This paper provides an overview of the macroscopic properties of porcelain tableware fired in a microwave furnace with six magnetrons (each with a nominal power of 900 W) operating at the frequency of 2.45 GHz. The dependence of firing temperature on physical properties such as shrinkage, water absorption, apparent porosity, bulk density, and impact resistance was analyzed. Emphasis is on the differences in the macroscopic properties of microwave and conventionally (gas and electric) fired porcelain. Batches were fired from room temperature up to above the optimum firing temperature (1380°C). Results show similar macroscopic properties for both firing methods, microwave heating required lower firing temperatures (between 1300°C and 1350°C), and shorter processing times (about 70 minutes). The main differences between microwave and electric firing methods occur in a temperature band of 300°C above the porcelain eutectic temperature (close to 1000°C).

中文翻译：

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微波与常规烤瓷：宏观特性

本文概述了在具有2.45 GHz频率的六个磁控管（每个磁控管的额定功率为900 W）的微波炉中燃烧的陶瓷餐具的宏观特性。分析了烧成温度对诸如收缩率，吸水率，表观孔隙率，堆积密度和抗冲击性等物理性质的依赖性。重点是微波和常规（燃气和电）烧制瓷器的宏观特性的差异。将批料从室温烧制到最高烧成温度（1380°C）以上。结果显示两种烧制方法具有相似的宏观特性，微波加热需要较低的烧制温度（1300°C至1350°C）和较短的处理时间（约70分钟）。