FND 100 Lecture Notes - Lecture 12: Microwave Popcorn, Vacuum Tube, Bacon
30 Apr 2018
School
Department
Course
Professor
Microwave cooking
What is important? The container, because the waves can penetrate through matter very
quickly, transparent materials, it can pass through the container quickly
• Metal → arcing → see sparking
• Glass, paper, ceramics, (are transparent and material allows radio waves to easily pass
through and therefore heat it)
• Metal - it is atom arrangement so it will cause arcing
o Little bit of gold on a bowl= you can get sparks!!! :O lol
• Heat susceptors (makes it crispier)
o Used in the food packaging industry
o Help make food item more crisper, concentrating heat in the packaging, why
microwave popcorn (put it on a specific side down), microwave (use in particular
way)
o Ex. Sandwich in microwave, softens but when wrapped with heat susceptors it
makes the bread crispy.
Microwaves → high frequency electromagnetic waves
• Started off as a small unit, conveyor belt tunnel for precooked bacon
• This tunnel type of technology → recognize that the radio waves have to be coming from
somewhere
• Equipment contains a vacuum tube responsible for generating the radio waves
• Alternating current from the electrical plug and is being converted into electromagnetic
radiation
• Allows us to: heat foods, relying on the composition of the product to interact with the
radio waves
• Easiest way to look at it
• Water = 1.0
o Caloric energy required to heat 1 g of product to 1 degree Celsius
• Does not technically apply heat
• 10 to the 6 cycle per second is the same as 1 million Megahertz.
• You can see the difference in the wave lengths
• Polarity of wave alters and changes depending on if it is the peak or the trough of the
wavelength
• Magnetion
H - O (-) - H (+)
What does the water molecule actually do? H polarity: interactions with polarity
• What happens to molecules in the microwave → no influencing of the bonds, but
vibration and oscillation,
• Flipping back and forth of water molecules in the radio waves
• Contains PRO and lipid and fat in bacon → becomes heated easier because bacon has
that much more lipid in it
• What is it about a lipid molecule that allows it to heat up so easily?
find more resources at oneclass.com
find more resources at oneclass.com
