本研究提出了一种连续流微波加热系统，作为液态食品传统蒸汽式超高温灭菌（ultra-high-temperature，UHT）处理的创新替代方案。针对微波能量与流动物料之间复杂的相互作用，研究系统考察了三销钉调谐方法与电磁黑洞（electromagnetic-black-hole，EBH）技术的可行性与稳定性。通过建立电磁–传热–流体多物理场耦合模型，结果表明，在特定优化条件下，三销钉调谐系统可获得与EBH结构相当的热转换效率，但其调谐过程对参数变化较为敏感；相比之下，EBH系统依托梯度折射率结构，可在较宽的介电常数范围（ε′ = 10–80）内保持稳定的高能量传输效率，但需对介电损耗进行精确控制，以避免效率下降。蛋白质组学分析表明，微波-UHT处理可引起牛乳乳清相蛋白的温度依赖性变化。与生乳相比，110、130和150 ℃处理组分别有401、426和305种蛋白显著上调，其中130 ℃处理组表现出最佳的蛋白保留效果。基因本体（gene ontology，GO）分析鉴定出73种功能上与免疫调控相关的差异表达蛋白，且主要富集于补体激活和炎症反应等通路。研究结果表明，适度的微波-UHT处理有助于提高牛乳乳清相中蛋白质的多样性和数量，从而间接改善其营养与功能特性。本研究为连续流微波-UHT系统的设计提供了理论依据，并进一步揭示了高温短时微波处理对牛乳蛋白组成及潜在营养特性的影响。

This study proposes a continuous-flow microwave system as an innovative alternative to conventional steam-based ultra-high-temperature (UHT) processing for liquid foods. To address the complex interactions between microwave energy and fluid matter, we investigated the feasibility and stability of both the three-stub tuner method and electromagnetic-black-hole (EBH) technology. Through an integrated electromagnetic-heat-fluid coupling model, we demonstrated that while the stub tuner system achieved heat conversion efficiencies comparable to the EBH configuration under specific optimized conditions, it exhibited significant parameter sensitivity during tuning processes. In contrast, the EBH system maintained consistent high efficiency across dielectric constant variations (ε′ = 10-80) through its gradient-index structure, though it required precise dielectric loss control to prevent efficiency decay. Proteomic analysis revealed temperature-dependent alterations in milk serum proteins following microwave-UHT treatment. Compared to raw milk, samples processed at 110, 130, and 150 °C showed 401, 426, and 305 significantly upregulated proteins, respectively, with the 130 °C treatment group demonstrating optimal protein preservation. Gene ontology (GO) analysis identified 73 differentially expressed proteins functionally associated with immune regulation, particularly enriched in complement activation and inflammatory response pathways. These findings suggest that moderate microwave-UHT treatment enhances the diversity and quantity of proteins in the milk serum phase, thereby indirectly improving nutritional and functional properties. This study provides insights into the design of continuous-flow microwave-UHT methods and elucidates the impact of high-temperature, short-time microwave processing on the protein composition and potential nutritional properties of bovine milk.