Microwave heating is a process within a family of electroheat techniques, such as induction, radio frequency, direct resistance or infra-red heating, all of which utilise specific parts of the electromagnetic spectrum. These processes supplement, and in specific cases totally replace, conventional heating or drying systems used in industry. This is because some conventional systems are very bul...

Al2O3–ZrO2 composite ceramic is a significant structural material and functional material, the preparation of high-quality powder key step to meeting practical application requirements. The major factor affecting quality drying effect. This paper uses modern microwave technology dry powder. result was indicative that average rate increases with initial moisture content, mass, heating power. Fou...

The novelty of this paper was to evaluation the effect intermittent microwave drying (IMD) on nutritional quality and characteristics persimmon slices. Persimmon slices were treated with IMD at power levels 280, 350, 420, 490, 560 W, characteristics, components, sensory properties determined analyzed. results showed that process could be divided into three stages; increasing speed, constant dec...

Large volumes of sludge are produced from onsite sanitation systems in densely populated areas (e.g. slums and emergency settlements) and wastewater treatment facilities that contain high amounts of pathogens. There is a need for technological options which can effectively treat the rapidly accumulating sludge under these conditions. This study explored a pilot-scale microwave (MW) based reacto...

Calcined gypsum (calcium sul­ phate hemihydrate, CaS04 1/2H20), commonly known as plas­ ter of Paris, is used extensively in forming casts to immobilize parts of the body and for making molds used in the manufacture of orthotic and prosthetic devices. Plaster models and casts have several advantages, and a few disadvantages. Widely available, plaster is inert, sufficiently stable dimensionally,...

Preserving fruits and vegetables by drying is a traditional yet effective way of reducing food waste. Existing methods are either energy-intensive or lead to significant reduction in product quality. Electrohydrodynamic (EHD) an energy-efficient low-temperature method that presents opportunity comply with the current challenges existing methods. However, despite its promising characteristics, E...