Microwave ovens

History

Like many of today's great inventions, the microwave oven was a by-product of another technology. It
was during a radar-related research project around 1946 that Dr. Percy Spencer, a self-taught engineer
with the Raytheon Corporation, noticed something very unusual. He was testing a new vacuum tube
called a magnetron (we are searching for a picture of an actual 1946 magnetron), when he discovered
that the candy bar in his pocket had melted. This intrigued Dr. Spencer, so he tried another experiment.
This time he placed some popcorn kernels near the tube and, perhaps standing a little farther away, he
watched with an inventive sparkle in his eye as the popcorn sputtered, cracked and popped all over his
lab.

The next morning, Scientist Spencer decided to put the magnetron tube near an egg. Spencer was joined
by a curious colleague, and they both watched as the egg began to tremor and quake. The rapid
temperature rise within the egg was causing tremendous internal pressure. Evidently the curious
colleague moved in for a closer look just as the egg exploded and splattered hot yolk all over his amazed
face. The face of Spencer lit up with a logical scientific conclusion: the melted candy bar, the popcorn,
and now the exploding egg, were all attributable to exposure to low-density microwave energy. Thus, if an
egg can be cooked that quickly, why not other foods? Experimentation began...

Dr. Spencer fashioned a metal box with an opening into which he fed microwave power. The energy
entering the box was unable to escape, thereby creating a higher density electromagnetic field. When
food was placed in the box and microwave energy fed in, the temperature of the food rose very rapidly.
Dr. Spencer had invented what was to revolutionize cooking, and form the basis of a multimillion dollar
industry, the microwave oven.

In the spring of 1946, Percy Spencer and an associate, P.R. Hanson (Roly Hanson), were working on a
secret project they called "the Speedy Weenie". The 'Speedy Weenie' Project was the nickname Mr.
Spencer and my boss, Roly Hanson, gave to their secret project, the microwave [oven]" "'Speedy Weenie'
meaning 'a quick hot dog!'"

Engineers went to work on Spencer's hot new idea, developing and refining it for practical use. By late
1946, the Raytheon Company had filed a patent proposing that microwaves be used to cook food. An
oven that heated food using microwave energy was then placed in a Boston restaurant for testing. At last,
in 1947, the first commercial microwave oven hit the market. These primitive units where gigantic and
enormously expensive, standing 5 1/2 feet tall, weighing over 750 pounds, and costing about $5000 each.
The magnetron tube had to be water-cooled, so plumbing installations were also required.

In 1947, Raytheon demonstrated the world's first microwave oven and called it a "Radarange," the
winning name in an employee contest. Housed in refrigerator-sized cabinets, the first microwave ovens
cost between $2,000 and $3,000. Sometime between 1952-55, Tappan introduced the first home model
priced at $1295. In 1965 Raytheon acquired Amana Refrigeration. Two years later, the first countertop,
domestic oven was introduced. It was a 100-volt microwave oven, which cost just under $500 and was
smaller, safer and more reliable than previous models.
How a Microwave Works

A microwave oven generates radio waves in the range of 2.5 gigahertz. This spectrum lies between FM
radio waves and infrared rays, the latter of which border on detectable light at the red end of the visible
light spectrum. Radio waves in the microwave range have favorable properties in that they are absorbed
by food – or liquids, fats and sugars.

When food in a microwave absorbs radio waves, the energy translates into atomic motion, which
becomes heat. In other words, microwave radio waves excite the atoms that make up food. This
results in evenly and quickly cooked food, all things being equal. In reality, some types of food
do not allow equal penetration of radio waves, resulting in “cold spots.” This is a concern with
poultry, meat and eggs, where bacteria can survive in the uncooked areas.

To ensure that food cooks evenly in a microwave, some experts recommend covering the food
with a vented lid or microwave-approved plastic wrap. With this method, hot steam builds under
the lid or wrap, raising the temperature to kill any bacteria and help cook the food more evenly.
If cooking a large piece of meat, cooking at 50% power for a longer period of time might yield
better results. One can also use a meat thermometer to ensure that food is cooked to the right
temperature.

A magnetron produces a beam of microwaves, which have high heating power. The beam strikes a
spinning fan, which reflects the waves onto the food from all directions. They pass through the container
and enter the food, heating it throughout and cooking the food evenly and quickly.

The microwaves strike molecules of water in the food. Each waves of energy causes the water molecules
to align and then reverse alignment. The extremely rapid and repeated twisting produces heat.

A microwave oven is an appliance that heats food by penetrating it with short raid waves. The waves
cause molecules in food to vibrate rapidly. Friction among the moving molecules creates heat, which
cooks the food. Microwaves cooking generally take much less time than cooking with electric or gas
ovens. This is because microwave ovens produce heat directing inside the food, but regular ovens cook
food gradually, from the outside in.

Microwaves are produced in a microwave oven by an electronic vacuum tube called a magnetron. In
most such ovens, these waves travel through a metal chamber to the stirrer, a device similar to an
electric fan. The stirrer scatters the waves around the oven’s metal interior. The waves bounce from wall
to wall until they enter the food in the oven.
Analyze the impact that microwave ovens have had on people and/or the environment now
and possibly in the future.

When the microwave was first invented was the start of the world losing the traditional ways of
cooking and enjoying time in the kitchen. This also affected the world’s weight issues. Instead of
making a fruit salad or cooking a nice healthy snack, people often opted to reheat some left over
pizza ect. But then also on the other hand it helped out a lot of working families whom work long
hard hours, and come home to a quick dinner. Thinking of it like that definitely makes the
microwave sound like a really great invention. The impact of the Microwave oven, I believe was
good for other reasons to. For example a Microwave Oven uses much less energy than a regular
stove or oven. This has many benefits ranging from helping the environment to cutting down
your energy bill.

Around 90% of all Australians own and use a microwave oven. Sales of microwaves were low
when the microwave first was invented. The pricing was quite high and un-affordable but most
Australian house-holds.

Advantages and disadvantages to society of the microwave oven;

 Microwave ovens don't produce the same results as conventional cooking methods. For
example, microwaving foods does not produce the same browning effect that grilling or
frying does. This is because microwaves do not use applied heat to cook foods.

 Pastries and cakes tend to go soggy in a microwave oven because of the steam created by
microwaving.

 In general, microwave ovens are smaller and have limited capacity compared to a
standard oven.

Microwave cookery however is particularly useful for:

 Defrosting frozen foods

 Reheating pre-prepared dishes
 Cooking foods that don't require browning
 Foods that can be cooked fast at an even temperature

Foods suitable for microwave cookery

Ideally, only microwave foods that have high moisture content, such as:

 vegetables
 fruit
 fish
 shellfish
 eggs
  Herbs and breadcrumbs can be dried using a microwave.

Bibliography

 http://www.gallawa.com/microtech/history.html ©, 1989-2010 by J. Carlton Gallawa.

 http://www.wisegeek.com/how-does-a-microwave-work.htm © 2003 - 2010, conjecture
corporation
 http://toolboxes.flexiblelearning.net.au/demosites/series4/409/tools/kitchen/hfood/microwav.html
