J. Peter Clark

Microwave and radio frequency energy are portions of the electromagnetic spectrum that can deliver heat to foods selectively and efficiently. Specifically, microwaves interact with water in foods to heat predominantly those portions that are wet. Consumers are familiar with microwave ovens as household appliances used to warm and cook foods, thaw frozen foods, and pop popcorn. On an industrial scale, microwaves have been used to temper frozen ingredients and have been considered for drying appli…

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