The principle behind a microwave oven.

Food is the elixir of life. Should ensure that health and organic food. Microwave ovens are available for that purpose. It is used in the kitchen that cooks food using microwaves in the electromagnetic spectrum. For the length of the shorter waves are more energy in the microwave. Microwave energy is enough to vibrate the molecules of organic compounds in the production of heat and judder microwave for about 2.5 billion times per second. Microwave ovens heat food without affecting the data. Containers made of plastic, paper, glass, ceramics can be used for cooking in the microwave, they will not allow access to the waves as they shot at them.

These waves are reflected by the metal building. This microwave oven has a metal coating in order to reflect the microwaves produced by a magnetron through food again and again. The ceramic cup is the most popular foods. Utensils should be kept open.

Microwave ovens use high voltage power supply for supplying current to the magnetron and electron bursts in the frequency of the microwave oven inside. A microcontroller and a cooking room to facilitate cooking.

Even a microwave oven in your kitchen for a good number of you might not know how it works.

It works by passing microwave radiation, which is ionized at a frequency of 2.45 GHz microwaves through the food items will be generated by the magnetron, a tube of the electron, which is to be placed in the oven. By means of thermal insulation, water, sugar, fat, etc., in the energy absorption of radiation. Because microwave radiation that is not ionized at the risk of cancer or the heat is said to be the movement of molecules. Many polar molecules in the water with both positive and negative charges on them.

The alternating electric field produced by a microwave transmission charges are likely to align themselves with the movement of molecules, leading to a collision leads to the heat. This heat cooks food. As the microwave energy is converted into heat as soon as the danger of radioactivity in food is cooked. Foods that are cooked with water up to watch in comparison to those with a little water. This technique will make the outer layer will be heated up first and foremost and then the heat will be conducted in the interior.

The intensity of the penetration of microwaves is dependent on the composition and frequency. The lower the frequency the greater the penetration rate.

Conservatives in the oven, cooked food and equipment will be at the same temperature, which is not seen in the case of microwave ovens. The food here is cooler than the kitchen, microwave, and cookware into the heat of the food the first time and from place, kitchen with indirect heat. Microwave oven, expends less energy than a conventional oven cooks food faster. But not cookware. These ovens are not cutting down the nutritional value of food as it cooks more quickly.

It depends on the amount of water used to steam vegetables in the microwave oven to maintain 77% of the nutrients compared with the heat on the stove.

Microwave ovens used in restaurants, homes and industry, they are both energy efficient and effective support of good quality. These microwave ovens are normally used for the preparation of hot food and raw materials in a few minutes old. Microwave oven with some limitations, as they are not suitable for the reaction to enhance the flavor, sugar, etc. Sometimes it is impossible to destroy the bacteria if it is not up to proper temperature. This may lead to illness. In addition to these limitations, the role played by the microwave oven in a day to see a high