Sample movement optimization for uniform heating in microwave heating ovens

2007 ◽  
Vol 17 (2) ◽  
pp. 142-152 ◽  
Author(s):  
J. L. Pedreño-Molina ◽  
J. Monzó-Cabrera ◽  
J. M. Catalá-Civera
Keyword(s):  
Microwave Heating ◽  
Uniform Heating

Preliminary Comparison of Microwave Heating of Complex-Shaped Composites Reinforced with Conductive and Nonconductive Fibers

1992 ◽  
Vol 269 ◽  
Author(s):  
Larry A. Fellows ◽  
Susannah Travis ◽  
Martin C. Hawley
Keyword(s):  
Microwave Heating ◽  
Fiber Composite ◽  
Single Frequency ◽  
Mode Switching ◽  
Graphite Fiber ◽  
Uniform Heating ◽  
Electromagnetic Mode ◽  
Complex Shapes ◽  
Microwave Applicator ◽  
Heating Profiles

ABSTRACTThe microwave heating of composites with complex shapes has been studied. A V-shaped mold was used to fabricate samples which do not lie parallel to the electric field produced in a 7-in. cylindrical microwave applicator operating at 2.45 GHz.A polyester/glass composite and a polyester/graphite fiber composite were produced for comparison. Heating profiles were made more uniform by applying mode-switching techniques to the processing. Mode-switching is the application of more than one electromagnetic mode to achieve uniform heating.The samples were tested for heating patterns in different geometric and fiber orientations within a single-frequency, cylindrical microwave applicator operating at 2.45 GHz. The temperature profile for each mode was recorded. Mode-switching provided better temperature profiles than single modes. Modeswitching techniques were more successful with the graphite fiber reinforcement.

Effect of Microwaves on Microorganisms in Foods1,2

1980 ◽  
Vol 43 (8) ◽  
pp. 641-650 ◽  
Author(s):  
DANIEL Y. C. FUNG ◽  
F. E. CUNNINGHAM
Keyword(s):  
Microwave Heating ◽  
Food Systems ◽  
Treatment Time ◽  
Bacterial Species ◽  
Microwave Treatment ◽  
Conventional Heating ◽  
Uniform Heating ◽  
Cereal Products ◽  
Microwave Cooking ◽  
Naturally Occurring

Microwave cooking has increased in popularity in recent years. Since the time to process food is much shorter than with conventional methods, questions have been raised as to the microbial safety of foods cooked with microwaves. The first part of this review includes discussions on the importance of intrinsic and extrinsic characteristics of foods in relation to destruction of microorganisms in microwave-cooked foods, the mechanism of microwave destruction of microorganisms and viewpoints on the thermal and nonthermal destruction of microorganisms. The second part includes data on the effect of time and temperature on microorganisms in microwave-cooked foods, the effect of microwave destruction of microorganisms in different food systems and the effect of microwaves on different bacteria. The last section includes discussions of destruction of microorganisms by microwave cooking of meats, poultry and egg products, dairy products, cereal products, fruit products, vegetables and miscellaneous foods. We observed that (a) microwave heating of food is more “food dependent” than conventional heating, (b) the manufacturer-recommended microwave treatment time for some foods may not destroy high levels of bacteria, (c) use of microwaves in combination with other conventional heating methods results in more uniform heating in foods and destruction of bacteria, (d) heat generated by microwaves kills naturally-occurring microorganisms as long as the size and type of food are carefully correlated with exposure time, (e) microwaves exert different killing effects on individual bacterial species and (f) the question of thermal versus nonthermal effects of microwaves on microorganisms has not been settled. We believe microwave heating is an important method for processing of foods at home, in institutions and in commercial operations. The process is acceptable from the standpoint of food spoilage and food safety as long as the users understand the limitations and possibilities of microwave heating and are aware of some of the major points presented in this review.

A Study on Uniform Heating of Solid Foods and High Viscosity Foods by Microwave Heating

2008 ◽  
Vol 128 (8) ◽  
pp. 1271-1276
Author(s):  
Ryosuke Suga ◽  
Osamu Hashimoto ◽  
Taichi Ijuin ◽  
Tetsuya Takatomi
Keyword(s):  
Microwave Heating ◽  
High Viscosity ◽  
Uniform Heating ◽  
Solid Foods

Drying of moisture packed beds due to microwave heating using a rectangular waveguide

2002 ◽  
Author(s):  
Kazuo Aoki ◽  
Phadungsak Ratanadecho ◽  
Takashi Mikawa ◽  
Masatoshi Akahori
Keyword(s):  
Microwave Heating ◽  
Rectangular Waveguide ◽  
Packed Beds

Detection and characterisation of buried objects using infrared thermography enhanced by microwave heating

2002 ◽  
Author(s):  
Arnaud Jacotin ◽  
Elodie Bachelier ◽  
Francois Liousse ◽  
Pierre Millan
Keyword(s):  
Microwave Heating ◽  
Infrared Thermography ◽  
Buried Objects

Usefulness of Foundry Tooling Materials in Microwave Heating Process

2013 ◽  
Vol 58 (3) ◽  
pp. 919-922 ◽  
Author(s):  
K. Granat ◽  
B. Opyd ◽  
D. Nowak ◽  
M. Stachowicz ◽  
G. Jaworski
Keyword(s):  
Electromagnetic Field ◽  
Microwave Heating ◽  
Loss Factor ◽  
Perturbation Technique ◽  
Resonant Cavity ◽  
Precise Determination ◽  
Heating Process ◽  
Basic Criterion ◽  
Measurement Results ◽  
Heating Technology

Abstract The paper describes preliminary examinations on establishing usefulness criteria of foundry tooling materials in the microwave heating technology. Presented are measurement results of permittivity and loss tangent that determine behaviour of the materials in electromagnetic field. The measurements were carried-out in a waveguide resonant cavity that permits precise determination the above-mentioned parameters by perturbation technique. Examined were five different materials designed for use in foundry tooling. Determined was the loss factor that permits evaluating usefulness of materials in microwave heating technology. It was demonstrated that the selected plastics meet the basic criterion that is transparency for electromagnetic radiation.

Study of Uniform Heating using Porous Combustion Procedures

2011 ◽  
Author(s):  
Ryoichi Amano ◽  
Scott Greely ◽  
Grover Benett ◽  
Shyam Singh ◽  
Krishna Guntur
Keyword(s):  
Uniform Heating
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