| The application of microwave heating in food cooking can not only save time but alsomake food with more nutrition without off-flavor in whole cooking, which is an ideal cookingtechnology. In this paper, the international research background of microwave heating wasintroduced, the nutrition and safety was researched during food cook ing with microwave.Moreover, experimental data was obtained on microwave heating. The main contents ofstudied are as follows:（1）The best time and environment position were confirmed by using SDS-PAGEelectrophoresis method to study the denaturation condition of microwave heating pork. Thebest environment position was in the middle side by side that taking the least time but themost heated evenly for pork sample size5cm x5cm x1.5cm. When constant power was100%、80%and50%that need80s、100s、140s to the denaturation of proteins, respectively.Meanwhile, variable frequency microwave oven power were900W,700W and500W thatneed70s,70s and120s to the denaturation of proteins, respectively.（2）Effect of different heating modes on productivity, water-holding capacity,chromatic aberration and shear force of pork were studied, which indicated that invertermicrowave oven heating with700W was the best way, then is the water bath heating, and theworst is constant power100%power heating.（3）Influence ofdifferent heating modes on trichloroacetic acid-soluble peptides in porkwas studied that microwave heating in constant power100%power and inverter microwave oven900W power provide the highest degree of protein degradation. The change of activesulfydryl content indicated that constant power50%power showed the least proteincrosslinking reaction. Based on the different size and salt content, study showed that bigspecific surface area with low acid-soluble peptides and active sulfhydryl, but high salinity.（4）Benzopyrene was not detected in microwave heating for studyoverheatingpork samples. |
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