Effects of 910 MHz Solid-State Microwave Cooking on the Quality Properties of Broccoli ( L. var. Plenck), Carrots ( subsp. ), and Red Peppers ( L. cv. Kapya).

Domestic microwave ovens offer rapid cooking but face challenges such as non-uniform temperature distribution and hot spots. A novel solid-state heating system, which precisely controls microwave frequency and power, provides a promising alternative to traditional microwave ovens utilizing magnetron systems. This study compared the effects of solid-state microwave cooking on the quality of broccoli, red peppers, and carrots with those of traditional microwave and conventional cooking.