Microwave Cooking and Processing

'An AVI book.'

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This book is designed for food researchers and technologists in various areas of food product development and processing who need to understand and use microwave technology. 'Microwave Cooking and Processing' offers essential information on: what microwaves are and how they interact with foods; why different foods with different properties and geometries interact with microwaves differently; how microwave packaging and susceptors work; how the microwave oven works and how it differs from conventional appliances; and how to characterize ovens for use in laboratories and devlopmental kitchens. The book also discusses safety issues related to the microwave oven and microwave processing. This book provides essential information on microwave technology for a wide range of professionals, including food chemists, nutrition specialists, packaging engineers, recipe and package developers, consumer affairs and public relations personnel, and plant safety engineers.