Thesis (Ph. D. in engineering science)--Washington State University, May 2007. / Includes bibliographical references.

Thesis (M.S. in engineering)--Washington State University, December 2006. / Includes bibliographical references.

Thesis (Ph. D.)--Washington State University, August 2007. / Includes bibliographical references.

Thesis (PhD)--Stellenbosch University, 2002. / ENGLISH ABSTRACT: One of the most difficult problems in microwave dielectric heating is the generation and control of field and heating patterns. A technique allowing the synthesis of different, pre-determinable heating patterns by interference modulation is proposed. The proposed concept may be described by the term 'interference modulation'. Interference modulation is a technique which enables particular patterns, called features, to be obtained by signals from several sources interfering with each other. The relative phases of the signals are modulated, by which process known features may be selected. Weights are assigned to these features, which may be combined over time to form a new heating pattern. Phase changes may then be used to switch to specific, known features, with weights which will determine the contribution of each feature to the desired overall pattern. In the practical implementation described, magnetron tubes are the sources. Each of these narrow-band high-power sources was injection locked to a low power control signal. The control signals are derived from a reference source and their phase is set to select a corresponding feature. Calculation and measurement showed that reliable locking occurs with a control signal power of at least 3% of the magnetron's emitted power. Measurements of patterns were carried out with materials formed into sheets and blocks. Some were chemically prepared to reveal the overall heating pattern. The observed patters, simulations and field measurements concur, thus validating the concept and operation of the proposed topology. / AFRIKAANSE OPSOMMING: Een van die moeilikste probleme in mikrogolf diëlektriese verhitting is die opwekking en beheer van veld- en verhittingspatrone. 'n Tegniek wat voorsiening maak vir die sintese van verskillende, voorafbepaalde verhittingspatrone deur interferensie word hier voorgestel. Die voorgestelde beginsel kan beskryf word deur die term "interferensie modulasie". Interferensie modulasie is 'n tegniek wat spesifieke patrone, genoem kenmerke, moontlik maak deur seine van verskillende bronne met mekaar te laat interfereer. Bekende kenmerke kan geselekteer word deur die relatiewe fases van die seine te moduleer. Gewigte word aan hierdie kenmerke toegeken wat oor tyd gekombineer kan word om nuwe verhittingspatrone te vorm. Faseveranderings kan dan gebruik word om na 'n spesifieke, bekende kenmerk te skakel met gewigte wat die bydrae van elke kenmerk van die verlangde algehele patroon bepaal. Magnetrons word gebruik as bronne in die praktiese implimentering wat beskryf word. Elkeen van hierdie nouband, hoë drywing bronne is injeksie-gesluit met 'n lae drywing beheersein. Die beheerseine is afgekoppel van 'n verwysingsbron en hul fases is gestelom 'n ooreenstemmende kenmerk te verkry. Berekening en meting toon dat betroubare sluiting voorkom wanneer die beheersein ten minste 3% van die magnetron se uittree-drywing is. Metings van patrone is gemaak met materiale wat in lae en blokke gevorm is. Sommiges is met chemikalië voorberei sodat die algehele verhittingspatroon gesien kan word. Die waargeneemde patrone, simulasies en veldmetings stem goed ooreen en bevestig die beginsel en werking van die voorgestelde topologie.

The present study focussed its energy on the evaluation of a dielectric pasteurization for fresh meat. This research investigates ways to reduce the bacterial load on raw beef surfaces with microwave or RF energy in combination with different packaging methods and a natural antimicrobial combination. / Sterilized raw beef cores were inoculated with Escherichia coli biotype 1, Pseudomonas D17 and Carnobacterium "845" of a known inoculum. Treatments were imposed to the cores and packaged in either retail or vacuum packaging. The treatments for the full experiment were RF1 (600W-30s, 400W-30s, 200W-60s), RF2 (600W-30s, 400W-30s, 100W-60s), Nisin-lysozyme alone, Nisin-lysozyme/RF1 and Nisin-lysozyme/RF2. Positive and negative control treatments were added to facilitate the comparison. Microbial analysis, pH measurement, L*a*b* colour measurement and sensory evaluation were performed during the storage period to follow the evolution of the meat samples. / No significant reductions (P < 0.05) in bacterial numbers were observed in this study and none of the treatments showed positive results. Therefore the treatments used would not be considered as a good pasteurization treatment for keeping the quality of raw beef. (Abstract shortened by UMI.)

Thesis (MScIng)--University of Stellenbosch, 2006. / Bibliography. Also available via the Internet.

No description available.

Water and a copper sulfate (CSL) solution at 27, 57 and 88°C; steam pasteurization and dielectric heating were analyzed on their effect in reducing microbial load (APC) and Salmonella Typhimurium on inshell pecans (Carya illinoinensis). The CSL solution (more effective than water alone) reduced APC by 1.5 (300 s), 2 (60 s) and 4.0 (60 s) log CFU/g at 27, 57 and 88°C, respectively; and Salmonella by 3.0 log at 27°C in 60 s. Steam reduced APC by 3.7 log in 180 s and Salmonella by 4.0 log CFU/g in 30 s. Dielectric treatment reduced APC by 3.0 log and Salmonella by 4.5 log CFU/g in 60 s. Most treatments had no effect on the pecan shell or the nut quality, except for dielectric heating, which gave a slight "roasted" or "burnt" flavor to the nuts. This study showed that a proper antimicrobial-hot water treatment, steam or dielectric heating will be effective in "pasteurizing" pecans, resulting in a safe and wholesome product.

New VLSI and VHSIC devices require increased performance from electronic packages. The major challenge that must be met in materials/process development for high complexity and high speed integrated circuits is the processing of even larger amounts of signals with low propagation delay. Hence, materials with low dielectric constant and low dissipation factor are being sought. In this investigation the dielectric properties of the most commonly used composite materials for printed circuit boards, Teflon-glass and Epoxy-glass, were measured in the frequency and temperature intervals of 100 HZ-1 GHZ and 25-260°C, respectively. From the measured results, it is concluded that Teflon-glass is more suitable for the board level packaging of high performance circuits due to its lower dielectric constant and low dissipation factor.

Master of Science / Food Science Institute / Karen A. Schmidt / Radio frequency dielectric heating (RFDH) can provide rapid and uniform heating throughout the products' mass, and can be used to bake, dry, and defrost foods. Studies have shown that when RFDH induced a 5-log reduction of Salmonella spp. in nonfat dry milk (NDM), whey protein nitrogen index (WPNI) decreased, suggesting that functional properties of the NDM might be impacted. This research was conducted to determine if RFDH affected the functional properties of NDM [high-heat (HH) and low-heat (LH)]. Nonfat dry milk were treated to 75, 80 and 85°C in the RFDH unit, then were held for 125, 63 and 43 min for LH-NDM or 115, 52 and 43 min for HH-NDM, and cooled to ~23 ± 1°C. Powders were evaluated for WPNI , nitrogen solubility index, and color. Maillard browning and functional properties of NDM samples were evaluated after NDM was rehydrated to 3.5% protein with deionized water, and adjusted to pH 7.00. Glucono-delta-lactone was added in rehydrated NDM (3.5% protein; natural pH) as an acidifying agent to form milk gels, and the physical properties of the gels were determined. Two replications were conducted and data were analyzed with two-way ANOVA (RFDH and NDM) and Tukey mean differentiations (p ≤ 0.05). Results showed that LH-NDM (collapsed for RFDH treatments) had 5.7% less viscosity, 20.9% less overrun, 27.4% less foam stability, as well as 15% less water holding capacity compared with HH-NDM (collapsed for RFDH treatments). This can be explained by the natural whey protein denaturation differences in the HH-NDM and LH-NDM. Viscosity and surface tension were impacted by the RFDH treatment. NDM (HH and LH) treated to 85°C had 10% greater viscosity than the control, and the NDM treated to 75°C had less surface tension compared with samples treated to 80°C, 85°C and the control. Overall, RFDH decreased WPNI in LH-NDM, but not HH-NDM. The SDS-PAGE gel images provided supportive evidence to the WPNI results. RFDH is a processing technology that could change a few functional properties of NDM in this study, which makes it a promising method that may be further exploited for various food applications, such as emulsifiers, foaming agents, etc. However, potential negative impacts, such as color change caused by Maillard reaction, loss of WPNI in LH-NDM, cannot be neglected.