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Will A Wet Sponge Heated In The Microwave Clean My Kitchen Cabinets

Written By Saturday, March 26, 2022 Add Comment Edit

Kitchen cooking appliance

A modern microwave oven (2016)

A microwave oven (usually referred to every bit a microwave) is an electric oven that heats and cooks nutrient by exposing it to electromagnetic radiation in the microwave frequency range.[1] This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is adequately uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high water content food item.

The development of the crenel magnetron in the UK made possible the product of electromagnetic waves of a small enough wavelength (microwaves). American engineer Percy Spencer is by and large credited with inventing the modern microwave oven after World War Two from radar technology developed during the state of war. Named the "Radarange", it was first sold in 1946.

Raytheon after licensed its patents for a home-utilize microwave oven that was introduced past Tappan in 1955, simply it was still also large and expensive for general home use. Sharp Corporation introduced the first microwave oven with a turntable between 1964 and 1966. The countertop microwave oven was introduced in 1967 by the Amana Corporation. After microwave ovens became affordable for residential utilize in the late 1970s, their use spread into commercial and residential kitchens effectually the world. In improver to cooking food, microwave ovens are used for heating in many industrial processes.

Microwave ovens are a common kitchen apparatus and are popular for reheating previously cooked foods and cooking a variety of foods. They speedily heat foods which can easily burn or plough lumpy if cooked in conventional pans, such equally hot butter, fats, chocolate or porridge. Microwave ovens commonly do not directly dark-brown or caramelize food, since they rarely reach the necessary temperature to produce Maillard reactions. Exceptions occur in cases where the oven is used to heat frying-oil and other oily items (such as bacon), which attain far higher temperatures than that of boiling water.[ citation needed ]

Microwave ovens have a limited role in professional person cooking,[2] because the boiling-range temperatures of a microwave oven will not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature will. However, such loftier heat sources can be added to microwave ovens in the grade of a convection microwave oven.[three]

History [edit]

Early developments [edit]

Sit-in by Westinghouse of cooking sandwiches with a 60 MHz shortwave radio transmitter at the 1933 Chicago World'southward Fair

The exploitation of high-frequency radio waves for heating substances was made possible past the evolution of vacuum tube radio transmitters around 1920. By 1930 the awarding of short waves to heat human tissue had developed into the medical therapy of diathermy. At the 1933 Chicago Earth's Fair, Westinghouse demonstrated the cooking of foods between ii metal plates fastened to a x kW, lx MHz shortwave transmitter.[four] The Westinghouse team, led by I. F. Mouromtseff, found that foods like steaks and potatoes could exist cooked in minutes.

The 1937 United States patent application by Bong Laboratories states:[5]

This invention relates to heating systems for dielectric materials and the object of the invention is to heat such materials uniformly and substantially simultaneously throughout their mass. ... It has been proposed therefore to rut such materials simultaneously throughout their mass by means of the dielectric loss produced in them when they are subjected to a high voltage, loftier frequency field.

However, lower-frequency dielectric heating, every bit described in the aforementioned patent, is (similar consecration heating) an electromagnetic heating event, the effect of the so-chosen near-field effects that exist in an electromagnetic crenel that is small compared with the wavelength of the electromagnetic field. This patent proposed radio frequency heating, at ten to 20 megahertz (wavelength 30 to xv meters, respectively).[6] Heating from microwaves that accept a wavelength that is small-scale relative to the crenel (as in a modern microwave oven) is due to "far-field" effects that are due to classical electromagnetic radiations that describes freely propagating light and microwaves suitably far from their source. Nevertheless, the primary heating outcome of all types of electromagnetic fields at both radio and microwave frequencies occurs via the dielectric heating outcome, as polarized molecules are affected past a rapidly alternate electrical field.

Crenel magnetron [edit]

The invention of the cavity magnetron fabricated possible the product of electromagnetic waves of a small enough wavelength (microwaves). The magnetron was a crucial component in the development of short wavelength radar during Globe War II.[7] In 1937–1940, a multi-cavity magnetron was congenital by British physicist Sir John Turton Randall, FRSE and coworkers, for the British and American military radar installations in Earth War II.[8] A higher-powered microwave generator that worked at shorter wavelengths was needed, and in 1940, at the Academy of Birmingham in England, Randall and Harry Boot produced a working prototype.[9] They invented a valve that could produce pulses of microwave radio free energy at a wavelength of 10 cm, an unprecedented discovery.[8]

Sir Henry Tizard traveled to the U.S. in late September 1940 to offer the magnetron in exchange for their financial and industrial assist (see Tizard Mission).[eight] An early on vi kW version, congenital in England by the General Electric Company Research Laboratories, Wembley, London, was given to the U.Southward. regime in September 1940. The magnetron was subsequently described by American historian James Phinney Baxter III equally "[t]he most valuable cargo ever brought to our shores".[ten] Contracts were awarded to Raytheon and other companies for the mass production of the magnetron.

Discovery [edit]

Microwave ovens, several from the 1980s

In 1945, the heating effect of a high-ability microwave beam was accidentally discovered past Percy Spencer, an American self-taught engineer from Howland, Maine. Employed by Raytheon at the fourth dimension, he noticed that microwaves from an active radar fix he was working on started to cook a chocolate bar he had in his pocket. The beginning food deliberately cooked with Spencer'southward microwave oven was popcorn, and the second was an egg, which exploded in the face of one of the experimenters.[xi] [12]

To verify his finding, Spencer created a high density electromagnetic field by feeding microwave ability from a magnetron into a metal box from which it had no style to escape. When nutrient was placed in the box with the microwave energy, the temperature of the food rose rapidly. On 8 October 1945, Raytheon filed a United States patent application for Spencer's microwave cooking process, and an oven that heated food using microwave free energy from a magnetron was soon placed in a Boston restaurant for testing.[thirteen]

Another early discovery of microwave oven technology was by British scientists who in the 1950s used information technology to reanimate cryogenically frozen hamsters.[14] [15] [16]

Commercial availability [edit]

Raytheon RadaRange aboard the NS Savannah nuclear-powered cargo transport, installed circa 1961

In 1947, Raytheon congenital the "Radarange", the first commercially available microwave oven.[17] Information technology was almost i.8 metres (5 ft xi in) tall, weighed 340 kilograms (750 lb) and cost almost US$5,000 ($58,000 in 2020 dollars) each. It consumed 3 kilowatts, nigh three times as much equally today'south microwave ovens, and was water-cooled. The name was the winning entry in an employee contest.[18] An early Radarange was installed (and remains) in the galley of the nuclear-powered rider/cargo ship NS Savannah. An early commercial model introduced in 1954 consumed i.half dozen kilowatts and sold for US$2,000 to US$3,000 ($19,000 to $29,000 in 2020 dollars). Raytheon licensed its engineering science to the Tappan Stove company of Mansfield, Ohio in 1952.[19] Under contract to Whirlpool, Westinghouse, and other major appliance manufacturers looking to add matching microwave ovens to their conventional oven line, Tappan produced several variations of their congenital-in model from roughly 1955 to 1960. Due to maintenance (some units were water cooled), in-built requirement, and cost (U.s.$1,295 ($13,000 in 2020 dollars)), sales were express.

Japan's Sharp Corporation began manufacturing microwave ovens in 1961. Between 1964 and 1966, Sharp introduced the start microwave oven with a turntable, an culling ways to promote more fifty-fifty heating of food.[20] In 1965, Raytheon, looking to expand their Radarange technology into the home market place, acquired Amana to provide more manufacturing capability. In 1967, they introduced the offset popular home model, the countertop Radarange, at a price of US$495 ($4,000 in 2020 dollars). Unlike the Precipitous models, a motor driven style stirrer in the top of the oven crenel rotated allowing the food to remain stationary.

In the 1960s,[ specify ] Litton bought Studebaker's Franklin Manufacturing assets, which had been manufacturing magnetrons and building and selling microwave ovens similar to the Radarange. Litton developed a new configuration of the microwave oven: the short, wide shape that is now common. The magnetron feed was as well unique. This resulted in an oven that could survive a no-load condition: an empty microwave oven where at that place is zip to blot the microwaves. The new oven was shown at a trade show in Chicago,[ citation needed ] and helped begin a rapid growth of the market for home microwave ovens. Sales book of forty,000 units for the U.S. industry in 1970 grew to i million past 1975. Market place penetration was fifty-fifty faster in Japan, due to a less expensive re-engineered magnetron. Several other companies joined in the marketplace, and for a fourth dimension most systems were built by defense force contractors, who were virtually familiar with the magnetron. Litton was particularly well known in the restaurant business concern.

Residential use [edit]

While uncommon today, combination microwave-ranges were offered by major appliance manufacturers through much of the 1970's every bit a natural progression of the technology. Both Tappan and General Electric offered units that appeared to exist conventional stove elevation/oven ranges, but included microwave capability in the conventional oven cavity. Such ranges were attractive to consumers since both microwave free energy and conventional heating elements could be used simultaneously to speed cooking, and there was no loss of countertop infinite. The proffer was too attractive to manufacturers equally the additional component cost could better be absorbed compared with countertop units where pricing was increasingly market place-sensitive.

Past 1972, Litton (Litton Atherton Division, Minneapolis) introduced two new microwave ovens, priced at $349 and $399, to tap into the marketplace estimated at $750 million by 1976, according to Robert I Bruder, president of the division.[21] While prices remained high, new features continued to exist added to home models. Amana introduced automatic defrost in 1974 on their RR-4D model, and was the outset to offer a microprocessor controlled digital control console in 1975 with their RR-half dozen model.

1974 Radarange RR-4. By the tardily 1970s, technological advances led to rapidly falling prices. Oftentimes called "electronic ovens" in the 1960s, the name "microwave oven" later on gained currency, and they are now informally called "microwaves".

The late 1970s saw an explosion of low-cost countertop models from many major manufacturers.

Formerly institute merely in large industrial applications, microwave ovens increasingly became a standard fixture of residential kitchens in developed countries. By 1986, roughly 25% of households in the U.S. owned a microwave oven, upward from only nigh 1% in 1971;[22] the U.S. Bureau of Labor Statistics reported that over xc% of American households owned a microwave oven in 1997.[22] [23] In Australia, a 2008 market place enquiry study plant that 95% of kitchens independent a microwave oven and that 83% of them were used daily.[24] In Canada, fewer than five% of households had a microwave oven in 1979, but more 88% of households owned one by 1998.[25] In France, 40% of households endemic a microwave oven in 1994, only that number had increased to 65% by 2004.[26]

Adoption has been slower in less-developed countries, as households with disposable income concentrate on more than important household appliances similar refrigerators and ovens. In Bharat, for example, but about five% of households owned a microwave oven in 2013, well behind refrigerators at 31% ownership.[27] However, microwave ovens are gaining popularity. In Russia, for example, the number of households with a microwave oven grew from almost 24% in 2002 to almost 40% in 2008.[28] Almost twice as many households in South Africa owned microwave ovens in 2008 (38.7%) every bit in 2002 (19.8%).[28] Microwave oven ownership in Vietnam was at sixteen% of households in 2008—versus 30% ownership of refrigerators; this rate was up significantly from 6.7% microwave oven ownership in 2002, with 14% ownership for refrigerators that year.[28]

Consumer household microwave ovens usually come with a cooking power of 600 watts and up (with 1000 or 1200 watts on some models). The size of household microwave ovens can vary, simply usually take an internal volume of around twenty liters (1,200 cu in; 0.71 cu ft), and external dimensions of approximately 45–60 cm (i ft half-dozen in – two ft 0 in) wide, 35–40 cm (1 ft 2 in – 1 ft four in) deep and 25–35 cm (9.eight in – 1 ft ane.8 in) tall.[29]

Microwaves can be turntable or flatbed. Turntable ovens include a drinking glass plate or tray. Flatbed ones do not include a plate, and then they have a flat and wider cavity .[30] [31] [32]

By position and type, U.s. DOE classifies them in (1) countertop or (two) over the range and built-in (wall oven for a cabinet or a drawer model).[thirty]

Traditional microwaves rely on internal loftier voltage power from a line/mains transformer, just many newer models are powered by an inverter. Inverter microwaves can be useful for achieving more even cooking results, as they offering a seamless stream of cooking ability.

A traditional microwave merely has two power output levels, fully on and fully off. Intermediate rut settings are accomplished using duty-bike modulation and switch between total power and off every few seconds, with more time on for higher settings.

An inverter type, yet, tin can sustain lower temperatures for a lengthy elapsing without having to switch itself off and on repeatedly. Autonomously from offering superior cooking power, these microwaves are by and large more energy-efficient.[33] [32] [34]

As of 2020[update], the bulk of countertop microwave ovens (regardless of brand) sold in the United States were manufactured by the Midea Grouping.[35]

Principles [edit]

A microwave oven, c. 2005

Simulation of the electric field inside a microwave oven for the first viii ns of performance

A microwave oven heats food past passing microwave radiation through information technology. Microwaves are a form of non-ionizing electromagnetic radiations with a frequency in the so-chosen microwave region (300MHz to 300GHz). Microwave ovens use frequencies in one of the ISM (industrial, scientific, medical) bands, which are otherwise used for advice amongst devices that practice non demand a license to operate, so they do non interfere with other vital radio services.

Consumer ovens work around a nominal 2.45 gigahertz (GHz)—a wavelength of 12.2 centimetres (4.80 in) in the 2.4 GHz to ii.v GHz ISM band—while large industrial/commercial ovens oftentimes use 915 megahertz (MHz)—32.8 centimetres (12.nine in).[36] Water, fat, and other substances in the food absorb energy from the microwaves in a process chosen dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a partial positive charge at ane finish and a partial negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. Rotating molecules hit other molecules and put them into movement, thus dispersing energy.

This free energy, dispersed as molecular rotations, vibrations and/or translations in solids and liquids, raises the temperature of the food, in a process similar to heat transfer by contact with a hotter torso.[37] It is a mutual misconception that microwave ovens oestrus food by operating at a special resonance of h2o molecules in the food. Equally noted microwave ovens tin can operate at many frequencies.[38] [39] [40]

Defrosting [edit]

Microwave heating is more efficient on liquid water than on frozen water, where the movement of molecules is more than restricted. Defrosting is done at a low power setting, assuasive time for conduction to carry heat to yet frozen parts of food. Dielectric heating of liquid h2o is also temperature-dependent: At 0 °C, dielectric loss is greatest at a field frequency of almost 10 GHz, and for college water temperatures at higher field frequencies.[41] A higher wattage power of the microwave oven will outcome in faster cooking times.

Fats and carbohydrate [edit]

Microwave heating is less efficient on fats and sugars than on water because they have a smaller molecular dipole moment.[42] Sugars and triglycerides (fats and oils) absorb microwaves due to the dipole moments of their hydroxyl groups or ester groups. However, due to the lower specific heat capacity of fats and oils and their college vaporization temperature, they often attain much college temperatures within microwave ovens.[41] This can induce temperatures in oil or fatty foods like bacon far above the boiling point of water, and high enough to induce some browning reactions, much in the style of conventional broiling (Uk: grilling), braising, or deep fatty frying. The college estrus generated means that microwaving foods loftier in sugar, starch, or fat may impairment some plastic containers. Foods high in h2o content and with trivial oil rarely exceed the boiling temperature of water and will not harm plastic.

Thermal runaway [edit]

Microwave heating tin can cause localized thermal runaways in some materials with low thermal conductivity which also accept dielectric constants that increase with temperature. An example is drinking glass, which can showroom thermal delinquent in a microwave oven to the point of melting if preheated. Additionally, microwaves tin melt sure types of rocks, producing minor quantities of molten stone. Some ceramics tin also be melted, and may fifty-fifty become clear upon cooling. Thermal delinquent is more than typical of electrically conductive liquids such as salty h2o.[43]

Penetration [edit]

Another misconception is that microwave ovens cook food "from the inside out", pregnant from the heart of the entire mass of food outwards. This idea arises from heating behavior seen if an absorbent layer of water lies beneath a less absorptive drier layer at the surface of a food; in this case, the degradation of estrus free energy inside a food can exceed that on its surface. This can also occur if the inner layer has a lower oestrus chapters than the outer layer causing information technology to attain a college temperature, or fifty-fifty if the inner layer is more thermally conductive than the outer layer making it feel hotter despite having a lower temperature. In most cases, however, with uniformly structured or reasonably homogenous food item, microwaves are absorbed in the outer layers of the item at a similar level to that of the inner layers.

Depending on water content, the depth of initial oestrus degradation may exist several centimetres or more with microwave ovens, in contrast with broiling/grilling (infrared) or convection heating—methods which deposit heat thinly at the nutrient surface. Penetration depth of microwaves is dependent on food composition and the frequency, with lower microwave frequencies (longer wavelengths) penetrating further.[ citation needed ]

Free energy consumption [edit]

In use, microwave ovens tin can be as low equally l% efficient at converting electricity into microwaves,[44] but energy efficient models can exceed 64% efficiency.[45] Considering they are used fairly infrequently, the boilerplate residential microwave oven consumes only 72 kWh per yr.[46] Globally, microwave ovens used an estimated 77 TWh per yr in 2018, or 0.3% of global electricity generation.[47]

A 2000 study by Lawrence Berkeley National Laboratory found that the average microwave drew almost three watts of standby power when not being used,[48] which would full approximately 26 kWh per twelvemonth. New efficiency standards imposed past the United States Department of Free energy in 2016 crave less than 1 watt, or approximately 9 kWh per year, of standby power for nearly types of microwave ovens.[49]

Components [edit]

A magnetron with section removed (magnet is not shown)

Inner infinite of an microwave oven and control panels.

A microwave oven consists of:

  • a high-voltage power source, commonly a simple transformer or an electronic power converter, which passes energy to the magnetron
  • a high-voltage capacitor connected to the magnetron, transformer and via a diode to the chassis
  • a crenel magnetron, which converts loftier-voltage electrical energy to microwave radiation
  • a magnetron control circuit (commonly with a microcontroller).
  • a curt waveguide (to couple microwave ability from the magnetron into the cooking chamber)
  • a turntable and/or metal wave guide stirring fan.
  • a control panel.

In about ovens, the magnetron is driven past a linear transformer which can just feasibly be switched completely on or off. (One variant of the GE Spacemaker had two taps on the transformer chief, for high and low power modes.) Commonly selection of ability level doesn't affect intensity of the microwave radiations; instead, the magnetron is cycled on and off every few seconds, thus altering the large scale duty wheel. Newer models use inverter power supplies that apply pulse-width modulation to provide finer continuous heating at reduced power settings, and so that foods are heated more evenly at a given power level and can exist heated more apace without being damaged by uneven heating.[50] [33] [32] [34]

The microwave frequencies used in microwave ovens are called based on regulatory and cost constraints. The first is that they should exist in 1 of the industrial, scientific, and medical (ISM) frequency bands set aside for unlicensed purposes. For household purposes, two.45 GHz has the reward over 915 MHz in that 915 MHz is only an ISM band in some countries (ITU Region ii) while 2.45 GHz is available worldwide.[ citation needed ] Iii additional ISM bands exist in the microwave frequencies, simply are non used for microwave cooking. Two of them are centered on v.eight GHz and 24.125 GHz, but are not used for microwave cooking because of the very high cost of power generation at these frequencies.[ commendation needed ] The third, centered on 433.92 MHz, is a narrow ring that would require expensive equipment to generate sufficient power without creating interference outside the band, and is simply available in some countries.[ commendation needed ]

The cooking chamber is similar to a Faraday muzzle to prevent the waves from coming out of the oven. Even though there is no continuous metallic-to-metal contact effectually the rim of the door, choke connections on the door edges deed like metal-to-metallic contact, at the frequency of the microwaves, to prevent leakage. The oven door usually has a window for easy viewing, with a layer of conductive mesh some distance from the outer panel to maintain the shielding. Because the size of the perforations in the mesh is much less than the microwaves' wavelength (12.2 cm for the usual 2.45 GHz), microwave radiations cannot pass through the door, while visible light (with its much shorter wavelength) tin can.[51]

Control console [edit]

Mod microwave ovens use either an analog dial-type timer or a digital control panel for operation. Control panels feature an LED, liquid crystal or vacuum fluorescent display, numeric buttons for inbound the cook time, a ability level option characteristic and other possible functions such equally a defrost setting and pre-programmed settings for different nutrient types, such as meat, fish, poultry, vegetables, frozen vegetables, frozen dinners, and popcorn. In the 90s brands such as Panasonic and GE began offering models with a scrolling-text display showing cooking instructions.

Power settings are ordinarily implemented, not past actually varying the result, simply by repeatedly turning the power off and on. The highest setting thus represents continuous power. Defrost might represent ability for two seconds followed by no power for five seconds. To indicate cooking has completed, an aural warning such as a bell or a beeper is usually nowadays, and/or "End" normally appears on the display of a digital microwave.

Microwave control panels are ofttimes considered bad-mannered to use and are frequently employed equally examples for user interface pattern.[52]

Variants and accessories [edit]

A variant of the conventional microwave oven is the convection microwave oven. A convection microwave oven is a combination of a standard microwave oven and a convection oven. It allows food to be cooked speedily, notwithstanding come out browned or crisped, as from a convection oven. Convection microwave ovens are more than expensive than conventional microwave ovens. Some convection microwave ovens—those with exposed heating elements—can produce fume and burning odors as nutrient spatter from before microwave-only utilise is burned off the heating elements. Some ovens use high speed air; these are known equally impingement ovens and are designed to melt food rapidly in restaurants, but cost more and consume more than ability.

In 2000, some manufacturers began offer high power quartz element of group vii bulbs to their convection microwave oven models,[53] marketing them under names such as "Speedcook", "Advantium", "Lightwave" and "Optimawave" to emphasize their ability to melt nutrient apace and with proficient browning. The bulbs heat the food's surface with infrared (IR) radiations, browning surfaces as in a conventional oven. The food browns while also beingness heated by the microwave radiation and heated through conduction through contact with heated air. The IR energy which is delivered to the outer surface of food past the lamps is sufficient to initiate browning caramelization in foods primarily made up of carbohydrates and Maillard reactions in foods primarily fabricated up of protein. These reactions in food produce a texture and sense of taste similar to that typically expected of conventional oven cooking rather than the bland boiled and steamed gustatory modality that microwave-but cooking tends to create.

In social club to aid browning, sometimes an accessory browning tray is used, usually composed of glass or porcelain. It makes food crisp past oxidizing the top layer until it turns brownish.[ citation needed ] Ordinary plastic cookware is unsuitable for this purpose considering it could melt.

Frozen dinners, pies, and microwave popcorn numberless frequently contain a susceptor fabricated from thin aluminium film in the packaging or included on a modest newspaper tray. The metal motion-picture show absorbs microwave energy efficiently and consequently becomes extremely hot and radiates in the infrared, concentrating the heating of oil for popcorn or even browning surfaces of frozen foods. Heating packages or trays containing susceptors are designed for a unmarried use and are then discarded as waste product.

Heating characteristics [edit]

In add-on to their employ in heating food, microwave ovens are widely used for heating in industrial processes. A microwave tunnel oven for softening plastic rods prior to extrusion.

Microwave ovens produce oestrus straight inside the food, only despite the common misconception that microwaved food cooks from the inside out, 2.45 GHz microwaves can only penetrate approximately 1 centimeter (0.39 in) into most foods. The inside portions of thicker foods are mainly heated by heat conducted from the outer 1 centimeter (0.39 in).[54] [55]

Uneven heating in microwaved food tin can be partly due to the uneven distribution of microwave energy within the oven, and partly due to the different rates of energy absorption in dissimilar parts of the food. The first trouble is reduced past a stirrer, a type of fan that reflects microwave free energy to different parts of the oven equally it rotates, or past a turntable or carousel that turns the food; turntables, yet, may still leave spots, such as the center of the oven, which receive uneven energy distribution. The location of dead spots and hot spots in a microwave oven can be mapped out by placing a clammy piece of thermal newspaper in the oven.

When the water-saturated paper is subjected to the microwave radiation information technology becomes hot enough to crusade the dye to be darkened which volition provide a visual representation of the microwaves. If multiple layers of paper are constructed in the oven with a sufficient distance between them a three-dimensional map tin exist created. Many store receipts are printed on thermal paper which allows this to be hands done at home.[56]

The second problem is due to food limerick and geometry, and must exist addressed by the cook, by arranging the food so that it absorbs energy evenly, and periodically testing and shielding any parts of the food that overheat. In some materials with depression thermal conductivity, where dielectric constant increases with temperature, microwave heating can cause localized thermal runaway. Under certain weather, glass tin exhibit thermal delinquent in a microwave oven to the bespeak of melting.[57]

Due to this phenomenon, microwave ovens set at too-high ability levels may fifty-fifty first to cook the edges of frozen food while the inside of the food remains frozen. Another case of uneven heating tin can exist observed in baked goods containing berries. In these items, the berries blot more energy than the drier surrounding bread and cannot misemploy the heat due to the low thermal conductivity of the bread. Often this results in overheating the berries relative to the residue of the nutrient. "Defrost" oven settings either utilize low ability levels or plough the power off and on repeatedly - designed to let time for heat to be conducted within frozen foods from areas that absorb heat more than readily to those which rut more slowly. In turntable-equipped ovens, more even heating will have identify by placing food off-center on the turntable tray instead of exactly in the center, as this will result in more than even heating of the food throughout.[58]

There are microwave ovens on the market place that allow full-ability defrosting. They practise this past exploiting the properties of the electromagnetic radiation LSM modes. LSM total-power defrosting may actually reach more fifty-fifty results than slow defrosting.[59]

Microwave heating tin can exist deliberately uneven by blueprint. Some microwavable packages (notably pies) may include materials that incorporate ceramic or aluminium flakes, which are designed to absorb microwaves and heat upwards, which aids in blistering or crust preparation by depositing more energy shallowly in these areas. Such ceramic patches affixed to paper-thin are positioned next to the food, and are typically smokey blue or gray in colour, ordinarily making them easily identifiable; the paper-thin sleeves included with Hot Pockets, which have a silver surface on the inside, are a good example of such packaging. Microwavable paper-thin packaging may also contain overhead ceramic patches which function in the aforementioned style. The technical term for such a microwave-absorbing patch is a susceptor.[60]

Effects on food and nutrients [edit]

Whatever grade of cooking will diminish overall nutrient content in nutrient, particularly water-soluble vitamins common in vegetables, only the primal variables are how much h2o is used in the cooking, how long the food is cooked, and at what temperature.[61] [62] Nutrients are primarily lost past leaching into cooking h2o, which tends to make microwave cooking effective, given the shorter cooking times information technology requires and that the water heated is in the nutrient.[61] Similar other heating methods, microwaving converts vitamin B12 from an active to inactive form; the amount of conversion depends on the temperature reached, likewise as the cooking time. Boiled food reaches a maximum of 100 °C (212 °F) (the boiling point of water), whereas microwaved food can get internally hotter than this, leading to faster breakdown of vitamin B12.[ commendation needed ] The higher rate of loss is partially commencement past the shorter cooking times required.[63]

Spinach retains nearly all its folate when cooked in a microwave oven; when boiled, information technology loses about 77%, leaching nutrients into the cooking water.[61] Bacon cooked by microwave oven has significantly lower levels of nitrosamines than conventionally cooked bacon.[62] Steamed vegetables tend to maintain more nutrients when microwaved than when cooked on a stovetop.[62] Microwave blanching is 3–4 times more than effective than boiled-water blanching for retaining of the water-soluble vitamins, folate, thiamin and riboflavin, with the exception of vitamin C, of which 29% is lost (compared with a 16% loss with boiled-water blanching).[64]

Prophylactic benefits and features [edit]

All microwave ovens use a timer to switch off the oven at the stop of the cooking fourth dimension.

Microwave ovens heat food without getting hot themselves. Taking a pot off a stove, unless it is an consecration cooktop, leaves a potentially unsafe heating element or trivet that will stay hot for some time. Too, when taking a casserole out of a conventional oven, one'due south arms are exposed to the very hot walls of the oven. A microwave oven does not pose this trouble.

Nutrient and cookware taken out of a microwave oven are rarely much hotter than 100 °C (212 °F). Cookware used in a microwave oven is often much libation than the food considering the cookware is transparent to microwaves; the microwaves heat the food directly and the cookware is indirectly heated by the food. Food and cookware from a conventional oven, on the other mitt, are the same temperature as the remainder of the oven; a typical cooking temperature is 180 °C (356 °F). That means that conventional stoves and ovens can cause more serious burns.

The lower temperature of cooking (the boiling betoken of h2o) is a pregnant prophylactic benefit compared with baking in the oven or frying, because information technology eliminates the formation of tars and char, which are carcinogenic.[65] Microwave radiations too penetrates deeper than direct oestrus, so that the food is heated by its own internal water content. In contrast, straight heat tin can burn the surface while the inside is withal cold. Pre-heating the food in a microwave oven before putting it into the grill or pan reduces the time needed to heat up the food and reduces the formation of carcinogenic char. Unlike frying and baking, microwaving does non produce acrylamide in potatoes,[66] however unlike deep-frying, it is of only express effectiveness in reducing glycoalkaloid (i.east., solanine) levels.[67] Acrylamide has been found in other microwaved products like popcorn.

Apply in cleaning kitchen sponges [edit]

Studies have investigated the utilize of the microwave oven to clean not-metallic domestic sponges which have been thoroughly wetted. A 2006 study found that microwaving moisture sponges for two minutes (at thousand watt power) removed 99% of coliforms, E. coli and MS2 phages. Bacillus cereus spores were killed at four minutes of microwaving.[68]

A 2017 study was less affirmative: about 60% of the germs were killed merely the remaining ones quickly re-colonized the sponge.[69]

Hazards [edit]

High temperatures [edit]

Superheating [edit]

Charred popcorn burnt by leaving the microwave oven on also long

Water and other homogeneous liquids tin can superheat[70] [71] when heated in a microwave oven in a container with a smooth surface. That is, the liquid reaches a temperature slightly above its normal humid indicate without bubbling of vapour forming inside the liquid. The boiling process can showtime explosively when the liquid is disturbed, such as when the user takes hold of the container to remove it from the oven or while adding solid ingredients such as powdered creamer or sugar. This can upshot in spontaneous boiling (nucleation) which may be violent plenty to eject the boiling liquid from the container and cause severe scalding.[72]

Closed containers [edit]

Closed containers, such equally eggs, can explode when heated in a microwave oven due to the increased pressure from steam. Intact fresh egg yolks outside the shell volition also explode, equally a result of superheating. Insulating plastic foams of all types generally contain closed air pockets, and are by and large not recommended for utilize in a microwave oven, every bit the air pockets explode and the cream (which tin can be toxic if consumed) may melt. Not all plastics are microwave-safety, and some plastics absorb microwaves to the point that they may become dangerously hot.

Fires [edit]

Products that are heated for too long can grab fire. Though this is inherent to any form of cooking, the rapid cooking and unattended nature of the apply of microwave ovens results in additional take chances.

Metal objects [edit]

Opposite to popular assumptions, metal objects can be safely used in a microwave oven, but with some restrictions.[73] [74] Any metal or conductive object placed into the microwave oven volition act equally an antenna to some degree, resulting in an electrical current. This causes the object to human activity as a heating element. This effect varies with the object's shape and composition, and is sometimes utilized for cooking.

Any object containing pointed metal can create an electrical arc (sparks) when microwaved. This includes cutlery, crumpled aluminium foil (though some foil used in microwave ovens is safety, come across below), twist-ties containing metal wire, the metal wire carry-handles in oyster pails, or almost whatever metallic formed into a poorly conductive foil or thin wire, or into a pointed shape.[75] Forks are a good example: the tines of the fork answer to the electric field by producing high concentrations of electric charge at the tips. This has the effect of exceeding the dielectric breakup of air, about 3 megavolts per meter (3×106 V/chiliad). The air forms a conductive plasma, which is visible equally a spark. The plasma and the tines may and so grade a conductive loop, which may be a more than effective antenna, resulting in a longer lived spark. When dielectric breakdown occurs in air, some ozone and nitrogen oxides are formed, both of which are unhealthy in large quantities.

A microwave oven with a metallic shelf

Microwaving an individual smooth metallic object without pointed ends, for example, a spoon or shallow metal pan, normally does not produce sparking. Thick metallic wire racks tin exist function of the interior design in microwave ovens (see illustration). In a similar style, the interior wall plates with perforating holes which allow light and air into the oven, and allow interior-viewing through the oven door, are all fabricated of conductive metallic formed in a condom shape.

A microwaved DVD-R disc showing the effects of electrical discharge through its metal film

The upshot of microwaving thin metal films can be seen clearly on a Compact Disc or DVD (particularly the factory pressed type). The microwaves induce electric currents in the metal film, which heats up, melting the plastic in the disc and leaving a visible pattern of concentric and radial scars. Similarly, porcelain with thin metal films can also be destroyed or damaged past microwaving. Aluminium foil is thick enough to exist used in microwave ovens equally a shield against heating parts of food items, if the foil is not badly warped. When wrinkled, aluminium foil is mostly unsafe in microwaves, every bit manipulation of the foil causes sharp bends and gaps that invite sparking. The USDA recommends that aluminium foil used every bit a partial nutrient shield in microwave oven cooking cover no more than one quarter of a food object, and be carefully smoothed to eliminate sparking hazards.[76]

Another take a chance is the resonance of the magnetron tube itself. If the microwave oven is run without an object to absorb the radiation, a standing wave will form. The energy is reflected back and along between the tube and the cooking chamber. This may cause the tube to overload and burn out. High reflected power may also cause magnetron arcing, possibly resulting in primary ability fuse failure, though such a causal relationship isn't easily established. Thus, dehydrated nutrient, or food wrapped in metallic which does non arc, is problematic for overload reasons, without necessarily being a fire hazard.

Sure foods such as grapes, if properly bundled, tin can produce an electrical arc.[77] Prolonged arcing from food carries similar risks to arcing from other sources as noted above.

Some other objects that may conduct sparks are plastic/holographic print thermoses (such every bit Starbucks novelty cups) or cups with metal lining. If whatsoever chip of the metal is exposed, all the outer beat will burst off the object or cook.[ citation needed ]

The high electrical fields generated inside a microwave oven often tin can exist illustrated by placing a radiometer or neon glow-bulb within the cooking chamber, creating glowing plasma inside the low-pressure bulb of the device.

Direct microwave exposure [edit]

Direct microwave exposure is non more often than not possible, as microwaves emitted by the source in a microwave oven are confined in the oven past the material out of which the oven is synthetic. Furthermore, ovens are equipped with redundant safety interlocks, which remove power from the magnetron if the door is opened. This safety mechanism is required past United States federal regulations.[78] Tests have shown confinement of the microwaves in commercially available ovens to be so almost universal every bit to make routine testing unnecessary.[79] Co-ordinate to the United States Food and Drug Administration's Centre for Devices and Radiological Wellness, a U.Southward. Federal Standard limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts of microwave radiation per square centimeter at approximately 5 cm (2 in) from the surface of the oven.[fourscore] This is far below the exposure level currently considered to be harmful to homo wellness.[81]

The radiation produced by a microwave oven is non-ionizing. It therefore does non accept the cancer risks associated with ionizing radiation such as 10-rays and high-energy particles. Long-term rodent studies to assess cancer risk have so far failed to place any carcinogenicity from ii.45 GHz microwave radiations fifty-fifty with chronic exposure levels (i.e. large fraction of life span) far larger than humans are likely to come across from whatever leaking ovens.[82] [83] However, with the oven door open, the radiation may cause impairment by heating. Microwave ovens are sold with a protective interlock then that it cannot be run when the door is open up or improperly latched.

Microwaves generated in microwave ovens cease to exist once the electrical power is turned off. They do non remain in the food when the power is turned off, any more than light from an electric lamp remains in the walls and furnishings of a room when the lamp is turned off. They do non make the food or the oven radioactive. In contrast with conventional cooking, the nutritional content of some foods may be altered differently, just generally in a positive way past preserving more than micronutrients - see to a higher place. In that location is no indication of detrimental health bug associated with microwaved food.[84]

At that place are, notwithstanding, a few cases where people have been exposed to direct microwave radiations, either from apparatus malfunction or deliberate activeness.[85] [86] The full general effect of this exposure will be physical burns to the body, equally human tissue, particularly the outer fat and muscle layers, has a similar composition to some foods that are typically cooked in microwave ovens and so experiences similar dielectric heating effects when exposed to microwave electromagnetic radiation.

Chemical exposure [edit]

The use of unmarked plastics for microwave cooking raises the issue of plasticizers leaching into the food,[87] or the plastics chemically reacting to microwave energy, with by-products leaching into the nutrient,[88] suggesting that fifty-fifty plastic containers marked "microwavable" may withal leach plastic by-products into the food.

The plasticizers which received the near attending are bisphenol A (BPA) and phthalates,[87] although it is unclear whether other plastic components present a toxicity risk. Other issues include melting and flammability. An declared result of release of dioxins into food has been dismissed[87] every bit an intentional reddish herring distraction from actual safety issues.

Some current plastic containers and food wraps are specifically designed to resist radiation from microwaves. Products may use the term "microwave rubber", may carry a microwave symbol (iii lines of waves, one above the other) or simply provide instructions for proper microwave oven use. Whatever of these is an indication that a production is suitable for microwaving when used in accordance with the directions provided.[89]

Uneven heating [edit]

Microwave ovens are often used for reheating leftover food, and bacterial contamination may non be repressed if the microwave oven is used improperly. If safe temperature is not reached, this can result in foodborne illness, as with other reheating methods. While microwave ovens can destroy bacteria as well as conventional ovens tin can, they cook rapidly and may not cook as evenly, like to frying or grilling, leading to a risk that parts of the food will not reach recommended temperatures. Therefore, a continuing catamenia later cooking to permit temperatures in the food to equalize is recommended, also as the utilize of a food thermometer to verify internal temperatures.[90]

Interference [edit]

Microwave ovens, although shielded for condom purposes, still emit low levels of microwave radiation. This is not harmful to humans, only can sometimes cause interference to Wi-Fi and Bluetooth and other devices that communicate on the 2.45 GHz wavebands; peculiarly at close range.[91]

Run into also [edit]

  • Countertop
  • Induction cooker
  • Listing of cooking appliances
  • Listing of home appliances
  • Microwave chemical science
  • Peryton (astronomy)
  • Robert Five. Decareau
  • Thelma Pressman
  • Wall oven

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External links [edit]

  • U.S. Patent 2,495,429: Percy Spencer'southward original patent
  • Ask a Scientist Chemical science Archives Archived 26 February 2015 at the Wayback Machine, Argonne National Laboratory
  • Further Reading On The History Of Microwaves and Microwave Ovens
  • Microwave oven history from American Heritage magazine
  • Superheating and Microwave Ovens, Academy of New South Wales (includes video)
  • "The Microwave Oven": Short explanation of microwave oven in terms of microwave cavities and waveguides, intended for utilise in a course in electric engineering
  • How Things Work: Microwave Ovens, David Ruzic, Academy of Illinois

Source: https://en.wikipedia.org/wiki/Microwave_oven

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