Microwaves are used to control processes and sterilize natural products. They are also used in point-to-point communications. In addition, they can be used to convey analog and digital formats. However, there are certain problems with microwave technology. For instance, it can lead to the production of toxic substances in foods.
A number of studies have demonstrated the use of microwave technology to sterilize herbs and dry plants. This may result in changes in the nutritional composition, taste, and texture of the treated materials.
The effect of microwave heating on vitamin C in broccoli was reported. Vitamin C is a good antioxidant that helps prevent diseases. It fights tissue damage caused by free radicals.
During heating, lipids lose their antioxidant activity and become more susceptible to oxidation. Lipids have methylene groups that produce free radicals. These radicals reduce solubility.
When starch is processed by microwaves, it will break down. During this process, the molecular chains will break and the double helix will relax. Because of this, the starch will be more sensitive to hydrolase.
Moreover, microwaves increase the surface area of proteins. They also promote isomerization, which leads to changes in the properties of alkaloids. Eventually, the starch will become gelatinized.
Since the effects of microwave treatment are uncertain, it is important to select scientific and reasonable processing methods for different components. Besides, proper processing techniques will reduce the risk of safety hazards.
One way to improve the effectiveness of microwave treatments is to focus on the internal structure of polysaccharides. Moreover, it is important to select the right power levels according to the digestibility of the starch after microwave treatment.