Which risk increases when microwave radiation excites rotational modes excessively in molecular food structures?

💡 Explanation

When microwave radiation excites rotational modes excessively, dielectric heating occurs because polar molecules rapidly re-orient themselves attempting to align with the alternating electric field, increasing the kinetic energy and therefore temperature preferentially in some areas. Therefore uneven heating results, rather than nutrient loss, carcinogens or palatability reduction which involve different chemical processes.

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