1. Microwaves heat the water in the food penetratingly, and the heat is relatively uniform; while light waves "roast" the food from the outside to the inside. The light wave function makes it easier to burn food and cause nutrient loss.
2. Light wave disinfection is not suitable for tableware that is not resistant to high temperatures. In addition, the surface temperature of the tableware that is not exposed to light is low, the heat uniformity is poor, and the sterilization effect is poor. Microwaves cannot penetrate metal, so microwave disinfection is not suitable for disinfecting metal tableware.
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Extended information:
Sterilization mechanism
Microwave sterilization is a combination of the thermal effect and biological effect of the electromagnetic field. The result of the action. The thermal effect of microwaves on bacteria causes protein changes, causing the bacteria to lose nutrition, reproduction and survival conditions and die. The biological effect of microwaves on bacteria is that the microwave electric field changes the potential distribution of the cross-section of the cell membrane, affects the concentration of electrons and ions around the cell membrane, thereby changing the permeability of the cell membrane.
As a result, the bacteria are malnourished, cannot metabolize normally, have disordered cell structure and function, and their growth and development are inhibited and they die. In addition, microwaves can enable normal bacterial growth and stable genetic reproduction of ribonucleic acid [RNA] and deoxyribonucleic acid [DNA], which are caused by the relaxation, breakage and recombination of several hydrogen bonds, thereby inducing genetic mutations, or chromosomal aberrations or even breakage.
Baidu Encyclopedia—Microwave