Electromagnetic conversion of energy
Penetration
The heat reaction as a result of the correlation of microwaves and water molecules is letting
up after penetration into the food. This is measured in W/cm².
Depending on the dielectric behaviour of the food, the energy is falling progressively with
increasing depth of penetration.
On the left, the loss of capacity of
the microwaves in the food is
shown graphically. The thermal
output has a declining effect from
the outside to the inside.
Therefore it is advisable to reduce
the capacity e.g. with large meat
pieces, and to extend the time, that
the heat can better spread in the
food.
Liquids such as soups should be
stirred for a change for the same
reason. This helps to distribute the
heat and prevents too high
temperatures on the surface. In
the extreme case, this could attack
the upper edge of the material
when using plastic containers.
In any food, positively/negatively charged liquid
molecules are accidentally arranged in disorder.
If we now put this food into an electromagnetic field,
these molecules will adjust to the +/- field direction.
If we now change this field +/-, also the adjustment
of molecules will change.
If this changes rather fast, the molecules as well will
move correspondingly fast. The molecules are
rubbing with each other and produce heat.
In case of a microwave frequency of 2,450 MHz, this
results in 4,900,000,000 changes per second.
Thereby the required cooking temperature is
produced.
created by TSE-N, Reiner Kurzke
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