Microwave Cooking

Cooking is a crucial step that not only renders food palatable but also permits maximal utilization of the nutrients included in the food for the maintenance of the body. Nowadays, food can be cooked using a variety of ways, such as sous-vide cooking, boiling, steaming, frying, and microwaving. Due to its quick heating, great efficiency, use of renewable energy, and ease of control, microwave heating technology is widely used in commercial and household cooking. It can influence the appearance and flavor of food, improve nutrient absorption and quicken the transformation of active ingredients, all of which open the door for the creation of novel foods. In this review, the effects of microwave heating on food are discussed in comparison to other cooking techniques. A brief explanation of the microwave method’s fundamentals is followed by a discussion of how it affects the food’s physical quality, proximate composition, phytochemical composition, and sensory quality.