A Plasma-Generating Decontamination Unit Created from a Microwave Oven for N-95 Respirators

`Butterbowl' (NE-RBN-4) is a novel, small-sized (0.8 to 1.36 kg), flavorful (sweet), early maturing (90–95 days), near-oblate butternut type winter squash variety (Cucurbita moschata Duch. Ex Poir). No Butternut squash variety is similar in shape to `Butterbowl'. `Butterbowl' (S6) was derived from selfing a near-oblate open-pollinated S4 line derived from a cross of two true breeding crookneck lines (allelic test) NE-BNCR-67-1-7 (mutant out of `Butternut 23') X golden Cushaw (Agway Co.). Total fruit yield and fruit weight of `Butterbowl' were nearly similar to Butternut `Ponca'. The total fruit weight of'Waltham' was greater than `Butterbowl' in two out of four trials. The vining habit of `Butterbowl' (1.7 to 2.0 m) is more compact than `Waltham' or `Ponca'. `Butterbowl' is suitable for small gardens with limited space due to its compact plant habit. No crookneck fruit developed in `Butterbowl' in all tests. `Butterbowl' is resistant to bacterial spot, black fruit rot, and vine borer while it is moderately susceptible to powdery mildew. `Butterbowl' fruit should be used for consumption up to 45 to 55 days after harvest because slight fruit shriveling occurs at that time due to moisture loss. The fruit cooks uniformally in a microwave oven due to its more uniform flesh thickness.

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High temperatures (>1000 °C) monitoring during the sintering process in microwave oven using RFBGs

Optical and Quantum Electronics ◽

10.1007/s11082-016-0573-3 ◽

2016 ◽

Vol 48 (5) ◽

Cited By ~ 2

Author(s):

Daniel Pereira ◽

Tiago Santos ◽

Rogério Nogueira ◽

Luís C. Costa ◽

Nélia Alberto

Keyword(s):

High Temperatures ◽

Microwave Oven ◽

Sintering Process

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Towards High Efficacy of Pd-Au/C Catalyst for Tetrachloromethane Hydrodechlorination

Chemistry ◽

10.3390/chemistry3010025 ◽

2021 ◽

Vol 3 (1) ◽

pp. 338-359

Author(s):

Magdalena Bonarowska ◽

Zbigniew Kaszkur ◽

Krzysztof Matus ◽

Alicja Drelinkiewicz ◽

Tomasz Szumełda ◽

...

Keyword(s):

Microwave Irradiation ◽

Gas Phase ◽

Thermal Activation ◽

Supported Catalysts ◽

Carbon Support ◽

Thermal Reduction ◽

Microwave Oven ◽

Optimal Conditions ◽

Catalyst Activation ◽

Critical Part

We present an efficient strategy for synthesising the PdAu catalysts with a homogeneous PdAu alloy phase for environmentally important hydrodechlorination of tetrachloromethane in the gas phase. The synthesis of carbon-supported catalysts involved two major steps: (i) incorporation of palladium and gold nanoparticles into carbon support and (ii) activation of the catalysts. The critical part of this work was to find the optimal conditions for both steps. Thus, the incorporation of the nanoparticles was carried out in two ways, by impregnation and direct redox reaction method using acetone solutions of metal precursor salts. The activation was performed either by a conventional thermal reduction in hydrogen or flash irradiation in a microwave oven. The homogeneity and structure of the PdAu alloy were found to depend on the catalyst activation method critically. In all cases, we observed better homogeneity for catalysts that were subject to microwave irradiation. Moreover, the flash microwave irradiation of prepared catalysts provided catalysts of better stability and selectivity towards the desired products (hydrocarbons) in the hydrodechlorination of tetrachloromethane as compared to the catalyst obtained by conventional thermal activation in hydrogen.

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Simulation of Thermal and Electric Field Distribution in Packaged Sausages Heated in a Stationary Versus a Rotating Microwave Oven

Foods ◽

10.3390/foods10071622 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1622

Author(s):

Wipawee Tepnatim ◽

Witchuda Daud ◽

Pitiya Kamonpatana

Keyword(s):

Temperature Distribution ◽

Electric Field ◽

Three Dimensional ◽

Development Stage ◽

Microwave Oven ◽

Computational Time ◽

Plastic Package ◽

Heating Uniformity ◽

The Cost ◽

Good Agreement

The microwave oven has become a standard appliance to reheat or cook meals in households and convenience stores. However, the main problem of microwave heating is the non-uniform temperature distribution, which may affect food quality and health safety. A three-dimensional mathematical model was developed to simulate the temperature distribution of four ready-to-eat sausages in a plastic package in a stationary versus a rotating microwave oven, and the model was validated experimentally. COMSOL software was applied to predict sausage temperatures at different orientations for the stationary microwave model, whereas COMSOL and COMSOL in combination with MATLAB software were used for a rotating microwave model. A sausage orientation at 135° with the waveguide was similar to that using the rotating microwave model regarding uniform thermal and electric field distributions. Both rotating models provided good agreement between the predicted and actual values and had greater precision than the stationary model. In addition, the computational time using COMSOL in combination with MATLAB was reduced by 60% compared to COMSOL alone. Consequently, the models could assist food producers and associations in designing packaging materials to prevent leakage of the packaging compound, developing new products and applications to improve product heating uniformity, and reducing the cost and time of the research and development stage.

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