What Is a Microwave?

Microwave is a type of electromagnetic radiation that has been used to cook food. It is usually produced by a magnetron that is placed inside the microwave oven and generates electromagnetic waves that can heat food items by friction within the molecules themselves. The polar molecules in water, for example, have rotational kinetic energy that is randomized by the alternating electric field of the microwave and then increased in translational kinetic energy by collisions with other molecules, which makes them vibrate at a high rate and cause heat to be produced. This is the same mechanism that causes a traditional oven to heat food through convection, albeit at a much faster rate.

The temperature of the food can be controlled by the settings that are preset on the control panel. Most models have a sensor that senses the heat and moisture level of the food to adjust the power output and achieve the desired results. The control panel allows the user to select different modes such as defrosting, quick heating, baking and broiling.

For drug delivery applications, the microwave is able to fluidize the lipid and protein regimes of the skin to improve drug permeability [94]. It has also been used to reduce post-operative purulent wounds caused by pyrogenic Staphylococcus aureus. It is also possible to treat cancerous tumors with microwave hyperthermia, which kills cancer cells and increases their sensitivity to chemo and radiation therapy.[95]. However, exposure to microwaves at extremely high power levels can lead to burns. Two areas of the body that are especially sensitive to RF heating are the eyes and the testes.