Applications of Microwave Energy in Medicine

Gartshore, Alexandra; Kidd, M. D.; Joshi, Lovleen Tina

doi:10.3390/bios11040096

Cited by 65 publications

(36 citation statements)

References 82 publications

(97 reference statements)

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“…Water molecules are polar; they rotate when exposed to microwaves and the rotation produces heat. Dried samples are not affected due to the lack of polar molecules, whereas those in the presence of water can reach lethal temperatures [36].…”

Section: Discussionmentioning

confidence: 99%

“…Proteins are directly damaged by heating as the bonds holding them together are destroyed. However, this also implies the risk of losing enzymatic activities, which are essential for carrying out metabolic processes [36][37][38]. It has been reported, based on the study performed on A. parasiticus, that the severity of DNA injury increased with rising temperatures [37].…”

Section: Discussionmentioning

confidence: 99%

“…Microwaves at sub-lethal temperatures induce the formation of pores in a cellular membrane due to their interaction with polar molecules. These pores allow the cellular contents, including DNA, to leak outside [36]. It has been found that the lethal effect of low-dose microwave radiation (LDMR) on spoilage microorganisms was a result of a disruption of the cell membrane and induced DNA damage [37].…”

Section: Discussionmentioning

confidence: 99%

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The Effect of Microwave Treatment on Germination and Health of Carrot (Daucus carota L.) Seeds

Szopińska

2021

Agronomy

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The aim of the study was to evaluate the effect of microwave treatment on seed germination and health of carrot seeds using two seed lots naturally infected with the pathogens Alternaria dauci and A. radicina. Seeds of cv. Amsterdam and cv. Berlikumer varied in seed germination at the final count (50% and 29%, respectively), and seed infestation with A. radicina (38% and 5%, respectively). For treatment, seeds were placed in a Petri dish (dry treatment) or in a beaker with distilled water (wet treatment) and irradiated at power output levels 500, 650 and 750 W for 15, 30, 45, 60, 75, and 90 s. Germination and health were determined in treated and untreated (control) seed samples. Wet treatment controlled seed-borne fungi more efficiently than dry treatment. However, the exposure duration longer than 60 s frequently resulted in deterioration of seed germination. The highest seed germination in cv. Amsterdam was observed after microwave wet treatment at power output levels of 500 W for 75 s (81%), 650 W for 45 s (85%), and 750 W for 60 s (77%), whereas in the case of cv. Berlikumer this occurred when wet seeds were treated at 500 and 650 W for 60 s (46% and 43% respectively). Treating seeds soaked in water with microwaves for a period longer than 30 s, regardless of the power output, significantly decreased seed infestation with Alternaria spp. in both samples.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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The Effect of Microwave Treatment on Germination and Health of Carrot (Daucus carota L.) Seeds

Szopińska

2021

Agronomy

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“…The heating using microwave radiation has advantages such as enhanced energy efficiency, easy to realize automatic control, and improved quality of the food products. Recently, the thermal effect of microwaves has been widely leveraged in industry owing to the increasing development of high‐power microwave sources (Browne, 2017; Gartshore et al., 2021). At the same time, intelligent control technology has been gradually applied in food drying, due to the advance of digital technology and rapid developments of software.…”

Section: Introductionmentioning

confidence: 99%

Research progress in fluid and semifluid microwave heating technology in food processing

et al. 2022

Comp Rev Food Sci Food Safe

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Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.

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“…Microwaves were used in domestic appliances in the late 1970s to reduce the microorganisms in food through targeted thermal deactivation or killing. The Industrial Scientific and Medical (ISM)-approved frequency range for domestic purposes is 2.45 GHz (2).…”

Section: Introductionmentioning

confidence: 99%

Potential use of microwave technology in dermatology

Gupta

Venkataraman

Joshi

et al. 2022

Journal of Dermatological Treatment

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Acknowledgement: We thank Dr. Lovleen Tina Joshi and Dr. Lee P Hutt for the preliminary in vitro data on the use of microwaves to inhibit dermatophytes. We also extend our thanks and acknowledge Dr. Ivan Robert Bristow (Private practice, Lymington, UK) and Dr. Christopher Webb of the Podiatry Centre, Portsmouth, UK, for the preliminary patient data on the successful use of microwaves to treat toenail dermatophytoma.

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Applications of Microwave Energy in Medicine

Cited by 65 publications

References 82 publications

The Effect of Microwave Treatment on Germination and Health of Carrot (Daucus carota L.) Seeds

The Effect of Microwave Treatment on Germination and Health of Carrot (Daucus carota L.) Seeds

Research progress in fluid and semifluid microwave heating technology in food processing

Potential use of microwave technology in dermatology

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