How Do Microwaves Work?
Today, more than 90% of American households own and frequently use microwaves. They are quick for reheating, roasting, and defrosting. They are easy to use and require no pre-heating (like ovens do). They also provoke doubts about their safety.
Microwaves generate heat using waves of energy similar to radio waves. These waves mainly cause a certain type of molecules to vibrate 2.5 million times per second and build up thermal heat. That's why water, sugar, fat, and other electrically asymmetrical molecules cook quickly inside the oven. More importantly, food does not become radioactive after being microwaved. Microwaves are a-million-time less powerful than x-rays and nuclear radiation. Neither will people be harmed by the radiation of microwaves. Metal shields in the exterior of microwaves prevent radiation from leaking into the environment.
A common myth about microwaves is they cook food from the inside out. Microwaves do penetrate food to a depth of 1 to 1.5 inches. When it comes to thicker pieces, the center cooks through the conduction of heat from the outer part. But unlike a conventional oven, microwaves do not heat the air inside directly. So food does not usually become caramelized or crispy on the outside if cooking for a short period in microwave ovens.
Okay...Are nutrients lost during the cooking process?
- Página: 1 de 3
- Próximo
¿Fue útil esta página ¡Danos un pulgar hacia arriba!
