ABSTRACT
The temperature distribution inside food heated with microwaves is determined by both the thermal properties of the food and the distribution of the absorbed microwave energy. The amount of microwave energy absorbed is, in turn, determined by the electric field inside the microwave oven or applicator. This chapter focuses on the nature of the electromagnetic fields inside a microwave oven and their mathematical descriptions as defined by Maxwell's equations. Chapter 2 will examine the influence of oven design and the influence of thermal and electromagnetic properties of food on microwave heating. Computer simulations illustrate the use of modeling techniques which are described in the present chapter.
