The application of microwave energy for thermal processing of different materials and substances is a rapidly growing trend in modern science and engineering. In fact, optimal design work involving microwaves is impossible without solid knowledge of the properties of these materials. Here 's a practical reference that collects essential data on the dielectric and thermal properties of microwaveable materials, saving you countless hours on projects in a wide range of areas, including microwave design and heating, applied electrodynamics, food science, and medical technology. This unique book provides hard-to-find information on complex dielectric permittivity of media at industrial, scientific, and medical frequencies (430 MHz, 915 MHz, 2.45 GHz, and 5.8 GHz). Written by an expert in the field, this authoritative book does an exceptional job at presenting critical data on various materials and explaining what their key characteristics are concerning microwaves.
Mathematical Modeling of Microwave Heating Processes ; Dielectric and Thermal Properties of Microwaveable Materials: Parameters, Measuring Techniques, and Some Theoretical Aspects - Complex Dielectric Permittivity. Thermal Conductivity. Heat Capacity, Density, and Viscosity. ; Foodstuff and Agricultural Products - Meat. Fish. Eggs. Cheese, Butter, and Milk. Vegetables, Fruits, and Nuts. Berries, Mushrooms, and Beans. Oils. Some Thermal Parameters of Different Foods.; Biological Tissues - Human Body Tissues. Animals and Insects. ; Fibrous Materials ; Polymers, Resins, and Plastics ; Ceramics ; Soils and Minerals ; Pure and Composite Chemical Substances ;
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Vyacheslav V. Komarov
Vyacheslav V. Komarov is a professor in the Department or Radio Engineering, Faculty of Electronic Engineering and Instrument-Making at Saratov State Technical University in Russia.