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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 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 susceptor is a material used for its ability to absorb electromagnetic energy and convert it to heat (which in some cases is re-emitted as infrared thermal radiation). The electromagnetic energy is typically radiofrequency or microwave radiation used in industrial heating processes.
Over time, ovens have become more high-tech in terms of cooking strategy. The microwave as a cooking tool was discovered by Percy Spencer in 1946, and with help from engineers, the microwave oven was patented. [12] The microwave oven uses microwave radiation to excite water molecules in food, causing friction and thus producing heat. [13]
1. Warm up with store-bought hand warmers, microwavable heating pads, hot water bottles or heated blankets. Following the manufacturer’s instructions and concentrating on your torso are key ...
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 ...
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