Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	Applications of Microwave Energy in Preparation of Poultry Convenience Foods [PDF]
AUTHORS	K. N. May 1969 4 2 54-59
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Abstract An economic analysis of three systems for the commercial cooking of chicken is presented based on actual costs of batch steam and theoretical (but believed realistic) costs of conveyorized steam and conveyorized microwave in steam atmosphere systems. Microwave cooking shows certain advantages in operation over batch systems and over steam or water continuous systems of cooking. Advantages are of such magnitude that they would pay out the increased capital investment in about 1.27 years. Other advantages in microwave cooking are discussed.