ANUBHUTI

RESIDENTIAL
SCHOOL

PHYSICS INVESTIGATORY
PROJECT

MICROWAVE
OVEN
Submitted To: Submitted By:
Joyti akka Pushpadant patil
Class 11th
.
 CONTENTS
Introduction
Principle
Design
Power Consumption
Heating Efficiency
Microwave Safe Materials
Effects on Food and Nutrients
Hazards
Bibliography
 Introduction

A microwave oven, often colloquially shortened to microwave, is a kitchen

appliance that heats food by bombarding it with electromagnetic radiation in the
microwave spectrum causing polarized molecules in the food to rotate and build
up thermal energy in a process known as dielectric heating. Microwave ovens
heat foods quickly and efficiently because excitation is fairly uniform in the
outer 25–38 mm (1–1.5 inches) of a dense (high water content) food item; food
is more evenly heated throughout (except in thick, dense objects) than generally
occurs in other cooking techniques.

Percy Spencer invented the first

microwave oven after World
War II from radar technology
developed during the war.
Named the "Radarange", it was
first sold in 1946. Raytheon later
licensed its patents for a home-
use microwave oven that was
first introduced by Tappan in
1955, but these units were still
too large and expensive for
general home use. The
countertop microwave oven was first introduced in 1967 by the Amana
Corporation, which was acquired in 1965 by Raytheon.

Microwave ovens are popular for reheating previously cooked foods and
cooking vegetables. They are also useful for rapid heating of otherwise slowly
prepared cooking items, such as hot butter, fats, and chocolate. Unlike
conventional ovens, microwave ovens usually do not directly brown or
caramelize food, since they rarely attain the necessary temperatures to produce
Maillard reactions. Exceptions occur in rare cases where the oven is used to heat
frying-oil and other very oily items (such as bacon), which attain far higher
temperatures than that of boiling water. The boiling-range temperatures
produced in high-water-content foods give microwave ovens a limited role in
professional cooking, since it usually makes them unsuitable for achievement of
culinary effects where the flavors produced by the higher temperatures of
frying, browning, or baking are needed. However, additional heat sources can
be added to microwave ovens, or into combination microwave ovens, to
produce these other heating effects, and microwave heating may cut the overall
time needed to prepare such dishes. Some modern microwave ovens may be
part of an over-the-range unit with built-in extractor hoods.

Principle
A microwave oven heats food by passing microwave radiation through it.
Microwaves are a form of non-ionizing electromagnetic radiation with a
frequency higher than ordinary radio waves but lower than infrared light.
Microwave ovens use frequencies in one of the ISM (industrial, scientific,
medical) bands, which are reserved for this use, so they don't interfere with
other vital radio services. Consumer ovens usually use 2.45 gigahertz (GHz)—a
wavelength of 12.2 centimeters (4.80 in)—while large industrial/commercial
ovens often use 915 megahertz (MHz)—32.8 centimeters (12.9 in). Water, fat,
and other substances in the food absorb energy from the microwaves in a
process called dielectric heating. Many molecules (such as those of water) are
electric dipoles, meaning that they have a partial positive charge at one end and
a partial negative charge at the other, and therefore rotate as they try to align
themselves with the alternating electric field of the microwaves. Rotating
molecules hit other molecules and put them into motion, thus dispersing energy.
This energy, when dispersed as molecular vibration in solids and liquids (i.e., as
both potential energy and kinetic energy of atoms), is heat

The electric dipole consists of two charges of equal magnitude but opposite
sign separated by a distance 2a, as shown in Figure.

The electric dipole moment of this configuration is defined as the vector p

directed from –q to +q along the line joining the charges and having magnitude
2aq:
p=2qa
Now suppose that an electric dipole is placed in a uniform electric field E, as
shown in Figure 26.20. We identify E as the field external to the dipole,
distinguishing it from the field due to the dipole. The field E is established by
some other charge distribution, and we place the dipole into this field. Let us
imagine that the dipole moment makes an angle θ with the field.

The electric forces acting on the two charges are equal in magnitude but
opposite in direction as shown in Figure 26.20 (each has a magnitude F = qE)
Thus, the net force on the dipole is zero. However, the two forces produce a net
torque on the dipole; as a result, the dipole rotates in the direction that brings the
dipole moment vector into greater alignment with the field. The torque due to
the force on the positive charge about an axis through O in Figure 26.20 is Fa
sin θ, where a sin θ is the moment arm of F about O. This force tends to produce
a clockwise rotation. The torque about O on the negative charge also is Fa sin
θ ; here again, the force tends to produce a clockwise rotation. Thus, the net
torque about O is

Because F = qE and p = 2aq we can express τ as

It is convenient to express the torque in vector form as the cross product of the
vectors p and E:

We can determine the potential energy of the system of an electric dipole in an

external electric field as a function of the orientation of the dipole with respect
to the field. To do this, we recognize that work must be done by an external
agent to rotate the dipole through an angle so as to cause the dipole moment
vector to become less aligned with the field. The work done is then stored as
potential energy in the system of the dipole and the external field. The work dW
required to rotate the dipole through an angle dθ is dW=τ dθ (Eq. 10.22).
Because τ = pE sinθ and because the work is transformed into potential energy
U, we find that, for a rotation from θi to θf , the change in potential energy is
The term that contains cos θi is a constant that depends on the initial orientation
of the dipole. It is convenient for us to choose θi = 90°, so that cos θi = cos 90° =
0. Furthermore, let us choose Ui = 0 at θi = 90° as our reference of potential
energy. Hence, we can express a general value of U = U f as

We can write this expression for the potential energy of a dipole in an electric
field as the dot product of the vectors p and E:

In this case, once we rotate the dipole through angle θ, the system tends to
return to the original configuration when the object is released. The dipole
begins to rotate back toward the configuration in which it was aligned with the
field.

Molecules are said to be polarized when a separation exists between the average
position of the negative charges and the average position of the positive charges
in the molecule. In some molecules, such as water, this condition is always
present— such molecules are called polar molecules. Molecules that do not
possess a permanent polarization are called nonpolar molecules.

We can understand the permanent polarization of water by inspecting the

geometry of the water molecule. In the water molecule, the oxygen atom is
bonded to the hydrogen atoms such that an angle of 105° is formed between the
two bonds (Fig. 26.21). The center of the negative charge distribution is near the
oxygen atom, and the center of the positive charge distribution lies at a point
midway along the line joining the hydrogen atoms (the point labeled X in Fig.
26.21). We can model the water molecule and other polar molecules as dipoles
because the average positions of the positive and negative charges act as point
charges. As a result, we can apply our discussion of dipoles to the behavior of
polar molecules.

Dipole Moments of different substances in food

Water p = 6.2×10-30 Cm

Sunflower oil p = 2.007×10-30 Cm

Olive oil p = 1.957×10-30 Cm

Palm oil p = 1.926×10-30 Cm

Microwave ovens take advantage of the polar nature of the water molecule.
When in operation, microwave ovens generate a rapidly changing electric field
that causes the polar molecules to swing back and forth, absorbing energy from
the field in the process. Because the jostling molecules collide with each other,
the energy they absorb from the field is converted to internal energy, which
corresponds to an increase in temperature of the food.
 Design
A microwave oven consists of:

A high voltage power source, commonly a simple transformer or an

electronic power converter, which passes energy to the magnetron
A high voltage capacitor connected to the magnetron, transformer and via
a diode to the chassis
A cavity magnetron, which converts high-voltage electric energy to
microwave radiation
A magnetron control circuit (usually with a microcontroller)
A short waveguide (to couple microwave power from the magnetron into
the cooking chamber)
A metal cooking chamber
A turntable or metal fan

Modern microwave ovens use either an analog dial-type timer or a digital

control panel for operation. Control panels feature an LED, liquid crystal or
vacuum fluorescent display, numeric buttons for entering the cook time, a
power level selection feature and other possible functions such as a defrost
setting and pre-programmed settings for different food types, such as meat, fish,
poultry, vegetables, frozen vegetables, frozen dinners, and popcorn. In most
ovens, the magnetron is driven by a linear transformer which can only feasibly
be switched completely on or off. As such, the choice of power level does not
affect the intensity of the microwave radiation; instead, the magnetron is cycled
on and off every few seconds. Newer models have inverter power supplies that
use pulse width modulation to provide effectively continuous heating at reduced
power, so that foods are heated more evenly at a given power level and can be
heated more quickly without being damaged by uneven heating. The microwave
frequencies used in microwave ovens are chosen based on regulatory and cost
constraints. The first is that they should be in one of the industrial, scientific,
and medical (ISM) frequency bands set aside for noncommunication purposes.
For household purposes, 2.45 GHz has the advantage over 915 MHz in that 915
MHz is only an ISM band in the ITU Region 2 while 2.45 GHz is available
worldwide. Three additional ISM bands exist in the microwave frequencies, but
are not used for microwave cooking. Two of them are centered on 5.8 GHz and
24.125 GHz, but are not used for microwave cooking because of the very high
cost of power generation at these frequencies. The third, centered on 433.92
MHz,is a narrow band that would require expensive equipment to generate
sufficient power without creating interference outside the band, and is only
available in some countries. The cooking chamber is similar to a Faraday cage
(but there is no continuous metal-to-metal contact around the rim of the door),
and prevents the waves from coming out of the oven. The oven door usually has
a window for easy viewing, with a layer of conductive mesh some distance from
the outer panel to maintain the shielding. Because the size of the perforations in
the mesh is much less than the microwaves’ wavelength (12.2 cm for the usual
2.45 GHz), most of the microwave radiation cannot pass through the door,
while visible light (with its much shorter wavelength) can.

The production of electromagnetic waves of a small enough wavelength

(microwaves) is done with cavity magnetron. The cavity magnetron is a high-
powered vacuum tube that generates microwaves using the interaction of a
stream of electrons with a
magnetic field while
moving past a series of
open metal cavities (cavity
resonators). Bunches of
electrons passing by the
openings to the cavities
excite radio wave
oscillations in the cavity,
much as a guitar's strings
excite sound in its sound
box. The frequency of the
microwaves produced, the
resonant frequency, is
determined by the cavities'
physical dimensions. Unlike other microwave tubes, such as the klystron and
traveling-wave tube (TWT), the magnetron cannot function as an amplifier,
increasing the power of an applied microwave signal, it serves solely as an
oscillator, generating a microwave signal from direct current power supplied to
the tube.
 Power Consumption

A microwave oven converts only part of its electrical input into microwave
energy. An average consumer microwave oven consumes 1100 W of electricity
in producing 700 W of microwave power, an efficiency of 64%. The other 400
W are dissipated as heat, mostly in the magnetron tube. Additional power is
used to operate the lamps, AC power transformer, magnetron cooling fan, food
turntable motor and the control circuits. Such wasted heat, along with heat from
the product being microwaved, is exhausted as warm air through cooling vents.

For cooking or reheating small amounts of food, the microwave oven may use
less energy than a cook stove. Although microwave ovens are touted as the most
efficient appliance,[19] the energy savings are largely due to the reduced heat
mass of the food’s container.[20] The amount of energy used to heat food is
generally small compared to total energy usage in typical residences in the
United States.
 Heating Efficiency
Microwave heating is more efficient on liquid water than on frozen water,
where the movement of molecules is more restricted. Dielectric heating of
liquid water is also temperature-dependent: At 0 °C, dielectric loss is greatest at
a field frequency of about 10 GHz, and for higher water temperatures at higher
field frequencies.

Compared to liquid water, microwave heating is less efficient on fats and

sugars (which have a smaller molecular dipole moment. Sugars and
triglycerides (fats and oils) absorb microwaves due to the dipole moments of
their hydroxyl groups or ester groups. However, due to the lower specific heat
capacity of fats and oils and their higher vaporization temperature, they often
attain much higher temperatures inside microwave ovens. This can induce
temperatures in oil or very fatty foods like bacon far above the boiling point of
water, and high enough to induce some browning reactions, much in the manner
of conventional broiling (UK: grilling) or deep fat frying. Foods high in water
content and with little oil rarely exceed the boiling temperature of water.

Microwave heating can cause localized thermal runaways in some materials

with low thermal conductivity which also have dielectric constants that increase
with temperature. An example is glass, which can exhibit thermal runaway in a
microwave to the point of melting if preheated. Additionally, microwaves can
melt certain types of rocks, producing small quantities of synthetic lava. Some
ceramics can also be melted, and may even become clear upon cooling. Thermal
runaway is more typical of electrically conductive liquids such as salty water.

A common misconception is that microwave ovens cook food “from the inside
out”, meaning from the center of the entire mass of food outwards. This idea
arises from heating behavior seen if an absorbent layer of water lies beneath a
less absorbent drier layer at the surface of a food; in this case, the deposition of
heat energy inside a food can exceed that on its surface. This can also occur if
the inner layer has a lower heat capacity than the outer layer causing it to reach
a higher temperature, or even if the inner layer is more thermally conductive
than the outer layer making it feel hotter despite having a lower temperature. In
most cases, however, with uniformly structured or reasonably homogenous food
item, microwaves are absorbed in the outer layers of the item at a similar level
to that of the inner layers. Depending on water content, the depth of initial heat
deposition may be several centimetres or more with microwave ovens, in
contrast to broiling/grilling (infrared) or convection heating—methods which
deposit heat thinly at the food surface. Penetration depth of microwaves is
dependent on food composition and the frequency, with lower microwave
frequencies (longer wavelengths) penetrating further.

The previous paragraph notwithstanding, the interior of small food items can
reach a higher temperature than the surface because the interior is thermally
insulated from the air. It is possible to burn the inside of a cookie while the
exterior remains unbrowned.
 Microwave Safe Materials

In most home kitchens, we'll find an assortment of different materials used in

our containers ranging from glass to plastic to ceramic to metals. But are all
food grade materials similar? Should we care if a container is marked
Microwave Safe? Let's take a closer look at some common materials used in
food containers and if they are microwave safe.

Glass & Ceramics

Glass containers are often marked microwave safe. These containers can be
heated in a microwave without a problem. The issue with glass that is not
microwave safe is that micro-air bubbles may be present in the glass and as the
glass heats in the microwave oven, the bubbles may expand to the point where
the glass breaks or shatters. (Obviously, you shouldn't eat food where it's glass
container has broken.) Pyrex glassware is an excellent example of microwave
safe, heat resistant glass that can also be baked. Even Pyrex glass cannot
withstand the intensity of direct heat, such as a range or a broiler, for long, so
don't use glassware with such heating methods. Also, all glass is susceptible to
thermal cooling shock (rapid cooling, for example, dunking in cold water while
hot) and may crack.

One popular method of testing if a particular glass is microwave safe is to

microwave the container while it is empty for one minute. If the container is
hot, then it is not microwave safe. If the container is warm, it should be fine for
heating food. If the container remains cool, you can cook in the microwave with
that container.

Any glass container with a metallic trim should never be microwaved. The
electrical currents induced by the microwave radiation in the metals can cause
sparking and pinpoint heating of the glass. Sometimes this can result in marring
or even breaking of the glassware. Also, make sure any glassware with a
colorful coating, finish, or stain should be marked for use with food or
microwave safe before attempting to use in food preparation. The dyes,
pigments, or stains may not be food grade. Almost always, decorative plates are
not for use with food.

Food safe ceramic uses glazes that are made from harmless materials like silica,
dolomite, kaolin, feldspar, ball clay, and others. In these glazes, the inevitable
leaching that occurs is only a functional and aesthetic issue and has no health
impact. Glazes that contain metals such as lithium, lead, or barium may present
a health issue. Ceramic containers made with such glazes cannot be sold in the
United States without either a permanent marking stating it is "Not for Food
Use - May Poison Food" or have a hole in the container (presumably rendering
it useless for food preparation). If you make your own ceramics, make sure you
use a food grade glaze if you plan to use it in your kitchen.

Plastics
Food grade plastics are made from a specific list of plastics approved by the
FDA (which may include dyes and recycled plastic that have not been
determined to be harmful to humans). Once a plastic container has been used to
store non-food items (like detergent or paint), it can no longer be considered
food grade. Plastics containers that are not food grade may leach plasticizers
into food on contact. Due to the nature of plastics, they have a high affinity for
fats. Plastics that come in contact with an oil-based substance will almost
always be irrevocably altered and the plastic may never become truly clean once
again. Contact to foods that are high in fat may cause leaching of the original
oil-based substance into the food even if the plastic was originally food grade.

Microwave safe plastics are food grade plastics (which do not leach plasticizers)
that are known to be able to withstand higher than normal temperatures. Plastics
that are not microwave safe may leach harmful substances when heated in a
microwave oven. (There was an internet e-mail scare/hoax that was passed
around claiming the USDA or FDA and independent researchers showed that
dioxin (a plasticizer) leached out of plastic wrap onto food being microwaved.
This is untrue since all microwave safe plastics are dioxin
free. Saran and Ziploc both maintain that their product lines are completely
plasticizer free. The temperatures necessary to create dioxin (around 1500°F)
are beyond the normal operating conditions of household microwave ovens.)

Lexan is a food grade polycarbonate plastic that has gained a large following in
the food service community. It is hard, durable, and resistant to reacting with
oils resulting in a virtually stain and odor proof material. It is capable of
handling a range of temperatures from below freezing to boiling.
Recently, Sierra magazine published a report claiming that polycarbonate
plastics leach an endocrine disruptor called Bisphenol-A (BPA). Unfortunately,
the studies the article was based on cannot be directly related to use in the food
industry since the tests were performed on non-food grade polycarbonate mouse
cages (which affected the growth cycle of the mice). No evidence of food grade
polycarbonates (such as Lexan) being a health hazard has been uncovered.

The S.C. Johnson Company says that the larger Ziploc brand bags are
microwave safe. All Ziploc bags are made of microwave safe materials, but
bags smaller than 1 quart size may be too thin to withstand the temperature of
the food being microwaved.
 Effects on food and nutrients
Several studies have shown that microwaves negatively impact food’s
nutritional value. Some excellent scientific data has been gathered regarding the
detrimental effects of microwaves on the nutrients in your food:

A study published in the November 2003 issue of The Journal of the

Science of Food and Agriculture5 found that broccoli "zapped" in the
microwave with a little water lost up to 97 percent of its beneficial
antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of
its antioxidants. There were also reductions in phenolic compounds and
glucosinolates, but mineral levels remained intact.
A 1999 Scandinavian study of the cooking of asparagus spears found that
microwaving caused a reduction in vitamin C.
In a study of garlic, as little as 60 seconds of microwave heating was
enough to inactivate its allinase, garlic's principle active ingredient
against cancer.
A Japanese study by Watanabe showed that just 6 minutes of microwave
heating turned 30-40 percent of the B12 in milk into an inert (dead) form.
A recent Australian study9 showed that microwaves cause a higher degree
of "protein unfolding" than conventional heating.
Microwaving can destroy the essential disease-fighting agents in breast
milk that offer protection for your baby. In 1992, Quan found that
microwaved breast milk lost lysozyme activity, antibodies, and fostered
the growth of more potentially pathogenic bacteria
Another study about breast milk/infant formula by Lee in 198911 found
vitamin content becomes depleted by microwaving, and certain amino
acids are converted into other substances that are biologically inactive.
Some altered amino acids are poisons to the nervous system and kidneys.

Other studies show that, if properly used, microwave cooking does not affect
the nutrient content of foods to a larger extent than conventional heating, and
that there is a tendency towards greater retention of many micronutrients with
microwaving, probably due to the reduced preparation time.

Nutrients are leached from food during any form of cooking, especially
when the food is cooked for a long period of time with high amounts of
water. So, for example, boiling carrots might strip nutrients much more
drastically than microwaving them, because the carrots’ nutrients might
get washed away with the boiling water.
Availability of some amino acids in food materials might be improved,
since no surface browning occurs. And microwave heating might lead to
destruction of trypsin inhibitors in beans.

Microwave cooking forms fewer nitrosamines and AGEs on meats than

conventional cooking methods.

Spinach retains nearly all its folate when cooked in a microwave; in

comparison, it loses about 77% when boiled, leaching out nutrients.

Bacon cooked by microwave has significantly lower levels of

carcinogenic nitrosamines than conventionally cooked bacon.
Steamed vegetables tend to maintain more nutrients when microwaved
than when cooked on a stovetop.

Microwave blanching is 3-4 times more effective than boiled water

blanching in the retaining of the water soluble vitamins folic acid, thiamin
and riboflavin, with the exception of ascorbic acid, of which 28.8% is lost
(vs. 16% with boiled water blanching).
 Hazards
Homogeneous liquids can superheat[38][39] when heated in a microwave oven
in a container with a smooth surface. That is, the liquid reaches a temperature
slightly above its normal boiling point without bubbles of vapour forming inside
the liquid. The boiling process can start explosively when the liquid is
disturbed, such as when the user takes hold of the container to remove it from
the oven.

Closed containers, such as eggs, can explode when heated in a microwave oven
due to the increased pressure from steam. Insulating plastic foams of all types
generally contain closed air pockets, and are generally not recommended for use
in a microwave, as the air pockets explode and the foam (which can be toxic if
consumed) may melt.

"Hot spots" in microwaved food can be hot enough to cause burns—or build up
to a "steam explosion." This has resulted in admonitions to new mothers about
NOT using the microwave to heat up baby bottles, since babies have been
burned by super-heated formula that went undetected. Another problem with
microwave ovens is that carcinogenic toxins can leach out of your plastic and
paper containers/covers, and into your food.

Any object containing pointed metal can create an electric arc (sparks) when
microwaved. This includes cutlery, crumpled aluminium foil (though some foil
used in microwaves are safe, see below), twist-ties containing metal wire, the
metal wire carry-handles in paper Chinese take-out food containers, or almost
any metal formed into a poorly conductive foil or thin wire; or into a pointed
shape. The electric arc has the effect of exceeding the dielectric breakdown of
air, about 3 megavolts per meter (3×106 V/m). The air forms a conductive
plasma, which is visible as a spark. When dielectric breakdown occurs in air,
some ozone and nitrogen oxides are formed, both of which are unhealthy in
large quantities. The
effect of microwaving thin
metal films can be seen
clearly on a Compact Disc
or DVD (particularly the
factory pressed type). The
microwaves induce electric
currents in the metal film,
which heats up, melting
the plastic in the disc and leaving a visible pattern of concentric and radial scars.
Similarly, porcelain with thin metal films can also be destroyed or damaged by
microwaving.

Direct microwave exposure is not generally possible, as microwaves emitted by

the source in a microwave oven are confined in the oven by the material out of
which the oven is constructed. Furthermore, ovens are equipped with redundant
safety interlocks, which remove power from the magnetron if the door is
opened. The radiation produced by a microwave oven is nonionizing. It
therefore does not have the cancer risks associated with ionizing radiation such
as X-rays and highenergy particles. Long-term rodent studies to assess cancer
risk have so far failed to identify any carcinogenicity from 2.45 GHz microwave
radiation even with chronic exposure levels, i.e., large fraction of one’s life
span, far larger than humans are likely to encounter from any leaking ovens.[48]
[49] However, with the oven door open, the radiation may cause damage by
heating.

One of the worst contaminants is BPA, or bisphenol A, an estrogen-like

compound used widely in plastic products. In fact, dishes made specifically for
the microwave often contain BPA, but many other plastic products contain it as
well.

Some magnetrons have ceramic insulators with beryllium oxide (beryllia)

added. The beryllium in such oxides is a serious chemical hazard if crushed and
ingested (for example, by inhaling dust). In addition, beryllia is listed as a
confirmed human carcinogen by the IARC; therefore, broken ceramic insulators
or magnetrons should not be handled. This is obviously a danger only if the
microwave oven becomes physically damaged, such as if the insulator cracks,
or when the magnetron is opened and handled directly, and as such should not
be a concern during normal usage.
 BIBLOGRAHY

gegeEva, Bill. “Microwave Ovens for the Home – How They

Work and What to Look for in Selecting One.” Popular
Electronics, July 1976, 39 – 42.
Hadaway Jr., W.S. Automatically Controlled Electric Oven. U.S.
Patent 574537 filed May 4, 1896 issued January 5, 1897.
Kafka, Barbara. Microwave Gourmet – The Only Microwave
Cookbook You Will Ever Need. New York: William Morrow
and Company Inc., 1987.
Radarange Microwave Oven – by Amana. 1972. “Make the
Greatest Cooking Discovery Since Fire.” Advertisement.
Accessed February 19, 2017.
clickamericana.com/topics/food-drink/introducing-the-
microwave-oven-1971.
Sahni, Julie. Moghul Microwave: Cooking Indian Food the
Modern Way. New York: William Morrow & Co., 1990.
Salita, Lisa. Interviewed by Helen Salita. March 18, 2017.
Transcript Helen Salita, Richmond, Virginia.
Sharp, James. Baking Oven. U.S. Patent 305113 issued September
16, 1884.
Spencer, Percy. Method of treating foodstuffs. U.S. Patent
2495429 filed October 8, 1945 issued January 24 1950.
Stocklin, William. “Be Cool: Cook With a Microwave
Oven.” Electronics World, July 1971, 44.