Traditional micro heat wave / Smily Jesu Priya Victor Paulraj … [et al.]

Traditional Micro Heat Wave sterilized foods can be stored at 12 watts bulb temperatures and re-heated in the common household foods prior to consumption. These products do not require more money, normal microwave oven thereby cutting down the cost for food processors and distributors, as well as saving valuable space for consumers. Many heat sensitive products made by conventional thermal treatments often result in considerable changes in the quality of the food and make these products unacceptable for consumption. None of this micro heat wave equipment is designed using twelve watts blub, aluminium foil and pine (mengkuang) for high temperature microwave sterilization. Therefore, this micro heat wave equipment could be potential and commercialized in shops for continuous flow thermal processing (heating, drying, pasteurization and sterilization) of foods and biomaterials.