Abstract: A data transmission and reception system according to this invention comprises a transmitter for transmitting data by modulating transmit data and a receiver for receiving and demodulating a signal from the receiver, wherein the receiver includes a parallel resonator for receiving a PSK signal; a full rectification circuit for detecting output from the parallel resonator; a low pass filter for shaping the waveform of output from the full rectification circuit; and a comparator for converting output from the low pass filter into a binary-coded signal so that demodulated signals can be obtained from the output of the comparator.

Abstract: A high frequency heating appliance has a control circuit including a microcomputer wherein the number of input keys for entering the kind of heating load as well as the capacity of a ROM in the microcomputer are minimized by establishing a series of weight brackets substantially corresponding to the approximate usual weight ranges of Cornish hen, chicken, turkey, etc. to determine heating output and time based upon the kind and weight of heating load where beef and poultry are grouped into major classes and Cornish hen, chicken, turkey, etc. are grouped into sub-classes.

Abstract: A high frequency heating appliance which is capable of defrosting frozen food through the utilization of high frequency energy is provided with the facility of defrosting food quickly and satisfactorily in a state substantially similar to natural defrosting through a combination of a high frequency heating properties and the programming and controlling functions of a microcomputer.

Abstract: A heating control apparatus includes a vapor sensor for detecting the vapor liberated from the food to be cooked and a microcomputer for controlling the heating sequence in response to a signal from the vapor sensor for automatic heating control suitable for the food. The time T.sub.1 from the heating start to the detection by the vapor sensor of the vapor liberated from the food is counted by the microcomputer. A constant K determined according to the type of food which is determined by cooking tests in advance and which is stored in the microcomputer is selected in connection with the time T.sub.1. The time T.sub.1 is multiplied by the selected constant K to determine the time T.sub.2 from the detection of vapor by the vapor sensor to the end of cooking by heating. The food heating sequence is controlled by the microcomputer, especially, utilizing the facts that the time T.sub.