HYDROGEN PEROXIDE IN COMBINED PROCESSES OF MICROWAVE PASTEURIZATION: THEORETICAL AND APPLIED ASPECTS

摘要

Using of microwave power (MW) both separatly and in combinations with physical and chemical antibacterial agents is one of the trends of development of the methods of microorganisms inactivation. The solutions of hydrogen peroxide have been "used for modification microorganisms sensitivity to MW heating. The effect of the mechanisms of bactericidal action, the agents parameters, the sequence of their using, the pattern and severity of the agents interaction, the physical and chemical properties of processed fluid, the type of microorganisms on the efficiency of MW heating and hydrogen peroxide combined application have been generalized and analyzed on cells and molecullar levels.