Microwave Ovens

Microwave has a very low electromagnetic spectrum. The electromagnetic spectrum is the range of all possible electrical emissions. The wave frequency is the wave number per second, and the microwave frequency is between 300 MHz and 300 GHz. The wavelength of the wave is the distance from one peak of the wave to the peak of the next wave and the wavelength of the microwave varies from 1 millimeter to 30 centimeters. The frequency range is from super high frequency to super high frequency, ultra high frequency.

The microwave oven heats the food by microwave radiation. A microwave is a non-ionizing electromagnetic radiation whose frequency is higher than a normal radio wave but lower than infrared light. The microwave oven uses one frequency of the ISM (Industrial, Scientific, Medical) band reserved for this purpose, so it does not interfere with other important wireless services. Consumer ovens usually use 2.45 gigahertz (GHz) - 12.2 cm (4.80 inches), but large industrial / commercial ovens usually use 915 megahertz (MHz) - 32.8 cm (12.9 inch). Moisture, fat and other substances in food absorb energy from microwaves during so-called dielectric heating. Many molecules (such as water molecules) are electric dipoles. In other words, because there is a partial positive charge at one end and a partial negative charge at the other end, it tries to align with the alternating electric field of the microwave, it rotates.

Microwave ovens (also commonly referred to as microwave ovens) are electric ovens that heat and cook food products by exposing the food to electromagnetic radiation in the microwave frequency range. This causes the polar molecules in the food to rotate and generates thermal energy in a process called dielectric heating. The microwave oven quickly and efficiently heats the food because the excitation is fairly uniform in 25 to 38 mm (1 to 1.5 inches) of uniformly moisture food; the food is heated more than the other cooking techniques It is more evenly heated through.