Medical Biochemistry point of view
My biochemistry teacher said today that the problem with micros is that they do not kill all harmful bacteria. He proposed boiling food instead.
I think there are two reasons. Water can emit heat to bacteria from many more different directions than microwaves can. The heat frequency is changing all the time to the bacteria, since water is moving. Radio waves can be applied only from discrete directions. To make microwaves better, I think reflection and different materials on the walls should be considered
I am not sure which one is the stronger reason why micros cannot make good food:
- sequentially different waves - probably not
- or heating bacteria from different angles by mirror/reflection - I think this is the main reason why boiling and oven is better
There at least two types of micros - wide ones and more vertical ones. I have had an intuition that the vertical ones can be more effective. They can send signals more broadly from the bottom, while the wide micros can send them only from one direction - left or right. Also, the reflection technique is easier to apply to those vertical micros, since the roof can be circular, while in the other boxes it is not possible.
Medical Microbiology point of view
Murray's book, Medical Biochemistry, says for different diseases, like Listeria's epidemiology that "Disease can occur if the food is uncooked or inadequately cooked (e.g. microwaved beef and turkey franks) before consumption.
This suggests me that there is some point of view why microwaved food is called "soft-food". I will add pieces of evidence here when I explore more.