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Microwave Heat Distribution
The microwave heat distribution is the distribution (allocation) of the heat release inside the microwave absorptive material irradiated with high intensive microwaves. The pattern of microwave heat distribution depends on many physical parameters, which may include the electromagnetic field, the specific absorption rate and structure of the processed material, the geometrical dimensions of the processing cavity, etc. Most of the industrial microwave heating applications need a uniform heat distribution. For example, the uniformity of microwave heat distribution is key parameter in microwave food sterilization, due to the potential danger directly related to human health if the food has not been heated evenly up to desirable temperature for neutralization of possible bacteria population. There are many different methods for achieving uniform heat distribution inside the irradiated material. They may involve computer simulation and different mechanical mechanisms such as turntables an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwaves
Microwave is a form of electromagnetic radiation with wavelengths ranging from about one meter to one millimeter corresponding to frequencies between 300 MHz and 300 GHz respectively. Different sources define different frequency ranges as microwaves; the above broad definition includes both UHF and EHF (millimeter wave) bands. A more common definition in radio-frequency engineering is the range between 1 and 100 GHz (wavelengths between 0.3 m and 3 mm). In all cases, microwaves include the entire SHF band (3 to 30 GHz, or 10 to 1 cm) at minimum. Frequencies in the microwave range are often referred to by their IEEE radar band designations: S, C, X, Ku, K, or Ka band, or by similar NATO or EU designations. The prefix ' in ''microwave'' is not meant to suggest a wavelength in the micrometer range. Rather, it indicates that microwaves are "small" (having shorter wavelengths), compared to the radio waves used prior to microwave tec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Electromagnetic Field
An electromagnetic field (also EM field or EMF) is a classical (i.e. non-quantum) field produced by (stationary or moving) electric charges. It is the field described by classical electrodynamics (a classical field theory) and is the classical counterpart to the quantized electromagnetic field tensor in quantum electrodynamics (a quantum field theory). The electromagnetic field propagates at the speed of light (in fact, this field can be identified ''as'' light) and interacts with charges and currents. Its quantum counterpart is one of the four fundamental forces of nature (the others are gravitation, weak interaction and strong interaction.) The field can be viewed as the combination of an electric field and a magnetic field. The electric field is produced by stationary charges, and the magnetic field by moving charges (currents); these two are often described as the sources of the field. The way in which charges and currents interact with the electromagnetic field is des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Specific Absorption Rate
Specific absorption rate (SAR) is a measure of the rate at which energy is absorbed per unit mass by a human body when exposed to a radio frequency (RF) electromagnetic field. It can also refer to absorption of other forms of energy by tissue, including ultrasound. It is defined as the power absorbed per mass of tissue and has units of watts per kilogram (W/kg). SAR is usually averaged either over the whole body, or over a small sample volume (typically 1 g or 10 g of tissue). The value cited is then the maximum level measured in the body part studied over the stated volume or mass. Calculation SAR for electromagnetic energy can be calculated from the electric field within the tissue as: :\text = \frac\int_\textrm \frac d\mathbf where :\sigma is the sample electrical conductivity :E is the RMS electric field :\rho is the sample density :V is the volume of the sample SAR measures exposure to fields between 100 kHz and 10 GHz (known as radio waves). It is co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Heating
Dielectric heating, also known as electronic heating, radio frequency heating, and high-frequency heating, is the process in which a radio frequency (RF) alternating electric field, or radio wave or microwave electromagnetic radiation heats a dielectric material. At higher frequencies, this heating is caused by molecular dipole rotation within the dielectric. Mechanism Molecular rotation occurs in materials containing polar molecules having an electrical dipole moment, with the consequence that they will align themselves in an electromagnetic field. If the field is oscillating, as it is in an electromagnetic wave or in a rapidly oscillating electric field, these molecules rotate continuously by aligning with it. This is called dipole rotation, or dipolar polarisation. As the field alternates, the molecules reverse direction. Rotating molecules push, pull, and collide with other molecules (through electrical forces), distributing the energy to adjacent molecules and atoms in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic relationsh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Computer Simulation
Computer simulation is the process of mathematical modelling, performed on a computer, which is designed to predict the behaviour of, or the outcome of, a real-world or physical system. The reliability of some mathematical models can be determined by comparing their results to the real-world outcomes they aim to predict. Computer simulations have become a useful tool for the mathematical modeling of many natural systems in physics (computational physics), astrophysics, climatology, chemistry, biology and manufacturing, as well as human systems in economics, psychology, social science, health care and engineering. Simulation of a system is represented as the running of the system's model. It can be used to explore and gain new insights into new technology and to estimate the performance of systems too complex for analytical solutions. Computer simulations are realized by running computer programs that can be either small, running almost instantly on small devices, or large ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Susceptor
A susceptor is a material used for its ability to absorb electromagnetic energy and convert it to heat (which in some cases is re-emitted as infrared thermal radiation). The electromagnetic energy is typically radiofrequency or microwave radiation used in industrial heating processes, and also in microwave cooking. Operation In microwave cooking, susceptors are built into paper packaging of certain foods, where they absorb microwaves which penetrate the packaging. This process raises the susceptor patch temperature to levels where it may then heat food by conduction or by infrared radiation. * Conduction heating occurs with good thermal contact between the susceptor and food. Because of the lower temperatures there is less browning, but more than if there were no susceptor at all. * If there is an air gap (or at least, poor thermal contact) between the susceptor and food, the susceptor will heat to a much higher temperature (due to its smaller effective heat capacity when in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
