Next generation magnetic microwave devices will be planar, smaller, weigh less, and perform well beyond the present state-of-the-art. For this to become a reality advances in ferrite materials must first be realized. These advances include self-bias magnetization, tunability of the magnetic anisotropy, low microwave loss, and volumetric and weight reduction. To achieve these goals one must turn...

Microwave is the machine, which is very helpful for the food sector. The modern age of life as well as the increasing number of working women requires simplified routines and standardization of foods with lesser preparation time and convenience in usage. The demands of the consumers are the real factor for the success or failure of any food items in the present scenario. The increasing consumer...

Conventional tissue processing of histologic specimens has been carried out in the same manner for many years. It is a time-consuming process involving batch production, resulting in a 1-day delay of the diagnosis. Microwave-assisted tissue processing enables a continuous high flow of histologic specimens through the processor with a processing time of as low as 1 h. In this article we review t...

Microwave technology has been developed primary for communication and some areas of processing such as cooking food, thawing, and curing wood and rubber. As a heat source, microwaves allow a sample to be irradiated instantly with an associated rapid heating rate. Moreover, microwaves offer a number of advantages over conventional heating such as non-contact heating (reduction of overheating of ...

background: antibiotic residue in food is a major concern from a health point of view. post-slaughter and pre-consumption processing such as cooking could affect residue. objectives: the purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken. methods: chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. af...

The fundamentals of microwaves and fixed frequency microwave processing of materials, together with the successful applications of the technology in the United States of America (USA) and Australia, have been described in detail in the paper titled microwave processing of materials: part I. This paper, part II, describes and comments on the fundamentals of variable frequency microwave (VFM) fac...

energy and mass transfer investigations in thermal processing of fruits serve as a breakthrough in the design and scale up of drying systems. diffusivity characteristics and specific energy consumption for drying of fig fruit in a laboratory scale microwave dryer were assessed. several intervals for microwave power intensity including 0.5, 1, 1.5, 2, and 2.5 w g-1, and 6 levels of power on-off ...

Part I and part II of the paper in the same series, Review Microwave Processing of Materials: Part I and Review Microwave Processing of Materials: Part II, described the fixed frequency microwave processing of materials and variable frequency processing of materials respectively. This paper, Review Microwave Processing of Materials: Part III, details the simulation of fixed and variable frequen...

Microwave processing of materials is a relatively new technology alternative that provides new approaches for enhancing material properties as well as economic advantages through energy savings and accelerated product development. This paper presents a state-of-the-art review of microwave technologies, processing methods and industrial applications. The characteristics of microwave interactions...