When you use a microwave device to dry food, the microwave device can have an impact on the proteins in it. The effects of microwaves on proteins are mainly reflected in the following aspects:

1. Microwaves have little effect on the protein content in milk.

2. Proper microwave processing can also improve the nutritional value of soybean protein.

3. Compared with traditional baking methods, microwave baking bread can also improve the nutritional value of its protein.

The response of specific proteins to microwave heating may vary depending on their structure, composition, and properties. Some proteins are relatively sensitive to microwave heating, while others may be relatively stable. Therefore, when using microwave heating to process proteins, appropriate controls and adjustments are required to ensure that the structure and function of the protein are not seriously affected.