How Do Microwave Work at Jai Brogan blog

How Do Microwave Work. He describes how the microwave vacuum tube, called a magnetron, generates radio frequencies that cause. Microwaves aren’t specific to microwave ovens, rather they are a form of. Microwaves bounce around in the chamber and cook food through radiation heating —exciting molecules within an object—by becoming lodged in water, sugars, and fats. Hot, dry air on the outside of the food evaporates moisture, so the outside can be crispy and brown (for example, bread forms a crust) while the inside is moist. Instead of a flame or electric coil generating heat that warms food from the outside, the microwaves penetrate food and create heat. In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food.


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Instead of a flame or electric coil generating heat that warms food from the outside, the microwaves penetrate food and create heat. Microwaves aren’t specific to microwave ovens, rather they are a form of. He describes how the microwave vacuum tube, called a magnetron, generates radio frequencies that cause. In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food. Microwaves bounce around in the chamber and cook food through radiation heating —exciting molecules within an object—by becoming lodged in water, sugars, and fats. Hot, dry air on the outside of the food evaporates moisture, so the outside can be crispy and brown (for example, bread forms a crust) while the inside is moist.

How Do Microwave Work He describes how the microwave vacuum tube, called a magnetron, generates radio frequencies that cause. He describes how the microwave vacuum tube, called a magnetron, generates radio frequencies that cause. Instead of a flame or electric coil generating heat that warms food from the outside, the microwaves penetrate food and create heat. Microwaves bounce around in the chamber and cook food through radiation heating —exciting molecules within an object—by becoming lodged in water, sugars, and fats. Microwaves aren’t specific to microwave ovens, rather they are a form of. Hot, dry air on the outside of the food evaporates moisture, so the outside can be crispy and brown (for example, bread forms a crust) while the inside is moist. In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food.

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