Microwave technology scientist Robert Schiffman has died at the age of 86

By Johnny Lupsha, current events writer

Robert Schiffmann, inventor of microwave heating technology, has died. Although he did not create the appliance himself, his work led to the creation of microwave ovens and others. Microwave is different from all other cooking methods.

Man takes the plate out of the microwave
Cooking using a microwave oven typically reduces cooking time to just a few minutes. Photo by Monkey Business Images / Shutterstock

Modern microwave ovens are available in all homes in the United States and countless other countries. While chefs often condemn it in comparison to other recipes, it has made life easier for millions, if not billions, around the world. Robert Schiffman, one of technology giants, recently passed away at the age of 86. Schiffman was responsible for microwave ovens, microwave-enabled caramel fandikor, and microwave cooking systems without removing them from the packaging.

Unlike any cooking method, microwave food is used for energy transfer, not traditional cooking. In the video series Physics in your life, Dr. Richard Wolfson, Professor of Physics at Midbury College, explains Benjamin F. Wiesler.

So is that what I need to stimulate spaghetti?

According to Dr. Wolfson, there is energy transfer in the microwave, but it does not heat up properly due to temperature differences.

Microwaves in particular cook food, because the water molecule has a large separation of charge, positive and negative, and oscillation. [electric] Microwave field, […] Going back and forth 4.5 billion times per second, it captures water molecules, rotates them all, and makes the random movement we call relaxation “hot,” but we must call it thermal energy.

So the microwave stores energy in food, and that energy becomes what we call “heat energy” or “internal energy” in food.

If you have never used a microwave oven, you may have wondered why it does not heat up evenly.

The actual microwave rotation in a microwave oven has a certain frequency. According to Dr. Wolfson, the frequency is approximately 2.45 billion cycles per second, or 2.4 GHz, which corresponds to a five-inch wavelength. Because the microwaves reflect the inner metal walls of the device, and are too long, they can be rolled before eating, resulting in hot and cold places.

In fact, in recent decades companies have tried to solve this problem by turning the food over in a microwave oven.

Captured radiation

One of the reasons why microwave ovens themselves get old is the idea that the microwave leaks from the appliance and fills the kitchen with radiation. The device may be mostly covered with metal, but what about the glass?

“If you look in front of the microwave, there is a glass door so that I can look at it, but if you look carefully, there is a small screen in that glass door, there are small holes in it,” said Dr. Wolfson. Those holes, as big as we can see, are large enough to block the microwave.

“These holes are enormous compared to the wavelength of the visible light. However, they are small compared to the length of a microwave wave; So, basically, they prevent microwave radiation from escaping.

Microwave ovens are an efficient way to heat food. Before passing away, Robert Schiffman became a leader in the industry.

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