The characteristics of microwaves are used in industry, and the equipment is made into equipment for use in production lines. This equipment is industrial microwave equipment.

What is microwave?

Microwave refers to electromagnetic waves with a frequency of 300MHz-300GHz. It is the abbreviation of a limited frequency band in radio waves, that is, electromagnetic waves with a wavelength between 1 meter (excluding 1 meter) and 1 mm. It is a general term for decimeter waves, centimeter waves, and millimeter waves. The frequency of microwaves is higher than that of general radio waves, and is also commonly called "ultra-high frequency electromagnetic waves". Microwaves, as an electromagnetic wave, also have wave-particle duality. The energy of microwave quanta is 1 99×l0-25～ 1.99×10-22j.

What are the main properties of microwaves?

1. Microwave heating

Microwaves are radio waves with a frequency of 300 MHz to 300 GHz. The water molecules in the heated medium material are polar molecules. Under the action of the rapidly changing high-frequency magnetic field, its polar orientation will change with the change of the external electric field. The movement of molecules shows mutual friction effect. At this time, the field energy of the microwave field is converted into heat energy in the medium, which increases the temperature of the material, produces a series of physical and chemical processes such as heating and puffing, and achieves the purpose of microwave heating and drying.

2. Microwave sterilization

Microwave sterilization is the result of the combined effect of the thermal effect and biological effect of the electromagnetic field. The thermal effect of microwaves on bacteria is to change the protein, so that the bacteria lose nutrition, reproduction and survival conditions and die. The biological effect of microwaves on bacteria is that the microwave electric field changes the potential distribution of the cell membrane section, affects the electron and ion concentration around the cell membrane, and thus changes the permeability of the cell membrane. As a result, the bacteria are malnourished, cannot metabolize normally, and the cell structure and function are disordered, and the growth and development are inhibited and die.