A Completely Coupled Model for Microwave Heating of Foods in Microwave Oven

2005 ◽  
Author(s):  
Ganti S. Murthy ◽  
Suresh Prasad
Keyword(s):  
Microwave Heating ◽  
Coupled Model ◽  
Microwave Oven

Synthesis of Oximes in the Microwave Oven

1992 ◽  
Vol 57 (11) ◽  
pp. 2407-2412 ◽  
Author(s):  
Monika Puciová ◽  
Štefan Toma
Keyword(s):  
Microwave Heating ◽  
Reaction Rate ◽  
Microwave Oven ◽  
Effect Of Solvents

The synthesis of a broad range of oximes has been studied. It was found that the application of microwave heating enhanced dramatically the reaction rate, and practically quantitative yields of oximes were isolated after less than 1-min heating in the most cases. The effect of solvents on the course of the reaction was also studied.

A simulation method of coupled model for a microwave heating process with multiple moving elements

2021 ◽  
Vol 231 ◽  
pp. 116339
Author(s):  
Qianyu Yi ◽  
Junqing Lan ◽  
Jinghua Ye ◽  
Huacheng Zhu ◽  
Yang Yang ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Coupled Model ◽  
Simulation Method ◽  
Heating Process

scholarly journals Otimização da produção de biodiesel a partir de óleo de coco babaçu com aquecimento por microondas

2018 ◽  
Vol 39 (4) ◽  
pp. 37
Author(s):  
Ulisses Magalhães Nascimento ◽  
Antonio Carlos Sales Vasconcelos ◽  
Eduardo Bessa Azevedo ◽  
Fernando Carvalho Silva
Keyword(s):  
Microwave Heating ◽  
Irradiation Time ◽  
Reaction Times ◽  
Coconut Oil ◽  
Microwave Oven ◽  
Raw Material ◽  
Biodiesel Production ◽  
Experimental Conditions ◽  
Domestic Microwave Oven ◽  
Central Composite

Reactions under microwave heating present reduced reaction times and larger yields. Therefore, this work is aimed at adapting a domestic microwave oven and optimizing the transesterification reaction used in biodiesel production with microwave heating, using babaçu coconut oil as raw material. It was used a central composite design for varying irradiation time, KOH concentration, and oil:methanol ratio. Statistical analyses were performed in orderto assess the significance of the model used. The optimized experimental conditions were: oil:methanol ratio, 8.59; KOH concentration, 2.19 %; and irradiation time, 70 seconds, givingan yield of approximately 100% regarding esters formation.

scholarly journals The effect of microwave heating on the optical characteristics of berry extracts

2019 ◽  
Vol 81 (1) ◽  
pp. 218-224
Author(s):  
L. P. Nilova ◽  
R. A. Ikramov ◽  
S. M. Malyutenkova
Keyword(s):  
Microwave Heating ◽  
Wavelength Range ◽  
Microwave Oven ◽  
Hot Water ◽  
Optical Characteristics ◽  
Color Intensity ◽  
Generation Frequency ◽  
Color Coordinates ◽  
Microwave Effect ◽  
Berry Extracts

The paper presents the optical characteristics of extracts obtained from marc berries of the heather family - lingonberries, cranberries, blueberries and blueberries. To obtain extracts, the berries were pressed by electromechanical method. From the obtained marc berries, water extracts were obtained in a microwave oven with a power of 800 W and a generation frequency of 2450 MHz for different exposure modes from 288 W to 800 W. Hydraulic module 1:10. The duration of the microwave heating 60 seconds. Controls were extracts obtained using hot water and infusion for 10 minutes. The optical characteristics of the juices and extracts from the marc berries were measured spectrophotometrically in the wavelength range of 410-630 nm. The maximum values of the optical spectra were recorded at D520, regardless of the berries used. An increase in the power of the microwave effect led to an increase in the optical values of the spectra of the extracts: bilberry > blueberry> lingonberry> cranberry. The optical characteristics of microwave extracts reached control values when exposed to 464 W for bilberries and blueberries, 648 W for lingonberries and 800 W for cranberries, which affected the color intensity and color coordinates, but did not significantly affect the shade, with the exception of bilberries. The color coordinates of bilberry extracts were closest to the color coordinates of the juices, the hue was more intense than in the juices, but was within the limits characteristic of the formation of color under the influence of anthocyanins. Bilberry extracts had a higher color intensity than blueberry extracts, but smaller shade values. Optical characteristics of berry extracts can be used to optimize the hydronic module and extraction modes.

Heating of Peritoneal Dialysis Fluid by a Microwave oven in Hospital Practice -A Method of Choice

1983 ◽  
Vol 3 (4) ◽  
pp. 187-188 ◽  
Author(s):  
Nand K. Wadhwa ◽  
David H. Kenward ◽  
Brian Kennedy ◽  
Susan M. Rowe
Keyword(s):  
Peritoneal Dialysis ◽  
Adverse Effects ◽  
Microwave Heating ◽  
Nursing Staff ◽  
Microwave Oven ◽  
Hospital Environment ◽  
Dialysis Fluid ◽  
Hospital Practice ◽  
Peritoneal Dialysis Fluid ◽  
Safe Technique

We investigated microwave heating in an effort to find a technique, which would allow the nursing staff and patients to choose the precise strength of solution they would use at the time of exchange. No patient showed any adverse effects related to the fluid heated in the microwave oven, and we did not detect any alterations in pH or biochemistry of the fluid. We concluded that heating the fluid in a microwave oven in the hospital environment represents a rapid, cheap and safe technique during the training period of patients on CAPD or IPD.

scholarly journals Oxidation Changes of Vegetable Oils during Microwave Heating

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S178-S181 ◽  
Author(s):  
D. Lukešová ◽  
J. Dostálová ◽  
E. Abd El-Moneim Mahmoud ◽  
M. Svárovská
Keyword(s):  
Czech Republic ◽  
Microwave Heating ◽  
Vegetable Oils ◽  
Corn Oil ◽  
Conjugated Dienes ◽  
Microwave Oven ◽  
The Czech Republic ◽  
Different Types ◽  
Before And After ◽  
Conjugated Dienes And Trienes

Oxidation changes of different types of vegetable oils were studied during microwave heating. Samples of vegetable oils (rapeseed, sunflower, soybean and corn oil), commercially available at the market in the Czech Republic, were heated in a microwave oven. Parameters as peroxide value, conjugated dienes and trienes levels were determined in oil samples before and after heating in the period from 3 to 30 minutes.

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