Another peculiarity of microwave cooking relates to the thermal response of specific foods.
This Information Sheet discusses the operation and safety aspects of microwave ovens used in the home.
hotdogs) or composed of materials that heat at different rates (e.g. They are reflected by the metal sides of the oven cavity and absorbed by the food. Microwave radiation is commonly defined as that portion of the electromagnetic spectrum with wavelengths between 1 mm and 1 m (or the equivalent frequency range from 300 GHz to 300 MHz). When the water is subsequently removed from the microwave it has a lot of stored energy.
They can cause burns, eye cataracts, and other injuries. Re the last paragraph about not heating water in the microwave. Please help us solve this mystery. Misconceptions: To dispel some misconceptions, it is important to realize that food cooked in a microwave oven does not become "radioactive". Do you know if microwave leak detectors like Micro-Chex are good or just a waste of money? Health risks from EMF exposure are being evaluated by WHO in collaboration with ICNIRP. Microwaves do not directly heat food containers which are designed for microwave cooking. Nor does any microwave energy remain in the cavity or the food after the microwave oven is switched off. However, thermal damage would only occur from long exposures to very high power levels, well in excess of those measured around microwave ovens. At the same time, it is important for cooks to take sensible precautions.
Once the oven is switched on, the microwaves are dispersed in the oven cavity and reflected by a stirrer fan so the microwaves are propagated in all directions. Thermal safety: Burn injuries can result from handling hot items heated in a microwave oven, in the same way as items heated using conventional ovens or cooking surfaces.
The main difference between these two methods of cooking is that microwave energy penetrates deeper into the food and reduces the time for heat to be conducted throughout the food, thus reducing the overall cooking time. The oven door should also be kept shut when it is in operation. People should also avoid heating water or other liquids in the oven, at least not for long periods. Moreover, exposure decreases rapidly with distance; e.g. Microwaves are produced by an electronic tube called a magnetron. Microwave energy does not penetrate well in thicker pieces of food, and may produce uneven cooking. Different sources define different frequency ranges as microwaves; the above broad definition includes both UHF and EHF (millimeter wave) bands. Water molecules vibrate when they absorb microwave energy, and the friction between the molecules results in heating which cooks the food. Food safety: Food safety is an important health issue.
Is there a reason not to? Microwave radiation is the radiating wave movement in which microwave energy travels. Unlike conventional ovens, microwaves are absorbed only in the food and not in the surrounding oven cavity. Some say that microwave radiation can damage one’s genetics (DNA) and subsequently cause cancer. Microwave’s can cause water to heat beyond its boiling point. Also, because metal reflects microwaves, food wrapped in metal foil will not be cooked, while food not in metal wrap may receive more energy than intended, causing uneven cooking. These materials usually get warm only from being in contact with the hot food. The EMF Project has a web site with links to WHO Fact Sheets on various aspects of EMF exposure and health and published in multiple languages (for more information, see http://www.who.int/docstore/peh-emf/publications/facts_press/fact_english.htm). Because of the potential for uneven distribution of cooking, food heated in a microwave oven should rest for several minutes after cooking is completed to allow the heat to distribute throughout the food. Electromagnetic radiation - Electromagnetic radiation - Microwaves: The microwave region extends from 1,000 to 300,000 MHz (or 30 cm to 1 mm wavelength). Exposure limits for workers and for the general public are set well below levels where any hazardous heating occurs from microwave exposure. Microwaves are used mostly for point-to-point communications systems to convey all types of information, including voice, data and video in both analog and digital formats, according to the Federal Communications Commission (FCC). I think because drinks like the above are not only water, but have particles suspended in the water, that's what makes the difference and makes it perfectly safe to do. Microwave radiation is the radiating wave movement in which microwave energy travels. If any faults are found or parts of the oven are damaged, it should not be used until it has been repaired by an appropriately qualified service engineer. Water molecules vibrate when they absorb microwave energy, and the friction between the molecules results in heating which cooks the food. This can lead to a health risk if parts of the food are not heated sufficiently to kill potentially dangerous micro-organisms. This can happen if eggs or chestnuts are cooked in their shells.
The principle danger of microwaves is that body tissue can be affected in the same way that food is. Microwaves are high frequency radio waves (radiofrequency fields) and, like visible radiation (light), are part of the electromagnetic spectrum.
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