Dyfed Lloyd Evans

On line available at http://www.celtnet.org.uk/articles/?a=articles&p=6426 [27 August 2013]

Posted on Date: Jul 8th 2011 Time: 12:27:41 PM
The modern microwave oven is a kitchen marvel, used for everything from defrosting food, re-
heating food to cooking whole meals. If often seems miraculous in that it cooks food so much
faster than any other cooking method.

But what is it really, and how does it work? Well, it's based around a form of electromagnetic
radiation called 'microwaves'. This means that microwaves are in the same class as radio
waves, visible light, ultraviolet radiation and X-rays.Microwaves are actually sandwiched
between infra-red (heat) and radio-waves. As a result then are relatively low energy and do
not directly interact with matter (unlike X-rays and gamma-rays).
Scientifically, microwaves are defined as being in the 1mm to 1m wavelength range (300 MHz
to 300 GHz). They can be generated in a number of ways, but Microwave
Ovens generate microwaves using what's called a magnetron.

In essence, a cavity magnetron (as used in microwave ovens) is a high-powered vacuum

tube that generates microwaves using the interaction of a stream of electrons with a magnetic
field. All cavity magnetrons consist of a hot cathode with a high (continuous or pulsed)
negative potential by a high-voltage, direct-current power supply. The cathode is built into the
centre of an evacuated, lobed, circular chamber. A magnetic field parallel to the filament is
imposed by a permanent magnet. The magnetic field causes the electrons, attracted to the
(relatively) positive outer part of the chamber, to spiral outward in a circular path rather than
moving directly to this anode. Spaced around the rim of the chamber are cylindrical cavities.
The cavities are open along their length and connect the common cavity space. As electrons
sweep past these openings, they induce a resonant, high-frequency radio field in the cavity,
which in turn causes the electrons to bunch into groups. A portion of this field is extracted with
a short antenna that is connected to a waveguide (a metal tube usually of rectangular cross
section). In a microwave oven, the waveguide directs the microwave energy to the cooking
chamber.

Most microwaves generate radiation at a frequency of 2.45 GHz (a wavelength of 122mm).

Before entering the cooking chamber the microwavesimpact a metal stirrer. This reflects some
of the microwaves and allows others to pass straight down. This way the microwaves are
directed so that they spread evenly throughout the cooking chamber (the image presented
here shows the main components of the microwave).

Microwaves effectively create an alternating electromagnetic field in the food. Water, fat, and
other substances in the food absorb energy from themicrowaves in a process called dielectric
heating. This relies on molecules in the food having an electric dipole (a small positive charge
at one end and a small negative one at the other). Water is one such molecule, and when
placed in a microwave field the water molecules move as they try to align themselves with the
alternating electric field of the microwaves. This molecular movement represents heat which is
then dispersed as the rotating molecules hit other molecules and put them into motion. Ions
(salts) in the food are also accelerated by the electric field and impart heat as they collide with
other molecules.

A common misconception is that microwave ovens cook food "from the inside out," meaning
from the centre of the entire mass of food outwards. In reality, microwaves are absorbed in
the outer layers of food in a manner somewhat similar to heat from other methods. The
misconception arises because microwaves penetrate dry non-conductive substances at the
surfaces of many common foods, and thus often induce initial heat more deeply than other
methods. This has real effects on how food should be cooked in a microwave and the thickest
part of any food should be towards the outside (thus fish should be arranged in a circle with
the heads pointing outwards and the tails arranged towards the centre of the microwave.

All modern microwaves contain a turntable which rotates the food as it cooks. This helps the
foods cook more evenly, with the microwave heating spread more evenly in the food. One of
the main safety features of the microwave is the door. This ensures that the microwave
automatically turns off when the door is open to prevent accidental release
of microwaves outside the cooking chamber. The oven door usually has a window for easy
viewing, but the window has 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, most of the microwave radiation cannot pass through the door,
while visible light (with a much shorter wavelength) can. This essentially means that the
cooking chamber of a microwave oven is a Faraday cage that prevents themicrowaves from
escaping outside the cooking chamber itself.

Use of microwaves allows heat to penetrate the food more quickly, thus markedly speeding-up
cooking time. This does mean, though, that food is seldom heated to more than 100°C
(the boiling point of water). This can be beneficial for nutrient retention and reducing the levels
of carcinogens produced by other cooking techniques.

Chefs, however, tend to avoid microwaves for cooking as they do not produce caramelization
of the food, which makes a dish both tastier and more attractive, though manufacturers have
sought to overcome this limitation by placing lamps (which generate infrared energy) or grills
in their microwaves.

It should be noted, however, that any metal (or conductive) object place in a microwave can
act as an antenna, which can result in an electric current within it, turning it into a heated
element. If the metal object has a point to it then this can be a source of sparks and can
become a fire hazard. Plain water, if heated in a microwave can also become superheated (ie
heated to more than 100°C) without bubbling or giving off steam. Any minor disturbance of
the liquid can cause the liquid to vapourize, potentially causing burns. Objects that are totally
enclosed (shelled eggs, closed containers) can be heated until they explode and should be
cracked or pierced to allow the safe release of steam prior to

Other sources
http://globalmicrowave.org/microwaves.php

Microwave Radio Frequencies

Microwave radio frequencies are electromagnetic waves with wavelength with the sizes ranging
between 1mm - 1m. The frequency utilized are in the 0.3 GH and 300 GHz range. Microwave ovens
are basically accelerated radio wave machines that contain a concentrated radio frequency inside a
chamber. Microwave frequencies have adverse effects on humans. This is why the government
employs the "Active Denial System" Energy Weapon for crowd control. More importantly,
microwave frequencies cause heat in water.

Coinciding history of Satellites and Microwave Radio Frequencies.

Wireless computer networks, cellular phones, and satellite dish networks, and the use of microwave
frequencies have become a household thing. The following is a brief timeline of Microwave
Frequency communications from satellites. Global Warming history from PBS.
1950/57
USA began widely Broadcasting UHF and VHF.
First man-made Earth satellite launched by the former Soviet Union.

1958
First US satellite launched. First voice communication established via satellite.

1960
First communication satellite (passive) launched into space.

1962
First active communication satellite launched.

1964
Japan and the UK begins UHF and has already established VHF broadcasting.
First satellite launched into the geostationary orbit. INTELSAT founded.
1965
Roger Revelle helped publish the first high-level government mention of global warming.
First satellite launched into the geostationary orbit for commercial use.

1970/75
Canada Broadcasts UHF and VHF
First domestic satellite system operational (Canada). INTERSPUTNIK founded (1972)
First successful direct broadcast experiment (one year duration; USA-India).

1977/79
The National Academy of Sciences issued a study called Energy and Climate (1977)
UHF Broadcasting in Ireland
International mobile satellite organization (Inmarsat) established

1980/81
Representative Al Gore co-sponsored the first Congressionalhearings to study the implications of global warming.
UHF Broadcasting in Australia.
First reusable launch vehicle flight. (American Space Shuttle)

1982
Roger Revelle published a widely-read article in SCIENTIFIC AMERICAN addressing the rise in global sea level by the
melting of glaciers.
International maritime communications made operational

1984
First direct-to-home broadcast system operational (Japan)

1987/88
Successful trials of land mobile communications ( Inmarsat)
NASA climate scientist James Hansen and his team reported to Congress on global warming. (1988)
the Intergovernmental Panel on Climate Change (IPCC) was established. (1988)

1989/90
Global mobile communication service extended to land mobile and aeronautical use (Inmarsat)

1990/93
the Global Change Research Information Office (GCRIO) was established.
Congress passed and President George Bush signed Public Law 101-606 "The Global Change Research Act of 1990."
Several organizations/companies propose the use of non-geostationary satellite system for mobile communications.
the U.N. Conference on Environment and Development. (UNCED or the "Earth Summit")
Plans for provision of service to hand-held telephones by the year 2000 announced by several organizations/companies.
Continuing growth of VSATs in diverse regions of the world.WRC allocates new frequencies for mobile satellite
communication.
Continuing growth of direct broadcast in Asia and Europe.

1995
Largest single-year worldwide growth in the numbers of VSATs.
Spectrum allocation for non-geostationary satellite system.
 First successful test of low data rate commercial low Earth orbit satellite system (ORBCOM).

1997
Launch of first batch of low earth orbit satellites for provision of voice services to hand-held terminals (Iridium).
Voice communication services to desk-top telephone sized mobile terminal launched (Inmarsat).
Paging service to pocket-siged terminals launched (Inmarsat).
Kyoto Protocol, in which the developed nations agreed to limit their greenhouse gas emissions, relative to the levels
emitted in 1990.

1998
Introduction of hand-held services via low Earth orbit constellation.

1990/00
Introduction of direct sound broadcasting system.

2001
The IPCC released its third assessment report, concluding on the basis of "new and stronger evidence that most of the
observed warming over the last 50 years is attributable to human activities." They also observed that "the globally averaged
surface temperature is projected to increase by 1.4 to 5.8 degrees Celsius over the period 1990 to 2100."

2004
The Bush Administration came into conflict with the world community when it appeared to take issue with parts of an
eight-nation report compiled by 250 scientists which contended that theArctic is warming almost twice as fast as the rest of the
planetdue to a buildup of heat-trapping gases.

2000/05
FCC awards 90 MHz of additional spectrum for advanced wireless services.
Delivery of digital wireless data and voice enhanced networks (2.5G) On October 13, 2003
20th Anniversary of Commercial Wireless Communications.
Introduction of broadband personal communications.
Orbital Debris becomes an issue.
Ka band system proliferate.
A number of low and medium orbit constellation system operational.
The Kyoto Protocol entered into force on February 16, 2005. Industrialized countries have committed to cut their
combined emissions to 5% below 1990 levels by 2008 - 2012.

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Radio Frequencies

In the table below you will see how microwave frequencies are used and what their frequencies are.

Band name Abbr band Frequency Example uses

 and
Wavelength

3–30 Hz
Extremely low
ELF 1 100,000 km – Communication with submarines
frequency
10,000 km

30–300 Hz
Super low
SLF 2 10,000 km – 1000 Communication with submarines
frequency
km

Ultra low 300–3000 Hz

ULF 3 Communication within underground mines
frequency 1000 km – 100 km

Very low 3–30 kHz Submarine communication, avalanche beacons, wireless heart rate
VLF 4
frequency 100 km – 10 km monitors, and geophysics

30–300 kHz
Low frequency LF 5 Navigation, Time signals, AM Radio
10 km – 1 km

Medium 300–3000 kHz

MF 6 AM Radio
frequency 1 km – 100 m

3–30 MHz
High frequency HF 7 Shortwave Radio and aviation communications
100 m – 10 m

Very high 30–300 MHz

VHF 8 FM Radio, TV broadcasts, and aircraft communications
frequency 10 m – 1 m

Ultra high 300–3000 MHz TV broadcasts, microwave ovens, mobile phones, wireless LAN,
UHF 9
frequency 1 m – 100 mm Bluetooth, GPS, and Two-Way Radios

Super high 3–30 GHz

SHF 10 Radars, Mobile Phones, and Commercial Wireless LAN
frequency 100 mm – 10 mm

Extremely high 30–300 GHz

EHF 11 High-speed satellite microwave transmission
frequency 10 mm – 1 mm

Source from Wikipedia Radio Frequency

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How a Microwave Oven works?

This is a drawing of how a microwave oven works.

In order to understand how microwaves work in general, it is necessary to understand how radio
frequencies cause heating. The parts of a microwave that create the radio frequencies are the
transformer, cavity magnetron, micro controller, and wave guide.Click here for a great explanation
of Radio Frequency Heating. Microwave ovens work by passing non ionizing microwave radiation
through the food, at a frequency approximately 2.5 GHz. Microwave ovens produce waves similar
to that of a typical wireless phone. Microwave radio frequencies pass through water, fat, and other
substances causing a process called dielectric heating. Water molecules have a positive charge at
one end and a negative charge at the other called electric dipoles. As microwaves pass through
water molecules, the molecules rotate as they try to align themselves with the alternating electric
field. This molecular movement creates heat. Microwave heating is most effective on liquid water.

This is an image of molecular friction due to RF heating from theColorado EDU

The image to the left is an illustration from the Colorado EDU. This illustration shows how
molecules rotate and cause friction between each other when microwave radio frequencies passed
through. One may ask themselves, "Do microwave ovens have any hazards?" In fact microwave
ovens can leak microwave frequencies outside of the oven. Some say that the newer microwaves
today have no health risks due to better constructed units. (See the Canadian Center for Health and
Safety) Exposure to higher wattage can affect a humans health. But what about lower wattages.
Lower wattages can cause things to cook as well, the only difference is that it takes longer. Factors
like, concentration of the waves, power wattage, and frequency levels are what determine how fast
something will cook or melt.
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Microwave Oven Components

A microwave oven consists of:

 a high voltage transformer, which passes energy to the magnetron
 a cavity magnetron,
 a magnetron control circuit (usually with a microcontroller),
 a waveguide, and
 a cooking chamber

Magnetron with section removed (magnet is not shown) picture taken byHCRS

Understanding how a microwave works can be achieved by studying the parts and how they work.
First we will take a close look at the specifications a waveguide. The waveguide is an essential
function of the microwave oven.

A Waveguide is any linear structure that guides electromagnetic waves for the purpose of
transmitting power or signals. Generally constructed of a hollow metal pipe. Placing a waveguide
into a vacuum causes radio waves to scatter.

A Cavity magnetron is a microwave antenna placed in a vacuum tube and oscillated in an

electromagnetic field in order to produce high GHz microwaves. Magnetrons are in microwave
ovens and radar systems.

This is a picture of a micro controller.

A Microcontroller is a microprocessor that is integrated on a circuit board. Like in cell phones and
satellite dishes. Here is a SIS chip on a graphics card. This is what an integrated processor looks
like. The microcontroller controls the waveguide and the entire unit so the microwaves are emitted
at a constant rate.

This is how a transformer works.

A Transformer is two or more coupled windings and a magnetic flux core that transfers electrical
energy through a circuit by magnetic coupling without using motion between parts. These are used
for supplying power to the magnetron.

A Cooking Chamber is a microwave safe container the prevents microwaves from escaping. The
door has a microwave proof mesh with holes that are just small enough that microwaves can't pass
through but lightwaves can. The cooking chamber itself is a Faraday cage enclosure which prevents
the microwaves from escaping into the environment. The oven door is usually a glass panel for easy
viewing, but has a layer of conductive mesh to maintain the shielding. Because the size of the
perforations in the mesh is much less than the wavelength of 12 cm, most of the microwave
radiation cannot pass through the door, while visible light (with a much shorter wavelength) can.

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