Faster access than browser!
50 relations: Alternating current, Angular frequency, Atom, Biofuel, Capacitor, Chemical polarity, Collins English Dictionary, Complex number, Diathermy, Dielectric, Dielectric loss, Dipole, Electric dipole moment, Electric field, Electrical resistivity and conductivity, Electromagnetic field, Electromagnetic induction, Electromagnetic radiation, Electromagnetism, Electrosurgery, Fat, Flash pasteurization, Food preservation, Frequency, Heat, Hertz, Hyperthermia therapy, Intermediate frequency, ISM band, Joule heating, Kinetic energy, Meat, Medicine, Microwave, Microwave chemistry, Microwave oven, Microwave volumetric heating, Molecule, Near and far field, Pasteurization, Permittivity, Radio frequency, Radio wave, Skin effect, Specific absorption rate, State of matter, Sterilization (microbiology), Sugar, Temperature, Water.
Alternating current
Alternating current (AC) is an electric current which periodically reverses direction, in contrast to direct current (DC) which flows only in one direction.
New!!: Dielectric heating and Alternating current · See more »
Angular frequency
In physics, angular frequency ω (also referred to by the terms angular speed, radial frequency, circular frequency, orbital frequency, radian frequency, and pulsatance) is a scalar measure of rotation rate.
New!!: Dielectric heating and Angular frequency · See more »
Atom
An atom is the smallest constituent unit of ordinary matter that has the properties of a chemical element.
New!!: Dielectric heating and Atom · See more »
Biofuel
A biofuel is a fuel that is produced through contemporary biological processes, such as agriculture and anaerobic digestion, rather than a fuel produced by geological processes such as those involved in the formation of fossil fuels, such as coal and petroleum, from prehistoric biological matter.
New!!: Dielectric heating and Biofuel · See more »
Capacitor
A capacitor is a passive two-terminal electrical component that stores potential energy in an electric field.
New!!: Dielectric heating and Capacitor · See more »
Chemical polarity
In chemistry, polarity is a separation of electric charge leading to a molecule or its chemical groups having an electric dipole or multipole moment.
New!!: Dielectric heating and Chemical polarity · See more »
Collins English Dictionary
The Collins English Dictionary is a printed and online dictionary of English.
New!!: Dielectric heating and Collins English Dictionary · See more »
Complex number
A complex number is a number that can be expressed in the form, where and are real numbers, and is a solution of the equation.
New!!: Dielectric heating and Complex number · See more »
Diathermy
Diathermy is electrically induced heat or the use of high-frequency electromagnetic currents as a form of physical or occupational therapy and in surgical procedures.
New!!: Dielectric heating and Diathermy · See more »
Dielectric
A dielectric (or dielectric material) is an electrical insulator that can be polarized by an applied electric field.
New!!: Dielectric heating and Dielectric · See more »
Dielectric loss
Dielectric loss quantifies a dielectric material's inherent dissipation of electromagnetic energy (e.g. heat).
New!!: Dielectric heating and Dielectric loss · See more »
Dipole
In electromagnetism, there are two kinds of dipoles.
New!!: Dielectric heating and Dipole · See more »
Electric dipole moment
The electric dipole moment is a measure of the separation of positive and negative electrical charges within a system, that is, a measure of the system's overall polarity.
New!!: Dielectric heating and Electric dipole moment · See more »
Electric field
An electric field is a vector field surrounding an electric charge that exerts force on other charges, attracting or repelling them.
New!!: Dielectric heating and Electric field · See more »
Electrical resistivity and conductivity
Electrical resistivity (also known as resistivity, specific electrical resistance, or volume resistivity) is a fundamental property that quantifies how strongly a given material opposes the flow of electric current.
New!!: Dielectric heating and Electrical resistivity and conductivity · See more »
Electromagnetic field
An electromagnetic field (also EMF or EM field) is a physical field produced by electrically charged objects.
New!!: Dielectric heating and Electromagnetic field · See more »
Electromagnetic induction
Electromagnetic or magnetic induction is the production of an electromotive force (i.e., voltage) across an electrical conductor in a changing magnetic field.
New!!: Dielectric heating and Electromagnetic induction · See more »
Electromagnetic radiation
In physics, electromagnetic radiation (EM radiation or EMR) refers to the waves (or their quanta, photons) of the electromagnetic field, propagating (radiating) through space-time, carrying electromagnetic radiant energy.
New!!: Dielectric heating and Electromagnetic radiation · See more »
Electromagnetism
Electromagnetism is a branch of physics involving the study of the electromagnetic force, a type of physical interaction that occurs between electrically charged particles.
New!!: Dielectric heating and Electromagnetism · See more »
Electrosurgery
Electrosurgery is the application of a high-frequency (radio frequency) alternating polarity, electrical current to biological tissue as a means to cut, coagulate, desiccate, or fulgurate tissue.
New!!: Dielectric heating and Electrosurgery · See more »
Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
New!!: Dielectric heating and Fat · See more »
Flash pasteurization
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, kosher wine, and some dairy products such as milk.
New!!: Dielectric heating and Flash pasteurization · See more »
Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
New!!: Dielectric heating and Food preservation · See more »
Frequency
Frequency is the number of occurrences of a repeating event per unit of time.
New!!: Dielectric heating and Frequency · See more »
Heat
In thermodynamics, heat is energy transferred from one system to another as a result of thermal interactions.
New!!: Dielectric heating and Heat · See more »
Hertz
The hertz (symbol: Hz) is the derived unit of frequency in the International System of Units (SI) and is defined as one cycle per second.
New!!: Dielectric heating and Hertz · See more »
Hyperthermia therapy
Hyperthermia therapy is a type of medical treatment in which body tissue is exposed to higher temperatures in an effort to treat cancer.
New!!: Dielectric heating and Hyperthermia therapy · See more »
Intermediate frequency
In communications and electronic engineering, an intermediate frequency (IF) is a frequency to which a carrier wave is shifted as an intermediate step in transmission or reception.
New!!: Dielectric heating and Intermediate frequency · See more »
ISM band
The industrial, scientific and medical (ISM) radio bands are radio bands (portions of the radio spectrum) reserved internationally for the use of radio frequency (RF) energy for industrial, scientific and medical purposes other than telecommunications.
New!!: Dielectric heating and ISM band · See more »
Joule heating
Joule heating, also known as Ohmic heating and resistive heating, is the process by which the passage of an electric current through a conductor produces heat.
New!!: Dielectric heating and Joule heating · See more »
Kinetic energy
In physics, the kinetic energy of an object is the energy that it possesses due to its motion.
New!!: Dielectric heating and Kinetic energy · See more »
Meat
Meat is animal flesh that is eaten as food.
New!!: Dielectric heating and Meat · See more »
Medicine
Medicine is the science and practice of the diagnosis, treatment, and prevention of disease.
New!!: Dielectric heating and Medicine · See more »
Microwave
Microwaves are a form of electromagnetic radiation with wavelengths ranging from one meter to one millimeter; with frequencies between and.
New!!: Dielectric heating and Microwave · See more »
Microwave chemistry
Microwave chemistry is the science of applying microwave radiation to chemical reactions.
New!!: Dielectric heating and Microwave chemistry · See more »
Microwave oven
A microwave oven (also commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
New!!: Dielectric heating and Microwave oven · See more »
Microwave volumetric heating
Microwave Volumetric Heating (MVH) is a method of using microwaves to evenly heat the entire volume of a flowing liquid, suspension or semi-solid.
New!!: Dielectric heating and Microwave volumetric heating · See more »
Molecule
A molecule is an electrically neutral group of two or more atoms held together by chemical bonds.
New!!: Dielectric heating and Molecule · See more »
Near and far field
The near field and far field are regions of the electromagnetic field (EM) around an object, such as a transmitting antenna, or the result of radiation scattering off an object.
New!!: Dielectric heating and Near and far field · See more »
Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
New!!: Dielectric heating and Pasteurization · See more »
Permittivity
In electromagnetism, absolute permittivity, often simply called permittivity, usually denoted by the Greek letter ε (epsilon), is the measure of resistance that is encountered when forming an electric field in a particular medium.
New!!: Dielectric heating and Permittivity · See more »
Radio frequency
Radio frequency (RF) refers to oscillatory change in voltage or current in a circuit, waveguide or transmission line in the range extending from around twenty thousand times per second to around three hundred billion times per second, roughly between the upper limit of audio and the lower limit of infrared.
New!!: Dielectric heating and Radio frequency · See more »
Radio wave
Radio waves are a type of electromagnetic radiation with wavelengths in the electromagnetic spectrum longer than infrared light.
New!!: Dielectric heating and Radio wave · See more »
Skin effect
Skin effect is the tendency of an alternating electric current (AC) to become distributed within a conductor such that the current density is largest near the surface of the conductor, and decreases with greater depths in the conductor.
New!!: Dielectric heating and Skin effect · See more »
Specific absorption rate
Specific absorption rate (SAR) is a measure of the rate at which energy is absorbed by the human body when exposed to a radio frequency (RF) electromagnetic field.
New!!: Dielectric heating and Specific absorption rate · See more »
State of matter
In physics, a state of matter is one of the distinct forms in which matter can exist.
New!!: Dielectric heating and State of matter · See more »
Sterilization (microbiology)
Sterilization (or sterilisation) refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified region, such as a surface, a volume of fluid, medication, or in a compound such as biological culture media.
New!!: Dielectric heating and Sterilization (microbiology) · See more »
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
New!!: Dielectric heating and Sugar · See more »
Temperature
Temperature is a physical quantity expressing hot and cold.
New!!: Dielectric heating and Temperature · See more »
Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
New!!: Dielectric heating and Water · See more »
Redirects here:
Diathermic, Dielectric heater, Dipole rotation, Electric Torque, Electric torque, Electrodiathermy, Electronic heating, High frequency heating, High-frequency heating, Microwave heating, RF heating, Radio frequency heating, Radio-Frequency Heating, Radio-frequency heating, Shortwave Treatment.
References
[1] https://en.wikipedia.org/wiki/Dielectric_heating
