Microwave oven
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Microwave ovens were invented in 1946 by Dr. Percy Spencer. They work by emitting microwave radiation at a frequency of 2.45GHz to heat up food through dielectric heating. Microwave ovens are commonly used to quickly heat or reheat cooked foods and are made up of basic components including a magnetron that generates microwaves and a cavity to distribute the waves. However, microwaves may decrease the nutritive value of foods and some studies have linked their use to cancer risks.
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Microwave oven.
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
Mechanism of a Microwave Oven.
A microwave oven works by using a magnetron to generate microwave radiation that vibrates the water molecules in food, causing them to heat up and cook the food. Specifically, (1) a magnetron generates microwaves around 2.45 GHz, (2) these microwaves cause polar molecules like water to rotate and produce heat through dielectric heating, and (3) a waveguide and stirrer distribute the microwaves evenly inside the oven cavity to cook the food quickly and efficiently. Microwave ovens offer advantages like saving time and energy compared to conventional cooking methods.
Microwave oven
Percy Spencer invented the microwave oven in 1947 based on radar technology developed during World War II. The first microwave oven, called the Radarange, was large and expensive, selling for around $5000 each. Later home microwave ovens were introduced in the 1950s but were also still too large and expensive for general use. The countertop microwave oven that was smaller and more affordable was first introduced in 1967. Microwave ovens work by emitting microwave radiation that causes polarized molecules in food to rotate and generate heat through dielectric heating. They are popular for quickly reheating and cooking foods.
Microwave oven
1. Microwave ovens work by using electromagnetic waves called microwaves that are generated by a device called a magnetron. The microwaves are able to pass through food and cause water molecules to vibrate, generating heat rapidly.
2. There are three main types of microwave ovens - solo, grill, and convection. Solo microwaves only use microwaves to heat while grill and convection models include additional heating elements. Convection microwaves are the most advanced.
3. Microwave ovens provide benefits like saving time and energy compared to conventional cooking. However, potential health hazards include the possibility of burns from high microwave exposure and the conversion of some vitamins to inactive forms.
Microwave presentation
microwave oven using 8051 microcontroller. Basic knowledge how microcontroller used in microwave oven.And at last some harmfull effect of microwave oven for cooking food.
Microwave oven
Microwave ovens work by using electromagnetic waves similar to radio waves but with a shorter wavelength and higher frequency of 2.45 GHz. These microwaves are generated by a magnetron and delivered into the oven cavity, causing water and fat molecules in food to rapidly vibrate and generate heat through molecular friction. The microwaves are absorbed by polar molecules in foods and liquids, quickly heating and cooking the interior while leaving outer surfaces less heated. Potential health risks from microwave exposure are considered low when used properly according to safety guidelines.
Principles of microwave oven
The document summarizes the operating principles of microwave ovens. It explains that microwaves are radio waves, typically around 2.5 GHz, that are absorbed by water, fats, and sugars, causing them to heat up from the inside out. Metals reflect microwaves instead of absorbing them. Microwave ovens heat food quickly by exciting water molecules at their resonant frequency. While convenient, microwave ovens cannot brown or crisp food due to lack of conductive heating. The document outlines advantages like speed, disadvantages like inability to toast, and safety tips for using microwave ovens.
Microwave Oven : History & Working Principle
Microwaves are a form of electromagnetic energy that are used for communication and in microwave ovens to cook food. A microwave oven works by using electricity to power a magnetron that generates microwaves, which are transmitted through a waveguide and stirrer into the cooking area. The oscillating electric field of the microwaves causes polar molecules in food, such as water, to vibrate and produce heat, quickly cooking the food from the inside out. While microwaves are low power for cooking, high levels can cause burns and other potential long term health effects are still being studied.
Recommended
Microwave oven.
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
Mechanism of a Microwave Oven.
A microwave oven works by using a magnetron to generate microwave radiation that vibrates the water molecules in food, causing them to heat up and cook the food. Specifically, (1) a magnetron generates microwaves around 2.45 GHz, (2) these microwaves cause polar molecules like water to rotate and produce heat through dielectric heating, and (3) a waveguide and stirrer distribute the microwaves evenly inside the oven cavity to cook the food quickly and efficiently. Microwave ovens offer advantages like saving time and energy compared to conventional cooking methods.
Microwave oven
Percy Spencer invented the microwave oven in 1947 based on radar technology developed during World War II. The first microwave oven, called the Radarange, was large and expensive, selling for around $5000 each. Later home microwave ovens were introduced in the 1950s but were also still too large and expensive for general use. The countertop microwave oven that was smaller and more affordable was first introduced in 1967. Microwave ovens work by emitting microwave radiation that causes polarized molecules in food to rotate and generate heat through dielectric heating. They are popular for quickly reheating and cooking foods.
Microwave oven
1. Microwave ovens work by using electromagnetic waves called microwaves that are generated by a device called a magnetron. The microwaves are able to pass through food and cause water molecules to vibrate, generating heat rapidly.
2. There are three main types of microwave ovens - solo, grill, and convection. Solo microwaves only use microwaves to heat while grill and convection models include additional heating elements. Convection microwaves are the most advanced.
3. Microwave ovens provide benefits like saving time and energy compared to conventional cooking. However, potential health hazards include the possibility of burns from high microwave exposure and the conversion of some vitamins to inactive forms.
Microwave presentation
microwave oven using 8051 microcontroller. Basic knowledge how microcontroller used in microwave oven.And at last some harmfull effect of microwave oven for cooking food.
Microwave oven
Microwave ovens work by using electromagnetic waves similar to radio waves but with a shorter wavelength and higher frequency of 2.45 GHz. These microwaves are generated by a magnetron and delivered into the oven cavity, causing water and fat molecules in food to rapidly vibrate and generate heat through molecular friction. The microwaves are absorbed by polar molecules in foods and liquids, quickly heating and cooking the interior while leaving outer surfaces less heated. Potential health risks from microwave exposure are considered low when used properly according to safety guidelines.
Principles of microwave oven
The document summarizes the operating principles of microwave ovens. It explains that microwaves are radio waves, typically around 2.5 GHz, that are absorbed by water, fats, and sugars, causing them to heat up from the inside out. Metals reflect microwaves instead of absorbing them. Microwave ovens heat food quickly by exciting water molecules at their resonant frequency. While convenient, microwave ovens cannot brown or crisp food due to lack of conductive heating. The document outlines advantages like speed, disadvantages like inability to toast, and safety tips for using microwave ovens.
Microwave Oven : History & Working Principle
Microwaves are a form of electromagnetic energy that are used for communication and in microwave ovens to cook food. A microwave oven works by using electricity to power a magnetron that generates microwaves, which are transmitted through a waveguide and stirrer into the cooking area. The oscillating electric field of the microwaves causes polar molecules in food, such as water, to vibrate and produce heat, quickly cooking the food from the inside out. While microwaves are low power for cooking, high levels can cause burns and other potential long term health effects are still being studied.
How a Microwave Works
There are two main mechanisms by which microwaves generate heat in food - dipolar interaction and ionic interaction. Dipolar interaction involves the rotation of polar molecules like water according to the electromagnetic field, generating heat through molecular friction. Ionic interaction involves the acceleration of ions by the field, causing them to collide with other molecules. A microwave oven works by using a magnetron to generate microwaves at 2450MHz, which are directed into the cooking cavity and absorbed by food molecules to generate heat volumetrically. Factors like food composition, size, and shape can affect the heating rate. While microwaves provide a convenient cooking method, precautions are taken to ensure safety.
Working principle of the microwave1
Microwave radiation is used in microwave ovens to heat food. Microwaves have wavelengths between 1-30 cm and are absorbed by water, fats, and sugars in food. This causes the molecules in food to vibrate and produce heat through friction. Materials like glass, plastic, and ceramics are not affected as they do not absorb microwaves. A microwave oven uses a control unit and high voltage production unit to generate microwaves and heat food from the inside out simultaneously, cooking it faster than conventional ovens.
Microwave oven
Microwaves are a form of electromagnetic radiation used in communications and cooking. Microwave ovens work by using a magnetron to generate microwaves around 2.45 GHz, which are transmitted into the oven cavity and absorbed by water molecules in food, causing them to heat up rapidly. The first microwave oven was invented accidentally in 1947 when a researcher discovered that microwaves could cook food quickly. Modern microwave ovens have safety mechanisms to prevent exposure to high levels of microwaves.
Study of Refrigerator and Microwave Oven
This document summarizes the key components and working principles of refrigerators and microwave ovens. It discusses that refrigerators use a compressor, condenser, evaporator and throttling device to move heat from inside to outside by continuously circulating a refrigerant. Microwave ovens use magnetrons to generate microwaves that vibrate water molecules in food to quickly heat and cook it. Both appliances provide advantages of fast and efficient cooking but also have disadvantages like high electricity use or inability to cook some foods.
Working Mechanism of Microwave Oven
This document discusses the cooking mechanism in microwave ovens. It begins by explaining what microwave radiation is and how it is used to cook food by causing water molecules in the food to vibrate, generating heat. It then discusses the history and development of microwave ovens, how they work, and the key components involved like the magnetron. It also covers safety considerations regarding microwave radiation exposure and standards.
Microwave (student preso)
student presentation
general physics 1
presentation 3 group 3
electricity in our daily lives
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Microwave oven
Microwave ovens work by using electromagnetic waves in the microwave frequency range to heat up water molecules in food. The magnetron generates microwaves that cause the polar water molecules in food to rapidly flip back and forth billions of times per second, generating friction and heat. This heat transfer then cooks the surrounding food molecules. Turntables are used to ensure even cooking as microwaves form standing waves within the oven cavity. Metals are not used for containers as microwaves reflect perfectly off metal surfaces.
Microwave Ovens/Heat Lamps
Microwave ovens and heat lamps both use electromagnetic waves to heat substances but through different mechanisms. Microwave ovens use microwaves to heat water molecules in a substance through rotation, creating friction and heat. Heat lamps use infrared waves to heat the air and substance by emitting heat from their bulbs. Both heat substances but through different types of electromagnetic waves and heating processes.
Microwave heating
Microwave heating works by generating electromagnetic waves between 400MHz and 20,000MHz that are absorbed by water, fat, and sugar in foods, causing the molecules to oscillate and generate heat. This heat is able to preserve foods by killing microbes. Microwave ovens create radio waves at 2.45 GHz that propagate inside the oven, vibrating polar molecules and generating heat within foods until the door is opened or the timer ends. While microwaves can save time and retain nutrients compared to conventional cooking, they may also cause some loss of beneficial chemicals and cause uneven cooking in dense foods.
Microwave oven
The microwave oven uses microwaves that have a frequency of around 2,500 MHz to cook food from the inside out. Microwaves are absorbed by water and oil in food, causing their molecules to shake and generate heat. A magnetron produces the microwaves when powered by high voltage DC from a transformer, which increases the voltage. A fan spreads the microwaves within the chamber where the food is heated, while a time controller regulates the cooking duration.
Microwave Heating- Introduction, Concept, Principle, Mechanism, Loss Factor, ...
Microwave Heating- Introduction, Concept, Principle, Mechanism, Loss Factor, ...PMG Engineering Private Limited
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 fieldMicrowaveoven
Microwave ovens heat food using 2.5 gigahertz radio waves, which are absorbed by water, fats and sugars in food and converted directly into heat. The microwaves pass through materials like glass and plastic but are reflected by metals. A microwave oven works by generating these radio waves that are absorbed by the food, causing its water and fat molecules to vibrate rapidly and generate heat while leaving other containers unaffected.
Microwaves ppt
Microwaves cook food by causing water and fat molecules to vibrate through electromagnetic waves, generating heat. Round containers cook more evenly than square ones because microwaves can enter the food from all sides instead of bouncing off corners. Cooking time increases with the amount of food. Stirring, rotating, and covering food promotes even cooking. Microwaves do not brown or crisp foods since they lack dry heat. Safety precautions include using potholders and directing steam away from the body when removing hot containers.
Green Chemistry
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 presentation
Microwaves are a form of electromagnetic radiation with wavelengths between one millimeter and one meter that can pass through non-metal materials. They are absorbed by materials with high water content, causing the water molecules to vibrate and produce heat. Microwave ovens use magnetrons to generate microwaves that are reflected within the oven chamber, cooking food through microwave absorption. While microwaves do not make food radioactive, high levels could cause burns or injuries to body tissue if safety standards are not followed.
Microwave range hood
A microwave range hood is a kitchen appliance that combines a microwave oven and range hood into a single unit to save space. It allows the microwave to be installed above the cooktop instead of taking up counter space. Microwaves work by using electromagnetic waves to vibrate water molecules in food, generating heat. Key components include the magnetron which generates the microwaves, waveguide which directs them, and the cooking cavity which contains the microwaves for safe cooking. Microwave range hoods provide a space-saving option for kitchens with limited counter space.
Microwave (Gelombang Mikro)
Microwaves have a frequency between 300 MHz to 300 GHz and a wavelength between 1 mm to 1 m. They are able to heat foods quickly in microwave ovens through dielectric heating where microwave radiation is absorbed by polar molecules in food. James Clerk Maxwell's work on electromagnetism was crucial to the development of microwaves and technologies like wireless communication and radar that utilize them. Microwave ovens contain a magnetron that emits microwaves which are reflected within the oven and absorbed by food molecules, causing them to heat up.
Micro wave
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.
Microwave oven
Microwave ovens work by emitting microwave radiation that causes water and fat molecules in food to rotate rapidly, generating heat through molecular friction. Percy Spencer discovered this effect accidentally in the 1940s while developing radar technology. Microwaves efficiently heat food from the inside out by exciting the polar molecules. However, long term effects of microwave radiation exposure are still being studied, as some research has linked microwaves to increased cancer risk and nutritional losses in cooked food.
Microwaves
Microwave radiation has wavelengths between 1 meter and 1 millimeter and frequencies between 0.3 GHz and 300 GHz. Microwaves travel in a straight line and can pass through materials like plastic and glass but are reflected by metal. Microwaves are absorbed by materials with high water content and produce heat, which is how microwave ovens cook food. A microwave oven uses a high voltage transformer and magnetron to convert electricity into microwave radiation that is reflected inside the chamber. The microwaves cause water molecules in food to vibrate and produce heat for cooking. Microwave radiation does not make food radioactive and requires high levels to potentially cause injuries to body tissue.
microwave heating.pptx
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 oven.
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
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How a Microwave Works
There are two main mechanisms by which microwaves generate heat in food - dipolar interaction and ionic interaction. Dipolar interaction involves the rotation of polar molecules like water according to the electromagnetic field, generating heat through molecular friction. Ionic interaction involves the acceleration of ions by the field, causing them to collide with other molecules. A microwave oven works by using a magnetron to generate microwaves at 2450MHz, which are directed into the cooking cavity and absorbed by food molecules to generate heat volumetrically. Factors like food composition, size, and shape can affect the heating rate. While microwaves provide a convenient cooking method, precautions are taken to ensure safety.
Working principle of the microwave1
Microwave radiation is used in microwave ovens to heat food. Microwaves have wavelengths between 1-30 cm and are absorbed by water, fats, and sugars in food. This causes the molecules in food to vibrate and produce heat through friction. Materials like glass, plastic, and ceramics are not affected as they do not absorb microwaves. A microwave oven uses a control unit and high voltage production unit to generate microwaves and heat food from the inside out simultaneously, cooking it faster than conventional ovens.
Microwave oven
Microwaves are a form of electromagnetic radiation used in communications and cooking. Microwave ovens work by using a magnetron to generate microwaves around 2.45 GHz, which are transmitted into the oven cavity and absorbed by water molecules in food, causing them to heat up rapidly. The first microwave oven was invented accidentally in 1947 when a researcher discovered that microwaves could cook food quickly. Modern microwave ovens have safety mechanisms to prevent exposure to high levels of microwaves.
Study of Refrigerator and Microwave Oven
This document summarizes the key components and working principles of refrigerators and microwave ovens. It discusses that refrigerators use a compressor, condenser, evaporator and throttling device to move heat from inside to outside by continuously circulating a refrigerant. Microwave ovens use magnetrons to generate microwaves that vibrate water molecules in food to quickly heat and cook it. Both appliances provide advantages of fast and efficient cooking but also have disadvantages like high electricity use or inability to cook some foods.
Working Mechanism of Microwave Oven
This document discusses the cooking mechanism in microwave ovens. It begins by explaining what microwave radiation is and how it is used to cook food by causing water molecules in the food to vibrate, generating heat. It then discusses the history and development of microwave ovens, how they work, and the key components involved like the magnetron. It also covers safety considerations regarding microwave radiation exposure and standards.
Microwave (student preso)
student presentation
general physics 1
presentation 3 group 3
electricity in our daily lives
7 mar 2009
Microwave oven
Microwave ovens work by using electromagnetic waves in the microwave frequency range to heat up water molecules in food. The magnetron generates microwaves that cause the polar water molecules in food to rapidly flip back and forth billions of times per second, generating friction and heat. This heat transfer then cooks the surrounding food molecules. Turntables are used to ensure even cooking as microwaves form standing waves within the oven cavity. Metals are not used for containers as microwaves reflect perfectly off metal surfaces.
Microwave Ovens/Heat Lamps
Microwave ovens and heat lamps both use electromagnetic waves to heat substances but through different mechanisms. Microwave ovens use microwaves to heat water molecules in a substance through rotation, creating friction and heat. Heat lamps use infrared waves to heat the air and substance by emitting heat from their bulbs. Both heat substances but through different types of electromagnetic waves and heating processes.
Microwave heating
Microwave heating works by generating electromagnetic waves between 400MHz and 20,000MHz that are absorbed by water, fat, and sugar in foods, causing the molecules to oscillate and generate heat. This heat is able to preserve foods by killing microbes. Microwave ovens create radio waves at 2.45 GHz that propagate inside the oven, vibrating polar molecules and generating heat within foods until the door is opened or the timer ends. While microwaves can save time and retain nutrients compared to conventional cooking, they may also cause some loss of beneficial chemicals and cause uneven cooking in dense foods.
Microwave oven
The microwave oven uses microwaves that have a frequency of around 2,500 MHz to cook food from the inside out. Microwaves are absorbed by water and oil in food, causing their molecules to shake and generate heat. A magnetron produces the microwaves when powered by high voltage DC from a transformer, which increases the voltage. A fan spreads the microwaves within the chamber where the food is heated, while a time controller regulates the cooking duration.
Microwave Heating- Introduction, Concept, Principle, Mechanism, Loss Factor, ...
Microwave Heating- Introduction, Concept, Principle, Mechanism, Loss Factor, ...PMG Engineering Private Limited
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 fieldMicrowaveoven
Microwave ovens heat food using 2.5 gigahertz radio waves, which are absorbed by water, fats and sugars in food and converted directly into heat. The microwaves pass through materials like glass and plastic but are reflected by metals. A microwave oven works by generating these radio waves that are absorbed by the food, causing its water and fat molecules to vibrate rapidly and generate heat while leaving other containers unaffected.
Microwaves ppt
Microwaves cook food by causing water and fat molecules to vibrate through electromagnetic waves, generating heat. Round containers cook more evenly than square ones because microwaves can enter the food from all sides instead of bouncing off corners. Cooking time increases with the amount of food. Stirring, rotating, and covering food promotes even cooking. Microwaves do not brown or crisp foods since they lack dry heat. Safety precautions include using potholders and directing steam away from the body when removing hot containers.
Green Chemistry
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 presentation
Microwaves are a form of electromagnetic radiation with wavelengths between one millimeter and one meter that can pass through non-metal materials. They are absorbed by materials with high water content, causing the water molecules to vibrate and produce heat. Microwave ovens use magnetrons to generate microwaves that are reflected within the oven chamber, cooking food through microwave absorption. While microwaves do not make food radioactive, high levels could cause burns or injuries to body tissue if safety standards are not followed.
Microwave range hood
A microwave range hood is a kitchen appliance that combines a microwave oven and range hood into a single unit to save space. It allows the microwave to be installed above the cooktop instead of taking up counter space. Microwaves work by using electromagnetic waves to vibrate water molecules in food, generating heat. Key components include the magnetron which generates the microwaves, waveguide which directs them, and the cooking cavity which contains the microwaves for safe cooking. Microwave range hoods provide a space-saving option for kitchens with limited counter space.
Microwave (Gelombang Mikro)
Microwaves have a frequency between 300 MHz to 300 GHz and a wavelength between 1 mm to 1 m. They are able to heat foods quickly in microwave ovens through dielectric heating where microwave radiation is absorbed by polar molecules in food. James Clerk Maxwell's work on electromagnetism was crucial to the development of microwaves and technologies like wireless communication and radar that utilize them. Microwave ovens contain a magnetron that emits microwaves which are reflected within the oven and absorbed by food molecules, causing them to heat up.
Micro wave
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.
Microwave oven
Microwave ovens work by emitting microwave radiation that causes water and fat molecules in food to rotate rapidly, generating heat through molecular friction. Percy Spencer discovered this effect accidentally in the 1940s while developing radar technology. Microwaves efficiently heat food from the inside out by exciting the polar molecules. However, long term effects of microwave radiation exposure are still being studied, as some research has linked microwaves to increased cancer risk and nutritional losses in cooked food.
Microwaves
Microwave radiation has wavelengths between 1 meter and 1 millimeter and frequencies between 0.3 GHz and 300 GHz. Microwaves travel in a straight line and can pass through materials like plastic and glass but are reflected by metal. Microwaves are absorbed by materials with high water content and produce heat, which is how microwave ovens cook food. A microwave oven uses a high voltage transformer and magnetron to convert electricity into microwave radiation that is reflected inside the chamber. The microwaves cause water molecules in food to vibrate and produce heat for cooking. Microwave radiation does not make food radioactive and requires high levels to potentially cause injuries to body tissue.
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Microwave Heating- Introduction, Concept, Principle, Mechanism, Loss Factor, ...
Microwave Heating- Introduction, Concept, Principle, Mechanism, Loss Factor, ...
Similar to Microwave oven
microwave heating.pptx
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 oven.
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
Faizan OP 155.ppt
Microwave heating is used in many food processing applications like reheating, precooking, tempering, baking, drying, pasteurization and sterilization. Microwaves are electromagnetic waves with frequencies between 300 MHz to 300 GHz that travel at the speed of light. Microwave ovens operate at 2.45 GHz. Microwaves penetrate foods and are absorbed, causing molecules to vibrate and generate heat. The dielectric properties of foods like water content, temperature and composition determine how microwaves interact with them. Microwave heating has advantages like short cooking times and lower nutrient loss but also disadvantages like difficulty controlling heat and risk of overheating closed containers. It can both positively and negatively impact the nutrient content of foods.
2.5 microwaves
Microwave radiation is able to heat foods by inducing molecular vibrations in substances like water, fats, and sugars that absorb microwave energy. The intensity and duration of exposure determine how much heating occurs. Microwave ovens transfer energy efficiently to heat food from the inside out. Safety features like metal screening and interlocks prevent microwave radiation from escaping the oven and potentially harming humans, as our bodies also absorb microwave energy in a way that could cause cooking.
GREEN CHEMISTRY.pptx
The document discusses microwave assisted reactions for green chemistry. It begins with introducing green chemistry and its focus on reducing hazardous substances. It then discusses how microwave heating allows for faster, more energy efficient reactions by directly coupling with polar molecules. Key advantages of microwave heating include uniform and rapid heating throughout the reaction mixture. This leads to increased reaction rates, higher yields, and less waste generation compared to conventional heating methods. The document provides an overview of the mechanisms of microwave heating and its applications in organic synthesis.
Microwave heating
Microwaves are electromagnetic waves with wavelengths between 1 mm and 1 m that are used for heating. Microwave ovens generate microwaves at a frequency of 2.45 GHz to heat food through rotation and ionic conduction, causing more efficient heating than conventional methods. The key components of a microwave oven are the magnetron which generates microwaves, the waveguide which directs the waves, and the cooking cavity where food is placed. Microwaves are also used for industrial applications like pasteurization, sterilization, drying and heating materials.
A comparative study between ohmic and microwave heating in food processing
it give the comparison between ohmic and microwave heating in the food processing with detailed study on its mechanism advantages and disadvantages
Microwave and Radio frequency Processing
Microwave and radio frequency processing are methods of food processing that use electromagnetic waves. Microwaves range from 300MHz to 300GHz and heat food through dielectric heating and dipole rotation of molecules. Radio frequencies range from 20kHz to 3000GHz and heat food through dipole relaxation and ionic conduction. Both methods allow for uniform and rapid heating of foods. Microwave ovens use magnetrons to generate microwaves for heating while radio frequency equipment uses generators and electrodes. Applications include thawing, baking, pasteurization and drying. Advantages are high efficiency and uniform heating while disadvantages include high costs and difficulty controlling different food types and sizes.
mechanismofmicrowaveoven-160809150609.pdf
A microwave oven works by using a magnetron to generate microwave radiation that vibrates the water molecules in food, causing them to heat up and cook the food. Microwaves are generated by the magnetron and travel through a waveguide into the oven cavity. A stirrer distributes the microwaves evenly in the cavity. Microwaves cause polar molecules like water to rotate rapidly, generating heat through molecular friction. This heating method cooks food faster than conventional ovens while retaining flavor. However, long term exposure to low levels of microwaves may have unknown health effects.
Microwave heating
This document provides an overview of microwave heating technology presented by Kunwar Pratik Singh. It begins with an introduction to microwaves and their properties. It then discusses the principles of microwave heating through dipole rotation and ionic polarization. Key components of a microwave oven are described including the magnetron, waveguide and stirrer. Applications of microwave heating in various industries are listed. Advantages such as speed, energy efficiency and disadvantages like non-uniform heating are outlined. Research on improving heating uniformity through food shape and size is summarized. The conclusion discusses the growth potential for microwave processing.
Mwo Working
The document discusses the history and functioning of microwave ovens. It notes that the first microwave oven was built in 1947 by Raytheon and was large at 6 feet tall and 750 pounds. It then explains how microwaves work by causing water molecules in food to vibrate and generate heat through friction, cooking the food from the inside out. The key parts of a microwave oven are also identified as the magnetron, control circuit, waveguide, cooking chamber and revolving plate.
MICROWAVE AND RADIOFREQUENCY PROCESSING (1).pptx
Microwave and radiofrequency processing are emerging food processing technologies. Microwaves have a frequency range of 300 MHz to 300 GHz and are used for applications like drying, cooking, and pasteurization. A microwave oven generates microwaves using a magnetron and consists of components like a waveguide and cooking cavity. Microwaves heat food through dielectric and ionic mechanisms. Radiofrequency uses frequencies from 1-300 MHz for applications such as blanching and dehydration. It induces volumetric heating through molecular reorientation and has higher penetration than microwaves. Both technologies provide advantages like faster and more uniform heating compared to conventional methods.
microwave heating
Microwave energy is a unique energy source which allows short processing time, save energy and space and often better quality products.
microwave.
Microwaves are a form of electromagnetic radiation with wavelengths between radio waves and infrared radiation. They are used for communication, radar, and heating food in microwave ovens. Percy Spencer is credited with inventing the microwave oven in 1946 after discovering that microwaves can cause molecules like water and fat to vibrate, generating heat. Microwaves work by channeling energy directly into food molecules to heat them by radiation in a similar way to how the sun heats surfaces.
Microwave processing
Microwave processing is a technique that uses electromagnetic waves to heat and cook food. Microwaves work by causing water and other polar molecules in food to vibrate rapidly, generating heat. A typical microwave oven contains a magnetron that generates microwaves which pass into a cooking cavity to heat food. Microwave heating is more energy efficient than conventional heating as it heats food directly rather than heating the surrounding air. Common applications of microwave processing in the food industry include cooking, baking, thawing, tempering, drying, blanching, pasteurization and sterilization. However, some controversies exist around the effects of microwaves on food quality and potential health impacts from leakage.
microwave in food
This document discusses microwave technology in food applications. It begins by describing the properties of microwaves, including their wavelength and frequency approved for food. It then explains how microwaves are absorbed by polar molecules in food, causing heating through molecular friction. Microwave heating is described as uniform throughout the food, unlike conventional heating which occurs from the surface in. Several food applications of microwaves are listed, including baking, cooking, drying, and enzyme inactivation. The document concludes by noting the magnetron is commonly used to generate microwaves in microwave ovens and tunnel ovens.
Microwave Food Processing.pptx
Microwave food processing involves using electromagnetic waves to heat and cook food. Some key points:
- Microwaves were discovered accidentally in 1945 when radar equipment was found to heat food. Early microwave ovens were large and heavy.
- Microwaves penetrate food and generate heat through interaction with polar molecules and ions in food. This leads to rapid and uniform heating throughout the food volume.
- Microwave heating is used for drying, cooking, and sterilization of foods. It can help preserve nutrients and texture compared to conventional heating.
- Factors like food composition, moisture content, and microwave power influence microwave heating effectiveness and food quality attributes. Uniform heating can be challenging with microwaves.
Microwave oven
Microwaves are a form of electromagnetic energy that are used in microwave ovens to cook food. Dr. Percy Spencer accidentally discovered that microwaves can cook food while testing a magnetron. The first commercial microwave oven was produced in 1947. A microwave oven works by using a magnetron to generate microwaves that pass through a waveguide and into the cooking chamber, causing water molecules in food to vibrate and generate heat. While microwaves can heat food quickly, some argue they make food less nutritious or dry compared to conventional cooking methods.
Novel Thermal Technologies in Food Processing and Preservation.pptx
Thermal processing uses heat to reduce microorganisms in food and extend shelf life. Novel thermal technologies like microwave heating can process food faster at lower temperatures than conventional methods, preserving more nutrients and sensory qualities. Microwaves work by causing polar molecules like water to rotate, generating heat. Factors like moisture content, frequency, and product density affect microwave absorption and heating uniformity. Microwave processing offers advantages like shorter times, improved quality, and adaptability to continuous systems.
Kartik Tiwari microwave ppt.pptx
The document discusses microwave-assisted reactions including their merits such as faster reactions and better yields compared to conventional heating methods. It describes the mechanisms of microwave heating including dipolar polarization, ionic conduction, and interfacial polarization. Various types of microwave-assisted organic reactions are outlined including those using solvents, under solvent-free conditions, and on solid supports. Applications to name reactions and other areas like materials chemistry and polymer synthesis are also mentioned.
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A comparative study between ohmic and microwave heating in food processing
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Time Division Multiplexing (TDM) is a method of transmitting multiple signals over a single communication channel by dividing the signal into many segments, each having a very short duration of time. These time slots are then allocated to different data streams, allowing multiple signals to share the same transmission medium efficiently. TDM is widely used in telecommunications and data communication systems.
### How TDM Works
1. **Time Slots Allocation**: The core principle of TDM is to assign distinct time slots to each signal. During each time slot, the respective signal is transmitted, and then the process repeats cyclically. For example, if there are four signals to be transmitted, the TDM cycle will divide time into four slots, each assigned to one signal.
2. **Synchronization**: Synchronization is crucial in TDM systems to ensure that the signals are correctly aligned with their respective time slots. Both the transmitter and receiver must be synchronized to avoid any overlap or loss of data. This synchronization is typically maintained by a clock signal that ensures time slots are accurately aligned.
3. **Frame Structure**: TDM data is organized into frames, where each frame consists of a set of time slots. Each frame is repeated at regular intervals, ensuring continuous transmission of data streams. The frame structure helps in managing the data streams and maintaining the synchronization between the transmitter and receiver.
4. **Multiplexer and Demultiplexer**: At the transmitting end, a multiplexer combines multiple input signals into a single composite signal by assigning each signal to a specific time slot. At the receiving end, a demultiplexer separates the composite signal back into individual signals based on their respective time slots.
### Types of TDM
1. **Synchronous TDM**: In synchronous TDM, time slots are pre-assigned to each signal, regardless of whether the signal has data to transmit or not. This can lead to inefficiencies if some time slots remain empty due to the absence of data.
2. **Asynchronous TDM (or Statistical TDM)**: Asynchronous TDM addresses the inefficiencies of synchronous TDM by allocating time slots dynamically based on the presence of data. Time slots are assigned only when there is data to transmit, which optimizes the use of the communication channel.
### Applications of TDM
- **Telecommunications**: TDM is extensively used in telecommunication systems, such as in T1 and E1 lines, where multiple telephone calls are transmitted over a single line by assigning each call to a specific time slot.
- **Digital Audio and Video Broadcasting**: TDM is used in broadcasting systems to transmit multiple audio or video streams over a single channel, ensuring efficient use of bandwidth.
- **Computer Networks**: TDM is used in network protocols and systems to manage the transmission of data from multiple sources over a single network medium.
### Advantages of TDM
- **Efficient Use of Bandwidth**: TDM all
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The smart irrigation system represents an innovative approach to optimize water usage in agricultural and landscaping practices. The integration of cutting-edge technologies, including sensors, actuators, and data analysis, empowers this system to provide accurate monitoring and control of irrigation processes by leveraging real-time environmental conditions. The main objective of a smart irrigation system is to optimize water efficiency, minimize expenses, and foster the adoption of sustainable water management methods. This paper conducts a systematic risk assessment by exploring the key components/assets and their functionalities in the smart irrigation system. The crucial role of sensors in gathering data on soil moisture, weather patterns, and plant well-being is emphasized in this system. These sensors enable intelligent decision-making in irrigation scheduling and water distribution, leading to enhanced water efficiency and sustainable water management practices. Actuators enable automated control of irrigation devices, ensuring precise and targeted water delivery to plants. Additionally, the paper addresses the potential threat and vulnerabilities associated with smart irrigation systems. It discusses limitations of the system, such as power constraints and computational capabilities, and calculates the potential security risks. The paper suggests possible risk treatment methods for effective secure system operation. In conclusion, the paper emphasizes the significant benefits of implementing smart irrigation systems, including improved water conservation, increased crop yield, and reduced environmental impact. Additionally, based on the security analysis conducted, the paper recommends the implementation of countermeasures and security approaches to address vulnerabilities and ensure the integrity and reliability of the system. By incorporating these measures, smart irrigation technology can revolutionize water management practices in agriculture, promoting sustainability, resource efficiency, and safeguarding against potential security threats.
Eric Nizeyimana's document 2006 from gicumbi to ttc nyamata handball play
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after readings
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CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECT
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Microwave oven
- 1. Name:Muhammad Kumail Reg :1346 Name:Moeen ur Rehman Reg:1347
- 2. CONTENTS INTORDUCTION INVENTION PRINCIPLE APPLICTIONS EFFECTS OF MICROWAVE OVEN
- 4. INTRODUCTION Microwave oven is a kitchen appliance that heats and cooks food. Microwave oven convert electrical energy into electromagnetic radiation called microwaves
- 6. INVENTION Invented accidentally by Dr. Percy LeBoran Spencer Invention of radarange in 1946 In 1970s,become household items.
- 7. PRINCIPLE Microwave oven uses microwave radiation to heat food in the subject inside the oven. Passing Non-ionizing microwave radiation. Frequency 2.45GHz(wave length ~12cm) Absorb energy from the microwaves process called dielectric heating.
- 8. APPLICATIONS Reheating cooked food Rapidly heating otherwise slowly prepared cooking items such as chocolate
- 9. EFFECTS OF MICROWAVE Cancer Causing Effects Decrease in Nutritive values Biological Effects