17.3 The electromagnetic spectrum  (Page 6/33)

Heating with microwaves

How does the ubiquitous microwave oven produce microwaves electronically, and why does food absorb them preferentially? Microwaves at a frequency of 2.45 GHz are produced by accelerating electrons. The microwaves are then used to induce an alternating electric field in the oven.

Water and some other constituents of food have a slightly negative charge at one end and a slightly positive charge at one end (called polar molecules). The range of microwave frequencies is specially selected so that the polar molecules, in trying to keep orienting themselves with the electric field, absorb these energies and increase their temperatures—called dielectric heating.

The energy thereby absorbed results in thermal agitation heating food and not the plate, which does not contain water. Hot spots in the food are related to constructive and destructive interference patterns. Rotating antennas and food turntables help spread out the hot spots.

Another use of microwaves for heating is within the human body. Microwaves will penetrate more than shorter wavelengths into tissue and so can accomplish “deep heating” (called microwave diathermy). This is used for treating muscular pains, spasms, tendonitis, and rheumatoid arthritis.

Microwaves generated by atoms and molecules far away in time and space can be received and detected by electronic circuits. Deep space acts like a blackbody with a 2.7 K temperature, radiating most of its energy in the microwave frequency range. In 1964, Penzias and Wilson detected this radiation and eventually recognized that it was the radiation of the Big Bang’s cooled remnants.

Infrared radiation

The microwave and infrared regions of the electromagnetic spectrum overlap (see [link] ). Infrared radiation is generally produced by thermal motion and the vibration and rotation of atoms and molecules. Electronic transitions in atoms and molecules can also produce infrared radiation.