Description
Microwave ovens use dielectric heating to rapidly raise food temperatures throughout the volume.
Technical
The alternating electromagnetic field at 2.45 GHz induces rotation of polar molecules, primarily water, generating frictional heat. This volumetric heating is governed by the food’s dielectric loss factor and water content, leading to rapid protein denaturation, starch gelatinization, and fat emulsification.
Science
Primary Reaction
Dielectric heating causes rotational motion of polar molecules, producing frictional heat throughout the food matrix.
Sensory Profile
Aroma ()
warmcookedroastedbrownedsteamytoastedcaramelizedbutterysavoryearthy