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Wireless Sensor Applications for Building Operation and Management
Published in Barney L. Capehart, Lynne C. Capehart, Paul J. Allen, David C. Green, Web Based Energy Information and Control Systems:, 2021
Michael R. Brambley, Michael Kintner-Meyer, Srinivas Katipamula, Patrick J. O’Neill
The primary issues of applying wireless sensor technologies in buildings are associated with 1) interference caused by signals from other radio transmitters (such as wireless LANs) and microwave ovens that leak electromagnetic energy, 2) attenuation as the RF signal travels from the transmitter through walls, furnishings, and even air to reach the receiver, and 3) security.
Wireless Sensor Applications for Building Operation and Management
Published in Barney L. Capehart, Timothy Middelkoop, Paul J. Allen, David C. Green, Handbook of Web Based Energy Information and Control Systems, 2020
Michael R. Brambley, Michael Kintner-Meyer, Srinivas Katipamula, Patrick J. O’Neil
The primary issues of applying wireless sensor technologies in buildings are associated with 1) interference caused by signals from other radio transmitters (such as wireless LANs) and microwave ovens that leak electromagnetic energy, 2) attenuation as the RF signal travels from the transmitter through walls, furnishings, and even air to reach the receiver, and 3) security.
Beneficial Industrial Uses of Electricity: Industrial Introduction and Process Industries
Published in Clark W. Gellings, 2 Emissions with Electricity, 2020
A microwave processing system is usually comprised of the power supply and the magnetron; an applicator which directs the microwaves to the product being heated; a materials handling system, and a controller. Microwaves have a higher power density and heat material faster than radio-frequency waves. Radio-frequency lower frequency waves are better suited for heating thicker materials.
Microwave drying process and mechanism analysis of viscous germanium-containing residue
Published in Drying Technology, 2023
Haokai Di, Yiner Zeng, Leiting Song, Ming Liang, Yan Hong, Kun Yang, Libo Zhang
Owing to their special physical characteristics, such as fluctuation, high frequency, and energy, microwaves have been widely used in various fields, such as communication, military, industrial production, and daily life[9]. Microwave drying technology, as a clean production technology, has the characteristics of instantaneous, selective, integral, efficient, and safe heating[10,11], thereby making it an effective way to achieve clean production in the metallurgical industry. In contrast to conventional drying methods, microwave drying can directly convert microwave energy into heat energy via dielectric loss inside the material[12]. Furthermore, the in situ energy conversion method enables the micro area of the material to obtain rapid energy accumulation, thereby reducing the heating time and saving energy.
Novel drying techniques for controlling microbial contamination in fresh food: A review
Published in Drying Technology, 2023
Dayuan Wang, Min Zhang, Ronghua Ju, Arun S. Mujumdar, Dongxing Yu
Microwave is a widely used electromagnetic wave used for heating purposes in the food sector, involving applications including cooking, sterilization, and drying. The frequencies used in microwave ovens are 2450 MHz for domestic microwaves and 915 MHz and 2450 MHz for industrial microwaves, with a greater penetration depth of 915 MHz.[65,66] The principle of microwave heating is that the dipole molecules in the food absorb microwave energy and convert it into heat.[67] The heating characteristics depend on the dielectric properties of the food, which are determined by the temperature, moisture content and composition of the food.[68] Microwave-based dielectric heating whose heat is generated volumetrically has a higher heating efficiency than conventional drying systems, which will retain more original qualities of foods.[69–71] Although its volumetric heating is more uniform than many conventional heating methods, uneven temperature distribution is one of the main problems associated with microwave heating.
Energy indicators for microwave-assisted biodiesel production from waste fish oil
Published in Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2022
Neda Yari, Mostafa Mostafaei, Leila Naderloo, Seyed Mohammad Safieddin Ardebili
One of these new technologies used in the production of biodiesel is microwave radiation. Microwave radiation can be used as a heat source during the transesterification reaction (Ardebili et al. 2019). Because the duration of the transesterification reaction is reduced so that the reaction takes place in less than one minute (Muley and Boldor 2013). The microwave radiation region is located between infrared radiation and radio waves in the electromagnetic spectrum. Microwave have wavelengths of 1 mm to 1 m, corresponding to frequencies between from 0.3 and 300 GHz (Lidström et al. 2001; Varma 2001). During microwave radiation, the bonds are neither formed nor broken. But the energy is quickly transmitted to the sample (Muley and Boldor 2013). Heat transfer in the microwave-assisted process usually takes place by dipolar polarization, ionic conduction, and interfacial polarization mechanisms to enhance the localized and rapid heating of reaction materials (Patil et al. 2013; Sahoo and Das 2009).