About the microwave ①

* Cut all scientific stories and write only the points.

When heating in a microwave oven, what is important is whether or not the object to be heated "easily absorbs radio waves" (dielectric loss coefficient).

In other words, if a material easily absorbs radio waves (has a high dielectric loss coefficient), it easily generates heat. If it is difficult to absorb, it is difficult to generate heat.

Name of substance

dielectric loss factor

air

Teflon, quartz, polypropylene

Ice, polyethylene, pottery

paper, vinyl chloride, wood

Fats and oils/dried foods

Bread, rice, pizza dough

Potatoes, Beans, Okara

water

Meat, fish, soup, liver paste

salt water

Ham and Kamaboko

What the table above tells us

●Since air has a dielectric loss coefficient of 0, no matter how much you heat an empty range, it will not get warm. *Don't use the microwave as it will damage it.

●Because the dielectric loss coefficients of ice and water are very different, unevenness occurs when thawing frozen food. This is because when you heat frozen food, the part that melts first and becomes water gets hot all at once. (The thawing mode is weak and warms the whole slowly, so it is difficult to make unevenness.)

Sprinkle the meat with salt to increase the dielectric loss coefficient on the surface of the meat and give it a roasted finish.

●The plate on which the food is placed becomes hot because the moisture in the food is heated and the plate is heated by heat conduction. (*The plate itself is not heated by the microwave oven.)