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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 .
Electromagnetic spectrum. The electromagnetic spectrum is the full range of electromagnetic radiation, organized by frequency or wavelength. The spectrum is divided into separate bands, with different names for the electromagnetic waves within each band. From low to high frequency these are: radio waves, microwaves, infrared, visible light ...
Classically, electromagnetic radiation consists of electromagnetic waves, which are synchronized oscillations of electric and magnetic fields. In a vacuum, electromagnetic waves travel at the speed of light, commonly denoted c. There, depending on the frequency of oscillation, different wavelengths of electromagnetic spectrum are produced.
Microwave transmission is the transmission of information by electromagnetic waves with wavelengths in the microwave frequency range of 300 MHz to 300 GHz (1 m - 1 mm wavelength) of the electromagnetic spectrum. Microwave signals are normally limited to the line of sight, so long-distance transmission using these signals requires a series of ...
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. [11]
Globally. 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 vibrate [2] and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and ...