“…Microwave ovens heat food volumetrically by electromagnetic radiation. The process of microwave heating of foods has been extensively studied, both experimentally (Nott & Hall, 2005;Swain, Russell, Clarke, & Swain, 2004) and theoretically using analytical (Shou-Zheng & HanKui, 1988;Watanabe & Ohkawa, 1978) and numerical methods (Knoerzer, Regier, & Schubert, 2006;Ma et al, 1995). Numerous methods have been suggested to improve heating uniformity in microwave ovens that include using microwaves in combination with some other heating source, changing food composition and using active packages like shields and susceptors.…”