|MadSci Network: Other|
A frequency of 2450MHz, which equals a wavelength of approx. 12cm, radio waves is emitted from the magnetron in the microwave oven. The molecules within the food ĘC especially the polar water molecules, but also aminoacids, lipids and proteins adsorbed microwaves and are forced to vibrate at 2,450,000,000 times per second with the rapidly changing alternating electrical field. This movement or vibration generates heat for cooking due to intermolecular friction. Thus, the food is heated from the inside outwards leaving the dishes and the oven itself cold, because they are not directly heated by microwaves. Ceramic and glass containers allow microwaves to penetrate through them without being heated making them as ideal containers for microwave cooking. However, Microwaves are reflected back by metal and as such you must be very careful not to use metal containers in microwave cooking. Because fat and bone is more easily cooked than other parts, you can cover the fat and bone parts using aluminum foil and remove it after a few minutes when cooking meat with much fat and bone that are not evenly distributed. You can learn more about the principle of the microwave at http://www.wffns.org/journal/artikel/mikro_en.html http://hzdf.pages.com.cn/cai/zhao/zhao16.html
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