Curnutte B
Department of Physics, Kansas State University, Manhattan, Kansas 66506.
J Food Prot. 1980 Aug;43(8):618-624. doi: 10.4315/0362-028X-43.8.618.
Microwaves, such as those used in cooking and processing food, are part of the broad spectrum of electromagnetic radiation which includes radio waves, microwaves, infrared radiation, visible light, ultra-violet radiation, x-rays and Gamma rays. Electromagnetic radiation has a dual nature, it is both wave-like and particle-like. An understanding of this dual nature of electromagnetic radiation is necessary for an understanding of the processes of emission, transmission and absorption of microwaves, which is in turn necessary for understanding the processes and phenomena which are important in the use of microwave radiation as a source of energy for heating and food processing. The properties of electromagnetic waves and the processes of emission. transmission and absorption are described and some effects in microwave-heating applications are discussed.
微波，如用于烹饪和加工食品的那些微波，是电磁辐射广谱的一部分，电磁辐射包括无线电波、微波、红外辐射、可见光、紫外线辐射、x射线和伽马射线。电磁辐射具有双重性质，它既是波状的又是粒子状的。理解电磁辐射的这种双重性质对于理解微波的发射、传输和吸收过程是必要的，而这反过来对于理解在将微波辐射用作加热和食品加工能源时重要的过程和现象也是必要的。描述了电磁波的特性以及发射、传输和吸收过程，并讨论了微波加热应用中的一些效应。
