Abstract: A method of firing ceramic materials involving placing the ceramic material in a microwave heating apparatus having a microwave cavity and subjecting the ceramic material to combination of microwave radiation and conventional heat energy according to predetermined time-temperature profile. The time-temperature profile, ranging from room temperature the sintering soak temperature, comprises a series of target heating rate temperature setpoints and a series of corresponding core and surface temperature setpoints with each of the core and surface temperature setpoints being offset from the target heating rate setpoints a predetermined offset temperature. In a preferred embodiment, the method involves continuously measuring the ceramic body core temperature, TC, and the surface temperature TS and independently controlling the microwave power and the conventional heat in response to the core temperature value and the surface temperature value, respectively.

Abstract: Disclosed is a microwave oven having a cavity casing forming a cooking compartment, comprising a temperature sensor sensing a temperature of the cooking compartment; a duct member installed on the top face of the cavity casing, guiding a flow of air, having an opening toward the cavity casing at one side thereof, and a holder sensor provided on an inner wall of the duct member, holding the temperature sensor. With this configuration, an operational process for installing the temperature sensor in the microwave oven is simplified and the cost of production can be reduced.

Abstract: A non-contact system and method is provided for effectively approximating the internal temperature of food being cooked upon a cooking surface of a cooking apparatus, such as a grill or griddle. Ultrasound or infrared, non-contact measurement devices may be directly installed onto the cooking apparatus, and in concert with a computerized monitoring/control system, are used to monitor the status of the food being cooked, or to control the heat input to the cooking surface using a feedback loop. The non-contact measurement devices may be permanently positioned above the cooking surface or may be mounted to arms that can be pivoted, or otherwise moved into position over the cooking surface.

Abstract: In a waveguide 11 provided with a magnetron 12, a container 13 made of quartz glass and containing a porous body 14 is placed. The container 13 is connected to a water supply pipe 15, a steam delivery pipe 16 and a drain pipe 17. Pure water regulated at a preset flow rate by a flow control valve 18 drops on the upper face of the porous body 14, and infiltrates into the porous body 14. When the magnetron 12 sends out microwave radiation to the waveguide 11, the pure water contained in the porous body 14 is heated by the microwave, and instantaneously evaporates. The steam of pure water escapes from every surface of the porous body 14 and delivered through the steam delivery pipe 16. An appropriate control of the flow rate of the pure water by the flow control valve 18 and the output power of the magnetron 12 can make an appropriate control of the flow rate of the steam, so that all the pure water supplied to the porous body 14 is converted to steam.

Abstract: A method of firing ceramic materials involving placing the ceramic material in a microwave heating apparatus having a microwave cavity and subjecting the ceramic material to combination of microwave radiation and conventional heat energy according to predetermined time-temperature profile. The time-temperature profile, ranging from room temperature the sintering soak temperature, comprises a series of target heating rate temperature setpoints and a series of corresponding core and surface temperature setpoints with each of the core and surface temperature setpoints being offset from the target heating rate setpoints a predetermined offset temperature. In a preferred embodiment, the method involves continuously measuring the ceramic body core temperature, Tc, and the surface temperature Ts and independently controlling the microwave power and the conventional heat in response to the core temperature value and the surface temperature value, respectively.

Abstract: A shielding method for achieving highly uniform temperatures in liquids during microwave heating by substantially enhancing vertical mixing currents in said liquids, making determinations of final temperature reached in said liquids either by touch or the use of a temperature indicator efficacious, comprising: a electrically conductive shield having very low impedance at microwave frequencies; having, a generally cylindrical shape, and dimensions chosen to accommodate a variety of microwaveable containers. said shield: to be concentric with a microwaveable container, containing a liquid to be heated by microwave radiation; and, to be located so as the top edge of said shield is at or above a vertical level corresponding to the level of the liquid in said container; and, to be of sufficient height as to cover at least 10% of the height of the liquid in said container.

Abstract: A method of firing ceramic materials involving placing the ceramic material in a microwave heating apparatus having a microwave cavity and subjecting the ceramic material to combination of microwave radiation and conventional heat energy according to predetermined time-temperature profile. The time-temperature profile, ranging from room temperature the sintering soak temperature, comprises a series of target heating rate temperature setpoints and a series of corresponding core and surface temperature setpoints with each of the core and surface temperature setpoints being offset from the target heating rate setpoints a predetermined offset temperature. The method involves continuously measuring the ceramic body core temperature, TC, and the surface temperature TS. Controlling of the microwave power involves adjusting the microwave power in response to a difference between core temperature setpoint and a biased core measured temperature.

Abstract: The invention is directed at a method for controlling the amounts of microwave energy and conventional radiative or convective heat in a microwave assisted kiln for firing ceramics. The method involves subjecting the ceramic material to heat energy by irradiating it with electromagnetic microwave radiation from an adjustable microwave power generator. The microwave power to which the ceramic is subject to is varied over time according to a predetermined microwave power-time profile that will be deliver a sufficient amount of microwave power to heat the ceramic body to its sintering soak temperature. Additionally, the method involves continuously measuring the ceramic article's core and surface temperatures and controlling the amount of conventional heat in response to the difference between the two measured temperatures.

Abstract: In a microwave system for heating, and controlling the temperature of, a heat bath including a containment for a liquid, with a wall on which the microwave system is mounted, the microwave system comprises a microwave source operating at an ISM frequency of 2 to 5 GHz, a microwave conductor for conducting microwaves from the microwave source to a resonator through a ceramic window disposed in the resonator wall, the resonator has a common wall portion with the containment, which common wall portion consists of a grid having a mesh width that prevents passage of microwave radiation but provides for communication of the liquid between the resonator and the containment.

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: A microwave heating apparatus includes a heating chamber 3 for accommodating an item 2 to be heated; a microwave generator 11 for radiating microwaves to the heating chamber 3, and a vapor generator 12 for supplying vapor to the heating chamber 3. The heating chamber 3 includes regenerating plates 28a and 28b for generating and regenerating heat when radiated by the microwaves from the microwave generator 11, thereby reducing dew condensation caused by the vapor in the heating chamber 3.

Abstract: This invention relates to the technical field of culinary arts. It includes an amusing way of presenting a novelty item such as a figurine or other promotional or warning message during the heating of a microwave food package which may also serve as a food ready indicator. It may be used as a retrofit to a food package or integrated into a food package.

Abstract: A shielding method for achieving highly uniform temperatures in liquids during microwave heating by substantially enhancing vertical mixing currents in said liquids, making determinations of final temperature reached in said liquids either by touch or the use of a temperature indicator efficacious, comprising: a electrically conductive shield having very low impedance at microwave frequencies; having, a generally cylindrical shape, and dimensions chosen to accommodate a variety of microwaveable containers. said shield: to be concentric with a microwaveable container, containing a liquid to be heated by microwave radiation; and, to be located so as the top edge of said shield is at or above a vertical level corresponding to the level of the liquid in said container; and, to be of sufficient height as to cover at least 10% of the height of the liquid in said container. 2.

Abstract: A method and apparatus are disclosed for analyzing the aggregate content of asphalt-aggregate compositions. The method includes placing a preheated, preweighed container carrying a sample of an asphalt-aggregate composition into a preheated furnace with the preheated furnace being warmer than the preheated sample, continuing to heat the furnace while drawing air through the furnace at a rate that avoids impeding the heating of the furnace or the sample until the sample in the container reaches its combustion temperature and the combustion of the sample becomes exothermic, initiating a second draw of air around rather than through the furnace to moderate the exterior temperature of the furnace, accelerating the draw through the furnace to increase the rate of combustion of the exothermic reaction, and reweighing the container and sample after combustion is complete.

Abstract: A method and apparatus are disclosed for analyzing asphalt-aggregate compositions. The method includes directing sufficient microwave radiation from a microwave source to a sample of an asphalt-aggregate composition to ignite the asphalt in the composition and to thereafter entirely combust the asphalt in the sample. The apparatus includes a source of microwave radiation, a cavity in communication with the microwave source, a sample holder in the cavity for holding a sample of an asphalt-aggregate composition during exposure to microwaves from the source, thermal insulation between the sample holder and the remainder of the cavity, and means for minimizing or eliminating any undesired combustion products generated by the burning asphalt.

Abstract: A high frequency heating apparatus for heating an object to be heated is provided with an electromagnetic wave emission device for emitting electromagnetic waves, a local heating device capable of heating an optional portion of the object by the electromagnetic waves emitted from the emission device, and a control device for controlling the local heating device. The high frequency heating apparatus is further provided with a stage on which the object is placed, a protecting device for protecting the local heating device, a setting device and a detection device, so that the local heating device, the electromagnetic wave emission device or the stage is controlled in accordance with the setting device or the detection device.

Abstract: A cooking appliance has a cooking space for receiving a product to be cooked. The cooking space communicates with a cooling-air feeding device and with a sensor module which is provided for sensing a infrared radiation of a surface area under measurement located in the cooking space. The sensor module is disposed at least partially in an air stream provided by the cooling-air feeding device. Impairment of the measuring quality by the air stream is prevented by an extraction device that is provided for extracting air from the cooking space. The extraction device and the feeding device define an imaginary straight line joining a mouth opening of the cooling-air feeding device on the cooking space side and a mouth opening of the extraction device on the cooking space side being at a distance from the surface area under measurement.

Abstract: A first highest temperature of a load is detected during a current cycle. A second highest temperature of the load is detected during a last cycle. An actual temperature of the load is estimated in real time based on a gradient between the first and second highest temperatures. The estimated actual temperature and an actual temperature of the load detected by a sensor are compared to each other in real time, and the higher temperature is set as a current temperature. A heating operation is continued until the current temperature reaches a preset temperature.

Abstract: The present invention is aimed to offer a microwave heating apparatus which heats varieties of heating objects without affecting the excellent property, by introducing a means to control the environment surrounding a heating object. For implementing the objective, the heating apparatus comprises a heating cavity for housing an object of heating, a microwave generating means for irradiating microwave to said object of heating, a steam generating means for supplying steam to said heating cavity, and a control means for controlling said microwave generating means and said steam generating means so that inner temperature and surface temperature of said object of heating are approximately equal.

Abstract: In a cooking appliance, the foodstuff is placed on a turntable in a heating chamber. Infrared radiation emitted from the foodstuff is sensed by an infrared sense unit. The cooking appliance obtains the number of extrema of the amount of infrared radiation sensed over the period of one cycle of the turntable. The number of foodstuffs is determined according to the number of maxima. A control unit drives a heat unit according to the determined number of foodstuffs.

Abstract: The present invention relates to a microwave oven, and more particularly to an apparatus and a method for heating food or the like in a container using a microwave oven by judging a quantity of food in the container based on a change in initial temperature and compensating for variations between a detected and a cooking temperature. The method of heating the cup according to the present invention comprises the steps of detecting variation degree of the temperature for initial uniform time period, judging the quantity of the subject matter on the basis of the detected variation degree of the temperature, estimating the raised temperature on the basis of quantity of the subject matter, comparing the estimated temperature with the temperature detected by sensor to determine the higher temperature as a current temperature, and executing the cooking mode until the current temperature is raised to the set cooking temperature.

Abstract: Disclosed is a wall mounted microwave oven including a body forming a cavity for accommodating the food to be cooked, a casing enclosing said body and having an inlet port and an outlet port respectively at the bottom part and on the top part thereof, to form a hood duct, and a hood fan being installed within said hood duct, comprising: a first switching part disposed on a main power source line interconnecting said hood fan and a power source, for switching on or off power transmission to said hood fan, a sensing switching part disposed on a sub power source line connected in parallel to said main power source line, and being turned automatically on or off depending on ambient temperature to switch on said hood fan when ambient temperature is over a predetermined temperature, and a second switching part disposed on said sub power source line, and being turned manually on or off to allow said hood fan to be switched of during said sensing switching part is on.

Abstract: A method of microwave assisted chemistry is disclosed in which power can be supplied more continuously at preferred power levels to more precisely control or moderate a chemical reaction. The method comprises measuring the duty cycle required to maintain a measured selected parameter of a sample at a predetermined set point while the sample is being exposed to microwave radiation at a first predetermined power level; and moderating the duty cycle and the applied microwave power to increase the on time of the duty cycle while applying power at a second predetermined power level that is sufficient to maintain the sample at the set point using the moderated duty cycle. A corresponding device for microwave assisted chemistry is also disclosed and comprises a cavity for receiving a sample, a waveguide connected to the cavity, a source of microwave radiation connected to the waveguide, and a switching power supply for driving the source of microwave radiation.

Abstract: A device and method for elimination of contamination during transfer of materials either into or from bioreactors, food containers, or other microbially vulnerable systems. Using microwave power, thermal sterilizations of mating fixtures are achieved simply, reliably, and quickly by the volatilization of small quantities of water to produce superheated steam which contacts all exposed surfaces.

Abstract: A wall mounted microwave oven is provided which includes a body forming therein a cavity for accommodating food to be cooked, a magnetron for generating electromagnetic waves to be provided into the cavity, a casing surrounding the body and forming therein a hood duct having an inlet port positioned at the bottom portion of the casing and an outlet port positioned in the upper portion thereof, and a hood fan installed in the hood duct. The wall mounted microwave oven includes a hood sensor for sensing a status that operation of saidhood fan is needed; a first switch for selectively supplying one out of a low-level voltage and a normal voltage to the magnetron, and a controller for controlling the hood fan to operate if a detect signal informing operation of said hood fan is needed is input from the hood sensor and simultaneously controlling the first switch to change the electric power to be supplied to the magnetron from the normal voltage into the low-level voltage.

Abstract: A temperature compensation method for a microwave oven, and more particularly a method capable of compensating for a detected temperature error of a food which is caused by electromagnetic wave noise when a heating operation of microwave oven is controlled by an infrared sensor. The method includes a first step of comparing a detected temperature with a predetermined cooking temperature, a second step of halting the heating operation when the detected temperature is higher than the cooking temperature, a third step of comparing a real detected temperature of the food with the cooking temperature as heating operation is stopped, and a fourth step of compensating the real temperature of the food by resuming the heating operation when the real temperature of food is lower than the cooking temperature.

Abstract: An oven for cooking a food product, at least partially by hot gas flow and at least partially by microwave energy, includes a housing defining a cooking chamber for receiving a food product for cooking, and a conduit for providing gaseous communication outside of the cooking chamber, between the chamber bottom and the chamber top, the conduit also serving as a hot gas plenum. Preferably the conduit has a free volume of space less than the free volume of space of the cooking chamber, and the oven has custom cooking and/or custom finishing capabilities.

Abstract: A method enabling controlled selective heating of workpiece components during microwave brazing. Two workpiece components are joined by melting an adhesion interlayer material between the two components. An indication of when the interlayer has melted is provided. The temperature difference across the braze assembly is monitored and adjusted via a feedback loop to reduce stresses in the braze joint resulting in a stronger braze joint.

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: A method for controlling a heating procedure in an oven by using an optically readable information carrier with or on the heating object. The oven may be provided with an optical reading device for touchless reading of the information carrier before and/or during the heating. By providing the information carrier with one or more fields that exhibit color shift at temperatures at will, a feed-back control of the procedure is made possible with simple technical solutions. The special feature of the method is the use of an additional information field for control of the start of the oven.

Abstract: This invention relates to a process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material without substantially spoiling the material, a process of and apparatus for removing moisture from a material without substantially spoiling the material, and a process of and apparatus for providing at least a partial barrier to moisture vapor through the surface of a material and for removing moisture from the material without substantially spoiling the material.

Abstract: A non-toxic extermination device is disclosed herein having an RF radiation generator providing microwave, high frequency waves for penetration through solid obstacles such as walls, floors, partitions or the like. The generated waves are characterized as being effective to cause insect internal molecular friction to generate deadly heat.

Abstract: A fluid flow cartridge for seating in an opening into a microwave heating cavity comprises a tubing support having an electrically conductive surface dimensioned to substantially close that opening and an elongated bobbin portion projecting from that surface. The cartridge also includes a selected length of tubing wound around the bobbin portion to form a coil, opposite end segments of the tubing extending from the coil through the conductive support surface and away from said support. Preferably, the coil has straight tubing segments on opposite sides of the coil spaced apart one quarter wavelength or integral multiple thereof at the operating frequency of the heating cavity.

Abstract: Data of physical property values of a material to be cooked and thermal conduction operation procedures are stored, and data of the material and heating data are input, so that a heating output of a particular part of the material may be calculated based on a distance between the particular part of the material and a predetermined reference point. A temperature rise value per unit time of the particular part of the material is obtained from the input data of the material and the heating output. A thermal conduction operation is carried out in accordance with the stored operation procedures with the use of the temperature rise value.

Abstract: A method of simultaneously sterilizing a first object and a second object that includes providing a first container with a first exterior surface, the first exterior surface comprises a first microwave interactive layer and defines a first interior space having a first initial temperature. The first object is placed within the first interior space of the first container. The method includes the step of providing a second container with a second exterior surface, the second exterior surface comprises a second microwave interactive layer and defines a second interior space having a second initial temperature. A second object is placed within the second interior space of the second container. The first and second microwave interactive layers are exposed to a first amount of microwaves so that the first microwave layer produces heat which raises the temperature within the first interior space to a predetermined sterilization temperature.

Abstract: A method of repairing a composite material product by adhering a repair patch to the composite material product with an adhesive or epoxy resin that includes magnetic particles. Thus, the adhesive or epoxy resin can be cured by electromagnetically exciting the magnetic particles, such as by microwave heating. The electromagnetically excited magnetic particles internally heat the adhesive or epoxy resin to the predetermined Curie Point temperature of the magnetic particles such that the adhesive or epoxy resin cures in a uniform and inspectable fashion. The magnetic particles can be mixed into an adhesive, such as a paste adhesive, a film adhesive or a foam adhesive, to create a magnetic particle integrated adhesive. The magnetic particle integrated adhesive can then be applied between a precured repair patch and the underlying composite material product.

Abstract: The present invention concerns a sensor module with a hollow mirror (3) at whose focal point a sensor element (4) has been arranged whose output signal is compared with a reference signal and is transformed into a temperature signal in an evaluation circuit (15). The sensor module has a thermopile (6) in whose immediate vicinity a temperature reference element (5) has been arranged; a first pre-amplifier (8, 9), that is capable of being calibrated, amplifies the output signal from the thermopile (6); a second pre-amplifier (10-13) amplifies the output signal from the temperature reference element (5); and a third pre-amplifier (14) is connected into the circuit in the form of a difference amplifier and forms the difference in signal between the outputs from the first pre-amplifier (8, 9) and the second pre-amplifier (10-13).

Abstract: A microwave oven cooks in a microwave cooking mode using a magnetron, or in an oven cooking mode using a convection heater. A passage is provided for conducting outside air to the cooking chamber, and a fan is disposed in the passage for inducing the outside air flow. During the oven cooking mode, the convection heater is activated and the fan is deactivated, while the temperature in the cooking chamber is less than a reference temperature set by a user. When the temperature in the cooking chamber exceeds the reference temperature, the heater is deactivated, and the fan is activated.

Abstract: An appliance control circuit comprising dual processor control for enhanced control operation and agency safety redundancy. A first processor is disposed in operative communication with operator control switches for primarily controlling the supply of power for principal appliance functions. A second processor is in operative communication with the first processor and disposed for primarily monitoring appliance safety detection circuits and for controlling agency circuitry redundancy through a second switch in series with the first switch. The first and second switches comprise agency circuitry for enabling said supply of power when said first switch is directly enabled by the first processor and the second switch is directly enabled by the second processor for safety redundancy of said power supply.

Abstract: A microwave-heatable therapeutic exercise putty mass is packaged in a microwaveable container having at least one transparent wall. The putty mass within the container is in heat transfer proximity with transparent wall of the container. A thermochromic heat sensitive semiconductor material (strip, label or coating) is affixed to the transparent wall in intimate heat transfer contact with the putty mass. The thermochromatic material provides a visual first indication through the transparent wall when the putty mass has been microwave heated to a heat exercise therapy acceptable temperature range of about 40 to about 47 degrees C. and a visual second indication through the transparent wall when the putty mass has been microwave heated to a temperature range of about 54 to about 60 degrees C. or above which is non-acceptable for heat exercise therapy.

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: Since, food sealed tightly in a packaged does not permit steam to be released from the food during heating, conventional microwave ovens using a hygrometer cannot identify the type of food, and an automatic heating is therefore impossible. A microwave oven of the present invention includes: a temperature detector for detecting the temperature at the top of the lid of the package of a packaged food; a first calculating unit for calculating a first parameter representing a degree of rise in the detected temperature during a period of time since the heating is started until a predetermined change in the detected temperature is attained; a second calculating unit for calculating a second parameter representing a degree of rise in the temperature after the predetermined change in the temperature is attained. A controller judges the amount of food in the packaged food based on the first parameter, and judges the packing state of the packaged food based on the second parameter.

Abstract: An apparatus and method for cooling a thermopile of a microwave oven which is capable of achieving a desired automatic cooking operation by effectively preventing the thermopile from being heated beyond a predetermined level irrespective of the change of the temperature of a heating chamber, wherein the apparatus includes a cooling fan provided at a bottom portion of an electrical components mounting compartment, an air duct provided above the cooling fan for selectively guiding outside air drawn in by the rotation of the cooling fan through a suction inlet to flow either to the inside of the electrical components mounting compartment, or to an upper portion of a heating chamber, and cooling air flow guides attached on the upper surface of the heating chamber, for guiding the cooling air flowing to the upper portion of the heating chamber to be moved towards a thermopile thereat.

Abstract: A plant for pasteurizing or sterilising solid or liquid food products subjects the previously packaged products to heat treatment using microwaves in a pressurized chamber, in order to guarantee its conservation for long periods of time. At least three phases of operation include a rapid heating phase of the products, up to a temperature which is slightly lower than the pasteurizing or sterilising temperature; and a temperature equalising phase, and a cooling phase. The pressure inside the pressurised chamber, during the phases varies as a function of the temperature reached by the products. The plant includes a number of tubular elements (2, 3, 4; 11, 12, 13, 14), each of which consists of a number of sections (2a, 3a, 4a; 11a, 12a, 13a, 14a) cylindrical in shape and of a small diameter, each tubular element having devices for inserting and removing from it the products to be treated and for varying the ambient pressure inside it, as function of the temperature reached by the products.

Abstract: Disclosed is an automatic temperature controlling method of an electric rice cooker capable of approximately cooking rice at a set temperature. A reference temperature of an internal pot is pre-set according to a time passage so that the rice can approximately be cooked at the set temperature by controlling the heater operation period. Therefore, a change in the state a boiled rice due to an outside influence may be prevented.

Abstract: An apparatus for heating a flowing fluid with microwave energy comprising a conduit having an inlet portion, an outlet portion, and a retention portion wherein at least the retention portion of the conduit is fabricated from a material which is substantially microwave transparent. A temperature probe is provided for measuring the temperature of the flowing fluid in the outlet portion. The cross-sectional area of the retention portion is substantially greater than the cross-sectional area of the outlet portion such that the flow rate through the retention portion is slower than the flow rate through the outlet portion from the retention portion to the temperature probe. Microwave energy is used to heat the flowing fluid in the retention portion, the microwave energy being generated by a source which is controlled in response to a signal from the temperature probe. The retention portion of the conduit resides within a wave guide and passes transversely therethrough.

Abstract: A method for controlling cooking by using a vapor sensor in a microwave oven measures and records a magnitude of a detecting signal from the vapor sensor in response to water vapor generated from food subjected to heating. When the temperature of food is judged to exceed a predetermined temperature on the basis of the measured magnitude of the detecting signal, a control section compares the average magnitudes of the detecting signals from the vapor sensor with reference magnitudes to judge whether the temperature of food subjected to heating corresponds to a reasonable temperature. If the temperature of food is lower than the reasonable temperature, the food is additionally heated for a preset time. Thus, the outputs of the vapor sensor varied according to the sizes of containers filled with food are selectively controlled to prevent the malfunction of the vapor sensor caused by the different sizes of containers.

Abstract: A control system for a microwave oven having a magnetron unit, a microwave oven using such a control system and methods of making the same are provided, the system being adapted to interconnect a power source to a transformer unit of the magnetron unit to operate the same, the system comprising a unit for determining the actual voltage level of said power source to be utilized at that time and being adapted to interconnect the power source to a particular tap of the transformer unit if the determined power level is above a certain value and to interconnect the power source to another tap of the transformer unit if the determined power level is below the certain value.

Abstract: A microwave sterilization system including a microwave oven having a microwave source that produces microwave radiation. The oven encloses a first chamber and a second chamber. Each chamber has a pouch containing an object and is positioned therein so as to be exposed to the microwave radiation, wherein each pouch has an interior which contains the object corresponding to that pouch. The system further includes a sensor system for detecting the temperatures of said both interiors and produces signals representative of those temperatures. Those signals are sent to the microwave source so as to control the emission of microwave radiation from the microwave source.

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.