The history of the microwave oven. Microwave (MW) oven. Description, principle of operation, types and choice of microwave oven. Microwave masters the market

The modern pace of life dictates its own rules. More and more often there are not enough hours in the day, work is not limited to sitting in the office from 9 to 18, and visiting the gym / psychologist / all kinds of courses needs to be crammed into an already busy schedule. And no one cancels correct mode nutrition: eat 4-5 times a day is necessary for proper functioning internal organs and for your own comfort. After all, oh, how much energy is spent every day! So, so that cooking does not take much time, you need to cook it in advance, and then just warm it up.

In the middle of the last century, science made a revolutionary discovery - a gadget was invented for heating food as quickly as possible. Who is that man of genius who invented what were its first varieties - later in the article.

Microwave oven: who and when created

While using any gadget, few people have an idea how this device was invented. But in vain. After all, the story of when this or that gadget was invented is often very curious. At least that's what happened with the microwave.

Stories about who and when invented it have become a legend. But one thing is for sure - back in 1945, Percy LeBaron Spencer had a hand in the emergence of the microwave oven during his service at Raytheon. On October 8 of this year, he patented a method for heating food using electromagnetic waves. The first machine operating on this principle was released in 1947 and bore little resemblance to modern devices: she was huge, the size of a human height and weighing more than 300 kg. "Radarange" - this is the name given to her by the developer. Curiously, the scientist Spencer received only a small monetary reward for his brainchild, and the company in which he was listed had all the rights to release the gadget. Only after his death was he recognized as the one who invented and patented the microwave oven. And his name after a while was listed in the Inventors Hall of Fame.

The first household microwave oven and the start of mass production

Tens of years have passed since the first microwave oven was invented before its mass use. There were several reasons for this:

1. The high cost of equipment;
2. Criticism of this gadget by scientists;
3. As a consequence of the second point - the negative PR of this device in the press.

Despite these obstacles, work to improve and optimize microwaves has been quite active. And already in 1962, the Sharp company launched the first conveyor production of microwave ovens (by the way, the modern analogue of the oven of this company is very different from its predecessors).

Due to harsh criticism, the first production versions of the unit were not very popular, but time passed and microwaves still captured the market. In 1966, a rotating stand was developed to evenly heat food. From the time when the very first microwave oven was released until 1979, another transformation happened: a microprocessor control system for the device appeared, which greatly simplified its use. Such microwaves began to actively enter the family life of those times.

Modern microwave oven

According to statistics, more than 12.6 million microwaves were sold in the States in 2000 alone! In those days when the microwave oven first appeared, no one could have thought that it would be so transformed and improved. The grill function will appear, as in the model, the defrost food mode and the timer. It is these “buns” that you should pay attention to when choosing a gadget for home. Even office rooms, equipped with a kitchen, cannot do without a microwave oven. After all, saving time at lunch allows you to relax longer. As for control, microwaves are:

• mechanical;
• sensory.

Also, modern devices for heating food, unlike their predecessors, are equipped with a microwave protection system. Therefore, you should not worry about external radiation. For some, microwaves have even been able to replace ovens.

From the moment when the very first microwave ovens appeared, half a century has passed to modern realities. During this time, this gadget has undergone a total transformation both externally and internally. The table below provides a brief chronology of the development of this gadget:

The microwave oven was released when no one expected it. And this is a fact. Thanks to Percy Spencer for accidentally or deliberately inventing such an ingenious way to heat food. Indeed, without such an irreplaceable thing in the kitchen, life modern man would be much more difficult. And no matter what they say about the allegedly detrimental effect of electromagnetic waves on food, no one is going to stop using the microwave oven.

), food is heated in a microwave oven not only from the surface of the heated body, but also in its volume containing polar molecules (for example, water), since radio waves of this frequency penetrate and are absorbed by food at a depth of about 2.5 cm. This reduces the time of heating food.

Principle of operation

Heating in the furnace is based on the principle of the so-called "dipole shift". Molecular dipole shift under the action electric field occurs in materials containing polar molecules. The energy of electromagnetic oscillations causes the movement of molecules (in this case, having a dipole moment), which leads to an increase in the temperature of the material.

The common belief that the frequency is chosen corresponding to the resonant frequency of water is not true - the latter is 22.24 GHz, while most household microwave ovens operate at a frequency of 2450 MHz, in the USA some industrial models operate at a frequency of 915 MHz.

The frequency is chosen for practical and design reasons:

• A magnetron with a power of 500 W or more must have acceptable efficiency, cost and dimensions;
• The frequency must be in the permitted allocated radio frequency band (in this case, the ISM band);
• The depth of penetration of radio waves into the heated object should lie in the region of several centimeters (the lower the frequency, the greater the penetration depth).

Furnace power

The power of household microwave ovens ranges from 500 to 2500 W and above. Almost all domestic ovens allow the user to adjust the power used for heating. To do this, in low-cost models of furnaces, the heater (magnetron), according to the setting of the power regulator, is periodically turned on and off, changing the average amount of energy supplied by the pulse-width modulation method (also widely used in many other heating devices, for example, irons, heaters). These on/off periods can be directly noticed by the sound during operation of the oven, as well as by the change appearance some products (inflating some air products, including packages).

Device

The main components of a magnetron microwave oven:

• metal, with a metallized door, a chamber (in which high-frequency radiation is concentrated, for example, 2450 MHz), where the heated products are placed;
• transformer - high-voltage power supply of the magnetron;
• control and switching circuits;
• directly microwave emitter - magnetron;
• a waveguide for transmitting radiation from the magnetron to the chamber;
• auxiliary elements:
  • rotating table - necessary for uniform heating of the product from all sides;
  • circuits and circuits that provide control (timer) and security (blocking modes) of the device;
  • fancooling the magnetron and ventilating the chamber.

Varieties

By type of construction, microwave ovens are divided into:

• solo- only microwave radiation; without grill and convection.
• with grill- contains a built-in quartz or heating element grill.
• with convection- a special fan blows hot air into the chamber, thereby ensuring more uniform baking, similar to an oven.

By type of control, microwave ovens are divided into:

• mechanical- mechanical regulators of time and power are used.
• push-button- the control panel consists of a set of buttons.
• sensory- touch buttons are used.

Story

On October 25, 1955, the American Tappan Company first introduced domestic microwave oven.

First serial household microwave oven was released by the Japanese company Sharp in 1962. Initially, the demand for a new product was low.

Precautions for use

Microwave radiation cannot penetrate metal objects, so it is not possible to cook food in metal utensils.

It is undesirable to place dishes with metal coating (“golden border”) in the microwave oven - even this thin layer of metal is strongly heated by eddy currents, which can destroy the dishes in the area of ​​​​metal coating.

Do not heat liquids in the microwave in sealed containers and whole bird eggs - due to the strong evaporation of water inside them, high pressure and, as a consequence, they may explode. For the same reasons, it is undesirable to strongly heat sausage products covered with plastic wrap (or pierce each sausage with a fork before heating).

It is forbidden to turn on an empty microwave. At least put a glass of water in it.

When heating water in a microwave, care should also be taken - water is capable of overheating, that is, heating above the boiling point. A superheated liquid can boil almost instantly from careless movement. This applies not only to distilled water, but also to any water that contains little suspended solids. The smoother and more uniform is inner surface vessel with water, the higher the risk. If the vessel has a narrow neck, then there is a high probability that at the moment the boiling begins, superheated water will pour out and burn your hands.

Security questions

Electromagnetic safety

Federal Sanitary Rules, Norms and Hygiene Standards

Permissible levels of EMF in the frequency range 30 kHz - 300 GHz for the population (in the residential area, in places of mass recreation, indoors) 10 μW / cm².

Myths about microwave ovens

Write a review on the article "Microwave oven"

Notes

Links

• in Encyclopedia of Goods and Products Quality
• (English)
• in the program "Miracle of Technology" (NTV, 2013)

An excerpt characterizing the microwave oven

It was already two o'clock in the morning when Pierre went out from his friend. The night was a June, Petersburg, duskless night. Pierre got into a cab with the intention of driving home. But the closer he drove, the more he felt the impossibility of falling asleep that night, which was more like evening or morning. Far away it was visible along the empty streets. Dear Pierre remembered that Anatole Kuragin was supposed to meet the usual gambling society that evening, after which there was usually a drinking bout, ending in one of Pierre's favorite amusements.
"It would be nice to go to Kuragin," he thought.
But at once he remembered his word of honor given to Prince Andrei not to visit Kuragin. But immediately, as happens with people who are called spineless, he so passionately wanted to once again experience this dissolute life so familiar to him that he decided to go. And immediately the thought occurred to him that this word meant nothing, because even before Prince Andrei, he also gave Prince Anatole the word to be with him; finally, he thought that all these words of honor were such conditional things, having no definite meaning, especially if one realized that perhaps tomorrow either he would die or something so unusual would happen to him that there would no longer be any honest , nor dishonorable. This kind of reasoning, destroying all his decisions and assumptions, often came to Pierre. He went to Kuragin.
Arriving at the porch of a large house near the horse guard barracks in which Anatole lived, he climbed onto the illuminated porch, onto the stairs, and entered the open door. There was no one in the hall; there were empty bottles, raincoats, galoshes; there was a smell of wine, a distant voice and a cry could be heard.
The game and dinner were already over, but the guests had not yet left. Pierre threw off his cloak and entered the first room, where there were the remnants of dinner and one footman, thinking that no one could see him, was secretly finishing his unfinished glasses. From the third room came fuss, laughter, cries of familiar voices and the roar of a bear.
About eight young people crowded preoccupiedly near the open window. Three were busy with a young bear, which one dragged on a chain, scaring the other with it.
“I hold a hundred for Stevens!” one shouted.
– Look not to support! shouted another.
- I'm for Dolokhov! shouted a third. - Take it apart, Kuragin.
- Well, drop Mishka, there's a bet.
- In one spirit, otherwise it is lost, - shouted the fourth.
- Yakov, give me a bottle, Yakov! - Shouted the owner himself, a tall handsome man, standing in the middle of the crowd in one thin shirt, open in the middle of his chest. - Stop, gentlemen. Here he is Petrusha, dear friend, - he turned to Pierre.
Another voice of a short man, with clear blue eyes, especially striking among all these drunken voices with his sober expression, shouted from the window: “Come here - break the bet!” It was Dolokhov, a Semyonov officer, a well-known gambler and swindler, who lived with Anatole. Pierre smiled, looking cheerfully around him.
- I don't understand anything. What's the matter?
Wait, he's not drunk. Give me a bottle, - said Anatole and, taking a glass from the table, went up to Pierre.
- First of all, drink.
Pierre began to drink glass after glass, scowling at the drunken guests, who again crowded at the window, and listening to their conversation. Anatole poured him wine and said that Dolokhov was betting with the Englishman Stevens, a sailor who was here, that he, Dolokhov, would drink a bottle of rum, sitting on the third floor window with his legs down.
- Well, drink it all! - said Anatole, giving the last glass to Pierre, - otherwise I won’t let him in!
“No, I don’t want to,” said Pierre, pushing Anatole away, and went to the window.
Dolokhov held the Englishman's hand and clearly, distinctly pronounces the terms of the bet, referring mainly to Anatole and Pierre.
Dolokhov was a man of medium height, with curly hair and light blue eyes. He was twenty-five years old. He did not wear a mustache, like all infantry officers, and his mouth, the most striking feature of his face, was all visible. The lines of this mouth were remarkably finely curved. In the middle, the upper lip fell energetically onto the strong lower lip in a sharp wedge, and something like two smiles constantly formed in the corners, one on each side; and all together, and especially in combination with a firm, insolent, intelligent look, made such an impression that it was impossible not to notice this face. Dolokhov was a poor man, without any connections. And despite the fact that Anatole lived in tens of thousands, Dolokhov lived with him and managed to put himself in such a way that Anatole and everyone who knew them respected Dolokhov more than Anatole. Dolokhov played all the games and almost always won. No matter how much he drank, he never lost his head. Both Kuragin and Dolokhov at that time were celebrities in the world of rake and revelers in St. Petersburg.
A bottle of rum was brought; a frame that did not let you sit on outer slope windows were broken out by two lackeys, apparently in a hurry and timid from the advice and cries of the surrounding gentlemen.
Anatole, with his victorious air, went up to the window. He wanted to break something. He pushed the footmen away and pulled the frame, but the frame did not give up. He broke the glass.
“Well, come on, strong man,” he turned to Pierre.
Pierre took hold of the crossbars, pulled, and with a crack turned the oak frame inside out.
- All out, otherwise they will think that I am holding on, - said Dolokhov.
“The Englishman is boasting… huh?… good?…” said Anatole.
“Good,” said Pierre, looking at Dolokhov, who, taking a bottle of rum in his hands, went up to the window, from which he could see the light of the sky and the morning and evening dawns merging on it.
Dolokhov, with a bottle of rum in his hand, jumped up to the window. "Listen!"
he shouted, standing on the windowsill and turning into the room. Everyone fell silent.
- I bet (he spoke French so that an Englishman could understand him, and he did not speak this language very well). I bet fifty imperials, want a hundred? he added, turning to the Englishman.
“No, fifty,” said the Englishman.
- Well, for fifty imperials - that I will drink the whole bottle of rum without taking it from my mouth, I will drink it, sitting outside the window, right here (he bent down and showed a sloping ledge of the wall outside the window) and not holding on to anything ... So? …
“Very well,” said the Englishman.
Anatole turned to the Englishman and, taking him by the button of his tailcoat and looking at him from above (the Englishman was short), began to repeat the terms of the bet in English.
- Wait! Dolokhov shouted, banging the bottle on the window to draw attention to himself. - Wait, Kuragin; listen. If anyone does the same, then I pay a hundred imperials. Do you understand?
The Englishman nodded his head, giving no indication as to whether or not he intended to accept this new wager. Anatole did not let go of the Englishman, and despite the fact that he, nodding, let it be known that he understood everything, Anatole translated Dolokhov's words into English for him. A young, thin boy, a life hussar who lost that evening, climbed to the window, leaned out and looked down.
“U!… u!… u!…” he said, looking out the window at the sidewalk stone.
- Attention! Dolokhov shouted and pulled the officer off the window, who, tangled in his spurs, awkwardly jumped into the room.
Putting the bottle on the windowsill so that it would be convenient to get it, Dolokhov cautiously and quietly climbed out the window. Lowering his legs and bracing himself with both hands on the edge of the window, he tried on, sat down, lowered his arms, moved to the right, to the left, and took out a bottle. Anatole brought two candles and put them on the windowsill, although it was already quite light. Dolokhov's back in a white shirt and his curly head were illuminated from both sides. Everyone crowded at the window. The Englishman stood in front. Pierre smiled and said nothing. One of those present, older than the others, with a frightened and angry face, suddenly moved forward and wanted to grab Dolokhov by the shirt.
- Gentlemen, this is nonsense; he will kill himself to death,” said the more sensible man.
Anatole stopped him:
Don't touch it, you'll scare him, he'll kill himself. Huh?… What then?… Huh?…
Dolokhov turned around, straightening himself and again spreading his arms.
“If anyone else meddles with me,” he said, rarely passing words through clenched and thin lips, “I’ll let him down right here.” Well!…
Saying "well!", he turned again, let go of his hands, took the bottle and raised it to his mouth, threw back his head and threw up his free hand for an advantage. One of the footmen, who had begun to pick up the glass, stopped in a bent position, without taking his eyes off the window and Dolokhov's back. Anatole stood straight, his eyes open. The Englishman, pursing his lips forward, looked sideways. The one who stopped him ran to the corner of the room and lay down on the sofa facing the wall. Pierre covered his face, and a faint smile, forgotten, remained on his face, although it now expressed horror and fear. Everyone was silent. Pierre took his hands away from his eyes: Dolokhov was still sitting in the same position, only his head was bent back, so that the curly hair of the back of his head touched the collar of his shirt, and the hand with the bottle rose higher and higher, shuddering and making an effort. The bottle apparently emptied and at the same time rose, bending its head. "Why is it taking so long?" thought Pierre. It seemed to him that more than half an hour had passed. Suddenly Dolokhov made a backward movement with his back, and his hand trembled nervously; this shudder was enough to move the whole body, sitting on the sloping slope. He moved all over, and his hand and head trembled even more, making an effort. One hand went up to grab the window sill, but went down again. Pierre closed his eyes again and told himself that he would never open them again. Suddenly, he felt everything around him move. He looked: Dolokhov was standing on the windowsill, his face was pale and cheerful.
- Empty!
He tossed the bottle to the Englishman, who deftly caught it. Dolokhov jumped from the window. He smelled strongly of rum.
- Great! Well done! That's the bet! Damn you completely! shouted from all directions.
The Englishman took out his purse and counted out the money. Dolokhov frowned and remained silent. Pierre jumped to the window.
Lord! Who wants to bet with me? I will do the same,” he suddenly shouted. “And you don’t have to bet, that’s what. Tell me to give you a bottle. I'll do... tell me to give.
- Let it go, let it go! Dolokhov said smiling.
- What you? crazy? Who will let you in? Your head is spinning even on the stairs, - they started talking from different sides.
- I'll drink, give me a bottle of rum! Pierre shouted, striking the table with a decisive and drunken gesture, and climbed out the window.
They seized him by the arms; but he was so strong that he pushed far away the one who approached him.
“No, you can’t convince him like that for anything,” Anatole said, “wait, I’ll deceive him.” Listen, I'm betting with you, but tomorrow, and now we're all going to ***.
“Let's go,” Pierre shouted, “let's go! ... And we take Mishka with us ...
And he grabbed the bear, and, embracing and lifting him, began to circle with him around the room.

Prince Vasily fulfilled the promise given at the evening at Anna Pavlovna's to Princess Drubetskaya, who asked him about her only son Boris. He was reported to the sovereign, and, unlike others, he was transferred to the guards of the Semenovsky regiment as an ensign. But Boris was never appointed adjutant or under Kutuzov, despite all the troubles and intrigues of Anna Mikhailovna. Shortly after Anna Pavlovna's evening, Anna Mikhailovna returned to Moscow, directly to her wealthy relatives, the Rostovs, with whom she stayed in Moscow and with whom her adored Borenka, who had just been promoted to the army and immediately transferred to the guards warrant officers, was brought up and lived for years. The guards had already left Petersburg on August 10, and the son, who had remained in Moscow for uniforms, was supposed to catch up with her on the road to Radzivilov.
The Rostovs had Natalia's birthday girl, mother and younger daughter. In the morning, without ceasing, trains drove up and drove off, bringing congratulators to the large, well-known house of Countess Rostova on Povarskaya, all over Moscow. The countess with her beautiful eldest daughter and the guests, who did not cease to replace one another, were sitting in the drawing room.
The countess was a woman with an oriental type of thin face, about forty-five years old, apparently exhausted by her children, of whom she had twelve people. The slowness of her movements and speech, which came from the weakness of her strength, gave her a significant air that inspired respect. Princess Anna Mikhailovna Drubetskaya, like a domestic person, was sitting right there, helping in the matter of receiving and engaging in conversation with the guests. The youth were in the back rooms, not finding it necessary to participate in receiving visits. The count met and saw off the guests, inviting everyone to dinner.

The microwave oven massively began to conquer the kitchens of Russians relatively recently - since the mid-90s of the last century. But actually in 2017 she is seventy. Agree, without her, our life would be different. Life will remind you how a microwave oven works, refresh the milestones of a long journey and deal with the myths that still surround this useful device in the kitchen.

How Does a Microwave Work?

Everything is pretty simple. The phenomenon of heating by microwave or superhigh-frequency (UHF) electromagnetic radiation (usually with a frequency of 2.45 GHz) of substances containing water, or rather, its dipole molecules (at one of their ends is positive, and at the other - a negative charge) is used.

Microwave, or microwave, radiation is electromagnetic waves with a length of 1 millimeter to 1 meter. Note that these waves also exist in nature, they are emitted by the Sun. The wavelength in the microwave is 12.25 cm.

Direct heating of products occurs due to the very rapid movement of molecules under the influence of electromagnetic radiation, microwaves generated by a special emitter - a magnetron - and entering the working chamber through a sealed metal waveguide.

The electromagnetic field in which food molecules are located changes polarity almost five billion times per second, which causes the molecules to "tumble" at a frantic speed, and heat is generated from friction between them.

Appearance versions

Namely versions, because there are several of them. In addition to the official, "American", there are others that are less often remembered.

Papa Spencer

Percy Spencer (Percy LeBaron Spencer) is an American engineer who worked in the forties of the twentieth century at Raytheon, which is still alive and well today - the largest supplier to the Pentagon, the developer and manufacturer of Patriots and Tomahawks.

Spencer was then engaged in the development and manufacture of radars and their components, and one fine day, as it turned out later, for housewives of the whole world, while testing the next magnetron (microwave generator), he noticed how hot the sandwich was, for some reason lying on the working device.

Cooking" of the magnetron at one of the Raytheon's entry into the consumer market meetings and received the approval of the management. So the microwave is more the fruit of systematic work than an accident.

The method of cooking food with microwaves was patented (patent number - 620.919), and in 1947 Raytheon introduced the first microwave oven - Radarange. She weighed more than 300 kg, was 180 cm high, had a power of 3000 W (almost three times more than that of modern models), was water-cooled and cost a huge amount of money then - $ 5,000 (multiply by 10-11 and get the equivalent price today).

The product is clearly not mass. Initially, the furnace was purchased by the same US Department of Defense - for quick defrost products in the soldiers' canteens and in the kitchens of military hospitals. Some interest in the Radarange was also shown by the owners of hotels and restaurants, who also installed them in ship galleys.

Japanese trace

The Japanese also had a hand in "microwave cooking". In fact, they even overtook the Americans, starting mass production of the Sharp R-10 in 1962 (demand, however, was sluggish), while in the States the first mass model appeared five years later. In 1966, Sharp developed the now familiar Rotary table, which significantly improved the quality of cooking and defrosting products. In 1979, the same company presented the first microwave oven with microprocessor control, and in 1999 - with access to the Internet. .

Made in USSR

There is also an opinion that the birthplace of the microwave is the Soviet Union. Relatively recently, on May 17, 2011, the Trud newspaper reported that just before the start of the Great Patriotic War, on June 13, 1941, it published a note " New way Meat Cooking, which described an installation developed at the All-Union Research Institute of the Meat Industry for the heat treatment of meat products, using ultra-high frequency currents for this.

It was a kind of microwave oven. Perhaps, if a war had not happened in a week, our country would have been considered its homeland. But everything turned out differently, and after the war, the USSR had no time for microwaves.

However, much later, in the 80s of the twentieth century, our country had its own production of microwave ovens from Japanese components: at the ZIL (Moscow) and Yuzhmash (Donetsk) factories.

alien guest

For dessert - a version about the alien origin of the microwave oven. There is one. According to it, the technology was borrowed by the Americans from aliens as a result of the famous Roswell incident. In 1947, an alleged UFO crashed or was shot down in New Mexico (the US Air Force does not officially confirm this when talking about a weather balloon). And there, on board alien ship, along with immediately classified aliens, allegedly found our heroine - a microwave, in any case, the technological solutions that formed the basis of her work.

Of course, there is no official confirmation of this version. The Roswell Incident is now more of a part of American pop culture, although debate about how it really happened, whether it was aliens or a secret military experiment, is still ongoing.

Mass conquest of kitchens

Microwave ovens made their first steps into American homes in 1955, when local appliance manufacturer Tappan (later bought by Electrolux), using Raytheon's own designs and technologies, introduced a version of the microwave oven for home use. But these steps are still timid - the device still turned out to be bulky, still obscure to the Americans, and even though it cost less, it was still expensive for those times - $ 1295.

The American company Litton Industries (which still exists today - the largest manufacturer of military equipment in the United States) also did a lot in the middle of the last century to promote microwaves to the masses. It is Litton that we owe the appearance of models of the format that is now considered a classic: small in height, but relatively wide and deep.

The first truly popular microwave appeared in the US in 1967 and was a joint product of Raytheon and Amana. It cost about 400 dollars. It was 50 years ago that the microwave boom began in the United States. By 1975, sales of microwave ovens amounted to about 1 million pieces a year.

At first, Japan overtook the United States in terms of percentage of the spread of microwaves. In the early 70s, already 17% of Japanese families used a microwave oven every day at home, and in the USA - only 4%. But after a few years, such ovens worked in the kitchens of 14% of American families. By the end of the seventies, it was already in more than 50% of kitchens in the United States and bypassed the dishwasher in popularity.

The main components of a magnetron microwave oven:

• metal, with a metallized door, a chamber (in which high-frequency radiation is concentrated, for example, 2450 MHz), where the heated products are placed;
• transformer - high-voltage power supply of the magnetron;
• control and switching circuits;
• directly microwave emitter - magnetron;
• a waveguide for transmitting radiation from the magnetron to the chamber;
• auxiliary elements:
  • rotating table - necessary for uniform heating of the product from all sides;
  • circuits and circuits that provide control (timer) and security (blocking modes) of the device;
  • fancooling the magnetron and ventilating the chamber.

Varieties

By type of construction, microwave ovens are divided into:

• solo- only microwave radiation; without grill and convection.
• with grill- contains a built-in quartz or heating element grill.
• with convection- a special fan blows hot air into the chamber, thereby ensuring more uniform baking, similar to an oven.

By type of control, microwave ovens are divided into:

• mechanical- mechanical regulators of time and power are used.
• push-button- the control panel consists of a set of buttons.
• sensory- touch buttons are used.

Story

Precautions for use

Microwave radiation cannot penetrate metal objects, so it is not possible to cook food in metal utensils.

It is undesirable to place dishes with metal coating (“golden border”) in the microwave oven - even this thin layer of metal is strongly heated by eddy currents, which can destroy the dishes in the area of ​​​​metal coating.

Do not heat liquids in the microwave in sealed containers and whole bird eggs - due to the strong evaporation of water, high pressure is created inside them and, as a result, they can explode. For the same reasons, it is undesirable to strongly heat sausage products covered with plastic wrap (or pierce each sausage with a fork before heating).

It is forbidden to turn on an empty microwave. At least put a glass of water in it.

When heating water in a microwave, care should also be taken - water is capable of overheating, that is, heating above the boiling point. A superheated liquid can boil almost instantly from careless movement. This applies not only to distilled water, but also to any water that contains few suspended particles. The smoother and more uniform the inside surface of the water container, the higher the risk. If the vessel has a narrow neck, then there is a high probability that at the moment the boiling begins, superheated water will pour out and burn your hands.

Security questions

Electromagnetic safety

There is ample evidence to support the dangers of microwave ovens for electronic devices. Microwave radiation during operation of the furnace (in the event of a malfunction or leakage of the chamber), going outside, can interfere with the operation of semiconductor microcircuits (leading to their incorrect operation) and even disable them. There are even cases when, with the help of microwaves, they were knocked off course ballistic missiles by directing a working microwave oven with the door open at them. [ ]

Federal Sanitary Rules, Norms and Hygiene Standards

Permissible levels of EMF in the frequency range 30 kHz - 300 GHz for the population (in the residential area, in places of mass recreation, indoors) 10 μW / cm².

The problem with the prevalence of oncology did not appear yesterday. But right now, after the word "cancer" doctors say - "epidemic".

According to an international non-profit organization, 12 million new cases of cancer are recorded annually in the world.

Growth is associated with the aging of the population, with lifestyle changes due to life in megacities. About 2.8 million people a year develop cancer due to bad habits, poor diet, excess weight- said the representative of the "Foundation" Martin Wiseman - In less than 10 years, the figures for cancer have increased by 20%. The numbers are, of course, horrendous.

Let's try to look at this terrible trend from a different angle, let's combine it with the technological development of mankind, namely, with the advent of microwave ovens. Knowing about the works and patents Ph.D. Shironosova V.G. and MD Khachatryan A.P. (read the WATER section of this site), which are embodied in medical methods and household / medical devices, we will consider oncological diseases through the “prism of water”, of which the person actually consists.

Microwave or microwave oven

This is an electrical appliance based on a magnetron, designed for fast food or heating food, defrosting food at home using electromagnetic waves in the UHF range (usually with a frequency of 2450 MHz). Systems also operate in this range. cell phones and local radio communication, for example, using protocols Bluetooth And WiFi used by wireless electronic devices.

Unlike classic ovens (for example, an oven or a Russian oven), heating food in microwave oven occurs not only from the surface, but also through the volume of the product containing polar molecules (like water) as a result dipole shift under the action of an alternating electric field, since radio waves of this frequency penetrate and are absorbed by food products at a depth of about 2.5 cm.

For better heating, the frequency of the alternating electric field must be set in such a way that the molecules have time to completely rearrange themselves in a half-cycle. Since water is contained in almost all products, the frequency of the microwave emitter of the microwave oven was selected for the best heating of the water molecules in the liquid state., while ice, fat and sugar heat up much worse.

In ice, frozen water molecules are held in a crystal lattice, require a lower frequency for dipole shift (kHz instead of gigahertz, for example, 33 kHz is used to remove ice from power lines), and the radiation frequency used in microwave oven turns out to be not optimal.

There is a widespread opinion that microwave heats food from the inside out. In fact, microwaves go from outside to inside, linger in the outer layers of food, therefore heating a uniformly moist product occurs in approximately the same way as in an oven (to make sure of this, it is enough to heat the boiled potatoes “in uniform”, where the thin peel sufficiently protects the product from drying out).

The misunderstanding is caused by microwave do not affect dry non-conductive materials that are usually found on the surface of products, and therefore their heating in some cases begins deeper than with other heating methods (bread products, for example, are heated precisely “from the inside”, and it is for this reason that bread and buns on the outside have a dried crust, and most of the moisture is concentrated inside).

The change in the properties of water by pumping microwave energy is so serious that it is possible to overheat it above the boiling point!

Microwaves "bomb" water molecules in the food, causing them to rotate millions of times per second, creating molecular friction that heats up the food. This friction causes significant damage to food molecules, tearing or deforming them.

Simply put, microwave causes decay and changes in the molecular structure of food products in the process of radiation and the products become "dead", moreover, dead in the truest sense of the word, and this state should not be confused with

A living example from Marshall Dudley in the form of an experiment conducted in 2006. The filtered water is poured into two containers. In the first, water is heated to a boil on a conventional stove, and in the second, it is heated to a boil in microwave. After cooling, the water is used to irrigate specially prepared two absolutely identical plants.

It was expected that the plant watered with water boiled on the stove would grow more intensively, but the experiment had to be stopped on the 9th day, because. plant watered with boiled water microwave began to fade and die.

Who Invented Microwave Ovens?

There are several versions:

1. The Nazis invented the microwave oven for their military operations - " radiomissor". The time spent on cooking in this case was sharply reduced, which made it possible to focus on other tasks. After the war, the Allies discovered medical research conducted by the Germans with microwave ovens. These documents, as well as some working models, were transferred to the United States for "further scientific research." The Russians also received a number of such models and conducted a thorough study of their biological effects.

2. American engineer Percy Spencer first noticed the ability of microwave radiation to heat food and patented microwave oven. At the time of the invention, Spencer worked for a company Raytheon engaged in the manufacture of equipment for radars. The patent for the microwave oven was issued on October 8, 1945 ( which makes version #1 quite viable, but not mainstream).

The world's first microwave oven "Radarrange" was released in 1947 by Raytheon and was intended not for cooking, but for quick defrosting of food and was used exclusively by the military (in soldiers' canteens and canteens of military hospitals).

However, application microwave ovens was banned in the Soviet Union for some time. The USSR published an international warning about substances harmful to health, biological and environmental, produced by exposure to microwaves. Eastern European scientists have also identified the harmful effects of microwave radiation and created severe environmental restrictions on their use.

3. that in her issue of June 13, 1941, a note described special installation, which used ultra-high frequency currents for processing meat products and developed in the laboratory of magnetic waves of the All-Union Research Institute of the Meat Industry, which indicates the superiority of the USSR in this invention. IN THE USSR microwaves were produced in the early 80s. A search on the website of the newspaper "Trud" gives out, but it itself is not available ...

“The first special installation, which makes it possible to use ultra-high frequency currents for processing meat products, was developed in the laboratory of magnetic waves of the All-Union Scientific Research Institute of the Meat Industry, and, as the journalist describes, it was possible to melt fats in this unit, cook sausages, defrost meat.

And, for example, cooking a ham took only 15–20 minutes instead of 5–7 hours according to the existing technology. In addition to temporal stresses and economic benefit- reduction of production costs by half and improvement of product quality.

So why wasn’t this miracle plant launched into mass production, which would have outstripped its American counterpart by several years? There may be many reasons for this, but the main one, apparently, was the war that struck our country eight days later. Whether those who were engaged in development survived in it, history is also silent.

Modern Research:

Microwaves are dangerous for children!

Some of the amino acids L-proline, which are part of mother's milk, as well as in milk formulas for children, under the influence of microwaves are converted into d-isomers, which are considered neurotoxic (deform nervous system) and nephrotoxic (poisonous to the kidneys). It's a shame that many children are fed on artificial milk substitutes ( baby food), which become even more toxic with microwaves.

In a comparative study "Microwave Cooking" published in 1992 in the USA states:

“From a medical point of view, it is believed that the introduction of microwave-exposed molecules into the human body is much more likely to cause harm than good. Microwaved food contains microwave energy in molecules that are not present in food products prepared in the traditional way.

A short-term study conducted showed that people who consumed cooked in microwave oven milk and vegetables, the composition of the blood changed, hemoglobin decreased and cholesterol increased, while in people who ate the same food, but prepared in the traditional way, the state of the body did not change.

Dr. Hans Ulrich Hertel participated in a similar study and worked for a large Swiss company for many years. A few years ago, she was fired from her position for disclosing the results of these experiments.

In 1991, she and a professor at the University of Lausanne published a study showing that food cooked in a microwave oven could pose a health risk compared to food cooked in traditional ways. The article was also featured in Franz Weber #19, where it was said that atconsumption of food prepared in microwave ovens, has a malignant effect on the blood.

At intervals of two to five days, volunteers received one of the following food options on an empty stomach:

1. raw milk
2. the same milk heated in the traditional way
3. pasteurized milk
4. the same milk heated in the microwave
5. fresh vegetables
6. the same vegetables cooked traditionally
7. frozen vegetables thawed in the traditional way
8. the same vegetables cooked in the microwave

Blood samples were taken from volunteers immediately before each meal. Then a blood test was performed at certain intervals after the intake of milk and plant products.

Significant changes were found in the blood at meal intervals exposed to microwave oven. These changes included a reduction in hemoglobin and a change in the composition of cholesterol, especially the ratio HDL(good cholesterol) and LDL(bad cholesterol).

The number of lymphocytes(white blood cells). All these indicators indicate degeneration. In addition, part of the microwave energy remains in food, using which a person is exposed to microwave radiation.

Radiation leads to the destruction and deformation of food molecules. creates new compounds that do not exist in nature, called radiolytic. Radiolytic compounds create molecular rot as a direct result of radiation.

As soon as Dr. Hertel And Dr. Blank published the results of the studies, officials reacted instantly. A powerful trade organization, the Swedish Household and Industrial Electronics Dealers Association (FEA), struck in 1992. They forced the President of the Seftigen County Court of Bern to issue an order prohibiting the publication of research materials. March 1993 Dr. Hertel was accused of collaborating with commercial structures and was banned from further publication of research results. However Dr. Hertel stood his ground and struggled with this decision for many years.

On August 25, 1998, this decision was overturned after a trial that took place in Strasbourg (Australia). The European Court of Human Rights found that there was an infringement of rights in the 1993 decision Dr. Hertel. The European Court of Human Rights also recognized that the ruling on the public disclosure of information on the health hazards of microwave ovens, issued by Dr. Hertel by a Swiss court in 1992 violated the right to freedom of speech. Moreover, Switzerland was obliged to pay Dr. Hertel compensation.

Microwave manufacturers state that food from a microwave oven has no big difference in the composition, compared with food processed in traditional ways. But none State University in the United States has not conducted a single study on the effects of modified food in the microwave on the human body.

But there is a lot of research on what happens if the door microwave not closed. Isn't this a little strange? Common sense dictates that attention should be paid to what happens to microwaved food. One can only guess how molecular rot from the microwave will affect our health in the future!

Microwave carcinogens.

In a magazine article Earthletter in March and September 1991, Dr. Lita Lee, gives some facts about how microwave ovens work. In particular, she stated that all microwaves have leakage of electromagnetic radiation, and also worsen the quality of food, converting its substances into toxic and carcinogenic compounds. The summary of research summarized in this article shows that microwaves do much more harm than previously thought.

Below is a summary Russian Studies published Atlantis Raising Educational Center in Portland, Oregon. They say that carcinogens were formed in almost all food products subjected to microwave irradiation. Here is a summary of some of these results:

• Cooking Meat in the Microwave Leads to the Formation of a Known Carcinogen -d Nitrosodienthanolamines
• Some of the amino acids found in milk and grain products have been converted into carcinogens.
• Defrosting some frozen fruits, converts in their composition glucoside galactoside carcinogenic substances.
• Already a short exposure to microwaves on fresh, cooked or frozen vegetables will convert the alkaloids in their composition into carcinogens.
• Carcinogenic free radicals have been formed by exposure to plant foods, especially root vegetables. Their nutritional value has also been reduced.

Russian scientists have also found a decrease in the nutritional value of food when exposed to microwaves from 60 to 90%!

Consequences of exposure to carcinogens

Creation of cancer agents in protein compounds - hydrolysate. In milk and cereals, these are natural proteins that, under the influence microwave break and mix with water molecules, creating carcinogenic formations.

• Change in elemental nutrients, resulting in disorders in the digestive system caused by a violation of metabolic processes.
• Due to chemical changes in foods, shifts in the lymphatic system have been seen leading to degeneration of the immune system.
• Ingestion of irradiated food leads to an increase in the percentage cancer cells in blood serum.
• Defrosting and warming up vegetables and fruits leads to the oxidation of the alcohol compounds contained in their composition.
• The impact of microwaves on raw vegetables, especially root crops, promotes the formation of free radicals in mineral compounds, causing cancerous diseases.
• As a result of eating foods prepared in microwave oven, there is a predisposition to the development of cancer of the intestinal tissues, as well as a general degeneration of peripheral tissues with a gradual destruction of the functions of the digestive system.

Direct location near the microwave oven

According to Russian scientists, it causes the following problems:

• Deformation of the composition of the blood and lymphatic areas;
• Degeneration and destabilization of the internal potential of cell membranes;
• Violation of electrical nerve impulses in the brain;
• Degeneration and decay of nerve endings and loss of energy in the area of ​​nerve centers in both the anterior and posterior central and autonomic nervous systems;
• In the long term, the cumulative loss of vital energy, animals and plants that are within 500 meters of the equipment.

Serial production of furnaces was started by the company Raytheon in the USA in 1949. First serial household microwave oven was released by a Japanese company Sharp in 1962.

And this is the schedule from which the study of the issue and the writing of this article began, I will be grateful for links to similar schedules for oncology in other countries.