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Resistance and Heat: What Are the Miraculous Changes in Electrical Conductors?
In daily life, Joule heating phenomenon is everywhere, whether it is in electric pots, electric stoves, or even electronic cigarettes and other equipment, we can see it. Joule heating, also known as resistance heating, is the process by which heat is generated when an electric current passes through a conductor. So, how does this process happen? Today, we’ll delve into the fundamentals of this phenomenon, its historical background, and its applications in modern technology.
Basic principles of Joule heating
According to Joule's first law, heating power is proportional to the resistance of the conductor and the square of the current. When electric current flows in a conductor, electrons interact with atomic vibrations, ultimately converting energy into heat. This process occurs precisely because of the heat generated by electrons colliding with other particles in the conductor after accelerating with the electric field in the conductor.
Joule heating affects the entire process of an electrical conductor, unlike the Peltier effect, which simply transfers heat from one electrical bond to another.
Practical application
Joule heating plays an important role in our daily lives and industrial processes. For example, electric heaters found in many homes can quickly and effectively heat indoor spaces. Electric stoves and ovens use Joule heat to cook food, while soldering tools use its heat to melt conductive solder to make electrical connections.
Joule heating in food processing
In the food processing process, Joule heating also shows its unique advantages. Not only does it heat food quickly and efficiently, it also maintains its quality. Especially when making foods such as soups, sauces or creams, Joule heating can achieve uniform heating, thereby avoiding heat loss and improving the overall quality of the food.
The advantage of Joule heating is that it can heat the food at a fast and even rate while maintaining the structure and nutrients of the food.
Historical background
The study of Joule heating began in the 19th century, with James Prescott Joule first publishing the theory about heat generated by electric current in 1840. He conducted a series of experiments that demonstrated the proportional relationship between the flow of electric current in a conductor and the heat produced, overturning the dominant caloric mass theory at the time.
Microscopic perspective
From a microscopic perspective, the process of Joule heating involves the collision of charged particles (usually electrons) with other particles in a conductor. Within a conductor, electrons are accelerated by the electric field and interact with the thermally vibrating medium, producing thermal energy. This causes the particles in the conductor to vibrate more, and ultimately what we measure is "heat energy."
Energy loss and noise
While Joule heating can be used in a variety of applications, in some cases the generation of this heat can result in unnecessary energy loss, such as in power transformers. Therefore, it is particularly important to design a high-voltage transmission system to reduce Joule heat loss, which often operates with lower current. In a domestic environment, an example is the UK loop circuit, which reduces Joule heating in the conductors by sharing the current through two parallel paths.
Future Outlook
As we can see, Joule heating is not just a phenomenon, it plays an irreplaceable role in the advancement of science and technology. With the development of technology, this heating method is constantly being optimized and improved, especially in food processing, power transmission and many other industries, which are beginning to show great potential.
How will this seemingly ordinary physical process change our lives and technology in the future?
