Initiation of sulfur chemisorption reactions under action of electromagnetic microwave energy in diesel fuel

The paper presents materials of the investigation into the single-phase process of desulfuring of the diesel fuel with the use of the microwave electromagnetic energy process as an initiator at a temperature not exceeding 100 °C. Aluminum, zinc, copper and iron ions were used as chemisorbents, which enable to obtain the residual sulfur content at the level of the EURO-4 standard, and with the use of the complex based on carboxymethylcellulose the residual sulfur content reached the level of EURO-5 requirements with conservation of the diesel fuel main characteristics

Rational technologies and microwave designs for gypsum binder, casein, fruits, vegetables and other food-stuffs

Electrothermal processing by microwave field is one of the perspective methods of exposure on materials, biological objects, agricultural and food-stuffs and so the investigations in this direction are rather urgent for national economy [1, 2].The authors developed economical technologies allowing to produce high-quality gypsum binder, casein and other building materials, as well as technologies and designs for drying grain, fruits, vegetables and other agricultural and food-stuffs using a combined multifunction method by the way of direct influence on the material by a hot air and microwave energy [3, 4].In the report are stated rational, from the point view of economy, variants of construction of plants of combined type. Below main features of proposed technologies and designs of plants are given

Multifunctional convectional microwave unit

Technical requirements to the units realizing highly intensive and low intensive microwave technologies are sufficiently complex for each kind and differ considerably. Creation of microwave units, making it possible to fulfill two kinds of microwave actions on an object of technological treatment, presents additional difficulties. The paper considers problems of designing such a unit combining convection and microwave action on the object under treatment

Dielectric characteristics of food-stuff in the process of their thermal treatment with microwave field

Results of investigations into dynamics of dielectric characteristics volumetric distribution variation in the process of food-stuff thermal treatment under microwave-band electromagnetic fields action are given. The calculated relations for defining distribution of temperature variations, moisture content and excessive pressure in the food-stuff volume at thermal treatment under the microwave radiation action exerting the main effect on ε' and ε" dielectric characteristics' variation in the food-stuff volume are obtained. The application of the developed model will make it possible to perform fast estimation of dielectric characteristics in the process of the food-stuff treatment to optimize parameters of treatment technological process parameters and increase its efficiency

Intensification of the process of dehydrating alcohol by microwave electromagnetic energy

Materials of experimental studies on intensification of water desorption out of molecular sieves under the action of microwave electromagnetic energy are given. A possibility of realizing a continuous process of dewatering out of alcohol through a molecular sieve and intensification of this process under the impact of a controllable microwave electromagnetic energy level are shown