What is Microwave Radiation?
United States Food and Drug Administration – Center for Devices and Radioactive Health Microwaves are a form of “electromagnetic” radiation; that is, they are waves of electrical and magnetic energy moving together through space. Electromagnetic radiation ranges from the energetic x-rays to the less energetic radio frequency waves used in broadcasting. Microwaves fall into the radio frequency band of electromagnetic radiation. Microwaves should not be confused with x-rays, which are more powerful. Microwaves have three characteristics that allow them to be used in cooking: they are reflected by metal; they pass through glass, paper, plastic, and similar materials; and they are absorbed by foods. Cooking with Microwaves United States Food and Drug Administration – Center for Devices and Radioactive Health Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves bounce back and forth within the metal interior until they are absorbed by food. Microwav
Microwaves are a form of “electromagnetic” radiation; that is, they are waves of electrical and magnetic energy moving together through space. Electromagnetic radiation ranges from the energetic x-rays to the less energetic radio frequency waves used in broadcasting. Microwaves fall into the radio frequency band of electromagnetic radiation. Microwaves should not be confused with x-rays, which are more powerful. Microwaves have three characteristics that allow them to be used in cooking: they are reflected by metal; they pass through glass, paper, plastic, and similar materials; and they are absorbed by foods.
Microwave radiation refers to the radiating wave movement in which microwave energy travels. Microwaves are electromagnetic rays with a frequency range of 0.3 GHz to 300 Ghz. They are found between the radio waves and the infrared waves in the electromagnetic spectrum. Microwaves take a straight line path. Like all electromagnetic waves, they do not require a medium to travel through. They can pass through non-metal materials like plastic and glass, but get reflected off metal surfaces. Microwaves are absorbed by food, fruit, vegetables and other materials with high water content, and produce heat. This is the operational principle on which microwave kitchen appliances work. A microwave oven consists of a high voltage transformer, an electron tube called magnetron, a wave guide fan and a cooking chamber. The transformer passes electric energy to the magnetron and the magnetron converts this electric energy into microwave radiation. The microwaves are reflected in the cooking chamber an
Microwave radiation is the energy that causes the water molecules in food to vibrate rapidly. It is this rapid vibration that produces heat which, in turn, cooks the food. However, it can also penetrate through living tissue which is why exposure to microwave radiation is harmful to your health. Microwave radiation is difficult cult to detect because it is both invisible and odorless. When a microwave oven is turned on, microwave radiation is present. Microwave radiation disappears once you turn the oven off, but until then, you may be exposing yourself and your family to dangerous levels of radiation. WHAT CAUSES MICROWAVE OVENS TO LEAK? Slamming the oven door, dirt or food particles caught in the door seals and hinges, or basic wear and tear all cause the oven door to slightly separate from the oven enclosure. Once this happens, invisible, but highly dangerous microwave radiation leaks through the small space and this can cause irreversible damage and injury to you and your family. F
Microwaves are a form of “electromagnetic” radiation; that is, they are waves of electrical and magnetic energy moving together through space. Electromagnetic radiation ranges from the energetic x-rays to the less energetic radio frequency waves used in broadcasting. Microwaves fall into the radio frequency band of electromagnetic radiation. Microwaves should not be confused with x-rays, which are more powerful. Microwaves have three characteristics that allow them to be used in cooking: they are reflected by metal; they pass through glass, paper, plastic, and similar materials; and they are absorbed by foods. Source: U.S. Food and Drug Administration, Center for Devices and Radiological Health Consumer Information. Web site: http://www.fda.gov/cdrh/consumer/microwave.
