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I am writing about
"Microwave Oven Procedures"
We cook or heat food in the microwave oven! The food is exposed to electromagnetic radiation (radiation waves within the microwave range) for a certain period of time, which causes the polar molecules in the food, such as fat, etc., which have dielectric poles, to vibrate violently, increasing the kinetic energy and colliding with the surrounding molecules. Energy is generated - this is the dielectric heating method! Keep in mind that heat is created by the flipping and vibration of the molecules inside the food and the collision with the surrounding molecules, only microwave waves coming from outside the food into the oven, not the heat!
Let's find out if these scientific terms are a little illustrated (I request you to look at each picture, it will be helpful to understand quickly) then it will be useful to understand the strategy, isn't it!
# Electromagnetic waves #
Note Figure 1, oscillating or time variying electric field (E, electric frield) and magnetic field (B, magnetic field) electromagnetic waves are formed! This radiation goes with the speed of light (C)! E (electric field) and B (magnetic field) change with time is noticeable! Propagation of electromagnetic waves can be in zero media or even in space!
Examples - Radio Wave, Microwave, Visible Wave, XRay, Gamma Ray !! Each of these types has its own range of wavelengths and frequencies! (Shown in Figure 2)
# Microwave #
This microwave is also a kind of electromagnetic wave! The microwave frequency is about 2450 MHz and the wavelength is around 12.24 cm !!
# Flipping and vibration of water or fat dielectric or polar molecules in food set for cooking #
(Figure 4) Observe the structure of water molecules, the electronegativity of oxygen is higher than that of hydrogen, so OH pulls oxygen towards itself without sharing electrons in the same way as the covalent bond, so there is a slight negative (- d) and hydrogen towards the oxygen atom. Slightly positive (+ d) on the side creates dipole in the whole water molecule, see (Figure 4) -d (minus delta or slightly negative) on the head of oxygen and + d (plus delta) on the head of hydrogen. According to the custom to explain the electrical die pole!
Notice in Figure 3 that the direction of E (electric field) and magnetic field changes. It is noticeable! The water molecule H2O is affected by the variable electric field of this microwave. The molecule flips very fast according to its polarity (+, -) or vibrates very fast or very fast (depending on the frequency of the microwave. This flipping depends on the frequency of the microwave. Goes)! The rapid flipping of the water or fat molecules in the food and the collision with the surrounding molecules generate great heat which helps to digest the food!
This microwave in the microwave oven is part of the name Magnetron! Magnetron's hot cathode emits electrons!
Reflects on the metallic surface of the microwave oven and helps to heat the food all around !!
Since the pot and surrounding parts are not heated for this cooking, the energy dissipation in this method is much less than in conventional cooking!
# What cooking utensils are taken and why #
Glass, paper, ceramic are used as cooking utensils because microwaves can easily pass through all these materials and do not heat them directly (these pots are heated only when the food is hot, not directly heated) !!
# Food in plastic containers should not be heated in the microwave or, should not be cooked #
In a good oven because you don't use plastic pots! Phathalates are one of the most widely used ingredients in making plastic containers. These chemicals are highly likely to mix with food when heated in a microwave oven, which can cause many problems such as blood pressure, insulin resistance! Metabolic disorders such as diabetes and hypertension can occur !! Fertility issues, asthma, ADHD can also be caused by plastic poisoning! Some research has shown that thyroid hormone is disrupted by the effects of phthalates! Bisphenol (BPA), a chemical used in plastics, can also be broken down into food at high temperatures !!
# Does cooking in a microwave reduce food quality? #
Cooked food (vegetables, fruits, fish, meat) is the reason why a little bit of food quality is lost due to heat energy !! The stability of different vitamin molecules depends on different temperatures and if the temperature is higher than that, its molecular structure breaks down !! This heat is also present in LPG gas ovens, even in coal or wood fires! So it goes without saying that cooking vegetables with any heat reduces vitamin (especially vitamin C is lost at a slightly higher temperature) and other qualities !!
Needless to say, the heat generated in the microwave oven also causes the above! Just saying that reducing the quality of food in the microwave oven does not mean that it is complete !!
For this you should eat raw salad, fresh fruits along with cooked food - it contains more vitamins in the body !!
# Caution when using microwave oven, what damage to human tissue if oven malfunction #
Microwave is definitely harmful if worn directly on the body! Raw chicken can cause severe blisters as it burns if someone works carelessly but the oven has a system in place to ensure that the radiation does not come out when the oven door is properly closed, or there is a very small leakage that occurs a few centimeters from the oven. There is no harmful effect if you stand away !!
© Sudipta Majum dar 18/11/2020, Vijnanakatha Group
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