摘要：The paper presents the principles of microwave utilization. The data specified are concerned with the microwave effects upon foodstuffs ingredients. The paper also deals with the problems of microwaves in heating of thermo-labile foodstuffs, such as milk and milk products. Attention has been paid to the possibility of prolonging shelf-life of products if treated with microwaves. A description of some devices that are already being successfully applied in industry is given.
