microwaving


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microwaving

The subjecting of a material—typically understood to mean food—to energy at wavelengths from 1 mm to 1 metre at frequencies of 300 MHz to 300 GHz.
 
Public health
A method for treating medical waste to render it noninfectious to humans. The waste is shredded, moistened with steam and fed by a conveyor into a treatment chamber that heats it to ± 95º C.
References in periodicals archive ?
Too much water was apparently the problem in a 2003 study in which European researchers reported that microwaving broccoli in a bowl of water destroyed nearly all of several flavonoids, while steaming had only a mild effect on them.
Lysozyme and antibody degradation in the coolest samples may simply reflect the development of small hot spots -- potentially 60[degrees] C or above -- during microwaving, notes Madeleine Sigman-Grant, of Pennsylvania State University in University Park.
This suggests that if a food contains Salmonella or Listeria bacteria -- major causes of food poisoning -- microwaving may heat the microorganisms to a temperature that spurs their growth rather than kills them, Dealler says.