Field Theory

ECX6241
COOKING WITH ELECTROMAGNETIC
WAVES
M.P.U.ISURANGA ( 311088643 )

What is Electromagnetic
Wave
An electromagnetic wave consists of combination of a
transverse electric field and a transverse magnetic field
perpendicular to each other.
Arrows show field vectors

EM wave propagation in space

Electromagnetic
Spectrum
Electromagnetic radiation exists in a range of frequencies called
the electromagnetic spectrum.
Each frequency has a specific wavelength and as the frequency
decreases, the actual length of the wave gets longer.
Mainly for the food Processing we use Microwaves.

Properties of
Microwaves
General
Electromagnetic waves of radiant energy
Wavelength: 0.025-0.75(m)
Frequency: 20,000-400(MHz)
Specific to Food Applications:
Frequency Approved for Food Application: 2450MHz & 915MHz
Reflected by metals, pass through the air, absorbed by several food
constituents
Absorbed material heated up to the extent of absorption. Microwave loses
heat in the process.
Loss factor and loss tangent used to define the loss of Microwave energy.
Materials that are highly absorbent of microwaves are called highly loss
materials.

Conventional and
Electromagnetic
Heating
Conventional
A direct flame, heated air, etc. used in the conventional heating.
Food molecules largely react from the surface inwards, producing a heating gradient.
This can lead to difference in the burning of food surface and interiors.
Microwave
Microwaves penetrate up to a few centimeters of the food which heats the food
uniformly.
Heat is passed in from surface by conduction but is generated quickly and uniformly
throughout the mass.
Hence the moisture is boiled away internally.
Microwave heating thus leads to no crusting and surface browning.
This is a limitation when a crust on the surface is desired. For ex, bread baking.
In such a case, the microwave heating is accompanied by or followed or preceded by a
conventional heating methods.

History
Invented accidentally by Dr. Percy LeBaron Spencer
While testing a magnetron during work, he discovered the
candy bar in his pocket melted
Experimented with other food products (popcorn and
eggs), and realized microwaves can cook foods quickly
At 1947, 1st commercial microwave oven produced
(called Radarange) where its Mostly used in restaurants,
railroad cars, ocean liners and military
Improvement and refinements made by 1967, 1st
domestic microwave oven produced

Mechanism of
Microwave Heating
The microwaves that penetrate the food have an electric
field that oscillates 2.45 billion times a second, a
frequency that is well absorbed by polar liquid molecules
such as water, sugars, fats and other food molecules.
This leads to intermolecular friction, which in turn causes
heating.
As different components of food have different heating
factors, it takes simultaneous conduction(solids) and
convection(liquids) to equalize the distribution.
The conduction and convection are the secondary effects
while intermolecular frictional heat is the primary effect.

Microwave Generators
and Equipment
Most commonly used microwave generator is Magnetron.
It is a kind of electron tube within a magnetic field which
propagates high frequency radiant energy.
Electrons from a hot filament
would travel radially to the
outside ring if it were not for
the magnetic field.
The magnetic force deflects
them as shown and they
tend to sweep around the
circle.
In doing so, they pump the
natural frequency of the
cavities.
The currents around the
resonant cavities cause them
to radiate electromagnetic

Health Hazards
It is known that microwave radiation can heat body tissue
the same way it heats food.
Exposure to high levels of microwaves can cause a
painful burn Eg. the lens of the eye exposure to high
levels of microwaves can cause cataracts.
Microwave oven used low level of microwaves, within
the region of non-ionizing radiation
Still uncertain in the effects of humans from long term
exposure to low level of microwaves
Best to stay a way (an arms length) in reducing exposure
to microwaves

The End.