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Bad food and good physics : the development of domestic microwave cookery

  • This article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and the food industries have developed products which are now part of many of our students' lifestyles. We include many interesting demonstrations thatThis article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and the food industries have developed products which are now part of many of our students' lifestyles. We include many interesting demonstrations that illustrate this history and which could be used to teach many principles of physics.show moreshow less

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Metadaten
Author:Kerry Parker, Michael VollmerGND
Parent Title (English):In: Physics Education 39 (2004) 1, 82-90
Document Type:Article
Language:English
Year of Publishing:2004
Date of Publication (online):2013/11/20
Release Date:2013/11/20
First Page:82
Last Page:90
Institutes:Fachbereich Technik
University Bibliography:Hochschulbibliografie
Licence (German):Creative Commons - Namensnennung, Nicht kommerziell, Keine Bearbeitung
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