A Novel Technique for Sterilization Using a Power Self-Regulated Single-Mode Microwave Cavity

Area of Science:

• Food Science
• Biotechnology
• Engineering

Background:

• Precise temperature control is crucial for effective food sterilization, balancing pathogen inactivation with nutrient and organoleptic preservation.
• Existing methods often struggle to maintain consistent temperatures, leading to incomplete sterilization or product degradation.
• High-temperature stabilization above 100 °C is a key challenge in achieving both safety and quality.

Purpose of the Study:

• To develop and validate a novel microwave-based food sterilization technique.
• To achieve precise temperature control and stabilization during the sterilization process.
• To ensure uniform pathogen elimination while preserving food's nutritional and organoleptic properties.

Main Methods:

• Design and development of a cylindrical microwave oven operating under pressure and single-mode resonance.
• Implementation of a monitoring and control software platform for real-time temperature tracking and microwave power adjustment.
• Incorporation of sample movement and self-regulated power control for uniform heating.
• Biological validation using Bacillus cereus as a biosensor to measure colony-forming units (CFUs) in various food matrices.

Main Results:

• Demonstrated precise temperature stabilization above 100 °C within the food samples.
• Achieved uniform heating throughout the product via sample movement and controlled microwave power.
• Biological validation confirmed effective inactivation of Bacillus cereus across different food types.
• Validated the technology's capability for consistent pathogen elimination.

Conclusions:

• The novel microwave sterilization technology offers precise temperature control for effective food processing.
• This method successfully balances pathogen elimination with the preservation of food quality.
• The system is validated for uniform sterilization, ensuring food safety and quality.