Electromagnetic basis of microwave heating

Abstract: This chapter provides the fundamentals of electromagnetic (EM) waves relating to microwave heating and processing of foods. Included are broad discussions on the characteristics of EM waves generated from the source and on to food materials in accordance with Maxwell equations. Important concepts such as electromagnetic wave propagation and penetration, energy associated with EM waves, and conversion to heat relating to the dielectric properties of food materials are discussed in preparation for more detailed discussions in other chapters. In particular, important information relating to electromagnetic field distributions in waveguides, microwave cavities, and foods are presented to the readers to allow a general understanding of complicated physical phenomena associated with heating uniformity in both domestic ovens and industrial scale microwave systems.