In order to suppress quality degradation and to produce food with high nutritive value in recent years, heating sterilization processing in a short time is desired, and the short-time heat-treatment by microwave heating is expected. However, when microwave performs heating sterilization of food, uneven heating occurs for the food arranged in a heating chamber, and the poor sterilization by the shortage of heating and degradation of the food by local heating poses a problem. In this research, three uniform heating techniques using microwave for uniform heating of the degree of high viscous, and a solid food is proposed, and the validity was examined.%近年，品質劣化を抑え栄養価の高い食品を生産するために，短時間での加熱殺菌処理が望まれており，マイクロ波加熱による短時間加熱処理が期待されている.しかし，マイクロ波により食品の加熱殺菌を行う場合，加熱庫内に配置した食品に加熱ムラが生じ 加熱不足における殺菌不良や過加熱による食品の劣化が問題となっている.本研究では，マイクロ波を用い高粘度・固形食品の均一な加熱を目的とし，食品を水膜で覆う手法，蒸気とマイクロ波の併用加熱手法，円偏波を用いた手法の3つの均一加熱手法を提案するとともにその有効性について検討した.
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