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Understanding How Microwaves Cook Food

Microwaves work by causing water molecules in food to twist back and forth rapidly, generating heat through friction. Microwaves are a type of electromagnetic radiation that is absorbed by the water molecules in food. The microwave's electric field causes the positively charged end of the water molecule to align in one direction and the negatively charged end to point the other way. This twisting motion happens 2.5 billion times per second, causing the water molecules to rub against each other and generate heat. In contrast, conventional ovens heat the surface of the food first before the heat moves inward. Microwaves heat the food quickly from the inside out without browning or crisping it like other cooking methods.

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Polo Reyes
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66 views1 page

Understanding How Microwaves Cook Food

Microwaves work by causing water molecules in food to twist back and forth rapidly, generating heat through friction. Microwaves are a type of electromagnetic radiation that is absorbed by the water molecules in food. The microwave's electric field causes the positively charged end of the water molecule to align in one direction and the negatively charged end to point the other way. This twisting motion happens 2.5 billion times per second, causing the water molecules to rub against each other and generate heat. In contrast, conventional ovens heat the surface of the food first before the heat moves inward. Microwaves heat the food quickly from the inside out without browning or crisping it like other cooking methods.

Uploaded by

Polo Reyes
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

EDITORIAL

How Microwaves Work

Microwaves are electromagnetic waves that


fly through space at the speed of light. We can't see
microwaves, but if you could, you would see the
microwave cooking chamber light up with an intense
glow.
Microwaves are shorter than radio waves but longer
than infrared radiation. These are readily absorbed by
most foods. But the particles in a microwave, known as
photons, don't have enough energy to damage molecules
and cause cancer like ultraviolet rays or X-rays.
Microwaves heat food, like a cup of coffee or a slice
of lasagna, by twisting water molecules back and forth.
Water molecules are positively charged at one end and
negatively charged at the other. A single water molecule
looks like Mickey Mouses head, says Bloomfield. You can
think of the negatively charged oxygen atom as Mickeys
face and the two smaller
positively charged hydrogen
atoms as Mickeys ears.
The positively charged
end of the water molecule tries
to align itself with the microwaves electric field while the
negatively charged end points the other way. But because
the field reverses 2.5 billion times a second, Mickeys ears
and face are being twisted back and forth rapidly.
As the molecules twist back and forth, they rub into
each other. This creates friction, which produces heat.
A conventional oven or frying pan heats the surface
of the food first and the heat gradually moves toward the
center. Because the air inside the microwave oven is room
temperature, foods dont get brown or crispy as they
would with other forms of cooking.

Scientific
Explanation

Did you know?


The microwave wasnt invented for food
purposes, it was an accident that changed more then
just food technology

EDITORIAL BOARD

Crystal Gale Abaca Czardale dela Guardia


EDITORIAL WRITER

Mariniel H. Zapata

ASSISTANT EDITORIAL WRITER

CARTOONIST

James V. Papasin
CARTOONIST

Shazsnay Magnaye
HEADLINE WRITER

Nicole Margarette V. Galang


LAYOUT ARTIST

Rumors false: Use


of microwaves are
cancer-free
by: Crystal Gale Abaca
Microwaving cooks the unsafe, for it may leak unsafe
food at high temperatures amounts of any substance
in a short amount of time. into food.
This results in a great deal of
Accidental exposure
nutrient loss for most foods, to high levels of microwave
especially vegetables. Our energy can cause burns,
foods are also subjected to cataracts, temporary sterility
nutrient loss when we boil, butt not suh cases as serious
fry, or roast our food.
as cancers.
When it comes specifiMicrowave ovens do
cally to microwaves, damage not make foods radioactive.
to the food itself isnt the only Microwave ovens heat food
concern. Many
by producing
If you follow the
microwavable instructions for use for a r a d i a t i o n
foods are pro- microwave oven there is which
is
cessed and in no known harmful effect absorbed by
packaging that
water molecules
on humans.
contains an asin the food.
sortment of chemicals.
This makes the water molecules
At high temperatures, vibrate and produce heat,
it is likely that chemicals can which cooks the food. They
absorb into the food, and do not make any changes to
intake of these chemicals food that arent made in any
presents a high health risk. other cooking method. So
Whats more, the chemicals they do not make food any
in the food themselves are more likely to cause cancer.
also a cause for concern.
If you follow the instructions
Choosing to microwave for use for a microwave oven
with a plastic item not there is no known harmful
suitable for microwaving is effect on humans.

The Official Performance Task of Group 7

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