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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. Water in the liquid ...
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 .
The K u band (/ ˌ k eɪ ˈ j uː /) is the portion of the electromagnetic spectrum in the microwave range of frequencies from 12 to 18 gigahertz (GHz). The symbol is short for "K-under" (originally German: Kurz-unten), because it is the lower part of the original NATO K band, which was split into three bands (K u, K, and K a) because of the presence of the atmospheric water vapor resonance ...
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, ultraviolet, X-rays, and ...
The high frequency gives microwave communication links a very large information-carrying capacity . In recent decades many new solid state sources of microwave energy have been developed, and microwave integrated circuits for the first time allow significant signal processing to be done at these frequencies. Sources of EHF energy are much more ...
The IEEE K-band is a portion of the radio spectrum in the microwave range of frequencies from 18 to 27 gigahertz (GHz). The range of frequencies in the center of the K-band between 18 and 26.5 GHz are absorbed by water vapor in the atmosphere due to its resonance peak at 22.24 GHz, 1.35 cm (0.53 in).
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