Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist

1. Introduction To microwaves.- 2. Understanding The Microwave Oven.- 3. Sensors.- 4. Power For Heating And Cooking.- 5. Dielectric Properties Of Foods And Microwave Materials.- 6. Microwave Heating Of Foods.- 7. Packaging, Containers, And Susceptors.- 8. Microwave Product Development.- 9. Microwave Safety And Regulations.- 10. Microwave Processing Of Foods.- Appendix 1. Use of Common Prefixes in Microwave Technology.- Appendix 2. Definitions of Dielectric Properties.- Appendix 3. Dielectric and Thermal Properties of Foods and Materials.- Appendix 4. Microwave Resources: Equipment Manufacturers, Laboratories, and Consultants.- Appendix 5. Power Measurement Test Procedures.- Appendix 6. Common Waveguide Characteristics.