食å“å·¥å¦.indbDielectric Properties of Food and Microwave Heating Noboru SAKAI Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477 The application of microwave heating to food processing, including microwave oven, have come into wide use because of their ability to heat and cook food quickly and conveniently. However, a problem that has arisen in microwave heating is uneven
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