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 ?
Vitamin B-12 is another nutrient that can be destroyed by microwaving. Japanese research reported in Science News in 1998 found that as little as six minutes of microwave cooking destroyed half of the vitamin B- 12 in dairy foods and meat, a much higher rate of destruction than other cooking techniques.
"Actually, microwaving retains more nutrients than other forms of cooking, if you don't use a lot of water and don't overcook the food," says food scientist Barry Swanson.
Researchers in Spain recently set out to see if microwaving preserved them too.
Researchers' calculations also indicate what produces non-uniform heating patterns during microwaving.
"Microwaving is a superior cooking method because it's the quickest and requires very little water, preventing vitamin C and other valuable heat-sensitive vitamins from leaching out of food," says Cornell Professor Emeritus of Nutritional Sciences Gertrude Armbruster.
For poaching, add water and cover before microwaving. If a crust is desired, cover the fish with a paper towel or leave it uncovered.
Researchers' calculations also indicate what produces non-uniform heating patterns during microwaving. For example, a frozen block of food does not absorb microwaves very well, but as it is heated and parts of the surface thaw, the thawed regions start absorbing energy.
You need to let the food stand briefly after microwaving to give the heat time to equalize.
Some would say that microwaving and baked goods are two concepts that don't combine well.
Last month we reported on the potential hazard of microwaving food products sold in "heat susceptor packaging "that allows the product to brown or crisp rather than get soggy in the microwave oven.
When microwaving only 3 or 4 muffins in the cupcake dish, alternate cups for even baking.
To remove water from radioactive sludge, microwaving "means less handling of hazardous waste, minimizes risks of airborne contamination, saves time and energy, and avoids large capital and operating costs of conventional alternatives," he points out.