Aaron L. Brody

A glance at 2001 supermarket shelves reveals a new surge of foods intended for microwave reheating. It appears that food processors/packagers have rediscovered the world of products for microwave ovens that seemed to have ebbed during the 1990s.

Developed during the 1950s as an offshoot of radar, microwave food heating was the result of a confluence of radar’s use of 2,450 MHz frequency to detect objects and a peculiar characteristic of this frequency to penetrate deeply into aqueous foods. Devel…

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