Here is an informative article on the use of microwaves. Who invented them, for what purpose, and how a microwave oven works. It also notes the dangers to food and human health.
Microwaves have some significant effects on the vitamin content and destroy enzymes. However, conventional cooking has identical effects, as stated in the book, “Food Chemistry” (2004) by Dr. D. Zhang and colleagues. Dr. Zhang’s book says the loss of vitamins and enzymes are the effects of heating, rather than effects unique to microwave radiation.
But we want to add (Splendid Recipes and More) that microwaves don’t use the process of heating. Also you can control the cooking or heating of foods on the stove or in an conventional oven.
There are things to consider as to how fast and how even the food is cooked in the microwave, which are, the physical and electrical properties of the foods.
The microwave oven only cooks to a depth of 1 to 1.5 inches. Foods that are thicker than this, will cook on the outside, and the inside areas cook by conduction, which creates a less even cooking than traditional ovens. Uneven cooking will produce hot spots and under cooked areas. Such cooking causes burns and fails to destroy bacteria that can cause food borne illnesses.
Microwave ovens for the purpose of cooking, was developed by German scientists to support mobile operations during the invasion of the Soviet Union. The purpose of
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