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The microwave: Difference between revisions
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==== In the beginning there was popcorn ==== | ==== In the beginning there was popcorn ==== | ||
U.S. engineer Percy L. Spencer (1894–1970) discovered by chance while constructing radar systems that a chocolate bar in his pocket had melted.<ref>http://www.spiegel.de/einestages/mikrowelle-percy-spencers-zufalls-entdeckung-im-us-militaer-labor-a-1013720.html (last downloaded on 9.11.2016).</ref> His presumption was that the microwave radiation from the magnetron was an important component of the radar. He decided to use corn next to test his theory and watched as it turned to popcorn following exposure to the radar. | U.S. engineer Percy L. Spencer (1894–1970) discovered by chance while constructing radar systems that a chocolate bar in his pocket had melted.<ref>http://www.spiegel.de/einestages/mikrowelle-percy-spencers-zufalls-entdeckung-im-us-militaer-labor-a-1013720.html (last downloaded on 9.11.2016).</ref> His presumption was that the microwave radiation from the magnetron was an important component of the radar. He decided to use corn next to test his theory and watched as it turned to popcorn following exposure to the radar. In 1946, he constructed his first "radar oven". The "Raydarange" had water cooling, was just under 1.80 metres high and had an output of 3000 watts. In the same year, he patented the invention in the USA.<ref>https://worldwide.espacenet.com/publicationDetails/biblio?CC=US&NR=2495429&KC=&FT=E&locale=en_EP# (last downloaded on 9.11.2016).</ref> | ||
Microwaves oscillate at an extremely high frequency, which causes the water molecules in the food to vibrate, thus generating heat.<ref>Iris Hammelmann/Karolin Küntzel: Entdecker & Erfinder, Munich 2010, page 96. inform 2001/August, page 10.</ref> In contrast to the conventional oven where heat is transferred to the food from the outside, the microwave heat develops in the food itself. | Microwaves oscillate at an extremely high frequency, which causes the water molecules in the food to vibrate, thus generating heat.<ref>Iris Hammelmann/Karolin Küntzel: Entdecker & Erfinder, Munich 2010, page 96. inform 2001/August, page 10.</ref> In contrast to the conventional oven where heat is transferred to the food from the outside, the microwave heat develops in the food itself. | ||