At its core, a microwave oven is a pretty simple device. It’s basically
just a magnetron hooked up to a high voltage source. This magnetron
directs microwaves into a metal box. These generated microwaves then
bounce around inside the microwave until they are absorbed via
dielectric loss in various molecules, resulting in the molecules heating
up. Matter that works well here for heating are things such as water,
ceramics, certain polymers, etc. These all end up converting microwave
energy into heat quite effectively.
More specifically, Microwave ovens work by having an internal magnetron emit electromagnetic waves around the frequency of 2.45 GHz (vibrates at about 2.45 billion times per second). These waves are absorbed by water molecules, fat molecules, sugars molecules, and certain other substances, which then heat up by a process known as “dielectric heating”. Basically, molecules such as water molecules are electric dipoles. This means that they have a positive charge and a negative charge on opposite ends. Thus, they will rotate themselves rapidly when trying to align themselves with the alternating electric field from the microwaves. As these molecules rub against each other, they heat up and, as they do so, they themselves also become part of the cooking process, heating up molecules around them that may not be absorbing much, or any, of the microwaves.
More specifically, Microwave ovens work by having an internal magnetron emit electromagnetic waves around the frequency of 2.45 GHz (vibrates at about 2.45 billion times per second). These waves are absorbed by water molecules, fat molecules, sugars molecules, and certain other substances, which then heat up by a process known as “dielectric heating”. Basically, molecules such as water molecules are electric dipoles. This means that they have a positive charge and a negative charge on opposite ends. Thus, they will rotate themselves rapidly when trying to align themselves with the alternating electric field from the microwaves. As these molecules rub against each other, they heat up and, as they do so, they themselves also become part of the cooking process, heating up molecules around them that may not be absorbing much, or any, of the microwaves.
shhh... It's difficult to understand the english text.... But I'm trying...
ОтветитьУдалитьA specialist says that Russian article include some mistakes, excuse me for distributing wrong information!
ОтветитьУдалитьFor example the author mixed up the anode voltage and the heater voltage..
Oh... This is my degree xD
ОтветитьУдалитьWe even had a couple of lectures about microwave ovens within "microwave energetic" course.
By the way, recently I had a good experimental demonstration of what I've learned about RF technics when I turned on my oven with no load.... OH, SHI...
And what happened? I know, it may break down your wave... I hadn't any serious knowledge about working of the microwave and that the case of this article - I tried to understand what happens inside the wave, behind a door.)
УдалитьI don't know true or false this facts -
Frequency of the radiation in the microwave frequency blocks wi-fi
Food is warmed by noise of a magnetron.
Why do I put a spoon in a glass of water without any consequences, but if foil fall into the microwave it will sparkle... Are you know all answers?