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Computer-Aided Control Technology

The story of computer-aided control technology is inextricably entwined with the modern history of automation. Automation in the first half of the twentieth century involved (often analog) processes for continuous automatic measurement and control of hardware by hydraulic, mechanical, or electromechanical means. These processes facilitated the development and refinement of battlefield fire-control systems, feedback amplifiers for use in telephony, electrical grid simulators, numerically controlled milling machines, and dozens of other innovations.

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A byproduct of the development of radar during World War II, the microwave oven is now a common part of the modern kitchen. The microwave oven uses high-frequency radio waves generated by a magnetron tube to heat food by molecular friction. To put it another way, it causes the water molecules in the food to vibrate vigorously, and this vibration creates heat. Unlike conventional methods of cooking, where food is cooked from the outside in, the microwave oven cooks from the inside out. The high-frequency waves penetrate to the interior of the food. This results in considerably shorter preparation times than for other means of cooking. A culinary shortcoming, however, is that the microwave oven cannot ordinarily make foods, notably meats, brown and crisp.

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