chapter 1 Electromagnetics: Fundamental Aspects and Numerical Modeling / chapter 2 Electromagnetics of Microwave Heating: Magnitude and Uniformity of Energy Absorption in an Oven / chapter 3 Dielectric Properties of Food Materials and Electric Field Interactions / chapter 4 Fundamentals of Heat and Moisture Transport for Microwaveable Food Product and Process Development / chapter 5 Generation and Release of Food Aromas Under Microwave Heating / chapter 6 Bacterial Destruction and Enzyme Inactivation During Microwave Heating / chapter 7 Consumer, Commercial, and Industrial Microwave Ovens and Heating Systems / chapter 8 Measurement and Instrumentation / chapter 9 Microwave Processes for the Food Industry / chapter 10 Basic Principles for Using a Home Microwave Oven / chapter 11 Ingredient Interactions and Product Development for Microwave Heating / chapter 12 Packaging Techniques for Microwaveable Foods / chapter 13 Safety in Microwave Processing