On the Microwave Heating of Saline Solutions

Lentz, Ronald R.

doi:10.1080/16070658.1980.11689193

Cited by 13 publications

(4 citation statements)

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“…As same power was provided at all flow rates, the higher the flow rate, the lower the temperature gain was. The power absorbed by the fluids was calculated based on inlet and outlet average temperature and physical properties of the material at room temperature using the calorimetric equation (2) (Lentz, 1980) …”

Section: Influence Of Dielectric Properties and Flow Rate On Temperatmentioning

confidence: 99%

Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating

Salvi

Ortego

Arauz

et al. 2009

Journal of Food Engineering

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Section: Influence Of Dielectric Properties and Flow Rate On Temperatmentioning

confidence: 99%

Experimental study of the effect of dielectric and physical properties on temperature distribution in fluids during continuous flow microwave heating

Salvi

Ortego

Arauz

et al. 2009

Journal of Food Engineering

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“…Within the material sample itself, the radiation that is not reflected is refracted at the edge of the sample, leading to focusing of radiation. The absorptivity of the material also can lead to non-uniform heating-the absorption depth in pure water, for example is around 2 cm, whereas for salty water (a much more lossy dielectric) the absorption length is only 0.7 cm, leading to substantial edge heating [3].…”

Section: Heating In a Microwave Ovenmentioning

confidence: 99%

“…A major difficulty for liquids with significant vapour pressures (including water and other solvents that might be used for calibration) is eliminating evaporation losses. This can be a particular problem for strongly absorbing samples (and led to early underestimates of the absorptivity of saline solutions-the strong edge heating raised local temperatures and increased evaporation losses [3]).…”

Section: Practical Considerationsmentioning

confidence: 99%

Calorimetric radar absorptivity measurement using a microwave oven

Lorenz

1999

Meas. Sci. Technol.

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The measurement of the microwave absorptivity of materials typically requires expensive and arcane equipment and methods. I show that, for moderately absorbing materials (loss tangent δ 0.005 or higher), useful measurements can be easily made using a thermometer and a normal domestic microwave oven: the heat absorbed for suitably designed sample size and geometry relates directly to the absorptivity. This technique, although not supremely accurate, is quick and inexpensive and may be useful for rapid investigations, educational projects and situations in which samples are awkward to handle. I show that water ice spiked with even only 0.2% ammonia is about three orders of magnitude more absorbing than is pure ice at −80 • C.

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“…The earliest studies, for example, Lenz (1980), have used a lumped parameter approach in modeling microwave heating of liquids. But Datta, Prosetya, and Hu (1992) illustrated, that significant temperature variations can be observed due to the buoyancy driven heating.…”

Section: Introductionmentioning

confidence: 99%