| 摘要 |
Apparatus and method for imparting thermal energy to food products, the apparatus comprising a heating section with microwave generating apparatus and impingement heating apparatus for either sequentially or sequentially and simultaneously thermally treating the interior and surface portions of food products and further comprising apparatus for controlling the moisture content of the impingement air jets within the heating section so as to avoid localized overheating and overbrowning of the food products by the microwaves.
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