Microwave are non-ionizing electromagnetic radiation comprising of frequency greater than standard radio waves yet lower than infrared light. The frequency used in microwaves is one of the industrial, scientific, medical (ISM) bands. There bands are reserved so that they don't interfere with the other important radio services.
The hot and cold spots present on the food turntable are produced by the interference effect of the microwaves. The turntable or rotating source is used to scatter the heat around the food. Food's properties plays a vital role for cooking it used a particular amount of microwave energy.
Microwave uses the combination of three process to cook the food kept inside it. The center of the food is mainly cooked by heat conduction as the heat only penetrates about 3.5 to 5 CM into the food. The following figure lists three ways with which heat is transferred into the surroundings:
The hot and cold spots present on the food turntable are produced by the interference effect of the microwaves. The turntable or rotating source is used to scatter the heat around the food. Food's properties plays a vital role for cooking it used a particular amount of microwave energy.
Microwave uses the combination of three process to cook the food kept inside it. The center of the food is mainly cooked by heat conduction as the heat only penetrates about 3.5 to 5 CM into the food. The following figure lists three ways with which heat is transferred into the surroundings:
- Conduction
Refers to the heatvtrabsfer that occurs across the two medium that are in contact with each other.
- Convection
Refers to the heat transfer from a solid surface to a moving fluid at a different temperature.
- Radiation
Refers to the heat exchange between two or more medium.
It's defined as the electromagnetic radiation in the wavelength range.
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