Principle of Xiaomi Microwave Oven Heating
A microwave oven is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. It involves an energy conversion from electromagnetic energy to thermal energy to heating food effectively.
Microwave is a special kind of as called as light, a form of electromagnetic radiation just like visible light. However, because the wavelength of microwaves exceeds the range of perception of the human eye, they are invisible.
A microwave oven takes advantage of the electric dipole structure of water molecules, fats, and many other substances in the food, using a process known as dielectric heating. These molecules have a partial positive charge at one end and a partial negative charge at the other. In an alternating electric field, they will constantly spin around. The electric field's energy is absorbed by them, as rotational energy (meaning, they spin). Then they hit other molecules and make them move faster as well, sharing their increase in energy deeper into the substance, as molecular rotations, vibrations, or other movements signifying an increase in the temperature of the food. So once the electrical field's energy is initially absorbed, heat will gradually spread through the object, and the food is cooked.
Microwave is a special kind of as called as light, a form of electromagnetic radiation just like visible light. However, because the wavelength of microwaves exceeds the range of perception of the human eye, they are invisible.
A microwave oven takes advantage of the electric dipole structure of water molecules, fats, and many other substances in the food, using a process known as dielectric heating. These molecules have a partial positive charge at one end and a partial negative charge at the other. In an alternating electric field, they will constantly spin around. The electric field's energy is absorbed by them, as rotational energy (meaning, they spin). Then they hit other molecules and make them move faster as well, sharing their increase in energy deeper into the substance, as molecular rotations, vibrations, or other movements signifying an increase in the temperature of the food. So once the electrical field's energy is initially absorbed, heat will gradually spread through the object, and the food is cooked.
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