The document discusses how microwaves work in microwave ovens. A magnetron located inside the microwave emits microwaves between 300 MHz to 300 GHz in wavelength. These microwaves spread and are reflected by the metal walls of the oven and absorbed by water molecules in food. The microwave energy causes the water molecules to vibrate faster through friction, generating heat used to cook food in a short time.
In this topic you will see:
Radio Wave System
History
Characteristics
Specifications
Advantages and Disadvantages
Three Devices (Mobile Device, Wi-Fi Device, GPS Device etc.)
In this topic you will see:
Radio Wave System
History
Characteristics
Specifications
Advantages and Disadvantages
Three Devices (Mobile Device, Wi-Fi Device, GPS Device etc.)
A microwave oven, is a kitchen appliance that can come in many different sizes and styles employing microwave radiation primarily to cook or heat food. This is accomplished by using microwaves, almost always emitted from a magnetron, to excite water (primarily) and other polarized molecules within the food to be heated. This excitation is fairly uniform, leading to food being heated everywhere all at once
A microwave oven, is a kitchen appliance that can come in many different sizes and styles employing microwave radiation primarily to cook or heat food. This is accomplished by using microwaves, almost always emitted from a magnetron, to excite water (primarily) and other polarized molecules within the food to be heated. This excitation is fairly uniform, leading to food being heated everywhere all at once
Green Chemistry: Definition and Concepts of green chemistry, principles of green
chemistry, waste or pollution prevention hierarchy, green chemistry and sustainability
development, use of alternative feed stock (Bio fuel), green solvents, alternative sources of
energy: use of microwaves and ultrasonic energy
Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves are reflected within the metal interior of the oven where they are absorbed by food. Microwaves cause water molecules in food to vibrate, producing heat that cooks the food.MW are electromagnetic waves generated by magnetrons and klystrons.
Frequency 300MHz and 300GHz
Wavelength from 1mm to 1m
industrial heating purposes the available frequencies are 915 and 2450MHz
MW giving up their energy to the material, with a consequential rise in temperature
Two imp mechanisms are:
Ionic polarization: conversion of kinetic energy of the moving ions into thermal energy
Dipole rotation: rotation of polar molecules leads friction with surrounding medium and heat is generated
ENERGY EFFICIENCY:
During microwave heating, electrical energy is first converted into microwave energy
The microwave then interacts with foods and is converted into heat
TWO EFFICIENCIES:
Microwave generation efficiency
Microwave absorption efficiency
ENERGY CONSUMPTION
Specific energy consumption was defined as the total energy supplied divided by the amount of water removed during drying
Overheating could increase the energy consumption due to high moisture loss from the overheated region
CONVERSION OF MICROWAVE ENERGY INTO HEAT
MW Heating is a consequence of the interactions between microwave energy and a dielectric material
PD= 55.61 X 10-14 f’ E2 ἐ tanᵹ
where,
PD Power dissipation W/cm3
f ‘ frequency in Hz
E electric field in v/cm (V/m)
ἐ relative dielectric constant
tanᵹ: loss tangent
MICROWAVE OVEN GENERALLY CONSISTS OF THE FOLLOWING BASIC COMPONENTS
(i) power supply and control: it controls the power to be fed to the magnetron as well as the cooking time
(ii) magnetron: it is a vacuum tube in which electrical energy is converted to an oscillating electromagnetic field. Frequency of 2450 MHz has been set aside for microwave oven for home use
Conti…..
(iii) waveguide: it is a rectangular metal tube which directs the microwaves generated from the magnetron to the cooking cavity
(iv) stirrer: it is commonly used to distribute microwaves from the waveguide and allow more uniform heating of food
(v) cooking cavity: it is a space inside which the food is heated when exposed to microwaves
Conti….
(vi) turntable: it rotates the food products through the fixed hot and cold spots inside the cooking cavity and allows the food products to be evenly exposed to microwaves
(vii) door and choke: it allows the food to the cooking cavity. they prevent microwaves from leaking through the gap between the door and the cooking cavity
FACTORS AFFECTING MICROWAVE HEATING
Dielectric properties
Temperature and frequency
Shape and size of food items
DIELECTRIC PROPERTIES
Penetration of microwave energy inside a material is a function of its dielectric properties.
Microwave heating has gained popularity in food processing due to its ability to achieve high
heating rates, a significant reduction in cooking time, more uniform heating, safe handling, ease
of operation and low maintenance.
Thus, food industry is said to be the largest consumer of microwave energy, where its
application has been utilized in thawing, baking, dehydration, melting, tempering, and
pasteurization, sterilization, heating, and re-heating, etc.
Microwave (MW) energy is a form of radiation. The term radiation means that the energy is
transported by the force fields of electromagnetic waves; they can radiate through a perfect
vacuum and do not need any medium to transfer energy from one object to another. All
electromagnetic waves have two components
1) Electric field 2) Magnetic field
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Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
LEARNING OBJECTIVES
1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
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Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
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10. Magnetron located in
the microwave oven emits
microwaves in a
microwave oven. Then it
spread to the region of
maturation through an
open gap at the top of the
oven
Reflected the
microwave walls made of
metal and are absorbed
by food water molecules
If a molecule is
exposed to
microwaves,
microwave energy is
absorbed by the
molecules so that
food can be cooked in
a short time with the
help of a propeller
microwave
How The Microwave
Works
11. molecules move faster
vibrations caused
friction, which causes
heat used to cook food
spread through direct
radiation from the heat
source to the food being
cooked and raw food to
be cooked
Substances which will
also absorb heat from
the microwave is
sugar, salt and fat.