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A two-dimensional study to aid the prototype designing of mono-mode microwave blood warmer

100%

Kumari S. , Kumar Samanta S.

tom Vol. 43, nr 2

147-–157

This meticulous analysis was performed to guide in the designing of a prototype mono-mode microwave blood warmer. The interaction of two-dimensional cylindrical blood samples with the microwave was performed through two different techniques i.e., lateral and radial irradiations. The study found the preference for interaction techniques corresponding to different frequencies, intensities, sample sizes and procedure durations. The study of the areal positioning of power and temperature at specific peak points generated the information on warming rate and thermal homogeneity inside the sample. High warming rate along with low thermal non-homogeneity were the chosen criteria to decide the requirement of rotation during the warming procedure. At the frequency of 915 MHz, no rotation was recommended for samples irrespective of sizes for optimal warming. Rotation for small and large samples and no rotation for medium sized samples were recommended to achieve homogenously warmed human blood samples at the frequency of 2450 MHz. Specific recommendations for different case studies were also made with respect to the sample size, radiation intensity and procedure duration to draw reciprocity amongst them. Considering all the aspects, the present work recommended an efficient way for designing of a prototype for enhanced microwave facilitated intravenous fluid warmer.

Influence of microwave treatment on quality parameters of snacks food. Impact issues

80%

Goszkiewicz A. , Kochańska E. , Korczak K. , Potapov V. О. , Prasol S.

2020

tom no. 36

64--80

The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.

Practical application of the microwave oven in the geotechnical laboratory

70%

Jastrzębska M.

tom Vol. 12, no. 2

91--104

The main purpose of the paper is to present the usefulness of microwave ovens in the everyday work of geotechnical laboratories. Microwave ovens are commonly used to determine soil moisture and to dry soils that are too moist for other laboratory tests. The activities related to the above processes are not standarized in the majority of countries. The only available guidelines are based on the research projects. For the purpose of this particular research 345 tests have been conducted for moisture content determination for 3 soil types: fine sand (FSa; SP - poorly graded sand), sandy gravel (saGr; GW well graded gravel-sand mixtures) and silty clay (siCl; CH - inorganic clay of high plasticity), using both - standard and microwave methods. The research cycle consisted of 3 different variants which includes soil moisture content, specimen initial mass, number of specimens in microwave oven and their placing. It was established that different factors have impact on the length of the process and it lasted between 2 to 17 minutes. During the heating different undesirable phenomena were observed, e.g., soil explosions or melting and glowing of clay. Based on the above research results this paper introduces guidelines for the soil drying process in the microwave oven (the optimization of the procedure and handling of the dried samples).