Micro/nanorobots are functional devices in microns, at nanoscale, which enable efficient propulsion through chemical reactions or external physical field, including ultrasonic, optical, magnetic, and other external fields, as well as microorganisms. Compared with traditional robots, micro/nanorobots can perform various tasks on the micro/nanoscale, which has the advantages of high precision, strong flexibility, and wide adaptability. In addition, such robots can also perform tasks in a cluster manner. The design and development of micro/nanorobots and the integration of surface functionalization, remote drive system, and imaging tracking technology will become a key step for their medical applications in organisms. Thus, micro/nanorobots are expected to achieve more efficient and accurate local diagnosis and treatment, and they have broad application prospects in the biomedical field. This paper aims to introduce relevant driving methods of micro/nanorobots preparation in detail, summarizes the progress of research in medical applications, and discusses the challenges it faces in clinical applications and the future direction of development.

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10–80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear ‘corner effect’, and the observed ‘hot spot’ results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as $3.5\times {10}^{-4}$ mL/${\mathrm{m}\mathrm{m}}^2$, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating.