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.
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