食品在生产、保存、运输和销售过程中极易污染变质。通常可以采用高温、干燥、烫漂、巴氏灭菌、冷冻以及防腐剂等常规技术来实现对食品的杀虫灭菌与保鲜，但往往影响食品的原有风味和营养成分。而微波杀虫灭菌是使食品中的微生物，同时受到微波热效应与非热效应的共同作用，使其体内蛋白质和生理活动物质发生变异，而导致微生物体生长发育延缓和死亡，达到食品灭菌、保鲜的目的。
The processing of whole-peeled citrus is made up of a series of steps, including water-infusion, enzyme hydrolysis of citrus albedo, vacuum package, microwave sterilization and storage in cool temperature. Results of the experiment are described in the following.
在本试验中，采用的主要加工流程为：注水法去外果皮→混合酶法脱囊衣→真空包装→微波杀菌→低温贮藏。
参考来源 - 去皮甜橙全果加工技术的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
文中介绍了微波杀菌机理、微波杀菌工艺和有待解决的关键技术。
Microwave sterilization mechanism, the technology of microwave sterilization and several key issues to be resolved are introduced.
采用微波杀菌处理，能够杀死这些有害细菌，同时又可延长袋装榨菜的保质期。
We can apply the microwave's function of killing bacteria to kill these harmful bacteria, and prolong the valid date of the plastic bags of the hot pickled mustard tuber simultaneously.
利用微波能对小包装紫菜进行杀菌保鲜研究。
In this study microwave was used to sterilize and preserve laver.
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