Search results
Results from the WOW.Com Content Network
Microwave heating seems to cause more damage to bacteria than equivalent thermal-only heating. [28] However food reheated in a microwave oven typically reaches lower temperature than classically reheated, therefore pathogens are more likely to survive. Microwave heating of blood, e.g. for transfusion, is contraindicated, as it can cause ...
First, heat can increase the migration of these chemicals: whether that’s in a microwave at home or before the item is purchased, while it is heat treated. Second, long storage time can also be ...
It can be tempting to warm up leftovers for a quick lunch or snack, but experts say that it could be doing more harm than good. While, some foods are safe to put in the microwave to reheat, there ...
“When reheating in a microwave, the food needs to be stirred at least once to distribute the heat and then put back in the microwave to get to the appropriate temperature (at least 165°F ...
Microwave and other radio frequencies cause heating, and this can cause burns or eye damage if delivered in high intensity, [38] or hyperthermia as with any powerful heat source. Microwave ovens use this form of radiation, and have shielding to prevent it from leaking out and unintentionally heating nearby objects or people.
Because RF heating can heat foods more uniformly than is the case with microwave heating, RF heating holds promise as a way to process foods quickly. [ 8 ] In medicine, the RF heating of body tissues, called diathermy , is used for muscle therapy [ 9 ] Heating to higher temperatures, called hyperthermia therapy , is used to kill cancer and ...
6. Nachos. Microwaving nachos can leave the chips soft and the cheese rubbery. Instead, reheat them in the oven. Arrange the nachos on a baking sheet, sprinkle on some fresh cheese, and warm at a ...
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating.