Abstract
Raman scattering has been used to study the influence of 2.45 GHz microwave on the structure of water. It has been shown that treatment of the distilled water samples by electromagnetic field leads to long-term changes in the vibrational density of states. It was established that the retention time of structural changes of the water samples depends on the sample volume. The experimental results have been interpreted on the basis of the percolation model. It has been suggested that the change in the chemical composition of the water treated by microwaves can lead to a change in the structure of the percolation cluster formed by the network of hydrogen bonds. The time of the equilibrium structure recovery of the percolation cluster after termination of the microwaves depends on the cluster size and is much slower than the recovery in the chemical composition of water.
Highlights
Electromagnetic waves in the microwave range corresponding to ultrahigh frequency (UHF) of 1–30 GHz are widely used in various industrial processes at electronic, food, pharmaceutical, and chemical industry [1]
Water in the unsealed ampoules was heated to boiling in a microwave oven with adjustable power of microwave radiation and, separately, on a hotplate
The structure of the hydrogen bond network and the fractal dimension of the percolation cluster may change as a result of the tetrahedral coordination disorders caused by the presence of defects, such as those associated with the change of the number of hydrogen bonds of the molecule or change in the local charge of the group of molecules
Summary
Electromagnetic waves in the microwave range corresponding to ultrahigh frequency (UHF) of 1–30 GHz are widely used in various industrial processes at electronic, food, pharmaceutical, and chemical industry [1]. Microwaves are efficiently absorbed by a number of substances and they are used primarily for fast and controlled heating. Many researchers are paying attention to the fact that using the common convective type heater and a microwave oven at the same temperature increase may lead to different implications [2, 3]. There are so-called specific effects of microwaves. The first of them, they have a thermal nature, cannot be reproduced in the common convection heater. These are (a) the effect of overheating, (b) selective heating, (c) the temperature gradients on the border, and so forth [4]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
