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 ?
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.
A new study shows that microwaving human milk -- even at a low setting -- can destroy some of its important disease-fighting capabilities.
British researchers suggest microwaving may not heat the centers of foods -- especially heavily salted foods -- enough to kill toxic bacteria.