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Zeitschriftenartikel zum Thema "Microwave ovens – Scientific applications":
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Arslan, Derya, M. Kürşat Demir, Ayşenur Acar und Fatma Nur Arslan. „Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques“. Food Technology and Biotechnology 58, Nr. 3 (28.09.2020): 348–55. http://dx.doi.org/10.17113/ftb.58.03.20.6638.
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Research background. Utilization of wheat germ (WG) and wheat germ oil (WGO) is limited due to high enzymatic activity and unsaturated fatty acids and therefore stabilization techniques are needed to overcome this problem. Experimental approach. In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 oC and microwave radiation under 180 W and 360 W output power, and steaming by autoclave) on both WG and WGO were evaluated. Results and conclusions. Steaming caused the most dramatic changes on lipoxygenase, free fatty acids (FFA), DPPH radical scavenging activity, tocopherols and tocotrienols. The lowest peroxide values (PVs) were measured in oils of convectional heating (160 oC) and steaming treatments which were performed at temperatures above 100 oC. However, para-anisidine values (pAVs) of samples treated at higher temperatures were considerably greater than those of stabilized at lower temperatures. Oven heating at 160 oC was also one of the most effective treatments on inactivation of lipoxygenase coming after steaming. Steaming also induced a significant reduction in total tocopherols which was directly associated with the greater lost in β-tocopherol content. On the contrary γ- and δ-tocopherols and tocotrienol homologs were abundant with higher amounts in steam applied samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes. Novelty and scientific contribution. This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low power in microwave (180 W instead of 360 W), lower temperature in oven heating (90 instead of 160 oC) would be preferable.
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Panait, Diana E., Andreea C. Jufa, Laura Floroian, Alina M. Pascu, Mihaela Badea, Maria Popa, Eugen-Victor Macocian, Gabriela Cioca und Simona Bungau. „Electromagnetic Pollution of the Environment Due Leakage Radiation from Microwave Ovens“. Materiale Plastice 56, Nr. 1 (30.03.2019): 82–86. http://dx.doi.org/10.37358/mp.19.1.5128.
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This study compares the values of the electromagnetic fields generated by three types of microwave ovens with the values available in scientific literature, guides and protocols, considering their impact on human health. Variations in electromagnetic radiation have been determined during and outside the operating time of the microwave ovens at different distances from the oven and in different positions, thereof. The obtained data show higher values of the radiation leakage during operation than those provided by the regulations in force, for all types of studied ovens. The results of the study suggest the need to reduce the time spent near these devices and to optimize the equipment in order to reduce these radiation leakages.
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Ramaswamy, H., und J. Tang. „Microwave and Radio Frequency Heating“. Food Science and Technology International 14, Nr. 5 (Oktober 2008): 423–27. http://dx.doi.org/10.1177/1082013208100534.
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This paper brings to perspective issues related to research initiatives for the application of microwave (MW) and radiofrequency (RF) applications in foods. Both MW (300 MHz and 300 GHz) and RF waves (3 kHz — 300 MHz) are part of the electromagnetic spectrum that result in heating of dielectric materials by induced molecular vibration as a result of dipole rotation or ionic polarization. They have been credited with volumetric heat generation resulting in rapid heating of foodstuffs. Due to their lower frequency levels, RF waves have a larger penetration depth than MW and hence could find better application in larger size foods. Besides the popular domestic use of MW ovens, commercialized applications of MW/RF heating include blanching, tempering, pasteurization, sterilization, drying, rapid extraction, enhanced reaction kinetics, selective heating, disinfestations, etc. This paper reviews the current status and research needs for in-packaged sterilization technologies for commercial applications. Technological challenges include process equipment design, microbial destruction and enzyme inactivation kinetics, temperature and process monitoring, and achieving of temperature uniformity. Other issues also relate to the use of packaging material in in-package sterilization applications, package/container concerns in domestic MW ovens, receptor technology for creating dry-oven conditions, modeling and time-temperature process integrators. There is also the issue of non-thermal and enhanced thermal effects of microwave heating on destruction kinetics.
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Law, Victor J., und Denis P. Dowling. „Converting a Microwave Oven into a Plasma Reactor: A Review“. International Journal of Chemical Engineering 2018 (2018): 1–12. http://dx.doi.org/10.1155/2018/2957194.
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This paper reviews the use of domestic microwave ovens as plasma reactors for applications ranging from surface cleaning to pyrolysis and chemical synthesis. This review traces the developments from initial reports in the 1980s to today’s converted ovens that are used in proof-of-principle manufacture of carbon nanostructures and batch cleaning of ion implant ceramics. Information sources include the US and Korean patent office, peer-reviewed papers, and web references. It is shown that the microwave oven plasma can induce rapid heterogeneous reaction (solid to gas and liquid to gas/solid) plus the much slower plasma-induced solid state reaction (metal oxide to metal nitride). A particular focus of this review is the passive and active nature of wire aerial electrodes, igniters, and thermal/chemical plasma catalyst in the generation of atmospheric plasma. In addition to the development of the microwave oven plasma, a further aspect evaluated is the development of methodologies for calibrating the plasma reactors with respect to microwave leakage, calorimetry, surface temperature, DUV-UV content, and plasma ion densities.
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Qu, Ming Zhe. „Research on the Applications and Measurements of the Microwave Technology“. Applied Mechanics and Materials 556-562 (Mai 2014): 3176–79. http://dx.doi.org/10.4028/www.scientific.net/amm.556-562.3176.
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Microwave technology is extensively used for point-to-point telecommunications. Microwaves are especially suitable for this use since they are more easily focused into narrower beams than radio waves, allowing frequency reuse; their comparatively higher frequencies allow broad bandwidth and high data transmission rates, and antenna sizes are smaller than at lower frequencies because antenna size is inversely proportional to transmitted frequency. Microwaves are used in spacecraft communication, and much of the world’s data, TV, and telephone communications are transmitted long distances by microwaves between ground stations and communications satellites. Microwaves are also employed in microwave ovens and in radar technology. The prefix “micro-” in “microwave” indicates that microwaves are “small” compared to waves used in typical radio broadcasting, in that they have shorter wavelengths. The boundaries between far infrared light, terahertz radiation, microwaves, and ultra-high-frequency radio waves are fairly arbitrary and are used variously between different fields of study.
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Cranganu-Cretu, Bogdan, Florea I. Hantila und Teodor Leuca. „Microwave ovens electromagnetic field analysis by means of boundary element method“. Journal of Materials Processing Technology 161, Nr. 1-2 (April 2005): 305–10. http://dx.doi.org/10.1016/j.jmatprotec.2004.07.041.
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Diaz-Ortiz, Angel, Antonio de la Hoz, Jesus Alcazar, Jose Ramon Carrillo, Maria Antonia Herrero, Alberto Fontana und Juan de Mata Munoz. „Reproducibility and Scalability of Solvent-Free Microwave-Assisted Reactions:From Domestic Ovens to Controllable Parallel Applications“. Combinatorial Chemistry & High Throughput Screening 10, Nr. 3 (01.03.2007): 163–69. http://dx.doi.org/10.2174/138620707780126679.
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In this paper, an FPGA-based microwave oven controller design which can be implemented using Altera DE1 development board is presented. The motivation for this work is to explore FPGA for real time applications. First, a microwave oven controller design architecture that could fit into Altera DE1 board, utilizing on-board peripherals is developed. Then, using the proposed architecture, the design is implemented using Verilog HDL. The microwave oven functionalities are demonstrated using Altera DE1 development board by means of Quartus II 13.0 software. The testbenches are created and waveforms are generated using Modelsim 10.1d software. The simulation results for various cases have been presented and the results confirmed that all the basic functionalities of a practical microwave oven can be realized. The proposed FPGA based controller has a high potential for incorporation in microwave ovens.
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Yoshikawa, Noboru. „Microwave Energy Application for Materials' Processing and Environmental Technology“. Advances in Science and Technology 88 (Oktober 2014): 21–30. http://dx.doi.org/10.4028/www.scientific.net/ast.88.21.
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Microwave heating was discovered more than 60 years ago. And nowadays, it became popular for the use as domestic ovens. Microwave has also been utilized for the industrial processes, such as drying and roasting. On the other hand, there have been many applications of microwave, being investigated for materials' processing and environmental technologies. They are attempted to take advantage of some specific characteristics in microwave heating, which differs from that of the conventional one. Rapid heating, internal heating, selective heating are the features to be taken into consideration. Moreover, so-called "non-thermal effect" is the additional feature in which researchers are particularly interested. In this article, it is intended to describe fundamental aspects in microwave heating and introduce some selected topics of research projects performed in our research group. They include researches on fabrication of some functional materials and on handling industrial wastes etc. In this article, it is also intended to interpret the phenomena observed in these applications from the fundamental view points of electromagnetic wave interaction with materials.
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Brandt, Justin R., und Rosario A. Gerhardt. „Assessment of Homogeneity of Extruded Alumina-SiC Composite Rods Used in Microwave Heating Applications by Impedance Spectroscopy“. MRS Proceedings 1538 (2013): 323–28. http://dx.doi.org/10.1557/opl.2013.657.
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ABSTRACTComposite rods consisting of Alumina (Al2O3) and Silicon Carbide whiskers (SiCw) are used to fabricate microwave cooking racks because they effectively act as a microwave intensification system that allows cooking at much faster rates than conventional microwave ovens. The percolation behavior, electrical conductivity and dielectric properties of these materials have been reported previously. However, it has been observed that the electrical response of the extruded bars is a function of the rod length and that long rods show substantially different behavior than thinner disks cut from them. A percolation model has been proposed that describes the effect of the alignment of the semiconducting SiC whiskers and the quality of the interfaces present in the composite rods: SiC-SiC and SiC-Al2O3-SiC for example. This study was undertaken with the goal of testing out whether the response of the individual sections could be used to generate the response of the full length rods and to assess the importance of the homogeneous distribution of the SiC fillers on the resultant impedance response.
Dissertationen zum Thema "Microwave ovens – Scientific applications":
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Thakare, Aditya. „A Study of Microwave curing of Underfill using Open and Closed microwave ovens“. PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2246.
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As the demand for microprocessors is increasing with more and more consumers using integrated circuits in their daily life, the demand on the industry is increasing to ramp up production.
In order to speed up the manufacturing processes, new and novel approaches are trying to change certain aspects of it. Microwaves have been tried as an alternative to conventional ovens in the curing of the polymers used as underfills and encapsulants in integrated circuits packages. Microwaves however being electromagnetic waves have non uniform energy distribution in different settings, causing burning or incomplete cure of polymers.
In this study, we compare the two main types of microwaves proposed to perform the task of curing the polymers. To limit the study and obtain comparable results, both microwaves were limited to propagate in a single mode, TE10. The first is a closed microwave cavity using air as the propagation medium, and the second is an open microwave oven with a PTFE cavity that uses an evanescent field to provide energy.
The open air cavity was studied with different orientations of a substrate placed inside it so as to find the best case scenario in the curing process. This scenario was then compared with the best case scenario found for a sample cured in an evanescent field.
This comparison yielded results showing an advantage of the open microwave in maximum field present, thus leading to higher localized energy absorption and temperatures in the substrate, however this case also lead to a higher temperature gradient. The substrate cured in the closed microwave has a lower temperature gradient, but also a lower maximum field which leads to slower cure.
In the TE10 mode therefore, a closed microwave has an overall advantage as the heating process is only slightly slower than that of an open cavity, but the temperature gradient in this case is significantly lower.
Bücher zum Thema "Microwave ovens – Scientific applications":
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Thuéry, Jacques. Microwaves: Industrial, scientific, and medical applications. Boston: Artech House, 1992.
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Buchteile zum Thema "Microwave ovens – Scientific applications":
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Epsztein, Bernard, Yves Leroy, J. Vindevoghel und Eugene Constant. „Industrial, scientific and medical (ISM) applications of microwaves present and prospective“. In The Microwave Engineering Handbook, 471–509. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2506-6_7.
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Sánchez-Hernández, David, und José M. Catalá-Civera. „Future Prosperity of Industrial, Scientific and Medical (ISM) Applications of Microwaves“. In Advances in Microwave and Radio Frequency Processing, 92–102. Berlin, Heidelberg: Springer Berlin Heidelberg, 2006. http://dx.doi.org/10.1007/978-3-540-32944-2_11.
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Jha, Anjali. „Microwave Assisted Synthesis of Organic Compounds and Nanomaterials“. In Nanofibers - Synthesis, Properties and Applications. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98224.
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In the Conventional laboratory or industry heating technique involve Bunsen burner, heating mental/hot plates and electric heating ovens. To produce a variety of useful compounds for betterment of mankind, the Microwave Chemistry was introduced in year 1955 and finds a place in one of the Green chemistry method. In Microwave chemistry is the science of applying microwave radiation to chemical reactions. Microwaves act as high frequency electric fields and will generally heat any material containing mobile electric charges, such as polar molecules in a solvent or conducting ions in a solid. Polar solvents are heated as their component molecules are forced to rotate with the field and lose energy in collisions i.e. the dipole moments of molecules are important in order to proceed with the chemical reactions in this method. It can be termed as microwave-assisted organic synthesis (MAOS), Microwave-Enhanced Chemistry (MEC) or Microwave-organic Reaction Enhancement synthesis (MORE). Microwave-Assisted Syntheses is a promising area of modern Green Chemistry could be adopted to save the earth.
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„Frequency allocations for industrial, scientific, and medical (ISM) applications“. In Microwave/RF Applicators and Probes, 369–70. Elsevier, 2015. http://dx.doi.org/10.1016/b978-0-323-32256-0.00016-6.
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Khripun, S. I., A. A. Tsyganov, V. P. Berdyshev, O. N. Pomazuev und R. V. Berdyshev. „The program of calculation and research of frequency characteristics of the band blocking microwave ovens filters on smooth non-uniform lines with the only strip of an obstacle“. In Introduction to physics. Base of tests on Russian as a foreign language (scientific language of physics). Science and Innovation Center Publishing House, 2013. http://dx.doi.org/10.12731/ofernio.2014.20496.
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Konferenzberichte zum Thema "Microwave ovens – Scientific applications":
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Joshi, S. N. „Microwave Tubes for scientific applications - Indian context“. In 2008 International Conference on Recent Advances in Microwave Theory and Applications (MICROWAVE). IEEE, 2008. http://dx.doi.org/10.1109/amta.2008.4763267.
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Surducan, V., E. Surducan, R. Ciupa, C. Neamtu und Mihaela D. Lazar. „Microwave generator for scientific and medical applications“. In PROCESSES IN ISOTOPES AND MOLECULES (PIM 2011). AIP, 2012. http://dx.doi.org/10.1063/1.3681974.
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Jain, R. C. „Industrial scientific and medical applications of microwave energy“. In 2008 International Conference on Recent Advances in Microwave Theory and Applications (MICROWAVE). IEEE, 2008. http://dx.doi.org/10.1109/amta.2008.4763258.
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Isik, Omer, Erdal Korkmaz und Bahattin Turetken. „Antenna arrangement considerations for microwave hyperthermia applications“. In 2011 XXXth URSI General Assembly and Scientific Symposium. IEEE, 2011. http://dx.doi.org/10.1109/ursigass.2011.6051378.
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Giordano, V., S. Crop, P. Y. Bourgeois, Y. Kersale, E. Rubiola, M. Mrad, C. Langham, M. Oxborrow und W. Schafer. „Cryogenic sapphire microwave oscillators for space, metrology and scientific applications“. In 2011 XXXth URSI General Assembly and Scientific Symposium. IEEE, 2011. http://dx.doi.org/10.1109/ursigass.2011.6050311.
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Matsumura, Takeko, und Y. Kanematsu. „DO A SCIENCE EXPERIMENT FOR FUTURE SCIENTISTS“. In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9895.
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It has been realized that various chemical reactions are accelerated under irradiation of MW. Such Microwave chemistry is known as time-saving, clear and eco-friendly. MW ovens are world-wide domestic tools for cooking which can serve meals quickly. Regardless of its convenience, few understand the essential mechanism of MW ovens. For better understanding of MW chemistry, authors think it is necessary for to introduce elementary knowledge by holding a 1-day program of experiments by using microwave (MW) ovens.“Science with microwave oven”, 1-day program which we developed and named “Hirameki Tokimeki Science” was supported by Japan Society for the promotion of Science, has been performed over four years.More than 100 students of elementary and junior-high school have joined the program.Here we report the program, response from students.Program of experiments: “1: Dyeing handkerchief with onion peer (*1), 2: Cooking of pizza quickly yeast-leavened, 3: Preparation of shining slime with fluorescein dye synthesized in nonsolvent reaction. 4. Plasma in MW oven (*2), etc.”Students realized how MW accelerated chemical reactions and that dyeing under MW was faster and more fixed compared with the conventional methods. Besides, they could enjoy lunch with pizza and dealing with the slime, both they made. They had a good time with a bit of scientific knowledge. Through 1-day program, we can make science more familiar with students, and it will cause young students to become more interested in science, lead them to future research workers.In addition to the “Hirameki Tokimeki (Inspiration and Spark) Program, we have doneVolunteer activities at Ishinomaki, one of the most damaged cities at the Higashi Nihon Big Earthquake, in 2011.“Science with microwave oven” program surely gives students mysterious interest anddream for Science. That is “Inspire and Spark!” (*1) (*2)
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Chi, Pei-Ling, Benjamin Williams und Tatsuo Itoh. „Recent progress in applications of CRLH structure for active microwave circuits“. In 2011 XXXth URSI General Assembly and Scientific Symposium. IEEE, 2011. http://dx.doi.org/10.1109/ursigass.2011.6050642.
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„Session 4 Microwave Techniques in Industrial, Scientific and Medical/Biological Applications“. In 2005 5th International Conference on Microwave Electronics: Measurement, Identification, Applications. IEEE, 2005. http://dx.doi.org/10.1109/memia.2005.247498.
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Zhang, W., T. Li, A. Haboucha, M. Lours, A. N. Luiten, R. Holzwarth, G. Santarelli und Y. Le Coq. „Low phase noise microwave generation with fiber-based femtosecond lasers and applications“. In 2011 XXXth URSI General Assembly and Scientific Symposium. IEEE, 2011. http://dx.doi.org/10.1109/ursigass.2011.6050310.
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Tanaka, K., K. Maki, M. Takahashi und S. Sasaki. „Microwave power transmission experiment using breadboard model for small scientific satellite toward SPS“. In 2012 International Conference on Electromagnetics in Advanced Applications (ICEAA). IEEE, 2012. http://dx.doi.org/10.1109/iceaa.2012.6328710.
