Presenters: 1) Mohammad Qayyum bin Abdul Jalil 2) Murni Wadaah binti Maslan 3) Sheela a/p Subramanian SECTION : L01 - T1

Introduction & Overview Past Microwave Oven Present Microwave Oven Future Microwave Oven Conclusion

Generally, a microwave oven (or microwave) is a kitchen appliance that heats food by bombarding it with

electromagnetic radiation in the microwave spectrum causing polarized molecules in the food to build up thermal energy; food is more evenly heated throughout.

Hence, it is imperative to understand the past, the present as well as the future technology of microwave and its relation with the very principles of thermodynamics. The development is another important factor to take into account for that matter.

Figure 1 : Past microwave oven design

Figure 2: The original microwave oven patent by Dr. Percy L. Spencer

When was microwave invented?

Who invented the microwave?

Where was it originated from?

The early development process (How?)

When Who
Where

The microwave oven was accidentally stumbled upon in 1946 (In the midst of World War 2)

Dr. Percy Spencer was working as an engineer with the Raytheon Corporation at the time.

Howland, Maine, United States.

Spencer discovered something very unusual one day while working on a radar-related research project.

- A new vacuum tube known as a magnetron.

- Concluded that the observed effects in each case were all attributed to exposure to lowdensity microwave energy

In late 1946, this resulted in the Raytheon Company's first patent proposing that microwaves be used to cook food

The first commercial microwave oven hit the market with a cost between $2,000 and $3,000 Finally in 1965, Raytheon introduced the first countertop domestic oven, much improved in the area of size, safety and reliability than older models with a cost of $500

In1976, the microwave became a more common household appliance.

How Does It Work?

- That is, when a positively charged particle is exposed to an electric field, it experiences a force (due to the field) pointing in the direction of the field.

There is a finite amount of power in the microwaves being produced

Electromagnetic waves are waves made up of alternating electric and magnetic fields. For this discussion, were more concerned with the alternating electric fields because charged particles readily react when exposed to them

- By contrast, when a negatively charged particle is exposed to the same field, it experiences a force in the direction opposite to the field

Now, since an electromagnetic wave is made up of alternating electric fields, a charge exposed to it will experience forces regularly changing in direction.

- For water molecules, which are dipoles, the net effect would force the molecules into rotation. - Since the fields are alternating, the rotation will change from clockwise to counterclockwise at regular time intervals

The agitated water molecules would then possess heat energy that can rub off (much like friction) to nearby molecules

If the water molecules are well distributed in the body subjected to the microwave (like food, for example), then the entire body can heat up quickly not to mention, uniformly.

The components of the microwaves

How does it work?

The law involved

Figure : Schematic diagram of a microwave oven

Figure 4 : Schematic diagram of a microwave oven

Mode stirrer

A mode stirrer spreads the microwave energy more or less evenly throughout the oven.

Wave guide

channel microwaves from the Magnetron to the outside

Magnetron tube
Oven cavity

microwave generating device in the

Received microwave energy generated by magnetron tube

How does it work ?

Microwave cooking is a process of exciting the water molecules in food. Food substance that does not contain water, such as oil, usually does not get cooked by microwaves. Water molecules are polar molecules with one end dominated by a negative charge and the other by a positive charge. The typical frequency of the microwave produced by a microwave oven is of the order of 2.5 GHz (1 GHz = 1,000,000,000 Hz).

Since the water molecules are polarized, the water molecules in the food will also get pulled back and forth at the rate of about 2.5 billion times per second. This rapid back-and-forth motion between water molecules creates friction, and hence heat.
In practice, the amount of microwave energy get absorbed and reflected can be measured for each food substance. Food substance contains a substantial amount of water is a good absorber of microwave energy.

The law involved

First law of thermodynamics Involving heat transfer

Radiation Conduction Convection

Radiation

Unlike conduction and convection, radiation does not require physical contact between the heat source and the food being cooked. Instead, energy is transferred by waves of heat or light striking the food.

Conduction
o

Heat transfer by means of molecular agitation within a material without any of the material as a whole.

Convection

Convection refers to the transfer of heat through a fluid, which may be liquid or gas. Convection is actually a combination of conduction and a mixing in which molecules in a fluid (whether air, water or fat) move from a warmer area to a cooler one.

Microwave cooking relies on radiation generated and penetrate the food, where it excites water molecules, creating friction heat.
This energy then spreads throughout the food by conduction (and convection in liquids).

As the water molecules rotate, they bump into other molecules surrounding them and transfer some of their kinetic energy. If the particles in the food have more kinetic energy, then the food will be hotter.

Steaming:
Water is heated by conduction through the wok. The internal energy of water increased further when it changes to steam at 100 C. When the steam touches the food, it condensates and releases the latent heat to the food. The food is hence cooked.

-Micro-waving:
In the microwave oven, electrical energy is converted to microwave energy by magnetron. The microwave is emitted to everywhere inside the cooking chamber. When the microwave reaches the food and gets absorbed by the water molecules there, the food is heated by radiation. Once the surface of the food is heated, the internal of the food (about 3.5 5 cm below the surface) where microwave cannot reach is heated by conduction.

There are 4 types of future microwave oven can be designed are such as

Mobile Microwave Oven Touch Screen Microwave Oven Google Youtube Microwave Oven Mixture of all above 3 types microwave oven with some other additional features as well

Operate using battery such as : - Laptops & Handphones

Ease for reheating process

Mobile Microwave Oven

Ease for food products preparation

Ease for carry and move around anywhere at anytime : - Less weight & Small in size

Able to view the image offood while reheating or cooking

Automatically control temperature based on type of food

Touch Screen Microwave Oven

Automatically control cooking time based on type of food

Avoid burning of products by setting more accurate requirement & exact data

Google Youtube Microwave Oven

Has free mobile internet connection

Microwave oven made of fully viewable glass screen Save & fit into user cooking time by having funs Watching movies, playing video games and browsing web pages on microwave oven front glass screen Just required an eye tracking while wait food to cook Movie or games will disconnect automatically once the food is finished cook

The door will release automatically to reheat the food if the food heated is not reliable Setting will generate automatically once type of food be cook is pressed for various types of food data presented The recipes of cooking for those types of food will install in the microwave oven The data presented is divided into Western section : Italian, Russian, Americans and so on Asian section : Japanese, Chinese, Malay, Indonesian, Indian, Thai and many more

Operate vary products at one time simultaneously

Save time waiting for each product to reheat or cook

Save to consumed very less electricity

Lowering the electric bill charge

Environmental friendly

Free from radiation effect Become user friendly

Use solar, biomass or nuclear energy

If electricity is run out Even totally not using electric energy at all

PAST 1. Larger size, about the size of refrigerator. 2. Expensive. 3. High- energy consumer (not environmental friendly). 4. Water- cooled, so that it required a good plumbing job. 5. No timer. 6. The microwave radiation is produced by the magnetron.

PRESENT 1. The size is smaller than the past microwave oven. (easy to handle) 1. Affordable. 2. Multipurpose. (can be used for many usage instead of heating) 3. Have timer. (analogue and digital timer) 4. Use dielectric heating.

FUTURE 1. The size smaller than the present microwave oven. (easy to carry) 2. Cheap and easy to buy with variation. 3. Multitask and less energy consumption. (can perform many task in multipurpose) 4. Have timer,( touch screen digital timer) 5. User friendly. (can save time) 6. Use biomass, solar or nuclear energy to operate. (high and best in function) 7. Various regional food types recipes are installed in system.