of knowledge and information
List of textbooks dealing with
microwave heating (in reversed order of publishing)
Lorence and P. Pesheck, ed. Development
of packaging and products for microwave ovens. Woodhead Publ. (UK), 2009. – Per O
Risman has authored four chapters.
T.V.C.T Chan and H Reader. Understanding microwave heating
cavities. Artech House, 2000.
Metaxas. Foundations of
electroheat. John Wiley & Sons, 1996.
G. Roussy and J.A.
Pearce. Foundations and
industrial applications of microwave and radio frequency fields. John
Wiley & Sons, 1995.
cooking and processing. AVI-Van Nostrand Reinhold, 1993.
J. Thuery. Microwaves: Industrial,
Scientific and medical applications. Artech House, 1992.
A.C. Metaxas and J.C. Meredith. Industrial
microwave heating. IEE (UK), 1983 (reprinted 1988 and
Choice textbooks, microwave
engineering and theory (in order of subjective importance)
may be noted that all listed books below are 40 to 60 years old.
Reasons are that analytical and experimental approaches (rather than
numerical methods) then dominated and are needed in microwave heating
physics, that such phenomena require basic electromagnetic field theory
(but communication microwaves, which flourished later, typically
depends more on generalised circuit theory) – and also that
textbooks were the main vehicle of information
dissemination before the eras of easily accessible conferences
(resulting in greater efforts in textbook authoring).
R.F. Harrington. Time-harmonic electromagnetic
fields. McGraw-Hill Book Co, 1961 (McGraw-Hill
classic textbook reissue, 1987).
Book Co, 1941.
A.F. Harvey. Microwave engineering.
Academic Press, 1963.
S. Ramo. Introduction to microwaves. McGraw-Hill
Book Co, 1945.
A sad question: Does
literature that is not immediately “googleable” and available via the
internet exist at all, in the minds of to-day’s researchers?
Symposia and conference
organisers, microwave heating/processing
Scientific journals with
significant microwave heating/processing material
JMPEE (by IMPI)
science and technology (by IOP)
J Food Eng (by Elsevier)