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FND 100 Final > Microwaves > Flashcards

Microwaves Flashcards

1
Q

What is microwave technology?

A

Taking advantage of physics of the electromagnetic spectrum

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2
Q

What are microwave waves?

A

Low range of radio waves

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3
Q

What is visible light in nm

A

600 nm

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4
Q

Ultraviolet nm

A

Short nm

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5
Q

X rays and gamma rays

A

Even shorter nano meters (and are damaging/ penetrating)

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6
Q

What contains infrared radiation?

A

Oven/ cooking top

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7
Q

Microwaves

A

High frequency electromagnetic waves of radiant energy

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8
Q

How can we translate wave lengths on electromagnetic spectrum?

A

Can translate/ relate it to energy

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9
Q

Important characteristic of radio waves/ electromagnetic waves

A
  • wave length and frequency*
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10
Q

What does frequency of waves relate to?

A

How easily the waves or electromagnetic energy are absorbed or reflected and transmitted

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11
Q

Is infrared heat typically absorbed or transmitted?

A

Absorbed, think about cooking

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12
Q

Are radio waves typically absorbed or reflected?

A

Both absorbed and transmitter

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13
Q

What allows us to image bones from x-rays

A

X-rays are strongly absorbed

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14
Q

Speed of microwaves vs. Conventional cooking

A

Can cook a product 2 - 10 times faster than conventional infrared heating

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15
Q

How do microwaves heat faster?

A

Specific heat capacity of foods and their subsittuents

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16
Q

Specific heat capacity

A

Amount of energy (calories) require to raise a gram of a product by 1 degree C

17
Q

Heat capacity of water (control)

A

1 calorie of energy to raise 1 gram of water by 1 degree c

18
Q

Why do beef, bacon and oil have lower heat capacities?

A

Decreased caloric value because lipid has lower specific heat

19
Q

How does water heat products?

A

Using radio waves relies on water (polar) so it is able to flip flop and vibrate in electromagnetic wave situation. Flipping back and forth heats your product

20
Q

Why do lipids have a lower heat capacity?

A

Cooking oil or other lipids have long hydrocarbon molecules which can vibrate and move in your product heating your product

21
Q

Why so sugars have such a low specific heat (0.3)

A

Because polar and can hydrogen bond water

22
Q

Two general frequencies allowed in microwave energy

A

2450 MHz and 915 MHz (megahertz)

23
Q

2450 mHz in cm?

A

12 cm

24
Q

915 MHz in cm?

A

33 cm (close to foot)

25
Q

Difference between 2450 and 915?

A

2450 greater frequency, shorter wavelength so dont penetrate product all that well. 915 has lower frequency and longer wavelengths which can penetrate a product better

26
Q

Which is better between 2450 and 915?

A

Higher frequency is still better to heat smaller products less penetration doesnt matter and still gets heated

27
Q

Other factor of microwave?

A

Power output

28
Q

What is power output?

A

400-500 watts for smaller 600-700 watts for larger

29
Q

Lower vs higher power output?

A

Lower heats products more slowly

30
Q

Container product is held in and impact

A

…

31
Q

Glass, paper, ceramics

A

Waves on energy pas through and interact with your food

32
Q

Metal in microwave result

A

Observe metal arcing, sparking, breaking microwave due to metal spark arcing

33
Q

Arcing

A

Concentration of energy which can burn out the magnetron in microwave (creates electromagnetic waves in your oven)

34
Q

What are microwaves bad at?

A

Browning

35
Q

Why are microwaves bad at browning?

A

Moisture can evaporate and then fall and condense on food item so will not get browning

36
Q

Heat susceptors?

A

Coated foil will collect and concentrate heat energy so the kernels will retain heat and pop. Will contribute to more crisping that you otherwise would not have

FND 100 Final (9 decks)

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