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  • Author or Editor: R. Mishra x
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A microwave-assisted ultraviolet sterilization system was developed to study the synergistic effect in the sterilization of milk. Electrodeless lamps emitting ultraviolet radiation inside the microwave chamber gave a synergistic effect without challenging food safety standards. This study compared the results of both microwave and microwave assisted ultraviolet sterilizations of milk in terms of various microbial tests and physicochemical properties. The microwave-assisted ultraviolet system was found to be more effective compared to microwave alone. A significant difference (P<0.05) was observed for total plate count and methylene blue reduction test between microwave and microwave assisted ultraviolet treatment from 5 to 15 secs. Microwave-assisted ultraviolet treatment decreased the microbial count exponentially and showed <1 log (CFU ml–1) after ten seconds of treatment. During the treatment period, no significant difference was observed in the physicochemical properties of milk.

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