• Proceedings of the KSRS Conference
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• 2008.03a
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• pp.25-28
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• 2008

본 논문에서는 GB-SAR의 간섭기법을 이용하여 물체의 변위 측정에 대한 정밀도를 조사하였으며, 또한 대기보정을 거친 후 정밀도의 변화에 대해서 확인하였다. GB-SAR 시스템에서 안테나는 중심주파수 5.3 GHz, 밴드 폭 600 MHz인 C밴드 안테나를 사용하였고, 신호의 증폭을 위해 마이크로파 앰프를, 다편파 측정 및 분석을 위하여 스위치를 장착하였다. 레일의 총 길이는 5 m, 이동간격은 5 cm, 최대 관측 거리는 약 200 m이다. 변위 측정에 사용된 이동산란체는 trihedral corner reflector로서, 시스템 전방 약 160 m에 위치하며 시스템 방향으로 1 mm에서 40 mm 전진시켰다. 이동산란체의 실제 변위와 GB-SAR 시스템의 위상변화로 관측된 변위의 상관계수는 편파에 따라 0.9995에서 0.9996으로 나타났다. 마이크로파의 전파과정에서 거리와 습도에 따른 지연 효과를 고려하기 위하여 대기보정식을 구하였으며, 이를 이동산란체의 위상에 적용한 결과 상관계수는 0.9997에서 0.9999의 값을 나타냈고 40 mm 이동시 오차가 1 mm 이내를 나타냄으로서 대기보정을 통한 결과가 더 높은 정밀도를 나타냄을 확인하였다.

• Radiation Oncology Journal
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• v.5 no.2
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• pp.83-95
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• 1987

The synergistic effect of combining radiation therapy and hyperthermia kills significantly more cells than using either modality alone. The reason for enhanced cell killing from the combined treatment is that the two modalities are complementary. For histopathological exmination, 102 rats were divided into 4 groups as hyperthermia, radiation, hyperthermia combined with radiation and normal control groups. The effect of prior irradiation (6-15 Gy of X-ray) on the response of small and large bowel of rats to $40^{\circ}C-44^{\circ}C$ (for 30 minutes) microwave (2450 MHz) hyperthermia was investigated. The musculature of the small and large intestine remained intact and the circumference of the histological sections were not significantly altered by the heated at $43^{\circ}C$ for 30 minutes. Thermal enhancement ratios of normal tissue is 1.0 Thermal enhancement ratio was not increased in combination therapy by evaluation of histopathologic changes in small and large intestine.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.3
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• pp.508-512
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• 1998

The NTC thermistors were sintered by using microwave hybrid heating method at $1100^{\circ}C$~$1300^{\circ}C$ and those electrical properties were investigated. The obtained $B_{25^{\circ}C/85^{\circ}C}$ values from temperature dependence of electrical resisitivity were around 3100~3200 K which were almost the same values as conventionally sintered ones. Compared with conventional sintering process, this process could complete whole sintering process within 20 minutes. This the processing time and energy consumption could be reduced through this rapid heating by using microwave hybrid heating.t there were showed only two peaks, glycolide melting peak and lower molecular weight melting peak without lauryl alcohol. Conversion increased slowly with the reaction time up to 50 minutes, and then gave a sudden increase above that. The reaction time to disappear in glycolide melting peak during polymerization was shortened with the increase of lauryl alcohol content. Zero-shear viscosity of polyglycolic acid decreased with the increase of free acid content in glycolide.ssional energy and bending hysteresis increased. \circled3 Surface characteristics such as friction coefficient and thickness variation of highly shrinkage fabrics became relatively roughened state. \circled4 Since stiffened and roughened characteristics of highly shrinkage fabrics, drapabilities of them were significantly lowered. Additionally thermal insulation property of high shrinkage fabric was higher than that of low shrinkage fabric due to bulky and thickened feature. From the results, it is considered that the silk fabrics with high filling shrinkage have the good bulkiness and heat keeping properties and thus they have the suitable characteristics for high quality men's and women's formal garments.

• Journal of the Korean Ceramic Society
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• v.41 no.10 s.269
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• pp.783-787
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• 2004

Microwave dielectric properties and the microstructure of $Ba_5Nb_4O_{15}$ ceramics with $PbO-B_2O_3-SiO_2$ glass frit were investigated to reduce the sintering temperature of $Ba_5Nb_4O_{15}$ ceramics as a function of the amount of glass frit from $0.5wt\%$ to $10wt\%$ and the sintering condition. The sintered density and the microwave dielectric properties of $Ba_5Nb_4O_{15}$ ceramics were remarkably changed with the amount of glass fit which existed as a liquid phase and assisted the densification. $Ba_5Nb_4O_{15}$ with $3wt\%$ $PbO-B_2O_3-SiO_2$ glass frit sintered at $900^{\circ}C$ for 2 h showed dielectric constant (K) of 41.4, a quality factor (Q $\times$f) of 13,485 GHz, and a Temperature Coefficient of resonant Frequency (TCF) of 9 ppm/$^{\circ}C$. Due to no trace of physical and chemical reaction between this composition and Ag electrode cofired at $900^{\circ}C$ for 2 h, this ceramics can be a good candidate for the multilayer dielectric filter.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.295-298
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• 2007

In order to sterilize Bacillus cereus and Enterobacter sakazakii in rice flour, hot-air drying ($65^{\circ}C$/15 min, HT) and microwave drying (700 watt/30 sec, MT) treatments were evaluated and a storage study performed. Color changes (${\Delta}E$) appeared to be less in the MT rice flour than in HT treated rice flour. The effectiveness of the MT treatment showed reduced growth rates for B. cereus (0.54 log CFU/g) and E. sakazakii (1.45 log CFU/g). The populations of B. cereus in the control (NT) rice flour greatly increased during storage at 4, 10 and $20^{\circ}C$ as storage times increased. However, the growth of B. cereus was minimized in the MT rice flour. In conclusion, MT treatment is considered to be a good drying method when substituted for HT treatment to assure microbial safety in rice flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.278-282
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• 2012

The objectives of this study was to compare the physicochemical properties and antioxidant activities of raw, microwave-treated, steam-treated and high temperature and pressure-treated garlic. The hardness and strength of microwave-treated and steam-treated garlic decreased compared to raw garlic. The hardness and softness increased but strength decreased in dried garlic-treated at $60^{\circ}C$ for 48 hr. The reducing sugar content of raw garlic was 0.041 g/100 g, and reducing sugar content of high temperature and pressure-treated garlic increased temperature. Total polyphenol content of microwave-treated and steam-treated decreased compared to raw garlic, while that of high temperature and pressure-treated increased with increasing temperature. $IC_{50}$ value of the electron donating ability of raw garlic was 3.07 mg/mL, and the highest $IC_{50}$ value was 2.16 mg/mL for microwave-treated garlic at the 4 min. The ABTS radical scavenging activity of raw garlic was 40.94 mg AEAC/mL, and the highest AEAC value was 76.51 mg AEAC/mL with high temperature and pressure-treated garlic at $150^{\circ}C$ at the 2 hr.

• Analytical Science and Technology
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• v.23 no.6
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• pp.511-517
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• 2010

Dissolution procedure of vanadium pentoxide, which is widely used as a catalyst for production of sulfuric acid or an oxide reaction of the numerous organic compounds, was investigated. Reagent of vanadium pentoxide was completely dissolved in aqua regia-$H_2O_2$-HF solution, but plate type of vanadium pentoxide sample was not clearly dissolved with mixed acids. Thus, in order to establish the dissolution procedure for plate type of vanadium pentoxide, the solubility of vanadium pentoxide was investigated through comparison of acid treatment-fusion and microwave digestion methods. The optimized acid for dissolution of vanadium compound was found to be mixing acids of aqua regia, $H_2O_2$ and HF. Acid-fusion and microwave digestion methods have a similar property in the solubility of vanadium compound, but the latter was more quick and convenient procedure. The content of vanadium pentoxide was found to be $97.9{\pm}0.9%$ using an inductively coupled plasma atomic emission spectrometer after dissolution of a sample with the microwave digestion system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.921-925
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• 2007

In order to optimize microbial safety and preservation in quality retention of rice flour, commercial hot-air dry (HT, 65/15 min) and microwave dry (MT, 700 watt/30 sec) treatments were developed, and in this study, natural microflora present in rice flour exposed to different storage temperature and periods were monitored. Changes in color (E) appeared to be less on the MT rice flour than on the rice flour. Effectiveness of the MT treatment showed reduction rates for total aerobic bacteria (2.62 log CFU/g), yeasts, and molds (0.37 log CFU/g). Total aerobic bacteria showed similar growth patterns of all the treatments during storage; however, the MT treatment inhibited the growth of this organism in rice flour. In conclusion, the MT treatment was found to be a suitable drying method to substitute the HT treatment in terms of quality of rice flour and microbial safety.

• Journal of the Korean Chemical Society
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• v.53 no.5
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• pp.553-559
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• 2009

One of zeolitic imidazolate framework materials (ZIF), ZIF-8, has been synthesized with microwave irradiation and conventional electric heating at $140{\sim}180^{\circ}C}$. ZIFs are porous crystalline materials and are similar to metal organic framework (MOF) materials because both ZIFs and MOFs are composed of both organic and metallic components. ZIFs are very stable and similar to zeolites because ZIFs have tetrahedral networks. ZIF-8, with a decreased crystal size, can be synthesized rapidly with microwave irradiation. The microwave synthesis of ZIF-8 is completed in 4 h at $140{^{\circ}C}$ and the reaction time is decreased by about 5 times compared with the conventional electric heating. The ZIF-8 obtained by microwave heating has larger surface area and micropore volume compared with the ZIF-8 synthesized with conventional electric heating. It can be confirmed that ZIF-8s show type-I adsorption isotherms, explaining the microporosity of the ZIF-8s. Based on FTIR and TGA results, it can be understood that the ZIF-8s have similar bonding and thermal characteristics irrespective of heating methods such as microwave and conventional heating.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.353-357
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• 1999

The textural characteristics of mungbean flour gels and mungbean cake(Bindaedduk) were investigated in steam and microwave reheating condition after 20$^{\circ}C$, 5$^{\circ}C$ and -18$^{\circ}C$ storage. The hardness of mungbean flour gels were 2.36 kg in microwave reheating and 3.59 kg in steam reheating after 6 days frozen storage, respectively and its gumminess were increased after reheating. The hardness of mungbean flour gels did not significantly change with the storage temperature. The textural characteristics of mungbean cake made with 2 parts of mungbean flour and 1/2∼1/8 parts of nonwaxy rice flour had the similar values in spite of the different compositions. Microwave reheated mungbean flour gels had the different hardness values of 4.13 kg in non package and 1.70 kg in polyethylene film wrap after 24 hours storage at 20$^{\circ}C$. In sensory evaluation mungbean flour gels showed the high scores in hardness and the unpleasant flavor after reheating but mungbean cake of different compositions showed the good sensory qualities.