Session IV-general session on biologic effects microwave energy in food procedures

Abstract

Power input up to 1.6 kw is used in electronic ovens operating at 2,450 mc for cooking, heating, and defrosting foods. Some important considerations in microwave cooking are sizes of food masses, comparable processing time, residual cooking, normalcy in results, special surface effects, the relation between process time and food load size, and the effect on nutrients.