The use of microwave and ohmic heating in food processing has the advantage of a fast volumetric heating due to ionic and dielectric mechanisms, depending on field frequency. One topic that has been under debate is whether or not the electric field has a non-thermal effect that enhances the inactivation of microorganisms and enzymes. Numerous studies with controversial have been conducted using different approaches, experimental designs and methodologies. This review discusses important factors for accurately assessing non-thermal effects, such as distribution and control of electric field and temperature, measurement of time temperature history, sample homogeneity, fair comparison with conventional processed samples. Current theories for non-thermal inactivation of enzymes (structure and functionally changes) and micro-organisms (cell membrane changes) are also reviewed.

在食品加工中使用微波加热和欧姆加热的优点在于，由于场频的影响，由于离子和介电机制，体积加热迅速。一直在争论的一个话题是电场是否具有非热效应，从而增强了微生物和酶的失活。使用不同的方法，实验设计和方法进行了许多有争议的研究。这篇综述讨论了准确评估非热效应的重要因素，例如电场和温度的分布和控制，时间温度历史的测量，样品的均匀性，与常规处理样品的合理比较。