Abstract: This invention is related to a sensor for detecting food temperature, which can control cooking more precisely by detecting change of food temperature utilizing the heat absorption rate difference of black bodies and non-black bodies to permit cooking control when cooking below boiling point, such as thawing or warming up.

Abstract: A safety container for a baking utensil provided with a thermal heating element having ferrites dispersed therein, which utensil when placed in a microwave oven and is exposed to microwave energy, converts this energy into thermal energy for cooking the food therein. The safety container in which the utensil is housed includes a removable cover and a temperature-responsive latching mechanism which releases the cover to permit withdrawal of the utensil from the container only when the utensil has cooled to a temperature level at which it is safe to handle.

Abstract: This invention discloses an improved safety device for microwave oven having one thermostat commonly preventing possible overheat of the cavity and magnetron of the microwave oven. The thermostat is placed in a position suitable for sensing both a peripheral temperature of a magnetron and a temperature of an air exhausted from a heating cavity through an air exhaust port. The thermostat cuts off the outside electric power for the microwave oven when the peripheral temperature of the magnetron or the temperature of the exhaust air coming out of the heating cavity is higher than a predetermined allowable temperature. The air exhaust port is provided about the magnetron. The thermostat mounting bracket is connected to the magnetron mounting bracket.

Abstract: A heating apparatus such as microwave ovens includes a heating chamber having a door, heaters for heating food contained in the heating chamber, a temperature sensor for sensing a temperature in the heating chamber to provide an output in accordance with the sensed temperature, a gas sensor sensing a volume of gas in the heating chamber to provide an output in accordance with the sensed gas volume, and a microcomputer-based control device. The control device sets a reference value in accordance with the output of the temperature sensor, the reference value being for determining the kind of the food. The control device further calculates a change rate of the gas volume on the basis of the output of the gas sensor. The control device then compares the change rate of the gas volume with the reference value to determine the kind of the food contained in the heating chamber.

Abstract: A method of sterilizing an object having the steps of providing a container with an exterior surface that has a microwave interactive layer and defines an interior space having an initial temperature. An object is then placed within the interior space of the container. Next, the microwave interactive layer is exposed to a first amount of microwaves so that the layer produces heat which raises the temperature within the interior space to a predetermined sterilization temperature. The predetermined sterilization temperature is then maintained within the interior space for an amount of time sufficient to sterilize the object.

Abstract: During operation of a microwave oven, steps are taken to determine whether the oven is being operated in the absence of food therein and to shut down the oven if that state is found to exist. Initially, a high frequency detector disposed in the cooking chamber absorbs high frequency and produces heat in proportion to the absorbed high frequency. A temperature sensor senses the temperature of that produced heat and generates an output signal as a function thereof. After a predetermined time period, that output signal is compared to a reference value which represents a temperature expected to occur in the event that the oven is being operated in the absence of food. If it is determined from that comparison that no food is present in the oven, the oven is deactivated and an alarm is activated.

Abstract: An improved heating time control apparatus and method thereof for a microwave oven capable of advantageously computing an optimum cooking time without controlling the amount of food to be cooked. The invention includes: a sensor for detecting a predetermined physical, i.e.

Abstract: This invention relates to a method for automatic control of a microwave oven which can make precise cooking control available by classifying the cooking control into cases when cooking is completed below the boiling point of water, such as thawing or warming up, and cases when cooking is completed above the boiling point of water. For types of cooking which are complete without water boiling, the invention sets the initial cooking time period by determining the time it takes for the output voltage of a temperature detection sensor to reach a rise starting point. For types of cooking which include water boiling, the invention sets the initial cooking time period by determining the time it takes for the output voltage of the temperature detection sensor to reach a maximum rise point. The invention then sets an additional time period equivalent to the initial time period multiplied by a cooking constant corresponding to the type of cooking that is desired.

Abstract: The described invention is directed to microwave methods for burning-in, electrical stressing, thermal stressing and reducing rectifying junction leakage current in fully processed semiconductor chips individually and at wafer level, as well as burning in and stressing semiconductor chip packaging substrates and the combination of a semiconductor chip mounted onto a semiconductor chip packaging substrate. Microwaves burn-in devices in a substantially shorter period of time than conventional burn-in techniques and avoid the need for special workpiece holders which are required by conventional stress and burn-in techniques. Additionally, microwave methods are described for reducing the leakage current of recitfying junctions, such as PN junctions and Schottky barrier diode junctions of semiconductor devices on fully processed semiconductor chips and wafers.

Abstract: An improved automatic thawing apparatus for a microwave oven capable of advantageously thawing food which includes a heating chamber for a food placement therein; a microwave generator for providing microwave energy into the heating chamber in order to heat the food therein; at least one amplifier for amplifying signals detected by a thawing state detection circuit to a predetermined level; a bias voltage control circuit for generating bias signals for initializing an output signal of the amplifier to a predetermined level in beginning of the thawing operation; and a control circuit for controlling the initialization of the output signal of the amplifier to the predetermined level by controlling the bias voltage control circuit, for judging the thawing state of the food in the heating chamber in response to the signal outputted from the amplifier, and for outputting control signals to the microwave generator in accordance with such judgement.

Abstract: A method of heating food with microwaves, where in order to avoid uneven heating between the food surface and its interior, which is a problem peculiar to microwave heating, the heat conduction of the food interior is positively used, supplying necessary minimum energies while monitoring the surface temperature of the food, and heating food to the optimum temperature on both the surface of the food and in the interior of the food.

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 process for controlling the microwave heating of a product to a temperature which is higher than or equal to a determined temperature for a period which is longer than or equal to a determined period, a marking support and a receptacle for product intended for such a control. Measurement is made of the resistivity of a thermally crosslinkable ink filled with conductive particles, with which the product or the receptacle containing the product has been previously marked and the resistivity of which is arranged to decrease in a predetermined manner in relation to the temperature and the period of microwave heating. The invention is applicable especially to the control of the sterilization of a pharmaceutical or agri-foodstuff product.

Abstract: A method of preventing a no-load operation of a microwave oven. If a resistance of a gas sensor is greater than a first predetermined value, a cooking operation is normally performed. An initial signal value sensed by a temperature sensor is compared with a second predetermined value if the resistance of the gas sensor is smaller than or equal to the first predetermined value. If the initial signal value is greater than the second predetermined value, the initial signal value is compared with a signal value sensed by the temperature sensor after the lapse of a predetermined time period. If the initial signal value is greater than the sensed signal value, the cooking operation is normally performed. If the initial signal value is smaller than or equal to the sensed signal value, the present operation is discriminated as the no-load operation and the cooking operation is then stopped.

Abstract: An apparatus for and a method of automatically heating foods in a microwave oven, capable of heating foods at an optimum state even when foods are to be continuously heated, by determining an ambient temperature from a variation in temperature of air introduced in a heating chamber through an air inlet port, determining a temperature increment in a heating chamber of the microwave oven and an amount of food, based on the determined ambient temperature, determining a primary heating time and an additional heating time, based on the determined temperature increment, and then determining an additional heating time, based on the determined food amount. As a result, it is possible to achieve an improvement in cooking performance. In addition, over-heating of the good is avoided, thereby enabling a reduction in electric power consumption and a reduction in cooking time.

Abstract: A container for use in a microwave apparatus, in particular for heating, drying, disinfecting and/or sterilizing of materials, objects, liquids or the like, includes a lid securely attachable via a pressure lock to the container and including connections for allowing attachment of various valves, pumps etc. to monitor and influence conditions in the container. The connections are self-sealing plug connector pipes which are engageable with a complementary coupler piece of the microwave apparatus. The microwave apparatus includes an injector unit by which water or other liquid is introduced into the material to be treated, with the amount of injected water being dependent on the water content of the material. The injector unit includes a nozzle head which projects into the treatment chamber of the microwave apparatus and incorporates sensors for determining physical and/or chemical parameters.

Abstract: The invention relates to an arrangement for microwave radiation of materials, in particular of the starting materials for ceramic materials, alloys etc., having a conveying path that is defined at least in part by a trough or pipe arrangement, the wall of which has a specific microwave-absorption capacity, a resonator surrounding at least a length of the wall, and at least one generator for generating the microwave radiation. In order to enable adjustment of the heating and the radiation dosing of the microwave-treated materials independently of one another, it is proposed according to the invention that the wall of the trough or pipe arrangement (1; 9.1 to 9.3) has different microwave-absorption properties along its length.

Abstract: Microwave clothes dryer and method in which water is introduced into the chamber in response to detection of an impending fire to immediately increase the moisture content of the clothes throughout the chamber to a level which will not sustain combustion.

Abstract: A mold assembly for use by children to produce in a microwave oven plastic play pieces. The assembly includes a mold, non-reactive to microwave energy and is provided with shaped cavities for receiving a flowable, plastic molding composition non-reactive to microwave energy and having a predetermined curing temperature. Underlying the cavities is a thermal heating element formed by microwave energy-absorbing ferrite particles dispersed in an inert matrix. The particles have a Curie point higher than the curing temperature of the molding composition so that the heating element heats the composition in the mold cavities to effect curing and hardening thereof, thereby forming the play pieces. The mold assembly is enclosed within a safety container non-reactive to microwave energy.

Abstract: Method and apparatus for automatic cooking in a microwave oven capable of executing the automatic cooking in an optimal state by detecting an outflow air temperature and a weight of food at an initial stage, calculating an outflow air temperature difference after executing a cooking operation for a predetermined time, calculating an additional value by giving a fuzzy membership function to the outflow air temperature difference and the weight of food, calculating a first stage heating time by executing an operation process according to a fuzzy rule, calculating second to fifth stage heating times by multiplying the first stage heating time by predetermined values, respectively, and executing a cooking operation for the calculated stage heating times.

Abstract: The invention relates to a microwave oven which neither generates hot spots nor destroys a magnetron by shutting microwaves when there is no load to be heated. This microwave oven is constructed so that the impedances are matched when there is a load, and the impedances are unmatched when there is no load, by shifting the location of the opening of the cooking chamber from the center of the wave guide. When there is no load, as most of the microwaves are converted to standing waves and the pressing waves do not reach the cooking chamber, then it becomes possible to prevent dangers such as the abnormal irradiation of any part, the destruction of the chamber case owing to the occurrence of the heat spot, and the abnormal heat generation due to the leakage of the short waves.

Abstract: A microwave oven has only a microwave sensor or both microwave sensor and temperature sensor. The microwave sensor has a wave absorber to generate heat through absorption of microwave energy and a thermistor to detect temperature of this wave absorber. The temperature sensor has a thermistor to detect the ambient temperature around the wave absorber. A controller determines a value of microwave power on the basis of the output of the microwave sensor or each output of the microwave sensor and temperature sensor. The microwave oven can accurately detect microwave power without being influenced by variation of ambient temperature around the microwave sensor.

Abstract: An improved method and apparatus for safely and rapidly rewarming large quantities of frozen or refrigerated blood combines microwave, or radio frequency radiation, heating with a forced air system. Forced air is flowed over units of blood or tissue from those units that will absorb the most microwave energy, generally those units closest to the source of microwave energy, to those units that will absorb the least microwave energy, generally those units furthest from the source of microwave energy. The forced air initially thaws the closest units so that they begin to absorb significant microwave energy. The forced air, preferably chilled, then prevents overheating of those closest units by transferring heat to more distant units, beginning their thawing and contributing to their rewarming. The microwave energy source is turned off when the output temperature of the forced air reaches a preselected temperature and the flow of forced air continues until the output temperature stabilizes.

Abstract: In-situ decontamination of soil is accomplished by providing electromagnetic energy of relatively short wavelengths from an array of applicators (antennas), inserted into a borehole array that encompasses the contaminated zone. The borehole array geometry is designed according to the soil's thermophysical properties. Electromagnetic energy heating and heat transfer mechanisms are used to raise the temperature of the soil to the desired level for vaporization of contaminants while at the same time avoiding excessive heat loss from the much larger array size. Heating is maintained throughout the contaminated zone after the final temperature has been reached by proper compensation of the envelope heat loss. Contaminants are evaporated by the heating. Contaminant vapors are collected by vapor collection pipes and/or a gas cover over the soil being heated. The contaminant vapors are then reduced in volume to manageably safe levels and then treated and/or disposed of.

Abstract: A heating cooker includes a cooking chamber having a heater for heating food, a gas sensor for detecting the quantity of vapor evaporating from the food heated in the cooking chamber, a temperature sensor for detecting a temperature in the cooking chamber, and a controller for determined the kind of the food according to the quantity of vapor detected by the gas sensor, and for controlling the heating temperature and heating time of the heater according to the kind of food which has been determined.

Abstract: A heating apparatus such as microwave ovens includes a heater heating food contained in a cooking chamber and a temperature sensor sensing the temperature in the cooking chamber. An initial temperature is detected at an initial stage of the cooking on the basis of the temperature sensed by the temperature sensor. An intermediate temperature is further detected a predetermined time period after the start of the cooking. Based on the difference between the detected initial and intermediate temperatures, a suitable cooking period of time is determined.

Abstract: A high speed microwave high temperature oven system mounts an enclosed furnace in its cavity and extends a temperature probe therein. A controller regulates the furnace temperature by periodically interrupting over a range, the operation of the magnetron as the furnace or actual temperature approaches the setpoint. It interrupts the operation of the magnetron for longer periods of time as the actual temperature nears the setpoint. If the actual temperature exceeds the setpoint, the operation of the magnetron is interrupted for even longer periods of time. The controller at a selected furnace temperature also activates an exhaust function to remove hot air, smoke and fumes from and draw clean air into the furnace. As the actual temperature lowers towards the setpoint, the controller shortens the period of magnetron operation interruption. When the furnace temperature cools to a safe temperature, the controller shuts off the exhaust function.

Abstract: A microwave oven includes a heating chamber in which food to be cooked is contained, a magnetron for range-heating the food contained in the heating chamber, a temperature sensor for sensing the temperature of an atmosphere containing hot air emanating from the food being range-heated in the heating chamber, and a controller for controlling an operation of the magnetron based on fluctuations of the temperatures sensed by the temperature sensor.

Abstract: When heat cooking of food placed in a heating chamber of a microwave oven is started, smell given out of the food is detected and a cooking sequence program suitable for the kind of the food is automatically selected based on the information of the detected smell. Heat cooking of the food is carried out thereafter following the selected cooking sequence program. In parallel with this heat cooking, the smell given out of the food is detected to detect fire of the food based on the information of the detected smell. When fire of the food is detected, heating of the food is immediately interrupted, thereby preventing damage to the oven which is caused by abnormally high temperature in the heating chamber, while preventing further browning of the food.

Abstract: An apparatus for use in analyzing materials for ash content includes a walled chamber which retains microwave radiation therein, a source of microwave radiation, such as a magnetron, for radiating onto contents of such chamber, and an ashing furnace in the chamber which includes a heat resistant wall of low thermal conductivity, which is transmissive of microwave radiation, and a microwave absorptive material which is capable of being heated by microwave radiation to an ashing temperature. The furnace includes a passageway through it for the entry into the furnace cavity of a gas, such as air, and for venting gas, such as combustion products, from the furnace cavity, and preferably also includes a removable trapezoidally shaped door in a front wall thereof, which, when the chamber door is open, is readily removable from the furnace by hand, without burning the operator's fingers, despite the high internal temperature in the furnace cavity.

Abstract: A microwave oven having a pulsed magnetron comprises a timing circuit which determines a cooking time and the pulse duration when the magnetron is pulsed. By means of a time and power setting device, the cooking time and the pulse duration are adapted to a food introduced into the oven chamber. At least one operation parameter affecting the magnetron output is measured and compared with the nominal value of the parameter. In the event of a difference between the measured and the nominal parameter value, the cooking time and/or the pulse duration is/are corrected in relation to the set values in order to eliminate the effect of this difference on the total quantity of energy supplied during cooking.

Abstract: A baby bottle caterer includes a manually transportable case with a refrigeration unit disposed in said case and sized for cooling a selected number of baby bottles in an upright orientation. A heating unit is provided and disposed in said case and sized for warming at most one baby bottle in an upright orientation, with the heating unit being in a spaced apart relationship with said refrigeration unit. In addition, a control system is included for running the heating unit for a sufficient time to warm said one bottle, and formula therein, to a selected temperature.

Abstract: A microwave oven has a magnetron 26 cooled by a fan 30 which generates a flow of air which is admitted to the oven cavity 10 through an inlet aperture 32, leaving the cavity through an outlet aperture 36. A grill element 22 is located in the upper part of the cavity 10 and a turntable 24 is positioned in the lower part of the cavity 10. Where the air respectively enters and leaves the cavity, thermocouples monitor air inlet (Ti) and air outlet (To) temperatures. After cooking commences, the air inlet and air outlet temperatures are monitored. After a time dependent on the load of the food item being cooked, the plot of air outlet temperature against time crosses the plot of air inlet temperature against time. The crossover point 44 of the air inlet and air outlet temperatures is used to control the remaining cooking time and the duration of energisation of the magnetron and the grill element during the remaining cooking time.

Abstract: Method and apparatus for automatic cooking in a microwave oven capable of an automatic cooking operation even in case of consecutive cooking by discriminating whether the operation mode is an initial operation mode or a consecutive operation mode by receiving an inflow air temperature and an outflow air temperature in the initial operating stage, selecting the initial operation mode or the consecutive operation mode, executing a cooking operation by driving a magnetron and a cooling fan after calculating an arbitrary initial heating time, calculating a difference between the current outflow air temperature and the previous outflow air temperature when the initial heating time has been elapsed, giving a fuzzy membership function and rule for the selected initial operation mode or the consecutive operation mode by the outflow air temperature difference and a weight conversion value, calculating a cooking time by executing a fuzzy operation, calculating an additional heating time by subtracting the initial heati