Magnesium (Mg) is a lightweight metal with applications in transportation and sustainable battery technologies, but its current production through ore reduction using the conventional Pidgeon process emits large amounts of CO2 and particulate matter (PM2.5). In this work, a novel Pidgeon process driven by microwaves has been developed to produce Mg metal with less energy consumption and no dire...

In the present investigation, the oxidizing roasting process of chromite with sodium carbonate to prepare potassium dichromate crystals was studied in the microwave field with air, by heating the chromite and sodium carbonate. The chromite and sodium carbonate heated separately at 1000 ◦C in the microwave oven (frequency: 2.45 GHz; power 1.5 kW) in order to study the microwave absorption proper...

The paper describes a radial network procedure of numerical optimization backed by full-wave numerical analysis. To reduce computational effort, 3D FDTD data are added to the database as long as they are needed to achieve appropriate accuracy. The method involves optimization of the regularization parameter and radial function’s radius. Performance of the procedure is illustrated by optimizing ...

Durable Au-patterning nanostructures with uniform spacing having an average nanoparticle size of 8 nm and an interparticle gap of 11 nm were fabricated using a microwave-plasma oven. Single molecules of immunoglobulin G (IgG) are individually occupied at the space constraints so that the extinction response of localized surface plasmon resonance (LSPR) can be observed when detecting human anti-...

In this paper a short description of the EPOCH design optimization environment will be given and results on the parallelization of the electromagnetic analysis codes based on the Bulk Synchronous Parallel approach, as well as testing of the environment using industrially relevant 2d and 3d test cases, such as the design of a microwave oven, eddy current brake, advanced accelerator magnet and th...

DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230–239. The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and ...