Abstract
Microwaves are not a simple heat source. Substances are heated directly by electromagnetic waves at energies commensurate with microwaves. Therefore, an understanding of the nature of these electromagnetic waves is the dominating discussion on microwave heating. Moreover, the coffee break continues the discussion regarding relationships between microwaves and foods, and the history of microwave cooking ovens. The chapter explains the basics of electromagnetic waves and how these electromagnetic waves are being used. Furthermore, the characteristics of microwaves in electromagnetic waves are clarified. The coffee break describes the use of microwaves at various frequencies.
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References
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Horikoshi, S., Schiffmann, R.F., Fukushima, J., Serpone, N. (2018). Electromagnetic Fields and Electromagnetic Waves. In: Microwave Chemical and Materials Processing. Springer, Singapore. https://doi.org/10.1007/978-981-10-6466-1_3
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DOI: https://doi.org/10.1007/978-981-10-6466-1_3
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