systems have been developed for the production of extended shelf-life products at refrigeration and room temperatures, respectively. Microwave systems are relatively more water and energy efficient, can be directly powered by renewable electricity sources (e.g., solar, wind, or hydropower), and have potential to reduce greenhouse gas emissions, and thus environmentally sustainable. The quality of microwave processed foods is often superior to that of foods processed using conventional thermal methods. Glass, metal, paper, and synthetic polymers continue to dominate as packaging materials for thermally processed food. However, sustainable packaging materials are being developed and investigated for thermally processed foods.