When you place a water or food in a microwave oven, it heats. Which process commits more energy to that: dielectric heating, or ion drag i.e. resistive heating?
AFAIK, in distilled water (which is a dielectric) dielectric heating is close to 100%.
What about regular (non-distilled) water? Mineral water? Sea water? Salty & wet food?
Is dielectric heating still gives more energy to the water/food then the resistive heating i.e. ion drag?
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