Description
Microwave processing uses dielectric heating to rapidly raise temperatures in foods, especially proteins, by exciting polar molecules.
Technical
Microwave ovens operate at 2.45 GHz, causing dipolar rotation of water molecules and ionic conduction that convert electromagnetic energy into heat within seconds. The rapid heating can reach 100 °C in 1–2 min for 100 g of water, but uneven heating and localized hot spots can lead to moisture loss, texture changes, and lipid oxidation.
Science
Primary Reaction
Dielectric heating via dipolar rotation of water molecules and ionic conduction
Sensory Profile
Origin & History
Civilization
United States
Era
1940s
Region
North America