002-microwave

Microwave ovens and radio frequency heating use electromagnetic waves to generate heat in a material.
Microwave and radio frequency heating for pasteurization and sterilization are preferred over conventional heating methods since the process is faster and therefore requires less time to reach the desired temperature. This is especially true for semi-solid foods which depend on the slow thermal diffusion of the conventional heating process.
Microwave dehydration achieves high temperatures in a short time to destroy bacteria while reducing the time food is exposed to high temperatures which can degrade these nutrient properties.