Microwave Cooking: Merits, Demerits

MICROWAVE COOKING

Microwaves are electromagnetic waves of radiant energy with wave lengths in the range of 250 x 10⁶ to 7.5 x 10⁹ Angstroms.

The most commonly used type of microwave generator is an electronic device called a magnetron which generates radiant energy of high frequency.

A simple microwave oven consists of a metal cabinet into which the magnetron is inserted. The cabinet is equipped with a metal fan that distributes the microwave throughout the  cabinet. Food placed in the oven is heated by microwaves from all directions.

Microwave oven:

1.Door release button 2. See -through window 3. Door safety lock system 4.External air vents 5.Control panel 6.Identification plate 7.Glass tray 8.Roller ring

Source: Srilakshmi B.(2003) Food Science , New Age International (P) Publishers Limited.Chennai.

Moist foods and liquid foods can be rapidly heated in such ovens. Food should be kept in containers made of plastic, glass or china ware which do not contain metallic substances. These containers are used because they transmit the microwaves but do not absorb or reflect them.

Merits

1.     Quick method - 10 times faster than conventional method. So loss of nutrients can be minimised.

2.     Only the food gets heated and the oven does not get heated.

3.     Food gets cooked uniformly.

4.     Leftovers can be reheated without changing the flavour and texture of the product.

5.     Microwave cooking enhances the flavour of food because it cooks quickly with little or no water.

Demerits

1.     Baked products do not get a brown surface.

2.     Microwave cooking cannot be used for simmering, stewing or deep frying.

3.     Flavour of all ingredients do not blend well as the cooking time is too short.