Results 11 to 20 of about 160,269 (292)

Role of moisture content, temperature, and frequency on dielectric behaviour of red lentil and Kabuli chickpea in relation to radio frequency heating

open access: yesApplied Food Research, 2022
Dielectric constant (ε′) and loss factor (ε″) of lentil (grain and flour) and chickpea (split and flour) were determined over four moisture content (MC), seven temperature, and seven frequency using a computer-controlled precision LCR meter built for ...
Adedayo B. Oke, Oon-Doo Baik
doaj   +1 more source

Spectral features of ionospheric plasma waves excited by powerful HF radio waves radiated at frequencies near electron gyroharmonics and F2-layer critical frequency

open access: yesSolar-Terrestrial Physics, 2023
We present the result of the studies into characteristics of high-latitude ionospheric F-region longitudinal plasma waves (Langmuir and ion-acoustic), caused by the impact of powerful HF radio waves of ordinary (O-mode) or extraordinary (X-mode ...
Borisova T. D.   +2 more
doaj   +1 more source

ICRF plasma production at hydrogen minority regime in LHD

open access: yesNuclear Fusion, 2023
This study aim is to develop further an ion cyclotron range of frequencies (ICRF) method of plasma production in stellarators based on the minority heating.
Yu.V. Kovtun   +16 more
doaj   +1 more source

FEATURES OF THE LARGE-SCALE IONOSPHERIC DISTURBANCES GENERATED UNDER THE ACTION OF MONOPULSE OR PERIODIC RADIO-FREQUENCY EMISSIONS FROM A HEATING FACILITY [PDF]

open access: yesRadio Physics and Radio Astronomy, 2022
Subject and Purpose. Considerable attention has traditionally been given to the interaction of high-power radio-frequency emissions with the ionosphere.
L. F. Chernogor, Ye. H. Zhdanko, Y. Luo
doaj   +1 more source

Radio frequency heating for corn seeds: Model development and uniformity optimization [PDF]

open access: yesE3S Web of Conferences, 2020
Radio frequency (RF) heating has been considered as a promising method for food pasteurization and disinfestations, materials and heating uniformity are the main considerations in developing and scaling-up RF treatment protocols.
Wei Shuo   +3 more
doaj   +1 more source

Effect of Radio Frequency Combined with Hot Air Heating on Degradation of Aflatoxin B1 and Corn Quality [PDF]

open access: yesShipin Kexue
This study analyzed the effects of radio frequency-hot air treatment under different conditions of initial corn moisture content (19.05%, 22.25%, and 25.55%), radio frequency heating temperature (55, 65, 75, and 85 ℃) and heating time (10, 15, 20, and 25
ZHANG Jinfang, LI Mei, CHEN Wei
doaj   +1 more source

Out-of-oven rapid synthesis of entropy stabilized oxides using radio frequency heating

open access: yesJournal of Materials Research and Technology, 2023
Entropy stabilized oxides (ESOs) are a new class of stable hybrids and single phase metal oxides made from multiple ions with material properties somewhere between the constituent oxides, or occasionally entirely new properties. One of the limitations of
Lalith Kumar Bhaskar   +7 more
doaj   +1 more source

On the feasibility of wireless radio frequency ablation using nanowire antennas

open access: yesAPL Materials, 2021
Radio frequency ablation (RFA) is a proven technique for eliminating cancerous or dysfunctional tissues in the body. However, the delivery of RFA electrodes to deep tissues causes damage to overlying healthy tissues, while a minimally invasive RFA ...
Nicholas J. Rommelfanger, Guosong Hong
doaj   +1 more source

Tracing Ghost Cavities with Low Frequency Radio Observations [PDF]

open access: yes, 2006
We present X-ray and multi-frequency radio observations of the central radio sources in several X-ray cavity systems. We show that targeted radio observations are key to determining if the lobes are being actively fed by the central AGN.
A.C. Fabian   +14 more
core   +4 more sources

Microwave and Radio Frequency Heating [PDF]

open access: yesFood Science and Technology International, 2008
This paper brings to perspective issues related to research initiatives for the application of microwave (MW) and radiofrequency (RF) applications in foods. Both MW (300 MHz and 300 GHz) and RF waves (3 kHz — 300 MHz) are part of the electromagnetic spectrum that result in heating of dielectric materials by induced molecular vibration as a result of ...
H. Ramaswamy, J. Tang
openaire   +1 more source

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