UNIVERSITY PARK, Pa. -- From electromagnetic numerical modeling to making popcorn, a new textbook edited by a faculty member in Penn State's College of Agricultural Sciences addresses the hard science of the microwave oven.

The "Handbook of Microwave Technology for Food Applications" is a comprehensive overview of microwave processing that brings together food safety and packaging, microwave system design, heat and moisture transfer and more. Co-editor Ramaswamy Anantheswaran, professor of food science in Penn State's College of Agricultural Sciences, says he saw a need for an interdisciplinary text.

"There are no books available that cover all of the technical aspects of microwavable food product development," Anantheswaran says. "This handbook features a compilation of information on microwave heating of foods in 13 chapters authored by experts from academia and in industry. It's aimed at food scientists and engineers involved with microwavable food product development, manufacturers of microwave ovens, and suppliers of ingredients and food packaging materials."

The book addresses physical aspects of microwave heating and absorption; the chemical and biological changes wrought by microwave heating; processing systems and instrumentation; food product and process development; microwaving safety; and microwaving at home and in industry.

"The topics were chosen based on our years of experience working in the field, and on discussions with professionals in the industry," Anantheswaran says. "We see this book as the one-stop desk reference on microwave heating of foods."

Chapters include "Basic Principles for Using a Home Microwave," "Electromagnetics of Microwave Heating," "Consumer, Commercial and Industrial Microwave Ovens and Heating Systems" and "Bacterial Destruction and Enzyme Inactivation During Microwave Heating."

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EDITORS: Contact Ramaswamy Anantheswaran at 814-865-3004.

Contacts:

Gary Abdullah gxa2@psu.edu 814-863-2708 814-865-1068 fax