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Applications of Microwave Energy in Preparation of Poultry Convenience Foods

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K. N. May · 1969

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Commercial microwave cooking systems became economically attractive in 1969, expanding microwave exposure beyond home kitchens into food processing.

Plain English Summary

Summary written for general audiences

This 1969 economic analysis compared three commercial chicken cooking systems: batch steam, conveyorized steam, and conveyorized microwave in steam atmosphere. The study found microwave cooking offered significant operational advantages over traditional methods, with cost savings that would pay back the higher equipment investment in just 1.27 years.

Why This Matters

While this study focuses on industrial food processing rather than health effects, it represents an early glimpse into the widespread adoption of microwave technology in commercial settings. The reality is that microwave cooking became ubiquitous in food service operations precisely because of these economic advantages. What this means for you is understanding that microwave exposure extends far beyond your home kitchen. The processed and prepared foods you eat have likely been exposed to industrial-strength microwave systems during production. Put simply, this study documents the beginning of our society's massive expansion of microwave energy use in food preparation, creating exposure pathways that most people never consider when evaluating their total EMF load.

Exposure Information

Specific exposure levels were not quantified in this study.

Cite This Study
K. N. May (1969). Applications of Microwave Energy in Preparation of Poultry Convenience Foods.
Show BibTeX
@article{applications_of_microwave_energy_in_preparation_of_poultry_convenience_foods_g3755,
  author = {K. N. May},
  title = {Applications of Microwave Energy in Preparation of Poultry Convenience Foods},
  year = {1969},
  
  
}

Quick Questions About This Study

Researchers analyzed batch steam cooking, conveyorized steam systems, and conveyorized microwave cooking in steam atmosphere for commercial chicken preparation. The economic analysis showed microwave systems had significant operational advantages over traditional steam-based methods.
The study calculated that the increased capital investment in commercial microwave cooking systems would pay for itself in approximately 1.27 years through operational cost savings and efficiency improvements over traditional cooking methods.
This was purely an economic analysis comparing commercial cooking systems, not a health study. The researchers focused on operational costs, efficiency, and return on investment for different chicken cooking technologies in food processing facilities.
The study examined conveyorized microwave cooking systems operating in a steam atmosphere for commercial chicken processing. This represents industrial-scale microwave technology, not typical consumer microwave ovens used in home kitchens.
This study documents the early economic drivers behind widespread microwave adoption in commercial food processing. It shows how microwave technology expanded beyond home use into industrial applications, creating additional exposure pathways in our food system.