Research Paper

Microwave Heating Effect and Mechanism for Carbon Fiber Preforms

  • ZOU Ji-Zhao ,
  • ZENG Xie-Rong ,
  • XIONG Xin-Bo ,
  • LI Xiao-Hua ,
  • TANG Han-Ling ,
  • LI Long
Expand
  • 1. School of Materials Science and Engineering, Northwestern Polytechnical University, Xi’an 710072, China; 2. College of Materials Science and Engineering, Shenzhen University, Shenzhen 518060, China; 3. Shenzhen Key Laboratory of Special Functional Materials, Shenzhen 518060, China

Received date: 2006-10-31

  Revised date: 2006-12-05

  Online published: 2007-11-20

Abstract

Carbon fiber felts with different surface characteristics, stacking numbers, bulk densitywere heated by microwave irradiation to study the influence of these physical properties on microwave heating effect, analyzing the electric field distributions in the microwave oven. It indicates that carbon fiber preforms can be heated by microwave in (2450±50)MHz frequency. Furthermore, models of microwave heating were developed, and mechanisms of microwave energy loss were discussed. It is deduced that there are three kinds of heating mechanisms, which are doublet polarization, interface polarization and electrical conduction dissipation, respectively.

Cite this article

ZOU Ji-Zhao , ZENG Xie-Rong , XIONG Xin-Bo , LI Xiao-Hua , TANG Han-Ling , LI Long . Microwave Heating Effect and Mechanism for Carbon Fiber Preforms
[J]. Journal of Inorganic Materials, 2007
, 22(6) : 1165 -1168 . DOI: 10.3724/SP.J.1077.2007.01165

References

[1] 金钦汉.微波化学.北京: 科学出版社, 2001. 86--93.
[2] 刘岐山.微波能应用.北京: 电子工业出版社, 1990. 11--14.
[3] Patil D S, Mutsuddy B C. Ceram. Trans., 1991, 21: 301--312.
[4] 吴苏, 鹿安理, 白向钰, 等.航空材料学报, 1996, 16 (4): 24--29.
[5] 黄向东, 李建保, 谢志鹏, 等(HUANG Xiang-Dong, et al).无机材料学报(Journal of Inorganic Materials), 1998, 13(3): 282--290.
[6] 苏峰华, 张招柱, 王坤, 等(SU Feng-Hua, et al).材料研究学报, 2005, 19 (4): 437--443.
[7] Vijay, Kumar, Kaushik. Polymer Testing, 2000, (19): 17--25.
[8] 赵东林, 沈曾民, 迟伟东. 新型炭材料, 2001, 16 (2): 66--72.
[9] 周健, 董学斌, 等.武汉工业大学学报, 1998, 20 (3): 32--33.
[10] Cuccurullo G, Berardi P G, Carfagna R, et al.Infra. Phy. & Tech., 2002, 43: 145--150.
[11] Isidro Sanchez, Julio R Banga, Antonio A. J. Food Engin, 2000, 46: 21--29.
Outlines

/