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Microwave Oven

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What is Microwave oven?

A microwave oven (known as microwave) is a machine that cooks food using microwaves, a type of radio wave. The idea was invented when a scientist who was experiment with radio waves saw his chocolate bar, which he was holding at that time, melt. He then knew that radio waves could cook food and invented the microwave oven.

Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946. Raytheon later licensed its patents for a home-use microwave oven that was first introduced by Tappan in 1955, but these units were still too large and expensive for general home use. The countertop microwave oven was first introduced in 1967 by the Amana Corporation, and their use has come into commercial and residential kitchens around the world.

Microwave ovens are popular for reheat previously cooked foods and cooking a variety of foods. They are also useful for rapid heating of otherwise slowly prepared cooking items, such as hot butter, fats, and chocolate.


History of Microwave oven:-

Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946.

The company Spencer was working for, Raytheon, and then filed a patent on October 8, 1945 for a microwave cooking oven, eventually named the Radarange. This first commercially produced microwave oven was about 6 feet tall and weighed around 750 pounds.

The first domestic microwave oven was produced in 1967 by Amana (a division of Raytheon). In 1967, Amana, a division of Raytheon, introduced its domestic Radarange microwave oven, marking the beginning of the use of microwave ovens in home kitchens.


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How work Microwave oven?

The aptly-named microwave oven uses microwave radiation to heat food. Electromagnetic radiation exists over a range of wavelengths, where shorter wavelengths (such as x-rays and gamma rays) have higher energy than longer wavelengths. On the EM spectrum, microwaves fall between radio and infrared waves.

Microwaves contain enough energy to induce molecular rotation, which is the lowest energy form of interaction, but they don’t have enough energy to induce molecular vibrations, electron excitation, or ionization. Microwaves have the greatest effect on water molecules, due to their polar structure, and these rapidly rotating water molecules transfer energy as heat to the other molecules in food.


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Effects on human health of Microwave oven:-

A microwave oven converts only part of its electrical input into microwave energy. An average consumer microwave oven consumes 1100 W of electricity in producing 700 W of microwave power, an efficiency of 64%. The other 400 W are dissipated as heat, mostly in the magnetron tube. Such wasted heat, along with heat from the product being microwaved, is exhausted as warm air through cooling vents. Additional power is used to operate the lamps, AC power transformer, magnetron cooling fan, food turntable motor and the control circuits, although the power consumed by the electronic control circuits of a modern microwave oven is negligible during cooking.

For cooking or reheating small amounts of food, the microwave oven may use less energy than a cook stove. Although microwave ovens are touted as the most efficient appliance, the energy savings are largely due to the reduced heat mass of the food's container. The amount of energy used to heat food is generally small compared to total energy usage in typical residences in the United States.


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