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Microwave volumetric heating (MVH) overcomes the uneven absorption by applying an intense, uniform microwave field. Different compounds convert microwave radiation to heat by different amounts. This selectivity allows some parts of the object being heated to heat more quickly or more slowly than others (particularly the reaction vessel).
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 in a process known as dielectric heating .
x erf x 1 − erf x; 0: 0: 1: 0.02: 0.022 564 575: 0.977 435 425: 0.04: 0.045 111 106: 0.954 888 894: 0.06: 0.067 621 594: 0.932 378 406: 0.08: 0.090 078 126: 0.909 ...
An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure. Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast. The ...