The advantages of the use of microwave electromagnetic field in food industry; medicine and pharmacology nowadays are determined quite clearly. They are grounded on the selectivity of transformation of electromagnetic energy into heat energy, on great depths of field penetration, on effectiveness and economy. Possible fields for the use of electromagnetic energy have been discovered comparatively long ago, but the change from experimental check-up to the wide domestic use hasn't occurred yet. Although availability of this direction is obvious. Energetic impact of microwave electromagnetic fields is able to raise the temperature in textile, to raise the pressure (the greatest value of the pressure is in the center of treated substance), and the development of mechanical tensions in plasma membrane in cell walls. Nowadays the regimes of treatment are experimentally established. They are effective for solving different problems-for instance, seed disinfections, stimulation of seed growth, and suppression of grain insects.
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