Heating Different Zones of Food in a Microwave Oven
- Friday, 29 February 2008
An organization seeks technology to enable foods to become crispy when heated in a home microwave oven. The outer surface should heat and become (or remain) crispy, while the interior body of the food should heat only as appropriate. The organization seeks materials, ingredients, or other technologies that enable the zones, while physically part of the same food, to respond differently to the same radiant microwave energy environment.
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