Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves are reflected within the metal interior of the oven where they are absorbed by food. Microwaves cause water molecules in food to vibrate, producing heat that cooks the food.
Read moreWhat are the method of microwave?
Microwave method consists of an electromagnetic radiation and lies between radio waves and infrared frequencies, and relative wavelength spans from 1 mm to 1 m. Dipole rotation and ionic conduction are the two fundamental mechanisms for transferring energy from microwave methods to the substance being heated.
Read moreHow have microwaves changed the world?
However, when the microwave oven was introduced, leftovers provided for easy meals . Suddenly, microwave ovens allowed for leftovers, meaning that someone didn’t have to cook everyday. Now, meals could stay in the refrigerators remain for a few days, and be easily heated up.
Read moreWhy are microwaves good for the environment?
Microwaves do have a few other environmental advantages. For one thing, they produce a lot less indoor air pollution than other cooking methods . Plus, they don’t heat up your house the way an oven can, which means lower energy costs associated with both your A/C and your refrigerator.
Read moreWhy did microwaves become popular?
It was short, wide shape that we all know now and it used special magnetron feed which allowed for oven to survive a no-load condition when it had no food to absorb the waves. By the 1970s prices fell rapidly and microwave ovens became common in many households.”
Read moreWhere microwave is very useful?
Microwaves are widely used in modern technology, for example in point-to-point communication links, wireless networks, microwave radio relay networks, radar, satellite and spacecraft communication, medical diathermy and cancer treatment, remote sensing, radio astronomy, particle accelerators, spectroscopy, industrial …
Read moreWhat is the principle of microwave?
The principle of microwave cooking is conversion of electromagnetic energy into thermal energy within meat . During cooking, microwave energy is absorbed by rotation of water molecules and translation of ionic components in meat; the water content and the dissolved ion content are, therefore, important factors.
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