
摸不透微波炉的脾气
永远不知道下个炸啥
—
原来,微波炉的加热原理和普通的烹饪方式不太一样。
传统的烹饪利用火焰产生热量,再由外而内地把热量传递到食物上。
而微波炉是利用电磁波让食物中的极性分子高速摩擦碰撞后,产生热量从而加热。
像盒装牛奶表面有外膜等覆盖,微波炉加热时内部可能短时局部过热膨胀,造成爆炸。
而五花肉是属于脂肪和水分含量比较高的油水混合物,两种分子在摩擦过度时,就会膨胀度不一致出现“炸炸炸💣”效果。

使用微波炉要小心
这6类食物容易“翻车”
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搞懂了微波炉加热的原理,但对于哪些食物最好不要丢进微波炉加热还是心里没数啊?
别慌,给大家总结了6类不能放进微波炉加热的食物,快转发到相亲相爱一家人群🤗👍!
如果防不住还是炸了
最后给大家附上一份
「微波炉清洁小技巧」
(当然希望你用不上啦~)
参考文献
[1]Jiang H,et al. Microwave processing: Effects and impacts on food components. Crit Rev Food Sci Nutr. 2018;58(14):2476-2489.
[2]Bagirathan S, et al. Facial burns from exploding microwaved foods: Case series and review. Burns. 2016 Mar;42(2):e9-e12.
[3]Bernaś E, Jaworska G. Effect of microwave blanching on the quality of frozen Agaricus bisporus. Food Sci Technol Int. 2015 Jun;21(4):245-55.
[4]Lee S,et al. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci Biotechnol. 2017 Dec 12;27(2):333-342.
[5]Sun J, Wang Y, Pang X, Tian S, Hu Q, Li X, Liu J, Wang J, Lu Y. The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables. Food Chem. 2021 Oct 30;360:130007.
[6]Zhang Y, et al. Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods. J Sci Food Agric. 2022 Oct;102(13):5948-5956.
[7]张天义.微波加热对猪肉中蛋白质及苯并芘形成的影响研究[D].华南理工大学,2013.
[8]Sheets RW, et al. Effect of microwave heating on leaching of lead from old ceramic dinnerware. Sci Total Environ. 1996 Apr 5;182(1-3):187-91. (铅渗出)
[9]杨勇,彭仁宇,韩冬雪,李密,吴丽,陈方园,张文聪.旋转台对微波炉加热均匀性及能量效率的影响.真空电子技术,2023(6):76-83.
来源:山东疾控