ABSTRACT
Interest in the application of microwave heating (MW) to the food industries began in the years following the end of the Second World War, as a continuation of the investigations that had given place to the development of the radar (Decareau, 1985). The first patent was registered in 1949 by Percy Spencer for the production of popcorn. Nevertheless, technological reasons and the high costs of investment stopped the development of applications until the beginning of the 1960s. Even then, the high price of industrial facilities limited the development to domestic equipment and the catering industry (Decareau, 1985).
