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Jun 14, 2021 · Microwave radiation is when microwaves produced by a generator (an electron tube called a “magnetron”) inside your microwave oven penetrate your food and cause the water molecules inside it to vibrate. The friction that comes from their vibration causes the food to heat up.
Jan 10, 2023 · In cooking, radiation is the process where heat and light waves strike and penetrate your food. As such, there is no direct contact between the heat source and the cooking food. There are two main radiant heat cooking methods: infrared and microwave radiation.
- Heat transfer is an exchange of thermal energy between two objects. The rate of heat transfer depends upon the temperatures of each entity and the...
- Heat transfer is a very important aspect of the cooking process. Heating food destroys potentially harmful bacteria and other microorganisms, which...
- Conduction is the process of heat being transferred between objects through direct contact, and it's the most common type of heat transfer. For exa...
- Convection combines conduction heat transfer and circulation to force molecules in the air to move from warmer areas to cooler ones. As the molecul...
Jan 22, 2021 · In short, the technology behind infrared cooking is the use of infrared radiation (IR), also referred to as infrared light: a type of electromagnetic radiation (or energy-carrying waves, which microwaves emit) generally not visible to the human eye.
Jun 11, 2021 · Actually most kitchen oven use heating elements that produces infra-red (light), which is the primary heating factor. The wavelength also has to be such that it can produce heat on organic materials, radiowave, which are long waves mostly goes through.
Sep 6, 2018 · We do use (near) infrared radiation to heat food – whenever we toast food or grill (UK)/broil (US) by beaming infrared downwards on to food! The point is that the infrared is strongly absorbed by the food we cook in this way, and doesn't penetrate significantly beyond about a millimetre.
Water mainly affects the absorption of incident radiation at all wavelengths, while the absorption of proteins by infrared radiation is at wavelengths 3–4 and 6–9 µm. Fat absorption is at wavelengths 3–4, 6 and 9–10 µm, and sugars are 3 and 7–10 µm.
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Mar 28, 2015 · Both visible light and IR is used for cooking. Visible light is used in solar ovens (basically mirrors concentrating sunlight on a food item). IR light is used in a normal oven (the walls of the oven are heated, which causes them to radiate significant amount of heat as IR); grills use the same approach, just with higher temperatures.
