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Pros and Cons: Micro-waving Food

Pros and Cons: Micro-waving Food. Jillian Butt and Alicia Kroat. Objectives. Understand how a microwave works Discuss the advantages and disadvantages of microwaving food Discuss appropriate situations to use a microwave. How Microwaves Work.

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Pros and Cons: Micro-waving Food

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  1. Pros and Cons: Micro-waving Food Jillian Butt and Alicia Kroat

  2. Objectives • Understand how a microwave works • Discuss the advantages and disadvantages of microwaving food • Discuss appropriate situations to use a microwave

  3. How Microwaves Work • Uses a magnetron to convert electricity into short waves • Uses low-frequency electromagnetic waves to penetrate foods • Excites water molecules in food

  4. Advantages of Microwaves • Cooks very fast • Penetrates foods up to 1.5 inches • Retains vitamins and minerals more effectively than a conventional oven • More ecologically friendly

  5. Advantages of Microwaves • Defrosts • Heats foods only, not surrounding space • Regulated to ensure safety from radiation

  6. Disadvantages of Microwaves • May cause “cold spots” in food • MOs can survive • Cannot brown foods without the use of additional utensils and packaging • Foods with membranes may explode

  7. Disadvantages of Microwaves • Cannot use metals – arcing • Dries out meat • Has a smaller capacity

  8. When to Use a Microwave NO • To cook meat to a high quality • To cook large quantities of food • To cook frozen foods • To brown foods • To cook stuffed poultry • To cook foods with membranes YES • To cook small quantities • To reheat foods • To cook foods quickly • To cook pre-made foods or microwaveable meals • To defrost foods

  9. References • Blair, D. Heat Transfer to Foods: How Foods Heat. The Pennsylvania State University Nutrition 120 lecture notes. Spring 2009. Available at: http://cms.psu.edu/section/default.asp?id=MRG%2D090107%2D090519@2Dey6 . Accessed January 20, 2009. • Breckenkammp, J. et al. Biological effects on human health due to radiofrequency/microwave exposure: a synopsis f cohort studies. Radiation and Environmental Biophysics [serial online]. October 2003; 42 (3): 141-154. Available at: http://www.springerlink.com/content/hr8yqqpdf6cgbxww/ . Accessed January 22, 2009 • Lassen, Anne et al. Nutritional effects of microwave cooking. Nutrition and Food Science [serial online]. 1995; 95(4): 8. Available at: http://psu.library.ingentaconnect.com/content/mcb/017/1995/00000095/00000004/art00002 . Accessed January 22, 2009. • McGee H. On Food and Cooking: The Science and Lore of the Kitchen. (1st Rev. ed.) New York: Scribner; 1984, 2004. • Microwave cooking and nutrition. The Harvard Medical School Family Health Guide [serial online]. June 2008. Available at: http://www.health.harvard.edu/fhg/updates/microwave-cooking-and-nutrition.shtml . Accessed January 22, 2009. • Microwave Ovens and Food Safety. USDA Food Safety and Inspection Service. Updated July 26, 2006. Available at: http://www.fsis.usda.gov/Fact_Sheets/Microwave_Ovens_and_Food_Safety/index.asp . Accessed January 22, 2009.

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