Professor Liao Xiaojun of China Agricultural University's School of Food Nutrition and Engineering agreed: "Qualified microwave ovens will not produce microwave leakage, if there is such a phenomenon, then this microwave oven is not qualified." Hu Xiaosong, a professor at the institute, also agreed, saying, "As long as you follow the instructions on the microwave oven, there will be no radiation damage to people. At the same time, microwave ovens can sterilize quickly and well, and also save energy compared with other stoves, so people are really wrong about it."
For the use of microwave ovens will cause a large loss of nutrients in the food, said Liao Xiaojun, "the loss of nutrients with the heating time has a lot to do." Compared with the family's daily use of frying, boiling, stewing and other cooking methods, microwave ovens are quickly heated, high temperature, cooking time is shorter. Instead of destroying nutrients, it helps retain them. In contrast, frying, boiling, stewing and other cooking methods on the destruction of nutrition but more.
And for the microwave oven will change the nature of food, Liao Xiaojun that the principle of the microwave oven is the conversion of electrical energy into heat, and food is simply from the microwave oven to receive heat, as long as the requirements of the manual to heat, will not occur in the nature of the change. Of course, microwave heating is also avoided for too long, otherwise it is easy to lead to the loss of food moisture, affecting the taste.
"In order to maintain the taste of food, heating, it is best to cover a layer of plastic wrap on top of the food," Liao Xiaojun said, "At the same time, high water content of food in the microwave oven in the heating effect is better, on the one hand, is heating faster, on the other hand, is heating is more uniform. Food with less water content is easy to become hard after heating, heating is not uniform enough, you can cover the food in advance to prevent water loss."