2014 年 22 巻 4 号 p. 433-446
This review provides introduction of food sterilization using electro-magnetic heating, joule (the ohmic) heating, and retort. First, the categorization and heat resistance of micro-organism and the basic theory of heat sterilization are described. Secondly, current status of retort sterilization and the latest development status of food sterilization using electro-magnetic heating and Joule heating are introduced. The purpose of this report is to generate interest in food sterilization to members of the Japan Society of Applied Electromagnetic and Mechanics(“JSAEM”) with ultimate aim for JSAEM members to enter into research and development of food sterilization.
