There are various applications of Food Processing. Among them, Microwave pasteurization is one of them. Pasteurization is the most widely used technology for killing pathogenic and spoilage microorganisms in milk and fruit juices. However, it may largely destroy the organoleptic, nutritional value and physiochemical characteristics of food. Safe and minimally processed foods with high quality attributes are essential to satisfy consumer needs, and those traits encourage those in the food and academic industries for finding innovative food processing techniques. In earlier studies, pasteurization using 2450 MHz microwaves has been reported. However, even more uniform heating of foods (pasteurization) was achieved using 915 MHz microwave radiation, and it could be due to greater penetration depths of 915 MHz microwaves than 2450 MHz microwaves.