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Article: Safe, effective microwave cooking: by better focusing microwave energy and reducing signal attenuation that results in uneven heating, engineers hope to make continuous-flow microwave processing commercially viable.(Engineering R&D)(Interview)
- Article from:
- Food Engineering
- Article date:
- June 1, 2004
- Author:
CopyrightCOPYRIGHT 2004 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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MICROWAVE OVENS HAVE RESHAPED THE WAY AMERICANS prepare meals, but industrial microwave heating remains a niche application for specialty products such as cooked bacon. That's beginning to change, as firms like Classica Microwave Technologies introduce in-container sterilization (see Food Engineering, November 2003) and Industrial Microwave Systems (IMS), Morrisville, N.C., expands beyond chemical and textile processes to focus on pumpable foods and drying applications.
IMS was founded in 1997 by two electrical engineers, Professor William T. Joines of Duke University and protege J. Michael Drozd. The men conceived a method to focus the energy from a magnetron and ...