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| Preface | |
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| Symbols and Abbreviations | |
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| Introduction to Microwaves | |
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| Force Fields | |
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| Interaction of Microwaves With Materials | |
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| Propagation of Electromagnetic Waves | |
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| The Electromagnetic Spectrum | |
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| Understanding the Microwave Oven | |
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| The Microwave Heating System | |
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| The Magnetron; the Microwave Generator | |
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| Power Supply | |
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| Power Control | |
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| The Oven Structure: Door, Choke, Cavity, Stirrer, and Feed | |
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| Sensors | |
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| Look-up Algorithms | |
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| Temperature Sensors | |
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| Humidity Sensing | |
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| Weight Sensing | |
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| Infrared and Visible Light Sensing | |
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| Miscellaneous Sensing Techniques | |
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| Power for Heating and Cooking | |
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| The Definition of Power | |
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| Factors Affecting Power Absorbed in a Load | |
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| Power Measurement Techniques | |
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| Microwave Oven Efficiency | |
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| Dielectric Properties of Foods and Microwave Materials | |
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| Definition of Dielectric Properties | |
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| Reflection, Absorption, Refraction, and Transmission | |
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| The Dielectric Spectrum | |
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| Penetration Depth | |
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| Measurement of Dielectric Properties | |
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| Microwave Heating of Foods | |
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| Influence of Oven and Product Parameters | |
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| Thermal Properties of Foods | |
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| Microwave Heating "Rules of Thumb" | |
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| Cooling of Microwaved Foods | |
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| Mathematical Modeling | |
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| Packaging, Containers, and Susceptors | |
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| Reflection, Absorption, and Transmission | |
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| Practical Microwave Package Design Considerations | |
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| Theory and Practice of Susceptors | |
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| Microwave Accessories | |
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| Microwave Product Development | |
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| Characterizing the Microwave Oven | |
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| Measurement of Product Parameters | |
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| Product Testing | |
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| Microwave Safety and Regulations | |
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| Electrical Interference | |
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| Microwave Leakage and Exposure | |
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| Heating and Cooking Safety | |
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| Product Safety | |
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| Microwave Processing of Foods | |
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| Processing and Drying | |
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| Pasteurization and Sterilization | |
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| Analysis of Processing Economics | |
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| Glossary | |
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| Appendix 1. Use of Common Prefixes in Microwave Technology | |
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| Appendix 2. Definitions of Dielectric Properties | |
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| Appendix 3. Dielectric and Thermal Properties of Foods and Materials | |
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| Appendix 4. Microwave Resources: Equipment Manufacturers, Laboratories, and Consultants | |
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| Appendix 5. Power Measurement Test Procedures | |
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| Appendix 6. Common Waveguide Characteristics | |
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| Index | |