FIELD: physics.
SUBSTANCE: invention concerns microwave technology and can be applied in home and commercial microwave ovens and in technical equipment of various purpose, based on microwave energy source. Method of microwave oven efficiency improvement involves complex effect of microwave field energy and ultrasonic oscillation on food processed in work chamber. Ultrasonic oscillations cause cavitation and improve heat exchange greatly, allowing reduction of microwave field energy consumption for food processing approximately by 20%.
EFFECT: reduced power consumption.
1 dwg
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