Influence of microwave on aqueous solutions

Abstract

Abstract In addition to being an important household appliance, the microwave is an effective method for food processing and chemical synthesis. Recently, the effect of MW on water hydrogen bonds dynamic was quantified via the in-situ refractive index measurement. This study applied the technique to aqueous solutions with three solutes: ethanol, NaCl and glucose. It was found that ethanol enhanced the MW-induced effect on water structure. In contrast, NaCl reduced the magnitude of MW-induced impact. The influence of glucose varied critically with concentration. At a high concentration, glucose increased RI during the microwave. The findings can clarify and predict the efficiency of MW processes, which are widely used for chemical systhesis, nutrient extraction and food processing.