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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 .
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 passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water. Microwave ovens became common kitchen appliances in Western countries in the late 1970s, following the development of less expensive cavity magnetrons. Water in the liquid ...
Americans rapidly discovered the convenience of quick cooking, and now more than 90% of households have a microwave. Check out the slideshow above to discover what you should never nuke and more ...
The microwave heat distribution is the distribution (allocation) of the heat release inside the microwave absorptive material irradiated with high intensive microwaves.The pattern of microwave heat distribution depends on many physical parameters, which may include the electromagnetic field, the specific absorption rate and structure of the processed material, the geometrical dimensions of the ...
The result was the egg exploding in the face of one of his co-workers, who was looking in the kettle to observe. Spencer then created the first true microwave oven by attaching a high-density electromagnetic field generator to an enclosed metal box. The magnetron emitted microwaves into the metal box blocking any escape and allowing for ...
Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. Named after physicist Josiah Willard Gibbs (1839–1903). Vauquelin – using orange juice or cranberry juice with added sugar when whipping eggs to increase the viscosity and to stabilize the foam, and then microwave cooking.
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