Abstract
Microwaves refer to the electromagnetic waves in the frequency range of 300MHz to 300GHz. Once microwave energy is absorbed, polar molecules and ions inside the food will rotate or collide according to the alternating electromagnetic field and heat is subsequently generated for cooking. The use of microwave oven provides a convenient way to thaw, cook and reheat foods. However, the safety of the microwaved food has on and off aroused some public interest. This paper reviewed the basic principles, structure and characteristics of microwave heating. The biological effect and safety on users is also examined.
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