Microwaves and Microwave Oven

Prof. Tai Kai NG and Mr. Chi Wai CHAN

Department of Physics, Hong Kong University of Science and Technology
History
The idea of microwave oven was first conceived by Percy L.
Spencer in 1946 and finally patented in 1950. The mechanism
is based on the principle of frictional heat production using
microwaves. Because of the huge sie of the early microwave
ovens ! weighted over "00 #g and measured over 1.5 metre in
height ! they were mainly used in large restaurants and food
outlets. The first domestic microwave oven was produced by
$aytheon %orporation in 1965.
&The first home
version microwave
oven'
What are Microwaves?
(icrowaves form parts of the electromagnetic spectrum with typical wavelengths
from 1 millimetre to 10 centimetres ! something in between light waves and radio
waves &)igure 1'. *i#e any other electromagnetic waves+ the microwave is composed
of both electric and magnetic fields+ which are perpendicular to each other and
propagates at the speed of light throughout space&speed of light ,c- in vacuum is
roughly "00+000+000 metres per second+ or "00+000 #ilometres per second' . .part
from ovens+ microwaves are also used in telecommunications+ e.g.+ radars+ wireless
computer networ#s and mobile phones. /n fact+ the entire universe is filled with
microwave radiation left by the Big Bang e0plosion of the early 1niverse.
&)igure1 The 2lectromagnetic 3pectrum'
The Microwave Oven
1
The core part of a microwave oven is the microwave generator. /n the early designs+
the generator is a magnetron+ which is a vacuum tube that converts electrical energy
into microwave energy. The microwaves are transported to the coo#ing chamber by a
wave4guide+ analogous to electrical wires transporting electricity. The coo#ing
chamber is designed to #eep the microwaves+ so that microwaves bounce off the walls
li#e beams of light in a mirrored room around and absorbed by food. (etal wiring on
the glass window of the door #eeps the microwaves from leaving the coo#ing
chamber.
&(icrowave 5ven'
Cooking with Microwaves
(icrowave coo#ing is a process of e0citing the water molecules in food. )ood
substance that does not contain water+ such as oil+ usually does not get coo#ed by
microwaves. 6ater molecules are polar molecules with one end dominated by a
negative charge and the other by a positive charge. The typical fre7uency of the
microwave produced by a microwave oven is of the order of 8.5 9: &1 9: ;
1+000+000+000 :'. That is to say+ the electric fields produced by the magnetron
oscillate bac# and forth at the rate of 8.5 billion times per second &defining 1 billion ;
1+000+000+000'. 3ince the water molecules are polaried+ the water molecules in the
food will also get pulled bac# and forth at the rate of about 8.5 billion times per
second. This rapid bac#4and4forth motion between water molecules creates friction+
and hence heat. Typically+ microwave can only penetrate about ".5 to 5 cm into the
food. The centre of the food is coo#ed mainly by heat conduction. The hot and cold
spots on the food are caused by the interference effect of microwaves+ similar to
bright and dar# spots on a screen caused by interference of light after passing through
a grating. /n order for microwaves to distribute evenly around the food+ a turntable or
a rotating source is often used.
8
The e0act amount of microwave energy need to coo# a piece of food depends on its
properties. /n practice+ the amount of microwave energy get absorbed and reflected
can be measured for each food substance. )ood substance contains a substantial
amount of water is a good absorber of microwave energy. 6hen water is changed to a
different state+ such as ice+ it becomes a poor absorber of microwave energy. 5ther
factors determining the effectiveness of microwave coo#ing are the shape and
material of the container used. $ound containers generally have better coo#ing result
as food tends to be overheated at sharp corners and edges.
Metaic O!"ects
(icrowave radiation can pass through plastic and glass+ but not metallic ob<ects. This
is why the glass window of the door of microwave oven is laced with metal wiring=
the metal wiring #eeps the microwaves from leaving the coo#ing chamber. /f you put
a metal ob<ect+ such as a for#+ into the oven+ microwaves hitting the for# will get
reflected bac# to the source. The e0tent to which microwaves are reflected varies from
the types of metal. %ertain metal composites actually absorb microwave energy.
*et us ta#e a closer loo# at what happens when microwaves come into contact with
metallic ob<ects. 6hen microwaves are reflected from a metallic ob<ect+ it produces a
so4called arcing effect &.rcing is a microwave term for spar#s in the oven'. .rcing is
resulted from the build4up of e0cessive charges in metallic materials. /n microwave
ovens+ this can occur when two or more metallic ob<ects+ e.g.+ a metallic food
container and the inner metallic wall+ are placed close to each other causing the air
between them to ionie+ producing spar#s. The arcing effect can also ta#e place when
a coo#ing utensil with sharp metal edges or burnt food are come into contact with
microwaves inside the oven. /f the arcing ob<ect is further bombarded by microwaves+
the temperature of the ob<ect rises sharply and being overheated and eventually
causing a fire in the oven.
#$%erheating
. phenomenon #nown as superheating is #nown to occur when a cup of water is
heated in a microwave oven. The water is referred to as superheated when its
temperature increases above its normal boiling point &the boiling point for water at
standard atmospheric pressure is 100
0
%'. The superheated state is an unstable state.
6hen water is superheated+ the presence of an e0ternal agent such as a spoon or even
mil# powder can cause the water to boil vigorously into e0plosion. /f one litre of
water is superheated by only 1 >%+ it can produce about " litres of steam. ?ou can see
how dangerous it is.
#afety of Microwaves
The safety of microwave radiation in microwave ovens is still a sub<ect of intense
research. )rom the above discussions it is clear that we should not put metallic ob<ects
or boiled water into microwave oven. 5ther tests have revealed that nearly all
microwave ovens in the mar#et emit microwaves whilst in operation. /n general+ the
amount of microwave emission decreases with the distance. The official
recommended value of microwave emission for all domestic ovens is about
10m6@cm
8
.
"
.s cellular or mobile phones are getting increasingly popular in recent years+ the
effect of microwaves on our health has also been a sub<ect of study. The main concern
is the effect of heat produced by microwave radiation on our body+ particularly the
brain. Aespite the fact that the recorded temperature rise on our body caused by
microwave radiation emitted from mobile phones was so low+ <ust a fraction of a
degree %elsius+ some researchers believe that radiation emitted from mobile phones
could increase the ris# of brain diseases such as the .lheimerBs disease.
/n addition to microwave radiation+ micro4waved foods are also sub<ect to
investigation. 3ome tests have revealed that the molecular structures of nutrient in
vegetables+ such as carrots and broccoli+ are being deformed at cellular level by high
fre7uency microwaves.
C.bout the authorD Erofessor Tai Fai G9 received his B3c degree from the 1niversity
of :ong Fong in 19H1. :e completed his EhA degree at Gorthwestern 1niversity in
19HI. :e <oined the Ehysics Aepartment of :F13T in 1991. /n 199"+ Erofessor Gg
received an :onorable (ention in the 199" .chievement in .sia .ward of the
5verseas %hinese Ehysics .ssociation+ for his contribution to the understanding of the
non4e7uilibrium mesoscopic Fondo effect. :e is a )ellow of the .merican Ehysical
3ociety since 8000. :e is awarded the %roucher 3enior $esearch )ellowship for
80084800". Erof. Gg also participates actively in :ong FongBs secondary and primary
school science education. :e is a &:ong Fong' representative in the <oint :ong Fong4
(ainland e0pert wor#ing groups on 3cience 2ducation.J
C.bout the authorD (r. % 6 %han is a $esearch .ssistant+ Aepartment of Ehysics+
:F13T.J
Keywords&
(icrowaves+ 2lectromagnetic waves+ 2lectric field+ )riction+ Aielectric constant+
3uperheating
'eated To%ics in the #ya!$s&
2lectricity and (agnetism+ :eat and )riction
()tensions *fro+ the sya!$s,&
Bring out ideasD (icrowave as part of electromagnetic spectrum+ :eat production via
friction of polar molecules
War+-$% disc$ssion&
o 6hat is electromagnetic waveK
2lectromagnetic waves &2( waves' are transverse waves. They are the
oscillations of electric field and magnetic field in space. 2( waves can
propagate in vacuum or media. The speed of 2( waves in vacuum c;
is a constant. /t is the fastest speed in the universe. Lisible light+
microwave and gamma ray are e0amples of 2( waves.
4
o 6hat is the function of a magnetronK
)unction of magnetronD /t can convert electrical energy into microwave
energy. .nd the microwaves produced are then used for microwave
coo#ing.
o 6hat is the function of the metal wiring in the glass window of the
doorK
/t #eeps the microwaves from leaving the coo#ing chamber.
o 6hy water molecules are referred to as polar moleculesK
6ater molecules are polar because one end is dominated by a negative
charge &50ygen atom' and the other by a positive charge & 8 :ydrogen
atoms'.
o :ow does food substance get coo#ed in a microwave ovenK
The magnetron of the oven produces microwaves to oscillate the water
molecules inside the food. The water molecules get pulled bac#4and4
forth at the rate of about 8.5 billion times per second. This rapid bac#4
and4forth motion between the water molecules creates friction+ and
hence heat. Typically+ microwave can only penetrate about ".5 to 5 cm
into the food. The centre of the food is mainly coo#ed by heat
conduction.
o 6hy should we avoid putting metallic ob<ects inside a microwave
ovenK
6hen microwaves are reflected from a metallic ob<ect+ it produces a
so4called arcing effect &.rcing is a microwave term for spar#s in the
oven'. .rcing results from the build4up of e0cessive charges in
metallic materials. /n microwave ovens+ this can occur when two or
more metallic ob<ects+ e.g.+ a metallic food container and the metallic
interior of the wall+ are placed close to each other causing the air
between them to ionie+ producing spar#s. The arcing effect can also
be produced when a coo#ing utensil with sharp metal edges or burnt
food are come into contact with microwaves inside the oven. /f the
arcing ob<ect is further bombarded by microwaves+ the temperature of
the ob<ect rises sharply and overheats and eventually causing a fire in
the oven.
Points for f$rther disc$ssion&
o 6hat happens if non4polar molecules are radiated by microwavesK
Go reaction.
o 6hat happens if an egg is heated in a microwave ovenK
The egg will bomb.
5
o :ow to prevent ,superheating- when a cup of water is heated in a
microwave ovenK
2g. To add a wooden spoon in the cup.
o :ow the specific heat capacity c of the food may be estimated by the
microwave ovenK
By Et ; mc
o %ompare the coo#ing process of steaming with a wo# and micro4
waving with a microwave oven in terms of energy transfer.
43teamingD 6ater is heated by conduction through the wo#. The
internal energy of water increased further when it changes to steam at
100 %. 6hen the steam touches the food+ it condensates and releases
the latent heat to the food. The food is hence coo#ed.
4(icro4wavingD /n the microwave oven+ electrical energy is converted
to microwave energy by magnetron. The microwave is emitted to
everywhere inside the coo#ing chamber. 6hen the microwave reaches
the food and gets absorbed by the water molecules there+ the food is
heated by radiation. 5nce the surface of the food is heated+ the internal
of the food &about ".5 ! 5 cm below the surface' where microwave
cannot reach is heated by conduction.
Activities&
o Teachers can bring their students to the :.2. room to present this
interesting topic and demonstrate microwave coo#ing.
4 .s# students to heat something up to find out the specific heat
capacity of the food by assuming that no water is running away during
heating.
4 %ompare the traditional coo#ing method &steam' to that of the
microwave oven to see their difference in the :.2. $oom.
o 3tudy the concept of ,interference- mentioned in the section ,%oo#ing
with (icrowave-.
6hat is interference and how does it occurK
.pproachD
4 3tudy wave with a slin#y spring.
43how the relation between vibration of medium and wave
propagation.
43how the adding and subtraction of wave pulse.
&/ntroduce the principle of superposition.'
43how interference by adding of two trains of waves &incident and
reflected waves' ! introduce nodes and antinodes and their relations
to energy.
43how the interference of light with laser pointer and a double4slit
slide.
6
'eated we! sites&
o The History of the Microwave Oven
This site contains a brief history of the (icrowave 5ven.
httpD@@www.gallawa.com@microtech@history.html
o The Magnetron T$!e#tr$ct$re and O%eration
. brief introduction of the ,heart- of microwave oven444the magnetron.
httpD@@www.gallawa.com@microtech@
magnetron.html
o e.$yG$r$.co+ - Microwave Oven*working,
. brief note on the operation of microwave oven. /t also introduces the #ey
components of a microwave oven and their function.
httpD@@www.ebuyguru.com@Buying9uide.aspK
category/A;8"Marticle/A;"I
o Physics/000 - Microwave Ovens
This site contains many simple animations and simulation programs to reveal
how microwave oven wor#s.
httpD@@www.colorado.edu@physics@8000@
microwaves@inde0.html
o Microwave Oven ()%eri+ents
These 8 sites contain many videos of untried e0periments using microwave
ovens. These e0periments are so dangerous that it is not recommended to try
them without teacherNs guidance and sufficient safety measures.
httpD@@home.earthlin#.net@Omarutgers@fun@
microwave@microwave.html
httpD@@www.es#imo.com@Obillb@weird@
microe0p.htmlPe0per
o 1ood and (nviron+enta Hygiene 2e%art+ent - Microwave Oven
Cooking Hygiene and #afety
This site contains some hygiene and safety tips in using microwave oven.
httpD@@www.info.gov.h#@fehd@safefood@library@
microwave@micro.html
o #cisca%e - &%hinese version only'
This site discusses the latest applications of microwave oven in chemistry.
httpD@@www.sciscape.org@newsQdetail.phpK
newsQid;9H9
I