Microwave penetrate food
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Microwave radiation cooks foods much faster than infrared radiation because it penetrates foods several inches deep, whereas infrared is mainly absorbed at.
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Description:If the temperature exceeds the stipulated maximum temperature for the packaging material, unfavourable substances may be transferred from the packaging to the food. When food producers prepare these guidelines, it is important that the producers have carried out experiments involving different types of microwave ovens at different levels of power. Light transfers energy, and if this energy is absorbed it will heat the food. In some cases the temperature in a package can become very high if it is put in the microwave oven without considering the length of the heating time. As the microwaves penetrate into the food, actually up to several centimetres, it is possible to achieve more even distribution of heat in a food product than with heat penetrating from the outside. In this way, different chambers of the pack may be heated individually.