Abstract: A seat belt attachment/detachment detection switch including a printed circuit board including a circuit for detecting attachment/detachment of a seat belt; a movable plate configured to slidably move along with insertion of a tongue plate of the seat belt; a rotor including a lever coupled to the movable plate, the rotor being rotatably attached to the printed circuit board to rotate as the tongue plate is pushed into a buckle; and an electric brush attached to the surface of the rotor that faces the printed circuit board, the electric brush having leg parts that change a state of contact/non-contact with a conductive part of the circuit in accordance with a rotating state of the rotor.

Abstract: A propeller health monitoring system for an aircraft includes an aircraft having one or more propellers that includes light in or on them. The system includes one or more receptors mounted to a fuselage or a nacelle of the aircraft, each receptor having a sensor surface which is able to detect a position for each light beam crossing over the sensor surface as the propeller rotates, such that the receptor generates a signal that is indicative of the position as a measure of blade tip trajectory for each passing propeller blade The system also includes a processing unit which analyses the signals from the receptor to determine health of the propeller blades of the one or more propellers based on where the beams of light from the propeller blades have crossed over the sensor surface.

Abstract: The present invention relates to a method and a cooking apparatus for controlling a process for cooking food. The method comprises the steps of: detecting an initial temperature of the food; evaluating weighting factors of more than one temperature ranges according to the initial temperature, the more than one temperature ranges and preset cooking parameters of each of the more than one temperature ranges being predetermined; and controlling the cooking process based on the evaluated weighting factors and the preset cooking parameters. With this configuration, the cooking setting (temperature, time etc) can thus be determined based on the detected temperature ranges as well as the eliminated temperature ranges, so that possible detection inaccuracy can be eliminated to a large extent.

Abstract: A microwave oven with a control panel assembly with a limited number of operating buttons is provided. The microwave oven has a control panel assembly which has either a first single-input start button associated with a first pre-set cooking time or two single-input start buttons associated with two pre-set cooking times.

Abstract: An assembly is provided for an aircraft propulsion system. This aircraft propulsion system assembly includes an aircraft propulsion system and a microwave system. The aircraft propulsion system structure includes an exterior surface, an internal cavity and a susceptor thermally coupled to the exterior skin and within the internal cavity. The microwave system is configured to direct microwaves to the susceptor for melting and/or preventing ice accumulation on the exterior surface.

Abstract: The present invention relates to a method of thawing and an apparatus for performing the method.

Abstract: Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

Abstract: A method of processing an object is disclosed. The method comprises heating the object by applying radio frequency (RF) energy, monitoring a value related to a rate of absorption of RF energy by the object during the heating, and adjusting the RF energy in accordance with changes in a time derivative of the monitored value.

Abstract: An apparatus for applying electromagnetic energy to an object in an energy application zone via at least one radiating element is disclosed. The apparatus may include at least one processor. The at least one processor may be configured to determine a value indicative of energy absorbable by the object at each of a plurality of frequencies and to cause the at least one radiating element to apply energy to the zone in at least a subset of the plurality of frequencies. Energy applied to the zone at each of the subset of frequencies may be a function of the absorbable energy value at each frequency.

Abstract: Microwave interference mitigation techniques and systems are disclosed herein. In some embodiments, microwave interference mitigation involves coordinating wireless traffic in accordance with a magnetron's on-and-off cycle so that data is not sent during the magnetron's on period, and is exclusively sent during the magnetron's off period. Wireless traffic can be coordinated using a voltage monitoring and zero-crossing point detection technique coupled with a Clear To Send (CTS) packet. For non-microwave devices, wireless traffic coordination can be achieved using a pattern matching algorithm coupled with a Clear Channel Assessment (CCA) threshold adjustment during the magnetron's on-and-off cycles. Additional, or alternative, microwave interference mitigation techniques involve decreasing a maximum packet size for data packets that are to be transmitted wirelessly in the environment, which guarantees successful transmission of data packets during the magnetron's off periods.

Abstract: A method for applying RF energy to detect a processing state of an object placed in an energy application zone, during processing of the object, may include applying RF energy to the object during processing. The method may also include receiving computed RF feedback, correlated with one or more processing states of the object; and monitoring the computed RF feedback during the processing to detect the one or more processing states of the object.

Abstract: A disclosed computer-implemented method for heating an item in a chamber of an electronic oven towards a target state includes heating the item with a set of applications of energy to the chamber while the electronic oven is in a respective set of configurations. The set of applications of energy and respective set of configurations define a respective set of variable distributions of energy in the chamber. The method also includes sensing sensor data that defines a respective set of responses by the item to the set of applications of energy. The method also includes generating a plan to heat the item in the chamber. The plan is generated by a control system of the electronic oven and uses the sensor data.

Abstract: A control circuit determines a reception parameter for an RFID tag that is attached to an object (such as an ice pack) and then determines a frozen state of the object as a function of that reception parameter. By one approach the RFID tag provides a transmission to support the aforementioned determinations, which transmission provides no data that explicitly represents temperature. The reception parameter can comprise, for example, an indication of received signal strength. So configured, a relatively higher indication of received signal strength can serve to determine that the object is and/or remains at least substantially frozen while a relatively lower indication of received signal strength can serve to determine that the object is not at least substantially frozen.

Abstract: A method of operating a microwave oven and a microwave oven are disclosed. The microwave oven comprises a magnetron for providing microwave power to heat a load placed in the microwave oven, and a solid-state microwave generator for providing microwave power to sense presence and/or determine nature of the load in the microwave oven.

Abstract: A heating unit can reduce the rate of power consumption for heating a vehicle, so that the running distance of the vehicle is increased and hence the battery charging cycle of the vehicle is prolonged. A heating unit of a vehicle heating system includes a casing made of a metal material capable of electromagnetically shielding microwaves, a support arranged in the hollow section of the casing, a plurality of microwave absorbing/heat emitting members arranged at the support and a microwave outputting unit arranged in the casing to output microwaves toward respective microwave absorbing/heat emitting members, blown air being heated by heat generated as a result of absorption of microwaves by the microwave absorbing/heat emitting members at the time for blown air to flow from the upstream side to the downstream side in the hollow sections of the microwave absorbing/heat emitting members.

Abstract: A method of temperature and/or composition measurement of an at least partially aqueous target (6) using a system (1) including; a transmitter and receiver mechanism (2) including one or more transmitting (3) and receiving antenna(e) (4); signal processor (5), capable of calculating the attenuation of the transmitted signal; the method including the steps of; irradiating a target (6) with a plurality of electromagnetic radiation signals including a first signal with a frequency in the microwave/UHF spectrum, and a second signal with a frequency in the radio frequency (RF) spectrum; receiving an attenuated signal transmitted though the target (6); calculating the attenuation of the transmitted signal with the signal processor (5).

Abstract: Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

Abstract: Thawing is achieved by applying high-frequency power to a frozen material (R) sandwiched between opposing electrodes. A thawing section of a thawing apparatus (10) includes unit electrodes (302) for a first electrode group as a former stage, unit electrodes (303) for a second electrode group as a latter stage, and unit electrodes (304) for a third electrode group as a further stage. The unit electrodes (302) for the first electrode group are set so that the area of the electrode surface is smaller than the area of the sandwiched surface of the frozen material (R). The unit electrodes (303) for the second top electrode group are larger than the area of the unit electrodes (302) for the first electrode group. The unit electrodes (304) for the third electrode group are larger than the area of the unit electrodes (303) for the second electrode group.

Abstract: A thawing cycle, wherein after reduced-pressure process (G) is carried out to reduced-pressure balanced range (B), pressure restoration process (F) is started, and when the reduced-pressure of pressure restoration process (F) reaches a lower limit (P1) at which vacuum discharge does not occur, irradiation of microwaves is started, and after pressure restoration is carried out to a preset pressure restoration upper limit (D), reduced-pressure process (G?) is carried out once again, and irradiation of microwaves continues until the reduced-pressure reaches a lower limit (P1) at which vacuum discharge does not occur, and sublimation cooling by sublimation is carried out in the reduced-pressure process to reduced-pressure balanced range (B?) after the irradiation of microwaves is terminated, is carried out repeatedly.

Abstract: A vacuum cooking apparatus and cooking method using the vacuum cooking apparatus, which automatically performs cold storage, thawing, cooking, and warming functions in a single cooking apparatus, thus improving cooking convenience. In the cooking method, a temperature of a cooking cavity is decreased by creating a vacuum state in the cooking cavity for a preset period in response to a cold storage signal, thus performing a cold storage mode that allows food to be stored at a low temperature. The cold storage mode is terminated after the preset period has elapsed, and then a cooking mode is performed by heating the food.

Abstract: A microwave-heatable apparatus for defrosting a windshield includes a housing that has first and second sections integral with each other and selectively movable between open and closed positions. The first and second sections each has an elongated slot formed therein and for advantageously allowing air to flow upwardly therethrough respectively. The first and second sections each has a chamber defined about the respective slots thereof and a plurality of heat-absorbing members positioned within the chambers respectively for dissipating thermal energy so that as air passes upwardly through the slot the air will become heated.

Abstract: A temperature control apparatus for an exhaust gas sensor can promptly heat the exhaust gas sensor with an electric heater up to an activation temperature while preventing thermal shock damage thereof due to water immediately after engine starting. Energization of an electric heater arranged near an exhaust gas sensor is controlled by a CPU cooperating with a ROM through a switching element. A low voltage is supplied for evaporation of the water by a first preheater immediately after engine starting, and enhanced preheating is subsequently carried out by a second preheater for preventing thermal shock on the exhaust gas sensor. Thereafter, a heating controller performs automatic control with a proper activation temperature of the exhaust gas sensor being made as a target. The temperature controlled by the first preheater is set to such a temperature level at which rapid cooling damage of the exhaust gas sensor due to the water will not be caused but the water can be evaporated.

Abstract: A microwave device for de-icing and keeping areas of hollow body structures free from ice keeps atmospherically exposed leading edges and adjacent areas free of ice by means of a coolant circuit. The surface segments between the adjacent areas are kept free from ice as a result of the effects of a microwave device on the wall of the surface segments and the heating that occurs by the exposure to microwave radiation. A series of consecutive microwave-tight chambers is disposed behind the wall of the exposed area. A microwave source supplies microwaves to the chambers with the aid of a decoupling structure disposed therein, resulting in high/multimode excitation. The waste heat of the microwave sources is collected by means of a coolant circuit and transported to the r areas adjacent the leading edge for permanent heating in order to keep the surfaces free from ice. The microwave sources are cyclically operated.

Abstract: A microwave oven and a method of processing frozen food in a microwave oven (1), which microwave oven comprises a microwave source (3), an oven cavity (2), and a control unit (5). The control unit is provided with an input signal containing information about the weight of the food, and causes the microwave source to feed microwaves at high average power into the oven cavity during a first time interval as well as a second time interval, which are separated by a waiting period, so that the foodstuff will be essentially thawed by the end of the second time interval.

Abstract: An apparatus for thawing a frozen material includes: a microwave energy source; a microwave applicator which defines a cavity for applying microwave energy from the microwave source to a material to be thawed; and a shielded region which is shielded from the microwave source, the shielded region in fluid communication with the cavity so that thawed material may flow from the cavity into the shielded region.

Abstract: A package for containing frozen liquids during an electromagnetic thawing process includes: a first section adapted for containing a frozen material and exposing the frozen material to electromagnetic energy; a second section adapted for receiving thawed liquid material and shielding the thawed liquid material from further exposure to electromagnetic energy; and a fluid communication means for allowing fluid flow between the first section and the second section.

Abstract: In a millimeter wave de-icing system for the front areas of exposed shell structures, at least one independently operable millimeter wave generator is disposed in each shell structure closely adjacent the surfaces of the shell structure to be de-iced or kept free of ice and uncoupling structures are flanged to the microwave generators and have uncoupling openings disposed along the areas of the shell structure to be heated so as to provide a millimeter wave front directed toward this area. The area subjected to the wavefront includes walls of a dielectric composite material with a metallic skin whereby the millimeter wave front penetrates the wall and at least partially is converted into heat within the wall of composite material thereby providing for rapid and effective heat supply to the wall areas of the shell structure to be kept free of ice.

Abstract: A package for containing frozen liquids during an electromagnetic thawing process includes: a first section adapted for containing a frozen material and exposing the frozen material to electromagnetic energy; a second section adapted for receiving thawed liquid material and shielding the thawed liquid material from further exposure to electromagnetic energy; and a fluid communication means for allowing fluid flow between the first section and the second section.

Abstract: An apparatus for thawing a frozen material includes: a microwave energy source; a microwave applicator which defines a cavity for applying microwave energy from the microwave source to a material to be thawed; and a shielded region which is shielded from the microwave source, the shielded region in fluid communication with the cavity so that thawed material may flow from the cavity into the shielded region.

Abstract: In a microwave de-icing system for the front areas of exposed shell structures, at least one independently operable microwave generator is disposed in each shell structure closely adjacent the surfaces of the shell structure to be de-iced or kept free of ice and uncoupling means are flanged to the microwave generators with uncoupling openings disposed along the area of the shell structure to be heated so as to provide a microwave wave front directed toward this area. The area subjected to the wave-front includes walls of a dielectric composite material with a metallic skin whereby the microwave front penetrates into the wall and is converted at least partially into heat within the wall of composite material thereby providing for rapid and effective heat supply to the wall areas of the shell structure to be kept free of ice.

Abstract: A method of defrosting frozen products of the present invention is the method of carrying out microwave heating while reducing the pressure, terminating microwave heating upon detection of a microwave-induced electrical discharge during the microwave heating step, reducing the pressure while microwave heating is in a terminated state to a pressure level at or below a sublimation pressure level to generate sublimation on the frozen products, returning the pressure to a prescribed pressure level to enable microwave heating to be restarted, and repeating the steps from the microwave heating step through the pressure returning step a prescribed number of times.

Abstract: In a microwave de-icing system for the front areas of exposed shell structures, at least one independently operable microwave generator is disposed in each shell structure closely adjacent the surfaces of the shell structure to be de-iced or kept free of ice and uncoupling means are flanged to the microwave generators with uncoupling openings disposed along the area of the shell structure to be heated so as to provide a microwave wave front directed toward this area. The area subjected to the wave-front includes walls of a dielectric composite material with a metallic skin whereby the microwave front penetrates into the wall and is converted at least partially into heat within the wall of composite material thereby providing for rapid and effective heat supply to the wall areas of the shell structure to be kept free of ice.

Abstract: Method for controlling defrosting in a microwave oven having an infrared sensor, including the steps of (a) controlling a first defrosting up to a preset temperature upon reception of defrosting key application from a user, (b) turning over frozen food upon completion of the first defrosting, and (c) periodically detecting a surface temperature of the turned over frozen food by using the infrared sensor, and controlling a second defrosting according to the detected surface temperature and temperature variation, whereby permitting an optimal defrosting of the frozen food by making voltage application condition control according to the periodic detection of a surface temperature of frozen food by an infrared sensor, not only in the first defrosting when one side of the frozen food is heated, but also in the second defrosting after the turn over of the frozen food, and to prevent a pre-mature, or excessive defrosting by making defrosting control based on the surface temperature and the temperature variation of t

Abstract: It is an object of the present invention to provide a method and apparatus for carrying out high quality defrosting in a short amount of time which creates only a small temperature difference between the inside and outside of the frozen products, with very little oxidation of the frozen products, and without generating a drip from the frozen products regardless of the shape and temperature of the frozen products.

Abstract: A defrosting method and apparatus for defrosting frozen food products which is based on a pressure reducing chamber in which the frozen food products are placed for defrosting; a vacuum pump for reducing the pressure in the pressure reducing chamber to a pressure level at or below the sublimation pressure of said frozen food products; a microwave heating unit; and a support jig for supporting said frozen food products.

Abstract: A food amount detector for automatically detecting the amount of a food placed in a cooking chamber of a microwave oven, a microwave oven employing the food amount detector, and control method thereof. Output voltage of a microwave generator is detected while the microwave oven is driven, and the amount of the food placed in the cooking chamber of the microwave oven is determined based on the output voltage such detected. In accordance with the amount of the food such determined, the food is cooked under the appropriate driving conditions of the microwave oven. Accordingly, the user does not need to determine the amount of the food by himself, or set the driving conditions of the microwave oven such as cooking time, level of microwave energy, etc. As a result, the user finds it convenient when using this microwave oven, and the food is cooked under the exact driving conditions set by the microwave oven.

Abstract: Method for controlling defrosting in a microwave oven having an infrared sensor, including the steps of (a) controlling a first defrosting up to a preset temperature upon reception of defrosting key application from a user, (b) turning over frozen food upon completion of the first defrosting, and (c) periodically detecting a surface temperature of the turned over frozen food by using the infrared sensor, and controlling a second defrosting according to the detected surface temperature and temperature variation, whereby permitting an optimal defrosting of the frozen food by making voltage application condition control according to the periodic detection of a surface temperature of frozen food by an infrared sensor, not only in the first defrosting when one side of the frozen food is heated, but also in the second defrosting after the turn over of the frozen food, and to prevent a pre-mature, or excessive defrosting by making defrosting control based on the surface temperature and the temperature variation of t

Abstract: The present invention provides an interpretive BIOS machine for controlling the cooking of food in a microwave oven or the conduct of a physical, chemical, or thermodynamic process stream wherein the microwave oven or process stream functionally operates by user independent commands. The interpretive BIOS machine is implemented by a microprocessor or computer having a memory for the storing of a program that contains the operating instruction for the present invention. Data is received into the interpretive BIOS machine from a data entry mechanism. The data is specific code that represents a plurality of desired cooking or process instructions selected by the user of the microwave oven or process stream. The present invention interprets the received data and transforms the data into time duration(s) and scaled power level(s) settings for the microwave oven or process stream. The present invention monitors and adjusts the work performed on a specimen disposed within the microwave oven or process stream.

Abstract: In a de-icing system for preventing the formation of ice on, or for de-icing, icing-prone areas of an airplane, the icing-prone areas include dielectric composite structural materials, which are highly permeable for electromagnetic waves, and at least two microwave sources are provided and connected to microwave uncoupling areas disposed adjacent the icing-prone areas, and the microwave sources are interconnected by redundant switchable microwave guides permitting bridging of a microwave source in case of failure of such microwave source.

Abstract: Defrost method for accurately defrosting food to be defrosted, regardless of frozen degree and presence/absence of receptacle for food to be defrosted. The defrosting method includes the steps of: determining an initial value by detecting a surface temperature of food to defrost; determining a defrost completion value in accordance with the initial value which is determined in the step of determining the initial value; detecting a current value of an infrared sensor at a regular time basis while driving a magnetron; and completing the defrosting process if the current value reaches the completion value. An output value of the infrared sensor is detected at a predetermined regular time basis while a rotatable tray for placing the food is rotated, and the initial value is obtained from the lowest output value among a plurality of output values which are detected.

Abstract: A defrosting method for a microwave oven capable of variably adjusting a level of output power of a magnetron in accordance with data detected from a sensor, comprising the steps of (a) detecting a change degree of output data from a sensor for a predetermined time period; and (b) adjusting a level of output power of a magnetron in accordance with the change degree of the output data from the sensor.

Abstract: An automatic cooking control method for a microwave oven using data pattern of food, including the steps of: (a) collecting data outputted from a data detecting section for a predetermined time; (b) comparing the collected data with at least one prestored data pattern; and (c) selecting the data pattern among the prestored data pattern that is most similar with the collected data, and performing a cooking operation corresponding to the selected data pattern. When the data collected for the predetermined time corresponds to a no-load pattern, the microwave oven stops the cooking operation. Without separate external data input about weight or physical status of the food in the cooking chamber, the microwave oven automatically selects the most proper cooking process for the food in the cooking chamber by comparing the data about the food in the cooking chamber with the data patterns of the various foods prestored in the microwave oven.

Abstract: A microwave oven including a defrosting step in which a target which must be heated is irradiated with microwaves which are irregular in terms of time at least when the phase of water in the target is shifted from a solid body to liquid. The microwave oven includes a magnetron for generating microwaves for dielectrically heating a target which must be heated; and a waveguide through which microwaves generated by the magnetron are propagated into a heating chamber, wherein a defrosting process is performed in such a manner that microwaves which are irregular in terms of time and which are in a chaos state are propagated through the waveguide at least when the phase of water in the target is shifted from a solid body to liquid.

Abstract: An improved microwave oven equipped with a thermopile sensor and a thawing method using the same which make it possible to detect a food surface temperature by using a thermopile sensor, optimizing the output from the magnetron based on the detected food surface temperature, the size of the food, and the weight of the same, and determining an optimum thawing completion time, thereby obtaining the best thawing condition and significantly reducing the thawing time.

Abstract: After the initial temperature T0 of a heating chamber is sensed (S34), heating by microwaves is conducted until the sensor output of a humidity sensor exhibits a prescribed humidity change amount of 1.0 V (S35-S39). Then, an additional time period is operated based on initial temperature T0 and a time period passed for the elevation of 1.0 V (S40-S42, S50). Heating by microwaves is conducted for the additional time period (S43, S51), and then heating by a heater is conducted. As a result, the moisture included in the food is evaporated and finished crisp. In other words frozen precooked food may be thawed and cooked into a tasty state.

Abstract: A microwave oven includes a cooking chamber, a tray disposed in the cooking chamber upon which food can be placed, and a magnetron for supplying high frequency waves to the cooking chamber. The microwave oven has a food-thawing mode and a food-cooking mode. In the thawing mode, the oven is capable of bringing food to different states of thawing in response to the selection of a specific food-thawing key. In the food-cooking mode, various cooking levels can be selected.

Abstract: In an automatic cooking controlling apparatus and method for a cooker, the apparatus includes a turntable installed within a chamber of the cooker for placing a to-be-cooked object thereon, an infrared filter for filtering only the infrared wavelength bands reflected from the to-be-cooked object, an infrared adjusting lens means for adjusting the wavelength filtered by the infrared filter, a magnetron for heating the to-be-cooked object, a driving motor for rotating the turntable, a thermopile sensor for detecting an infrared signal generated from the to-be-cooked object, a signal processor for processing the signal detected from the infrared sensor, and a controller for controlling the oscillation mode of the magnetron.

Abstract: A microwave thawing system for thawing bags of frozen blood products features non-invasively monitoring the internal temperature of the blood product during thawing, and controlling the level of warming energy applied to the blood product based on the monitored temperature. The non-invasive monitoring is performed with one or more antennas which receive electromagnetic energy from the frozen blood product during thawing. Because the applied energy level is controlled based on the temperature of the blood, the blood can be thawed rapidly with little risk of damage from overheating. Pressure is applied to the bag to maintain a uniform distribution of blood within the bag and to separate the thawed blood from the still-frozen blood during thawing; for example, the pressure moves the liquid blood to the periphery of the bag and retains the frozen blood in the center of the bag.

Abstract: In a microwave oven, a procedure for cooking or heating food is controlled by means of one or more humidity sensors (11) which sense the humidity emission from the food or dish. The control is based on the sensing of relative humidity variations and require access to an initial humidity value or reference value, which is established through a calculation process eliminating the effect of residual humidity remaining in the oven while saving time when starting the cooking or heating procedure.

Abstract: A microwave oven includes a control section storing a long period pattern in which each period of on and off times is relatively long and a short period pattern in which each period is shorter than that in the long period pattern. A magnetron is controlled to be turned on and off in accordance with either period pattern. The short period pattern is selected when frozen food is thawed. Since the on time in each period of the short period pattern is short, the frozen food is exposed to microwave for a shortened period of time. As a result, unevenness in the thawing is prevented.