“…On the other hand, microwave power can be varied without restriction, though there are only a few papers investigating the effect of microwave power [19,42,43]. Most researchers have used commercial or domestic microwave ovens, which are made for cooking with a single or a limited power range [11,13,14,18,20,22,26,28,31,32,41,[46][47][48]50]. Therefore, these researches are limited inasmuch as they reflect an observed reaction at just one fixed power level, which only gives a consistent heating rate and maximum temperature for a given target material.…”