Do microwaves alter food? Effects of microwave ovens on the organoleptic properties
To dispel the existing myths about the use of microwaves and of electromagnetic waves, it is necessary to understand how these technologies work. The electromagnetic radiation emitted by the device exerts anoscillation on the dipolar molecules of the food or treated materials, which causes a dispersion of energy in the form of heat. This effect is particularly important on the water molecules, which makes it possible to perform various treatments in the food sector, such as cooking and drying, but also operations in industrial sectors, such as laboratory research, agriculture and wood treatment.
Since it is a non-ionising radiation, microwave technology in the food sector kills bacteria but does not alter the structure of food, which maintains its organoleptic properties intact. In addition to the existence of studies that attest to the safety of microwaves, our company produces extremely safe solutions both in terms of health and accidents at work: contact our experts to find out all the details and request the shipment of our products throughout Italy and the world.
Integrity and effective treatments
Very often the hypothesis is advanced that, through the use of microwaves, food loses its nutrients and results in impoverished and even harmful products. Cooking in the microwave, actually, involves the same characteristics that affect any other cooking method. The process of denaturation of proteins, for example, concerns any type of cooking of food and is a process that, contrary to belief, does not make them harmful, but rather, facilitates their digestion by humans.
The integrity of the organoleptic properties and characteristics of the elements treated with microwave technology does not stop here: for example, as regards the treatment of wood, the use of electromagnetic waves does not compromise the wood’s physical and mechanical properties in any way, acting exclusively, for example, as a woodworm treatment.
Low energy radiation
Microwaves are a low-energy radiation, which means that they are a non-ionising radiation: unlike UV rays and X-rays, therefore, microwaves do not cause a modification or alteration of the structure of matter regarding the loss or addition of electrons. This means that the electromagnetic waves used do not result in alterations to the DNA of the treated products.
This applies not only to cooking, drying, defrosting and sterilising food, but also to treatments applied to other industrial sectors, such as agriculture, chemicals and wood treatment.
Our technologies are extremely safe and reliable: we sell and ship them throughout Italy and abroad. Do not hesitate to contact our technicians to request detailed information.
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