METHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN

摘要

A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks.