They rapidly heat foods which can easily burn or turn lumpy if cooked in conventional pans, such as hot butter, fats, chocolate or porridge. Microwave ovens are a common kitchen appliance and are popular for reheating previously cooked foods and cooking a variety of foods. In addition to cooking food, microwave ovens are used for heating in many industrial processes. After microwave ovens became affordable for residential use in the late 1970s, their use spread into commercial and residential kitchens around the world, and prices fell rapidly during the 1980s. The countertop microwave oven was introduced in 1967 by the Amana Corporation. Sharp Corporation introduced the first microwave oven with a turntable between 19. Raytheon later licensed its patents for a home-use microwave oven that was introduced by Tappan in 1955, but it was still too large and expensive for general home use. Named the "Radarange", it was first sold in 1946. American engineer Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. The development of the cavity magnetron in the UK made possible the production of electromagnetic waves of a small enough wavelength ( microwaves). Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high-water-content food item. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
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