Medical Electronics, IRE Transactions on
article
Continuous exposure to a field intensity of 0.001 watt per square centimeter appears to cause no harmful effects to either animals or men. It is neither difficult nor expensive to make and use monitoring instruments to find out whether or not fields in excess of 0.001 watt per square cm exist in an area. It is well to remember that microwaves may be greatly intensified by reflections from objects...
article
article
IRE Transactions on Medical Electronics > 1956 > PGME-4 > 17 - 22
This study is essentially an extension of the work of Daily, et al. [1, 2] and Richard, et al. [3], who demonstrated that 12.3-cm radiation could produce lens opacities in the eyes of animals. Because of the broader implication of their findings in terms of human analogy, this present investigation was designed to gain some idea of what microwave power densities should be considered dangerous for...
article
article
article
IRE Transactions on Medical Electronics > 1956 > PGME-4 > 27 - 35
Power input up to 1.6 kw is used in electronic ovens operating at 2,450 mc for cooking, heating, and defrosting foods. Some important considerations in microwave cooking are sizes of food masses, comparable processing time, residual cooking, normalcy in results, special surface effects, the relation between process time and food load size, and the effect on nutrients.
article
article
IRE Transactions on Medical Electronics > 1956 > PGME-4 > 38 - 43
Work now in progress on the biological effects of high intensity 10-cm microwave fields has been accompanied by studies on heat exchange characteristics of rats, rabbits, and dogs irradiated under relatively free field conditions. These studies include measurements of field intensity and distribution as well as of body temperatures. Determination of initial heating rates, steady-state body temperatures,...
article
Radio-frequency power generators have been widely used in many industrial heating operations. Limited applications have been made in the treatment of food, where internally induced heat has been used to inactivate enzymes, as well as to pasteurize or sterilize the material.
