Why microwave blanching use shorter time to inactivate enzyme activity than boiling water blanching?

Answer 1

1. microwaves heat water faster than boiling it over a heat source.

2. microwaves have a more direct effect on an atom, since the energy is transferred directly form the MW to the atom, unlike the boiling water where it is transferred from heat source to water to the thing (w/ enzymes). the longer path means longer time.

3. since the atoms (or molecules for enzymes) directly interact with the MWs, they are more likely to be destroyed than when boiling water is used. Hence the shorter time to ensure deactivation, and not destruction, is achieved

Answer 2

takes less time to boil water in a microwave