Title of Invention

A MICROWAVE VACUUM DEHYDRATOR

Abstract ABSTRACT The present invention relates to a down rod for a ceiling fan having a weakened line, a resilient member, preferably a spring, connecting the part of said rod above said weakened line to the part of said rod below said weakened line, such that when load in excess of a predetermined value is applied at one end of said rod, said resilient member stretches to hold said fan.
Full Text FORM - 2
THE PATENTS ACT, 1970 (39 of 1970)
COMPLETE SPECIFICATION (Section 10, rule 13)
"A Microwave Vacuum Dehydrator"
Rusheet Deepak Shah, Uday Guneju Bhatkande, Vishal Prakash Shah,
All residing at 24- Tulsibaugwale Colony, 3-Parvati Vandan Apartments, Sahakarnagar No 2, Pune 411009, Maharashtra, India.
All Indian nationals
The following specification particularly describes the nature of the invention and the manner in which it is to be performed: -


Dated this 27th May, 2006

A Microwave Vacuum Dehydrator
INTRODUCTION
The present invention relates to Vacuum drying of any given material by using microwaves
More particularly, the present invention relates to evaporating liquid from a liquid containing material by means of microwave under vacuum conditions.
Still particularly, the present invention seeks to provide self-contained Microwave Vacuum Dehydrator with magnetic placement in order to concentrate the microwave on the target product.
This invention is related to the food, rubber and pharmaceutical industry and is particularly concerned with an apparatus for Microwave Vacuum Dehydrating, in which (i) the flow of the microwaves are directed towards the target item; (ii) the inner side of the apparatus is powder coated, which enhances the effect of microwaves and is useful for obtaining a dried end-product; (iii) the vacuum conditions are created via a Nozzle which is perforated at the mouth part which is visible in the Main Chamber and (iv) the sucked air from the Main Chamber is passed through a Side Chamber containing Silica gel.
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The technique of dehydration is probably the oldest method of food preservation practiced by mankind. The use of artificial drying to preserve agricultural products has expanded widely, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes. New and/or innovative techniques that increase drying rates and enhance product quality have achieved considerable attention.
Use of microwave applied in a vacuum for dehydration heats the product to cause water to vaporize, without causing changes in composition. Microwave energy penetrates deeply into the material and can reduce process time phenomenonly. It offers opportunity to process material like food, rubber and pharmaceutical products, among other things, in ways not possible by other means. Microwave heating offers distinct benefits in dehydration because the penetration of energy and uniform heating results in water vaporizing from throughout the product. This induces an inner pressure that maintains puffed character of the dried product and preserves colour, flavor, and nutritional value.
Application of microwave energy in a vacuum results in an increase in product temperature; however, the temperature rise is limited to the boiling point of the water. At a pressure of 3 kPa, free water boils at 22°C. This maintains a product temperature at a level below the temperature used under atmospheric conditions of 101 kpa.
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PRIOR ART
A U.S. Patent No. 4,045,639 claims, An apparatus for continuous microwave and vacuum drying a liquid containing material which comprises: a housing forming a closed elongated space; means for evacuating said closed space; means impermeable to microwave energy for partitioning the closed space into first and second chambers, said partition having a slit therein; an endless conveyor belt having a feeding end and a discharge end disposed longitudinally in the closed space and through the slit; means for feeding on the belt a product containing a liquid to be evaporated; at least one source of microwave energy fed into the first evacuated chamber through at least one adjustable microwave cavity at atmospheric pressure, microwave permeable but air tight membranes sealing the non-evacuated microwave cavity from said evacuated first chamber; means disposed in the second chamber for absorbing microwaves which have passed through said slit; and means for discharging the product from the apparatus
The U.S. Patent No. 5,172,487 further claims, "A method for the continuous drying of a material, which comprises: a) adjusting the temperature of the material to a value which is not injurious for the material; b) feeding the material into a vacuum chamber, c) moving the material through the vacuum chamber without heat being supplied to the material so as to dry the material after introduction into the vacuum chamber; and d) removing the dried material from the vacuum chamber through an air lock, e) wherein said material comprises a substantially particle free syrup selected from the group consisting of syrups of carbohydrate and syrups of sugar alcohol and wherein
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step a) comprises adjusting the temperature of the syrup to a value below the boiling point of the material at atmospheric pressure but sufficiently high of the material to be dried in step c) to an amorphous, solid product such that a phase shift of said material occurs from a liquid state to a solid slate.
The U.S. Pat. No. 5,676,989 further claims, "A method for producing substantially fat free expanded product in the form of chips comprising arranging product pieces on a support, treating said product pieces by a step of at least partially cooking said product to provide an at least partially cooked product substantially free of surface moisture but containing a first amount of unbound moisture within its structure and a further step of heating said at least partially cooked product by means of electromagnetic radiation to provide a heated cooked product containing within its structure unbound moisture in a second amount sufficient to generate a desired pore structure in said expanded product, and then in an pore forming stage reducing the pressure surrounding said heated cooked product at a rate and to a pressure below atmospheric to flash moisture within said heated cooked product and form pores in said product and provide an expanded product, controlling conditions in said step of at least partially cooking and said further step of heating to provide said heated cooked product containing said second amount of moisture within its structure sufficient to expand said moisture as steam and produce a desired pore structure within said expanded product so that said expanded product has a texture that simulates the texture of a conventionally cooked product.
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The !LS. Pat. No. 5,956,865 further claims, "A dehydrating device comprising: A process for drying herbs so that a greater portion of the key volatile flavors are retained in the dried herbs produced comprising loading fresh herbs into a vacuum microwave drying chamber, reducing the pressure in said chamber to a low pressure below 10 inches of Hg, applying microwave power to said herbs while at said low pressure with a power density of between 1 and 8 Kilowatts/Kg of said herb for a time period of 2 to 25 minutes while sweeping the herbs with air to achieve a uniform drying of the herbs to a moisture content of less than 20% based on the dry weight of the herbs without significantly damaging said herbs by burning.
The U.S. Pat. No. 5,939,116 further claims, "Method for far-infrared drying of food contained in an air-tight, insulating dryer using far-infrared heaters, comprising the steps of:
drawing air from the insulating dryer by a Vacuum Generating Device to reduce the inner pressure in the insulating dryer to 560 mmHg to 160 mmHg in 1 to 10 minutes;
feeding nitrogen gas containing ethanol to the insulating dryer to spray the ethanol onto the food, and raising the inner pressure to 1.0 kg/cm.sup.2 G to 1.9 kg/cm.sup.2 G in 1 to 10 minutes to keep the so raised pressure for 1 to 10 minutes;
reducing the inner pressure in the insulating dryer below 160 mmHg to 1 mmHg by the Vacuum Generating Device within 30 minutes after stopping the feeding of the nitrogen gas containing ethanol;
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supplying the far-infrared heaters with electricity to heat the food while keeping the inner pressure in the insulating dryer below 160 mmHg to 1 mmHg, thereby keeping the core temperature of the food at 0.degree. C. to 10.degree. C. for 15 to 90 minutes; and
supplying the insulating dryer with air until the inner pressure in the insulating dryer has reached atmospheric pressure.
The U.S. Pat. No. 6,901,683 further claims, "A method of drying printed media using an electromagnetic signal, comprising:
receiving printed web media at an input opening of a resonant cavity; drying the printed media using an electric field formed within the resonant cavity and using forced air directed perpendicular to the input opening within the resonant cavity, the forced air egressed from the resonant cavity via an attenuation structure,
the attenuation substantially attenuating electric field emissions from the attenuation structure; and passing the printed media through an output opening, wherein the input and output openings substantially attenuate electric field emissions from the input and output openings; wherein the drying the printed media further comprises measuring in real time the drying of the printed media and adjusting the electric field based on the real time measuring.
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These systems are complex and are lacking in the development of high quality self-contained Microwave Vacuum Dehydrator due to failure to optimise utilization of the microwaves.
Most of the above apparatus cannot guide the flow of the microwaves to optimize the processing time nor have they tried to powder coat the apparatus from inside so as to enhance the capabilities of the Microwave dehydrator in drying faster and quicker using lesser energy.
This invention seeks to overcome the limitations of the prior art.
The object of this invention is to provide for a dehydrator wherein the product is dried from the very core to avoid cracking and decay of the given material.
Another object of this invention is to dehydrate a given material in the most HEALTHY ENVIRONMENT since a vacuum is created in the Main Chamber thereby blocking any chances of foreign particles from entering the compartment.
Another object of this invention is to provide a NON TOXIC dehydrator since most of the other means of dehydration use some forms of radiations, which could be toxic or harmful.
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Another object of this invention is to provide a dehydrator, which retains the HUE, AROMA, TASTE, COLOUR and CHLOROPHYLL contents of the given material albeit removing the moisture content from them.
Another object of this invention is to provide a dehydrator, which would enable UNIFORMITY IN DRYING thereby avoiding the so-called hot spots or cracking of the target product, which is common in other forms of drying.
Another object of this invention is to provide FASTEST DRYING, which reduces the process time by an enormous amount.
BRIEF DESCRIPTION OF THE DRAWINGS:
1 Figure 1: Architecture of the Main Chamber
Numeral 1= Magnetron
Numeral 2= Powder coated inner surface
Numeral 3= Magnet
Numeral 4= Nozzle for Vacuum Generating Device
Numeral 5= Wave Guide with Polypropylene sheet.
Numeral 6 = Circular Tray
2. Figure 2: Main Chamber showing Nozzle and Polypropylene Sheet
Numeral 1= Polypropylene sheet
Numeral 2= Nozzle
Numeral 3= Perforations on the mouth of the Nozzle
3. Figure 3: Silica Gel Compartment
Numeral 1= tube coming from the Main Chamber
Numeral 2=Silica gel
Numeral 3=tube going to the Vacuum Generating Device
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4, Figure 4: Circuit diagram
Numeral 1= Capacitor and diode Numeral 2= High Voltage Transformer Numeral 3= AC supply Numeral 4= Magnetron
5. Figure 5: Vacuum Generating Device
Numeral 1= tube coming from the Silica gel compartment Numeral 2= Vacuum Generating Device
SUMMARY OF THE INVENTION
Drying is one of the crucial steps in many industries, but especially the food processing and preservation. It is the means of providing dried end product as per the requirement of the particular industry by reducing the moisture content from the material, which is to be dried. In preserving certain products, like grain without deterioration, rubber, or pharmaceutical products, drying is the cheapest among other methods, ie, chemical application and controlled atmosphere storage. Drying methods and operation are rather specific for each kind of material and its use. Skilled operators are often required for the drying operation.
DRYING
Drying has huge applications in the area of food, rubber and pharmaceutical industry. However, one of the best examples of drying could be given in terms of the food industry. Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the
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equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow.
Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods.
Recommended methods for canning and freezing have been determined by research and widespread experience. Home drying, however, does not have firmly established procedures. Food can be dried several ways, for example, by the sun if the air is hot and dry enough, or in an oven or dryer if the climate is humid.
With the renewed interest in gardening and natural foods and because of the high cost of commercially dried products, drying foods at home is becoming popular again. Drying is not difficult, but it does take time and a lot of attention. Although there are different drying methods, the guidelines remain the same. Although solar drying is a popular and very inexpensive method, India does not have a suitable climate for it. Dependable solar dehydration of foods requires 3 to 5 consecutive days when the temperature is 95 degrees F. and the humidity is very low. Solar drying is thus not feasible.
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Drying food in the oven of a kitchen range, on the other hand, can be very expensive. In an electric oven, drying food has been found to be nine to twelve times as costly as canning it. Food dehydrators are less expensive to operate but are only useful for a few months of the year.
THREE CATEGORIES OF DRYING:
Air and contact drying under atmospheric pressure: In air and contact drying, heat is transferred through the foodstuff either from heated air or from heated surfaces. The water vapour is removed with the air.
Vacuum drying: In vacuum drying, advantage is taken of the fact that evaporation of water occurs more readily at lower pressures than at higher ones. Heat transfer in vacuum drying is generally by conduction, sometimes by radiation.
Freeze-drying. In freeze-drying, the water vapour is sublimed off frozen food. The food structure is better maintained under these conditions. Suitable temperatures and pressures must be established in the dryer to ensure that sublimation occurs.
In accordance with one practical embodiments of such a device, this invention envisages the effective use of the Microwaves generated by the Magnetron to save energy, time and money for dehydrating a given product.
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DETAILED DESCRIPTION OF THE INVENTION
The present invention will now be explained with reference to figures 1 to 5 of the accompanying drawings.
Figure 1 and Figure 2 illustrates the architecture of the Main Chamber, which shows the various components of the Microwave Vacuum Dehydrator with their internal co-relation with other parts and their respective functions.
The Main Chamber shown in the Figure 1 consists of:
a. A door means
b. Powder coated inner body
c. Wave Guide
d. Poly propylene sheet to cover the Wave Guide
e. Perforations on mouth of the Nozzle
f. Circular tray to keep target product.
g. Magnet
The Main Chamber is constructed having dimensions 200 by 220 by300 mm and is made out of mild steel of 10 gauge thickness. The chamber is constructed by employing arc welding to maintain leak proof conditions within since the Chamber is expected to have desired vacuum conditions. The Chamber has a cavity on the right side for the disbursement of the microwaves within the chamber. To this cavity in the Chamber, another small chamber is attached. This chamber is called the Wave Guide (Fig.l, numeral 5). The main purpose of this Wave Guide is to guiding the flow of the microwaves in desired manner. In the absence of such Wave Guide, the microwaves
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would concentrate at a particular spot and would result in undesirable hot spots. In layman's term, uneven heating zones are created within the Chamber in absence of the Wave Guide thus creating uneven heating pattern in the product.
For creating vacuum conditions in the Main Chamber there has to be a provision of a Nozzle (Fig.l, numeral 4) from the chamber coming out which goes to the Vacuum Generating Device (Fig.5). If the Nozzle diameter exceeds to around 3-4 cm there are chances of the microwaves entering the Vacuum Generating Device, which would damage the Vacuum Generating Device to a large extent. To avoid such damage and to avoid microwaves entering the Vacuum Generating Device, perforations are enunciated on the mouth of the Nozzle (Fig.2, numeral 3). The microwaves have a wavelength of 1-10 cm. whereas the diameters of the perforations are about 2-3 mm thus offering no chances to the microwaves to escaping through the perforations, which protects the Vacuum Generating Device.
The Main Chamber has door means to enable the user to place the target product in the Main Chamber and then shut the door snug so as to prevent the microwaves from escaping out and to maintain the vacuum conditions inside the Main Chamber. The door has grooves that perfectly match the dimensions of the Main Chamber.
The inner surface of the Main Chamber has to be powder coated (Fig.l, numeral 2) to maximize the effect and facilitate the movement of the microwaves within the Main Chamber and to deflect such waves on the target product so as to optimize the effect of the microwaves in dehydrating the target product. In the absence of the smooth texture
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the microwaves again result is sparks. It is a well-known property of the microwaves that whenever they come across any rusty metal or metals separated by small distance they produce sparks. Thus, for reflection, the microwaves require a smooth surface.
The Powder coating also provides a hygienic environment and easily cleanable equipment which is an important criterion for food, rubber and pharmaceutical industries. It also gives a pleasing and aesthetic look to the Microwave Vacuum Dehydrator.
The Wave Guide is the orifice from which the microwaves are released into the Main Chamber and is attached to the Main Chamber by spot welding. This type of welding provides smoother joints. Smoother joints are desirable parameters since the absence of smooth joint would create sparks in the Main Chamber. These sparks can be hazardous and can have an ill effect to the product as well as the equipment. The cavity of the Wave Guide has to be sealed with a material, which will allow the entry of the microwaves as well as help in maintaining the vacuum conditions in the Main Chamber. If not sealed, the vacuum conditions are not possible.
A high-grade plastic (polymer), polypropylene, is used to seal the cavity of the Wave Guide (Fig.l, numeral 5). Since the Chamber is made up of mild steel and the cavity of the Wave Guide is sealed by polypropylene, which is a form of plastic, they are stuck by a solution which is called as Cynoacrylate which enhances the sealing of steel and plastic, thus enabling the sticking of plastic on to the metal.
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A Circular Tray (Fig.l, numeral 6)is placed at the bottom of the Main Chamber on which a target product is placed for processing and dehydrating. The size of this Tray is variable factor, which depends upon the capacity and size of the dehydrator.
There is a permanent Magnet placed just below the Circular Tray ((Fig.l, numeral 3) at the bottom of the Main Chamber. The Magnet is so placed that it is actually just below the Circular Tray on which the target product is placed for dehydration. This Magnet could be of desired shape as per the design and shape of the Tray on which the target product is to be placed. This placement of the Magnet attracts the microwaves towards itself thus causing the microwaves to reach the target product and reducing the wastage of such microwaves in the absence of Magnet. In the absence of the Magnet, the microwaves are scattered all over the Main Chamber, which in this case is avoided and thus the microwaves are used to the optimum capacity thus enabling what is claimed.
Figure 3 illustrates the set up of the Side Chamber, which shows the various components of the Silica gel compartment and the assembly for the same, which connects this Side Chamber to the Main Chamber and also to the Vacuum creating device.
The Side Chamber shown in the Figure 3 consists of:
a. Silica gel
b. Tubes
The Side Chamber consists of a compartment consisting of Silica gel (Fig.3, numeral 2) and tubes attached to this compartment, with one end connecting the Side
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Chamber with the Main Chamber (Fig.3, numeral 1) and the other end of the tube (Fig.3, numeral 3). connecting the side chamber with the Vacuum Generating Device (Fig.5, numeral 2). The main use of this Silica compartment is that it adsorbes (not absorbs) the moisture coming out of the product that needs to be dried. Once the Silica gel is saturated with moisture, the colour of the Silica gel turns from dark blue to white. There is a simple way of regenerating the Silica gel by sun drying it for 4-5 hours. The colour reverts back from white to dark blue. Thus, informing the user that the Silica gel is ready for reuse.
The Main Chamber and the Vacuum Generating Device are thus connected by the Side Chamber with the help of tubes as described hereinabove. The air sucked out of the Main Chamber by the Nozzle is lead to the Side Chamber containing a Silica gel Compartment wherein the moisture from the air is adsorbed by the Silica gel thereby leading the dry air into the Vacuum Generating Device. Thus, Vacuum is generated in the Main Chamber. Then, the Magnetron (Fig.l, numeral 1). starts producing the microwaves, which are lead into the Main Chamber via the Wave Guide, which is sealed by Polypropylene sheet in order to permeate the microwaves but hinder air entering into the Main Chamber. The Magnet placed beneath the Circular Tray attracts the microwaves towards it (and since the target product is placed on the Circular Tray, they are targeted by the microwaves). Thus, due to the placement of the magnets, the microwaves generated by the Magnetron are concentrated within the Main Chamber thereby optimizing the use of the microwaves generated and thereby saving time, energy and money.
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Figure 4 illustrates the composition of the Circuitry which shows the various components of the Microwave Vacuum Dehydrator which, in fact, generate microwaves. The Circuitry as shown in the Figure 3 consists of:
a. Magnetron
b. Diode
c. High voltage transformer
d. Capacitor
e. Infrared Temperature detector
In the current invention an electronic tube, the so-called Magnetron, generates an alternating power field. The Magnetron is a diode-type electron tube, which is used to produce the required 2450 MHz of microwave energy (Fig.l, numeral 1 and Fig.4, numeral 4). It is classed as a diode because it has no grid as does an ordinary electron tube. A magnetic field imposed on the space between the anode (plate) and the cathode serves as the grid. While the external configurations of different Magnetrons will vary, the basic internal structures are the same. These include the anode, the filament/cathode, the antenna, and the magnets.
The molecules within the material (viz food, rubber or pharmaceutical product) especially the polar water molecules, but also amino acids, lipids and proteins are forced to align themselves with the rapidly changing alternating electrical field. They oscillate around their axis in response to reversal of the electric field that occurs up to 5 billion times per second. This oscillation creates considerable intermolecular friction that results
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in the generation of heat. Thus, the food is heated from the inside outwards leaving the dishes and the dryer itself cold, because they are not directly heated by microwaves. This is contrary to conventional heating of food, in which heat transfers conventionally from the outer to the inner. In order to avoid interference between different applications of high frequency radio waves a frequency of 2450 MHz, which equals a wavelength of approx. 12 cm, was laid down for industrial and medical use.
The microwaves are produced in Magnetron. This Magnetron works at a 5000 volts D.C. supply. An Indian household supply of electricity is 230 volts A.C. supply. Thus, a user would require a high voltage step up transformer to convert A.C. supply to D.C. supply (Fig.4, numeral 2). . The Capacitor (Fig.4, numeral 1) and the Diode acts as a filter medium for the whole circuit. Magnetron mounting is very important for proper usage of the microwaves. Top mounting or side mounting is preferred.
An infrared temperature detector which is a type of non contact thermometers is also required for measuring the temperature inside the Main Chamber and enable user to control such temperature for the proper use of the Microwave Vacuum Dehydrator.
Figure 5 illustrates the Vacuum Generating Device which shows the inter relation of various components of the Microwave Vacuum Dehydrator with their internal co-relation with other parts and their respective functions.
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The target product, from which the moisture/liquid is to be extracted, is placed in the vacuum chamber. The door is shut tight and snug and the Vacuum Generating Device is tuned to the ON mode. The vacuum gauge shows the corresponding reading. Once the desired vacuum is created, the circuit of Magnetron is switched ON which emits the microwaves. Each cycle of microwaves is of 30 seconds. Once a 30 sec cycle is completed, the Magnetron circuit is kept off for 150 sec for proper utilization of the waves. Another reason for running it on an off cycle is the temperature of the substance decreases and the drying takes place uniformly. The same procedure is carried out repeatedly, over the period for some time. The time factor depends upon the amount of moisture to be removed.
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What we claim is:
1. An apparatus for microwave vacuum drying a liquid containing material which
comprises:
a. a hollow Main Chamber;
b. a door means;
c. at least one source of microwave energy fed into the Main Chamber through at least
one adjustable Wave Guide at atmospheric pressure,
d. a Wave Guide to guide the microwaves from the magnetron to the Main Chamber
e. means for sealing the Wave Guide vent so as to maintain the vacuum conditions within
the Main Chamber
f. means of sucking air from the Main Chamber
g. Side Chamber attached to the Main Chamber
h. a compartment consisting of Silica gel for adsorbing the moisture from such sucked air before leading to the Vacuum Generating Device.
2. The apparatus of claim 1 wherein the Main Chamber is constructed having dimensions 200 by 220 by3 00 mm and is made out of mild steel of 10 gauge thickness and is constructed by arc welding to maintain vacuum conditions within the Chamber and the inner surface of which is powder coated.
3. The Main Chamber as claimed in claim 2, wherein a Circular Tray is provided at the bottom of the Main Chamber for placement of the target product.
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4. The Main Chamber as claimed in claim 2 and 3, wherein a Magnet is placed directly under the Circular Tray for attracting the microwaves towards it.
5. The apparatus of claim 1 wherein the door means has grooves that perfectly match the dimensions of the Main Chamber and also has rubber lining for avoiding leakage of the vacuum generated inside the Main Chamber.
6. The apparatus of claim 1 wherein the source of microwave energy is one or more Magnetrons capable of producing required 2450 MHz of microwave energy;
7. The apparatus of claim 1 wherein the Wave Guide is sealed with a high grade plastic material (polymer), polypropylene;

8. The apparatus of claim 1 wherein there is a provision of a Nozzle, which has uniform perforations of about 2-3 diameter at the mouth of the Nozzle, in the Main Chamber for sucking air out of the Main Chamber and is connected to the Vacuum Generating Device.
9. The apparatus of claim 1 wherein the Side Chamber consists of a Silica gel containing compartment for adsorbing moisture from the air which is sucked by the Nozzle from the Main Chamber leading to the Vacuum Generating Device.
10. The apparatus of claim 1 comprising infra-red detectors for measuring the
temperature or the moisture content of material on the Tray.
22.

11. The apparatus of claim 1 comprising a high voltage step up transformer to convert A.C. supply to D.C. supply.
12. The apparatus of claim 1 comprising at least one Vacuum Generating Device.
Dated this 27th May, 2006


Documents:

1004-mum-2006-abstarct(03-04-2007).pdf

1004-mum-2006-abstract(03-04-2007).doc

1004-mum-2006-abstract.doc

1004-mum-2006-abstract.pdf

1004-mum-2006-cancelled pages(03-04-2007).pdf

1004-mum-2006-claims(granted)-(03-04-2007).doc

1004-mum-2006-claims(granted)-(03-04-2007).pdf

1004-mum-2006-claims.doc

1004-mum-2006-claims.pdf

1004-mum-2006-correspondence(23-06-2006).pdf

1004-mum-2006-correspondence-(ipo)-(29-07-2008).pdf

1004-mum-2006-correspondence-others.pdf

1004-mum-2006-correspondence-received.pdf

1004-mum-2006-description (complete).pdf

1004-mum-2006-drawings(03-04-2007).pdf

1004-mum-2006-drawings.pdf

1004-mum-2006-form 1(27-06-2006).pdf

1004-mum-2006-form 18(21-7-2006).pdf

1004-mum-2006-form 2(granted)-(03-04-2007).doc

1004-mum-2006-form 2(granted)-(03-04-2007).pdf

1004-mum-2006-form 26(26-4-2006).pdf

1004-mum-2006-form 3(27-05-2006).pdf

1004-mum-2006-form 3(3-4-2007).pdf

1004-mum-2006-form 5(3-4-2007).pdf

1004-mum-2006-form 9(21-7-2006).pdf

1004-mum-2006-form-1.pdf

1004-mum-2006-form-18.pdf

1004-mum-2006-form-2.doc

1004-mum-2006-form-2.pdf

1004-mum-2006-form-26.pdf

1004-mum-2006-form-3.pdf

1004-mum-2006-form-9.pdf

abstarct1.jpg


Patent Number 222809
Indian Patent Application Number 1004/MUM/2006
PG Journal Number 39/2008
Publication Date 26-Sep-2008
Grant Date 25-Aug-2008
Date of Filing 27-Jun-2006
Name of Patentee Uday Gundu Bhatkande
Applicant Address 24-Tulsibaugwale Colony,3-Parvati Vandan Apartments,Sahakarnagar No.2,Pune 411009, Maharashtra,India
Inventors:
# Inventor's Name Inventor's Address
1 RUSHEET DEEPAK SHAH 24- TULSIBAUGWALE COLONY, 3- PARVATI VANDAN APARTMENTS, SAHAKARNAGAR NO 2, PUNE 411 009
2 Uday Gundu Bhatkande 24-Tulsibaugwale Colony,3-Parvati Vandan Apartments,Sahakarnagar No.2,Pune 411009, Maharashtra,India
3 Vishal Prakash Shah 24-Tulsibaugwale Colony,3-Parvati Vandan Apartments,Sahakarnagar No.2,Pune 411009, Maharashtra,India
PCT International Classification Number F26B3/347
PCT International Application Number N/A
PCT International Filing date
PCT Conventions:
# PCT Application Number Date of Convention Priority Country
1 NA