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English to Malay: How A Microwave Works General field: Science Detailed field: Electronics / Elect Eng
Source text - English A microwave oven uses microwaves to heat food. Microwaves are a type of wave that are sandwiched between radio waves and infrared radiation on the electromagnetic spectrum. In the case of microwave ovens, the commonly used wave frequency is roughly 2,450 megahertz (2.45 gigahertz).
Waves in this frequency range have an interesting property: They’re absorbed by water, fats and sugars. Once absorbed. They’re converted directly into atomic motion—heat. These waves boast another interesting, related property, too. They’re not absorbed by most plastics, glass or ceramics. Metal reflects microwaves, which is why metal pans don’t work well in a microwave oven. It’s also why the devices have metal walls—for reflection.
In microwave cooking, the radio waves penetrate the food and excite water and fat molecule pretty much evenly throughout the food. No heat has to migrate toward the interior by conduction. There’s heat everywhere all at once because the molecules are all excited together. There are limits, of course. Microwaves penetrate unevenly in thick pieces of food (they don’t make it all the way to the middle), and there are also “hot spots” caused by wave interference, but you get the idea. The whole heating process is different because you are “exciting atoms” rather than “conducting heat.”
In a microwave oven, the air in the oven is at room temperature, so there’s no way to form a crust. That is why microwavable pastries sometimes come with a little sleeve made out of foil and cardboard. You put the food in the sleeve and then microwave it. The sleeve reacts to microwave energy by becoming very hot. This exterior heat lets the crust become crispy as it would in a conventional oven.
Translation - Malay Ketuhar gelombang mikro menggunakan gelombang mikro untuk memanaskan makanan. Gelombang mikro ialah sejenis gelombang yang berada di antara gelombang radio dan radiasi inframerah dalam spectrum elektromagnetik. Dalam kes ketuhar gelombang mikro, frekuensi gelombang yang biasa digunakan ialah lebih kurang 2,450 megahertz (2.45 gigahertz).
Gelombang dalam julat frekuensi ini mempunyai sifat yang menarik: Ia terserap oleh air, lemak dan gula. Apabila terserap, ia terus bertukar menjadi gerakan atomik—haba. Gelombang ini mempunyai satu lagi sifat berkaitan yang menarik. Ia tidak terserap oleh kebanyakan plastik, kaca atau seramik. Logam memantul gelombang mikro, oleh sebab itu logam tidak sesuai digunakan di dalam ketuhar gelombang mikro. Ini juga merupakan sebab mengapa peranti itu mempunyai dinding yang diperbuat daripada logam—untuk pemantulan.
Dalam proses memasak menggunakan gelombang mikro, gelombang radio menembusi makanan dan menguja molekul air dan lemak dengan agak sekata dalam keseluruhan makanan. Tiada haba yang terpindah ke bahagian dalam disebabkan aruhan. Haba berada di semua bahagian sekaligus kerana semua molekul diuja serentak. Tapi, sudah tentu ada hadnya. Penembusan gelombang mikro tidak sekata dalam kepingan makanan yang tebal (ia tidak sampai ke bahagian tengah), dan terdapat juga “titik panas” disebabkan gangguan gelombang, tapi anda tentu faham. Keseluruhan proses pemanasan adalah berbeza kerana anda “menguja atom” dan bukan “mengaruh haba”.
Di dalam ketuhar gelombang mikro, udara di dalam ketuhar berada pada suhu bilik, jadi kerak tidak mungkin terhasil. Sebab itulah pastri gelombang mikro kadang kala disertakan dengan sarung kecil diperbuat daripada kerajang dan kadbod. Anda letakkan makanan ke dalam sarung dan panaskannya menggunakan ketuhar gelombang mikro. Sarung itu bertindak balas dengan tenaga gelombang mikro dan menjadi sangat panas. Haba luaran ini menjadikan kerak rangup seperti dimasak di dalam ketuhar konvensional.
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Years of translation experience: 7. Registered at ProZ.com: Sep 2005.
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