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

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

Seed pre-treatment of grain and vegetable crops by microwave energy

Systematic joint studies being done in laboratory and field conditions, enabled to develop a scientific concept of microwave energy influence on the rate of growth of grain crops under a considerable reduction of chemical reactants. A model is developed that explains the effect of intensity and duration of microwave energy impact on the change of germination energy, germinating ability and productivity of grain crops using an example of successive changes in the chain of associated water - amylase - maltose - glucose depending upon the initial grain moisture content. A method of seed treatment of vegetable crops has been developed which ensures the rate of growth, which is important for vegetable farming in greenhouses. Results of increasing germinating ability of melon seeds from 10% to 83% after microwave effect are of practical interest