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A microwave oven uses dielectric heating to cook food.. Dielectric heating, also known as electronic heating, radio frequency heating, and high-frequency heating, is the process in which a radio frequency (RF) alternating electric field, or radio wave or microwave electromagnetic radiation heats a dielectric material.
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to rotate and produce thermal energy (heat) in a process known as dielectric heating .
Radio frequency heating: a radio wave causes the plasma to oscillate (i.e., microwave oven). This is also known as electron cyclotron resonance heating, using for example gyrotrons, or dielectric heating. [60] Magnetic reconnection: when plasma gets dense, its electromagnetic properties can change, which can lead to magnetic reconnection ...
Non-thermal microwave effects or specific microwave effects have been posited in order to explain unusual observations in microwave chemistry.The main effect of the absorption of microwaves by dielectric materials is a brief displacement in the permanent dipoles which causes rotational entropy.
Superheating can occur when an undisturbed container of water is heated in a microwave oven. At the time the container is removed, the lack of nucleation sites prevents boiling, leaving the surface calm. However, once the water is disturbed, some of it violently flashes to steam, potentially spraying boiling water out of the container. [6]
Various sized cuts of 1 ⁄ 2 in (13 mm) drywall with tools for maintenance and installation . Drywall (also called plasterboard, dry lining, [1] wallboard, sheet rock, gib board, gypsum board, buster board, turtles board, slap board, custard board, gypsum panel and gyprock) is a panel made of calcium sulfate dihydrate (), with or without additives, typically extruded between thick sheets of ...
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The absorption (equivalent to dielectric loss) is used in microwave ovens to heat food that contains water molecules. A frequency of 2.45 GHz , wavelength 122 mm, is commonly used. Radiocommunication at GHz frequencies is very difficult in fresh waters and even more so in salt waters.