Microwaves and Food

Microwaves cook food quickly and are safer to use than traditional ovens. They also can save money by reducing energy consumption. However, microwaves are not always as effective as other cooking methods for killing bacteria that can cause food poisoning. In addition, microwaves may sometimes heat food unevenly, leading to cold or wet spots in the finished meal.

Microwave radiation is a form of electromagnetic radiation that can be transmitted through air and other materials, such as glass. It has a wavelength between 100 and 1,000 meters (328 and 4,060 feet). Its frequency ranges from 0.1 to 100 gigahertz. Natural sources of microwaves include cosmic radiation from the Big Bang and stars. Man-made sources include microwave ovens, radar equipment and masers.

The polarization of water molecules makes them absorb microwaves, which create friction and warmth in food. Microwaves are also used for communications. They travel solely by line-of-sight paths, unlike lower-frequency radio waves that can bounce off the ionosphere. At around 40 GHz, atmospheric gases begin to absorb microwaves, limiting transmission ranges.

Microwave heating causes some proteins to become thermally unstable, resulting in protein denaturation and aggregation. This changes the proteins’ hydrophobic properties, which can affect foaming, gelling and oil absorption capabilities in foods. It can also prevent enzyme-protease interactions, which reduces peptide release. In addition, microwave heating increases the formation of malondialdehyde, a secondary product of lipid oxidation. The amount of malondialdehyde varies according to the temperature, power and duration of microwave treatment.