?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F407%2F&rft.title=Microwaving+food&rft.creator=A.%2C+J.&rft.creator=Breward%2C+C.J.W.&rft.creator=L.%2C+A.A.&rft.creator=P.%2C+K.&rft.creator=S.%2C+W.&rft.subject=Food+and+Drink&rft.description=Microwaving+is+a+common+means+of+heating+and+cooking+a+foodstu+as+well+as+being+an+important+industrial+process+for+heating+materials+such+as+ceramics.+Whereas+the+physics+of+the+latter+process+is+well+established+and+that+of+heating+water+easy+to+understand%2C+the+processes+of+heating+foodstuffs+are+as+yet+rather+poorly+understood.+This+is+because+the+response+of+a+foodstuff+to+the+energy+in+a+microwave+field+depends+upon+many+factors+(such+as+temperature+and+moisture+content)+which+depend+critically+on+the+heating+process.+As+a+result+the+literature+on+microwaving+food+is+rather+confused+with+poor+agreement+between+theory+and+experiment.+The+objective+of+the+Study+Group+was+to+obtain+a+model+for+heating+a+simple+foodstuff+such+as+a+potato+which+allowed+for+the+effects+of+a+varying+moisture+content+and+which+agreed+more+closely+with+experimental+results+than+existing+models.&rft.date=1997&rft.type=Study+Group+Report&rft.type=NonPeerReviewed&rft.format=application%2Fpostscript&rft.language=en&rft.identifier=http%3A%2F%2Fmiis.maths.ox.ac.uk%2Fmiis%2F407%2F1%2Fmicro.ps&rft.identifier=++A.%2C+J.+and+Breward%2C+C.J.W.+and+L.%2C+A.A.+and+P.%2C+K.+and+S.%2C+W.++(1997)+Microwaving+food.++%5BStudy+Group+Report%5D+++++