ABSTRACT
Microwave over the years has been discovered to be a very important appliance which is used in many different applications such as telecommunication products, radar detectors, wood curing and drying, and medical treatment of certain diseases.
However, certain of their properties render them ideal for cooking, by far the most common use of microwave energy. Microwaves can pass through plastic, glass, and paper materials; metal surfaces reflect them, and foods (especially liquids) absorb them. A meal placed in a conventional oven is heated from the outside in, as it slowly absorbs the surrounding air that the oven has warmed. Microwaves, on the other hand, heat food much more quickly because they penetrate all layers simultaneously. Inside a piece of food or a container filled with liquid, the microwaves agitate molecules, thereby heating the substance.
Assembling of the Microwave oven is a way to achieve specific goal, and also in order for each component to communicate with each other. Each of the process/stages involved in the assembling of this project is explained in this write up.
TABLE OF CONTENT
· Title Page
· Certification
· Dedication
· Acknowledgement
· Abstract
· Table of Content
CHAPTER ONE
1.0 Introduction
1.1 History of Microwave
1.2 What we tried to achieve
1.3 Why the use of Microwaves
1.4 Statement of the Problem
1.5 Limitation of the Project
CHAPTER TWO
2.0 Literature Review
2.1 What is a Microwave
2.2 Usefulness of Microwaves
2.3 Categorization of Microwaves
2.4 Types of Microwaves
2.5 Important Microwave Oven Parts and their functions
2.5.1 Important Microwave Oven Parts
2.6 Principles of Operation
2.7 How a Microwave Oven Works
CHAPTER THREE
3.0 Designing of Microwave Oven
3.1 Raw Materials
3.2 Benefits and Safety Features
3.3 Heating Characteristics
CHAPTER FOUR
4.0 The Assembling Process
4.1 Oven Cavity and Door Manufacturing
4.2 The Magnetron Tube Subassembly
4.3 Main Chassis Assembly
4.4 Stirrer Fan
4.5 Control Switches, Relays, and Motors
4.6 Front Panel
4.7 Making and Assembling the case
4.8 Testing and Packaging the Oven
4.9 Quality Control
CHAPTER FIVE
5.0 Troubleshooting guide, Conclusion and Recommendation
5.1 Troubleshooting
5.2 Conclusion
5.3 Recommendation
References
CHAPTER ONE
1.0 INTRODUCTION
Microwaves are actually a segment of the electromagnetic wave spectrum, which comprises forms of energy that move through space, generated by the interaction of electric and magnetic fields. The spectrum is commonly broken into subgroups determined by the different wavelengths (or frequencies) and emission, transmission, and absorption behaviors of various types of waves. From longest to shortest wavelengths, the spectrum includes electric and radio waves, microwaves, infrared (heat) radiation, visible light, ultraviolet radiation, X-rays, gamma rays, and electromagnetic cosmic rays. Microwaves have frequencies between approximately .11 and 1.2 inches (0.3 and 30 centimeters)
The term "microwaves" seems to have first appeared in writing in a 1932 paper by Nello Carrara in the first issue of Alta Frequenza. The Italian word is microonde. The term gained acceptance during the second world war to describe wavelengths less than about 30 cm. These waves were much shorter than those normally used for communications (at that time), but were being used in RADAR.
A 30 centimeter wavelength is equivalent to 1 GHz (to convert from frequency to wavelength, just divide the speed of light 300,000,000 meters per second by the frequency in cycles per second to get meters of wavelength).
1.1 HISTORY OF MICROWAVE
Like many of today's great inventions, the microwave oven was a by-product of another technology. It was during a radar-related research project around 1946 that Dr. Percy Spencer, a self-taught engineer with the Raytheon Corporation, noticed something very unusual. He was testing a new vacuum tube called a magnetron when he discovered that the candy bar in his pocket had melted. This intrigued Dr. Spencer, so he tried another experiment. This time he placed some popcorn kernels near the tube and, perhaps standing a little farther away, he watched with an inventive sparkle in his eye as the popcorn sputtered, cracked and popped all over his lab.
The next morning, Scientist Spencer decided to put the magnetron tube near an egg. Spencer was joined by a curious colleague, and they both watched as the egg began to tremor and quake. The rapid temperature rise within the egg was causing tremendous internal pressure. Evidently the curious colleague moved in for a closer look just as the egg exploded and splattered hot yoke all over his amazed face. The face of Spencer lit up with a logical scientific conclusion: the melted candy bar, the popcorn, and now the exploding egg, were all attributable to exposure to low-density microwave energy. Thus, if an egg can be cooked that quickly, why not other foods? Experimentation began...
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Item Type: Project Material | Size: 58 pages | Chapters: 1-5
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