• Journal of the Korean Crystal Growth and Crystal Technology
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• v.10 no.3
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• pp.258-263
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• 2000

Effect of microwave heat-treatment processing on the electrical conductivity and crystallization behavior for the $Li_2O-2SiO_2$-xCuO glasses with various CuO contents was compared with that of conventional heat-treatment processing. The electrical conductivities of samples heat-treated at $500^{\circ}C$ by different heat-treatment processing were increased with increasing CuO content and higher electrical conductivities were obtained from microwave heat-treated samples. From the result of XRD analyses, microwave heat-treatment processing enhanced the degree of crystallization in the formation of $Li_2Si_2O_5, Li_2Cu_5$($Si_2O_7)_2$, and $Li_2Cu_2O_3$ crystalline phases. The electrical conductivities of $Li_2O-2SiO_2$-1.3CuO (30 mol% CuO) glass heat-treated at $500^{\circ}C$ for 30 min under conventional and microwave heat-treatment processing were $0.11{\times}10^{-4}(\Omega \textrm {cm})^{-1}$ and $0.68{\times}10^{-4}(\Omega \textrm {cm})^{-1}$ at room temperature, respectively. It was speculated that microwave energy enhanced the degree of crystallization and increased electrical conductivity in the samples.

• Applied Microscopy
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• v.31 no.2
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• pp.185-197
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• 2001

Human gastric adenocarcinomas are fixated with low energy of microwave (LEM) to study fixation effects in level of ultrastructure and antigenicity of the cancer. For the Ag-Ab reactions , the LEM fixated sdenocarcinomas are incorporated with monoclonal mouse anti-human p53 (IgG2b, kappa) and rabbit anti human cerbB-2. The retrieval of antigenicity are easily recognizable in the LEM fixated sections compared with that of frozen sections which show often diffused colour reactions. And the LEM fixation methods have preserved ultrastructures of the adenocarcinoma, but it was often difficult to maintain constancy in fixation effects. For the constancy, LEM was coupled with low concentration of chemical fixatives, such as glutaraldehyde (<1%) and $OsO_4$ (<0.5%). The results were acceptable, but there are tendencies that the adenocarcinoma requisitioned rather weak microwave energy to come into the optimal fixation effects. Therefore , cultured HeLa cells were fixated with lower energy of microwave than that used to the adenocarcinoma. The ultrastructures of the single HeLa cell have been preserved. The results may imply that a different energy levels of microwave are requisitioned in accordance with kinds of cells and tissues for the optimal fixation effects. It is reported and discussed that the fixation methods of LEM used in this work could be applied routinely to conceal a insufficient diffusion rate of chemical fixatives into some kinds of cancer without compromising the ultrastructures as well as to improve antigenic quality of frozen sections.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.631-637
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• 1999

An investigation was carried out to study the effects of aging time, storage temperature, and drying type on the physical, chemical and sensory properties of Korean rice cake. Water content and cooking properties were significantly influenced by aging time and storage temperature. However, aging time did not affect the soup turbidity. Difference in water content was noticeable by drying type. The microwave treated rice cake (MW) showed a higher water content than the other ones. The lightness (L-value) was not affected by the aging time and drying type. Rice cake storaged at 4oC showed the highest L-value. The textural properties of rice cake were influenced by the all sources of variables. There was a significant difference in hardness between microwave and hot air treated rice cake (MWH), and microwave and vacuum treated rice cake (MWV). In the sensory properties, mean intensities of all attributes except chewiness were significantly different among drying types. The MWV showed a higher acceptability than the MW and the MWH. Scanning electron photomicrographs revealed that the MWV has more porous structure. The MWV was the most desirable one as determined by the physical, chemical and sensory evaluation.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.7 no.4
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• pp.353-362
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• 1996

In this paper, SAR distribution is calculated according to the rabbit's head using approximation of its medium three layers model. Our experiment was classified 5 groups dependent on the power intensity of 2,450MHz microwave to measure EEG(Electroencephalograph) of rabbit, which was checked in left frontal lobe before and after irradiation of microwave. In results, mean total power of EEG was slightly decreased and mean composition percentages of $\theta$, $\delta$ and $\beta$ wave were increased after irradiation in observation. It means to decrease of elect- rophysiologic activity and trend of fast wave in brain after irradiation of its microwave. We analyzed the electrophysiological effect of the biobody quantitatively using measured EEG and estimated MPE (Maximum Permissible Exposure).

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.284-291
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• 1997

Microwave vacuum heating method (2450 MHz) was used for a low intensity of heat treatments. High vacuum under the microwave heating could bring low temperature condition. Inactivation of ${\alpha}-amylase,\;{\beta}-amylase$, glucoamylase and peroxidase by microwave vacuum heating were investigated at 60-$80^{\circ}C$. It was compared with conventional heating. The heating condition of microwave vacuum heating was confirmed by the destruction of ascorbic acid. When thermal inactivations of the enzymes by microwave vacuum heating were determined, it was less effective than that of conventional method at the initial stage of heating. It was due to a lag time of microwave heating. However, the heating time for complete inactivation of the enzymes by microwave vacuum heating could be reduced comparing with that of conventional heating. Optimum conditions for inactivation of the enzymes could be obtained by microwave vacuum heating.

• Journal of the Korean Wood Science and Technology
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• v.42 no.4
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• pp.407-419
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• 2014

The analysis of shape before and after heating, Surface moisture content, Moisture weight change and surface heat distribution by fixed type microwave heating in forms of flat veneer and veneer roll of Korean pine, pitch pine, larch and yellow poplar was conducted. The results were as follows: In case of flat veneer, the quality after microwave heating was comparatively good, but it was somewhat warped. These phenomena may be due to transformation by nonuniform drying stress and stronger effect of local irradiation on the veneers when heating veneer owing to the characteristics of fixed type microwave equipment. In case of the features of roll-shaped veneer heated by microwave, the quality after heating was comprehensively excellent. Especially there was no warping unlike flat veneer. Heat distribution and diffusion were also very stable for roll-shaped veneer and such heat distribution had much influence on surface moisture content and moisture weight loss. Accordingly, the veneer roll would show sufficient drying efficiency in fixed type microwave equipment through a scrutinized examination on generating power and irradiation time according to species and thickness of veneer.

• Food Science and Preservation
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• v.13 no.6
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• pp.686-690
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• 2006

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at $25^{\circ}C$ for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to $12{\sim}14%$ for moisture content Hardness of Seoritae was decreased from $12,863g_f$ to $3,309g_f$. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was $3,165g_f$ which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.4
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• pp.240-246
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• 2013

$SF_6$ is the most important greenhouse gas with the highest GWP (global warming potential). The $SF_6$ decomposition study was performed with silicon carbide with aluminium oxide by microwave irradiation. DRE (Decomposition and Removal Efficiencie) of $SF_6$ were evaluated by GC-TCD unit using 3,000 ppm $SF_6$ gas. DRE of $SF_6$ was increased by $Al_2O_3$ contents to 10~30 wt%, otherwise $Al_2O_3$ content of 40~50 wt% was decreased. DRE of $SF_6$ up to 99.99% have been achieved in SiC-$Al_2O_3$ (20 wt%) and SiC-$Al_2O_3$ (30 wt%) above $900^{\circ}C$. Also, the DRE of SiC-$Al_2O_3$ (30 wt%) at $700^{\circ}C$ showed 96.72%. In addition to consideration microwave input energy and $Al_2O_3$ content, SiC-$Al_2O_3$ (30 wt%) can be suggested the best material to control $SF_6$. The results of this study suggest it is important to control content of $Al_2O_3$ in SiC for decomposition of $SF_6$ with microwave energy.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.11a
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• pp.371-374
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• 2004

저온동시 소성용(low temperature co-fired ceramics, LTCC) 마이크로파 유전체을 만들기 위해 $Ca(Li_{1/4}Nb_{3/4})O_3$ 마이크로파 유전체 세라믹스에 zinc-borosililcate glass를 첨가하여 소결 특성과 마이크로파 유전 특성을 조사하였다. $Ca(Li_{1/4}Nb_{3/4})O_3$과 $0.7Ca(Li_{1/4}Nb_{3/4})O_3-0.3CaTiO_3$에 zinc-borosilicate를 $5{\sim}30wt%$ 첨가하여 소결한 결과 $875{\sim}925^{\circ}C$에서 동시 소성이 가능한 것으로 확인되었으며 zinc-borosilicate glass의 함량이 증가할수록 저온에서 소성이 가능하였지만 과량의 액상과 2차상이 형성되면서 유전율과 품질계수가 저하되는 경향을 나타내었다. $Ca(Li_{1/4}Nb_{3/4})O_3$에 5wt%의 zinc-borosilicate를 첨가하여 $900^{\circ}C$에서 소성한 결과 가장 우수한 유전 특성$(\epsilon_r=17.45,\;Q{\times}f_0=5487)$을 나타내었고, 유전율을 높이기 위해 $CaTiO_3$를 0.3mol% 첨가한 $0.7Ca(Li_{1/4}Nb_{3/4})O_3-0.3CaTiO_3$에 10wt%의 zinc-borosilicate를 첨가하여 $925^{\circ}C$에서 소성한 결과 가장 우수한 유전특성$(\epsilon_r=44.92,\;Q{\times}f_0=5567)$을 나타내었다.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.5 no.2
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• pp.135-141
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• 1995

Abstract The sintering behavior and the electrical properties of sintered PZT ceramics using 2.45 GHz microwave energy were investigated. The ceramics were sintered between $1050 ~ 1130^{\circ}C$ for 5 min. Sintered body with high density and good electrical properties were achieved as the sintering temperature increases. Above $1090^{\circ}C$, however, the bulk density was decreased due to the volatilization of PbO component, and also electrical properties were decreased. The relative dielectric constant, mechanical Quality factor, electro- mechanical coupling factor of microwave sintered body at $1090^{\circ}C$ without PbO atmosphere were 1900, 80, 0.53 respectively, which were comparable to conventional sintering values. The sintering process completed within 20 min using microwave hybrid energy. The processing time and the amount of energy con-sumption could be reduced by microwave hybrid energy assisted rapid sintering.