The electromagnetic fields have a great influence on the behaviour of all the living systems. Microwaves occupy range in the EM spectrum is between frequencies of 300 MHz to 300 GHz with wavelengths of approximately 1 m to 1 mm. From several decades, hyperthermia has become major subject of interest in investigating the biological effects and applications of microwaves. Therapeutic applications...

BACKGROUND In human nutrition legume seeds are usually subjected to soaking and thermal processes, mainly by using traditional cooking method. This method which has been used for decades, does not allow to control and adjust the parameters of this process. Therefore it does not seem to be the optimal method. Undoubtedly, microwave field is an alternative thermal process to conventional techniqu...

Quantum tunneling of the magnetization in a single molecule magnet has been studied in experiments that combine microwave spectroscopy with high sensitivity magnetic measurements. By monitoring spin-state populations in the presence of microwave radiation, the energy splittings between low lying superpositions of high-spin states of single molecule magnet Ni4 (S=4) have been measured. Absorptio...

Microwave energy has been in use for variety of applications for over 50 years. These applications include communication, food processing, wood drying, rubber vulcanization, medical therapy, polymers, etc. In the last two decades microwave heating has been also applied very effectively and efficiently to heat and sinter ceramic materials. Microwave heating is recognized for its various advantag...

Properties of Microwaves Microwaves are electromagnetic waves which fail in the frequency range of approximately 30-300,000 MHz. The location of the microwave band in the electromagnetic spectrum is shown in Fig. 1. From the relation X = c/l), (where X is the wavelength of the radiation, c is the speed of light, and is the frequency) the range of the wavelength of the radiation in free space is...

The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on drying time. The nonenzymatic browning index of the fresh samples increased from 0.29 to 0.60 whi...

A phosgene-free synthesis of symmetrical N,N'-disubstituted urea by the reaction of aromatic and aliphatic primary amines and urea promoted by  microwave irradiation in the presence of a suitable energy-transfer solvent such as N-N-dimethylacetamide is described.

zns  nanoparticles  were  synthesized  via  a  simple  surfactant  free microwave  route.  in  this  synthesis, thioacetamide  was  used  as sulfur  source.  the effects  of different  parameters  such  as  type of zinc precursor,  time  and  power  of  irradiation  on  the  morphology and  particle  size  of  the  products  have been  investigated.  the nanostructures  were  characterized  by ...

Due to inherent nature of standing wave patterns of microwaves inside a cavity and dielectric properties of different components in a food, microwave heating leaves non-uniform distribution of energy inside the food volumetrically. Achieving heating uniformity plays critical role in improving the safety of microwave heated products. In this paper, we present a method for assessing heating unifo...

In microwave induced thermo-acoustic tomography (MITAT) system, radiation of an antenna is a near field problem which gives rise to a non-uniform distribution of microwave radiation power in detection area. Due to this non-uniform distribution, the contrast of MITAT image which is proportional to the absorbed microwave energy will not reflect the real characteristics (dielectric properties) of ...