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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.
"Certainly, if a microorganism is sitting inside the oven cavity of a microwave, it’s very unlikely to be able to jump from there to get into food," Donald Schaffner, Ph.D., a microbial risk ...
A microwave oven does not pose this problem. Food and cookware taken out of a microwave oven are rarely much hotter than 100 °C (212 °F). Cookware used in a microwave oven is often much cooler than the food because the cookware is transparent to microwaves; the microwaves heat the food directly and the cookware is indirectly heated by the food.
Inside a microwave oven, there really do exist EM free-space microwaves, since the wavelength is far shorter than the gap between the metal walls. However, inside the metal plates of a dielectric heater, that isn't true, so the entire effect is near-field, without production or absorption of any genuine radio waves-- even if the frequences are ...
Dielectric heating from electromagnetic radiation can create a biological hazard. For example, touching or standing around an antenna while a high-power transmitter is in operation can cause burns. The mechanism is the same as that used in a microwave oven. [6]
In radio-frequency engineering and communications engineering, a waveguide is a hollow metal pipe used to carry radio waves. [1] This type of waveguide is used as a transmission line mostly at microwave frequencies, for such purposes as connecting microwave transmitters and receivers to their antennas, in equipment such as microwave ovens, radar sets, satellite communications, and microwave ...
Clearly this is not the case and it is well known that a dielectric perturbation may either increase or decrease the Q factor. The problems stems from the fact that a cavity is an open non-Hermitian system with leakage and absorption. The theory of non-Hermitian electromagnetic systems abandons energy, i.e. |.
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 ...
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