Microwave Technology

Abstract

Microwaves, in the central portion of the nonionizing spectral region of the electromagnetic spectrum, find use in chemical technology as a power source. Microwaves penetrate macroscopic objects further than other types of nonionizing radiation. Most of the applications of microwave technology are based on heating effects related to the dielectric properties of the various media. Consumer products are limited to microwave ovens which are used for cooking, reheating, and thawing foods. The frequency allocations for microwave technology and the basic principles for materials processing are described as are the components of microwave instrumentation, the requirements for radio‐frequency interference shielding, and the limitations in frequency exploitation. Applications related to food processing and various forms of food packaging are discussed. Microwave power sources also find use in ceramics processing, medicine and other biological applications, and have potential in such fields as thin‐film deposition and waste treatment.