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Indeed, the original patents for the microwave by Raytheon Inc. in the late 1940s envisioned a universal food cooking instrument for all kinds of food ranging from meat to fish [2]. While microwaves have revolutionized the kitchen since their inception, today's consumer microwaves are mainly used as a blunt heating instrument (e.g., reheating pizzas) rather than a precise cooking equipment (e.g. cooking steak). The potential of microwave cooking is limited by the fact that today's microwaves heat food blindly, resulting in a non-uniform and unpredictable heating distribution [3].<\/jats:p>","DOI":"10.1145\/3400713.3400718","type":"journal-article","created":{"date-parts":[[2020,5,24]],"date-time":"2020-05-24T05:13:02Z","timestamp":1590297182000},"page":"21-24","update-policy":"https:\/\/doi.org\/10.1145\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Software-Defined Cooking Using a Microwave Oven"],"prefix":"10.1145","volume":"23","author":[{"given":"Haojian","family":"Jin","sequence":"first","affiliation":[{"name":"Carnegie Mellon University, Pittsburgh, PA, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jingxian","family":"Wang","sequence":"additional","affiliation":[{"name":"Carnegie Mellon University, Pittsburgh, PA, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Swarun","family":"Kumar","sequence":"additional","affiliation":[{"name":"Carnegie Mellon University, Pittsburgh, PA, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jason I-An","family":"Hong","sequence":"additional","affiliation":[{"name":"Carnegie Mellon University, Pittsburgh, PA, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"320","published-online":{"date-parts":[[2020,5,18]]},"reference":[{"key":"e_1_2_1_1_1","volume-title":"Great Hacks, and Good Food. 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( 2006 ). Molecular Gastronomy: Exploring the Science of Flavor , Columbia University Press , 2006. Herve This. (2006). Molecular Gastronomy: Exploring the Science of Flavor, Columbia University Press, 2006."},{"key":"e_1_2_1_9_1","volume-title":"Bulletin of the American Physical Society.","author":"Weitz David","year":"2019","unstructured":"David Weitz . ( 2019 ). Science and Cooking: From Haute Cuisine to Soft Matter Science , Bulletin of the American Physical Society. David Weitz. (2019). Science and Cooking: From Haute Cuisine to Soft Matter Science, Bulletin of the American Physical Society."}],"container-title":["GetMobile: Mobile Computing and Communications"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3400713.3400718","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/3400713.3400718","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,17]],"date-time":"2025-06-17T22:38:43Z","timestamp":1750199923000},"score":1,"resource":{"primary":{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3400713.3400718"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,5,15]]},"references-count":9,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2020,5,15]]}},"alternative-id":["10.1145\/3400713.3400718"],"URL":"https:\/\/doi.org\/10.1145\/3400713.3400718","relation":{},"ISSN":["2375-0529","2375-0537"],"issn-type":[{"type":"print","value":"2375-0529"},{"type":"electronic","value":"2375-0537"}],"subject":[],"published":{"date-parts":[[2020,5,15]]},"assertion":[{"value":"2020-05-18","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}