Abstract
When doing research on microwave-assisted chemistry and materials processing, what type of heat is used most often? This chapter discusses qualitatively issues such as heat, temperature, thermodynamics, and heat transfer without unnecessary use of equations. Understanding this chapter will provide a better understanding of later chapters. In addition, the coffee break talks about relationships between microwaves and foods, as well as the history of microwave cooking ovens.
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Horikoshi, S., Schiffmann, R.F., Fukushima, J., Serpone, N. (2018). The Nature of Heat. In: Microwave Chemical and Materials Processing. Springer, Singapore. https://doi.org/10.1007/978-981-10-6466-1_2
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DOI: https://doi.org/10.1007/978-981-10-6466-1_2
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