Introductory Chapter: RF/Microwave Applications

You, Kok Yeow

doi:10.5772/intechopen.73574

Cited by 5 publications

(3 citation statements)

References 22 publications

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“…Both RF waves and MWs represent two electromagnetic radiation mode with operating frequencies which range from 30 to 300 MHz and 300 MHz to 300 GHz, respectively, 22 even if in some cases MWs are considered a sub‐class of radio waves.…”

Section: Discussionmentioning

confidence: 99%

Three‐dimensional analysis for measuring volumetric changes after a noninvasive treatment performed with a new system delivering microwave energy for unwanted abdominal fat reduction

Clementoni

Bonan²,

Pedrelli

et al. 2023

J of Cosmetic Dermatology

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BackgroundA growing demand for aesthetic treatments for localized abdominal unwanted fat has developed as a healthy lifestyle is not always able to improve abdomen appearance.AimsThe purpose of this retrospective nonrandomized observational study was to evaluate the efficacy and safety of a new device delivering microwaves energy for unwanted fat reduction, using three‐dimensional (3D) imaging analysis.MethodsTwenty patients (both female and male) were treated in the abdominal area. Subjects received 4 treatments with the study device. Follow‐up evaluations were conducted to estimate safety and efficacy. A Numerical Rating Scale (NRS) was used for pain assessment. Patient's 3D imaging analysis was performed at baseline and at 3 months follow‐up. Finally, a satisfaction questionnaire was filled in by all the patients.ResultsAll subjects completed the whole cycle of treatments and presented for the follow‐up visits. Analysis of 3D imaging yielded a significantly reduction in circumference (cm) and volume (cm3), passing, respectively, from 85.2 ± 8.1 cm and 1950.6 ± 471.0 cm3 at baseline to 80.8 ± 8.2 cm and 1728.9 ± 490.9 cm3 (p < 0.001) at 3‐months follow‐up after the last treatment. According to the NRS results, the treatment was well tolerated. From the analysis of the satisfaction questionnaire the 90% of patients are interested in carrying out the same treatment in other body areas.ConclusionWith the use of three‐dimensional imaging techniques, the efficacy of a new system delivering microwaves energy for the reduction of abdominal volume correlated to a subdermal fat reduction while preserving/improving skin tightening, was quantitatively and objectively demonstrated.

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Section: Discussionmentioning

confidence: 99%

Three‐dimensional analysis for measuring volumetric changes after a noninvasive treatment performed with a new system delivering microwave energy for unwanted abdominal fat reduction

Clementoni

Bonan²,

Pedrelli

et al. 2023

J of Cosmetic Dermatology

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“…The radio frequency (RF), microwave, and millimeter wave (mmW) were considered in the GHz frequency domain in our work. Radio waves and microwaves are a form of electromagnetic radiation with operating frequencies ranging from 30 to 300 MHz and 300 MHz to 300 GHz, respectively, whereas millimeter waves lie within the frequency range of 30–300 GHz [ 60 , 61 ]. MEMS technology and photolithography were proposed for metamaterial-based RF biosensors between 2008 and 2012 [ 50 , [62] , [63] , [64] ].…”

Section: Classification Of Metamaterials and Metasurfaces In Biosensi...mentioning

confidence: 99%

Recent advances in the metamaterial and metasurface-based biosensor in the gigahertz, terahertz, and optical frequency domains

Shamim,

Mohsin,

Rahman

et al. 2024

Heliyon

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“…The essentiality of foods microwave permittivity [41] or dielectric properties in moisture contents [41][42][43] drying system design and control has attracted interest among scientists and researchers in this field. Microwave is an electromagnetic wave that functions in a wide range of frequencies ranging from 300 MHz to 300 GHz [44,45]. The usage was initially meant for radar in World War II [46].…”

Section: Literature Reviewmentioning

confidence: 99%

Identification of Fibre Content in Edible Flours Using Microwave Dielectric Cell: Concise Review and Experimental Insights

Ramasamy¹,

Muniyasamy²,

Čep

et al. 2022

Materials

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The quality of edible intake decides the health of the human body and is also responsible for building a healthy immune system in the body. A healthy immune system can protect the body even from invisible attacks of viral or bacterial infections. The assessment of the quality of edible items is not well defined and standardized in many developing countries due to quality assessment difficulties in practice. An alternative well-defined quality assessment approach for edible flours is presented in this paper. Every edible substance has dielectric properties, and it varies from material to material in nature. Edible flours and liquid have different microwave absorption capabilities, based on their natural molecular structure. Based on the microwave energy absorption characteristics of materials, the attenuation constant of edible flours is derived by the waveguide method in this work. In this approach, microwave energy absorption of the edible samples of different types of wheat, rice and millets are observed, and the attenuation constant factors of the samples are then calculated from the tabulated values. The work focuses on the identification of fibre content present in the edible flours. Inferences are made based on the attenuation and its variations with the number of samples, dielectric loss and dielectric constant of the samples. A systematic and concise review of the topic is also included for the benefit of future researchers.

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Introductory Chapter: RF/Microwave Applications

Cited by 5 publications

References 22 publications

Three‐dimensional analysis for measuring volumetric changes after a noninvasive treatment performed with a new system delivering microwave energy for unwanted abdominal fat reduction

Three‐dimensional analysis for measuring volumetric changes after a noninvasive treatment performed with a new system delivering microwave energy for unwanted abdominal fat reduction

Recent advances in the metamaterial and metasurface-based biosensor in the gigahertz, terahertz, and optical frequency domains

Identification of Fibre Content in Edible Flours Using Microwave Dielectric Cell: Concise Review and Experimental Insights

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