• Proceedings of the Optical Society of Korea Conference
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• 2004.07a
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• pp.22-23
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• 2004

최근 광통신 기술은 크게 진보하였다. 광통신 기술의 발전은 다양한 광부품들의 성능 향상 및 가격 저렴화를 불러일으켰으며, 이러한 광부품들은 광통신 기술 이외의 다양한 분야에서도 폭넓은 으용가능 성을 보이고 있다. 예를 들어, Photonics 기술을 활용하여 고전적으로 전기적 소자만을 활용하여 구현에 왔던 microwave 기능을 구현할 수 있으며, 이러한 시도는 새로운 형태의 microwave 활용 시스템 구조를 가능케 한다. 본 노문에서는 연세대학교 Microwave Photonics 국가지정연구실에서 수행된 연구 결과를 바탕으로 photonics 기술을 활용한 microwave 기능 구현 방법을 소개하고자 한다.

• Journal of Biomedical Engineering Research
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• v.10 no.2
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• pp.179-184
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• 1989

There are microwave hyperthermia, microwave surgical knife, and microwave tissue coagulator etc. as the cure-appliance using microwave. The object of this paper is to develope the multipurpose cure-appliance which has the functions that can be used intestinal tumor as well as the existing superficial tumor. And this also have the function of surgical knife and tissue coagulator with endoscope. And then ascertain its functions through the experiments, and to suggest the direction for reserch hereafter.

• Bulletin of the Korean Chemical Society
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• v.24 no.2
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• pp.253-255
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• 2003

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.850-856
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• 2013

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.123-128
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• 1990

In order to establish the optimal thawing condition of frozen fork, hot-air thawing and microwave thawing were evaluated at various conditions. In hot-air thawing, the higher the air temperature and the lower the meat surface temperature, the grater the thawing rate was. In microwave thawing, the grater the power and the lower the meat core temperature, the faster the thawing rate was. Comparing the two methods, microwave thawing was found to be significantly faster than hot-air thawing. TBA value and cooking loss were higher in hot-air thawing than that of refrigeration thawing or microwave thawing. Total extractable protein tended to be lower in hot-air thawing than that of the other two thawing methods. WHC decreased with the increase of hot-air and meat surface temperature whereas no significant difference was observed in microwave thawing regardless of the thawing conditions. Total microbial counts of thawed meat by the hot-air or microwave thawing were lower than that of refrigeration thawing.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.12 no.5
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• pp.46-51
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• 2013

In this paper, a dual-band antenna is proposed for the RF power harvester system as well as RFID tag. The proposed antenna operates as the passive and active RFID tag antenna in the UHF and microwave band, respectively. In addition, to charge the battery of an active RFID tag in the microwave band, it harvest the RF signal for tagging from the passive RFID tag antenna in the UHF band. The proposed antenna operates in the UHF band (917~923.5 MHz) and microwave band (2.4~2.45 GHz). In order to obtain the dual-band operation, the dipole structure and meander parasitic elements are proposed as the ${\lambda}/2$ and $1{\lambda}$ dipole antenna, respectively. The radiating dipole structure in the microwave band acts as the coupled feed for the meander parasitic elements in the UHF band. The impedance bandwidth (VSWR < 2) of the proposed antenna covers 917~923.5 MHz (UHF band) and 2.4~2.45 GHz (Microwave band). Measured total efficiencies are over 45 % in the UHF band and over 70 % in the microwave band. Peak gains are over 0.18 dBi and 2.8 dBi in the UHF and microwave band with an omni-directional radiation pattern, respectively.

• Journal of the Korean Ceramic Society
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• v.36 no.4
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• pp.343-353
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• 1999

Microwave(2.45 GHz) was used as energy source in hydrothermal reaction to fabricate ultrafine BaTiO3 powder. Using microwave of 700 W, crytal BaTiO3 began to fom after 5 min in microwave-autoclave sys-tem. The crystallinity was not noticeably increased with increasing longer reaction time than 10 min. On the other hand in microwave-reflux system crytal BaTiO3 began to form after 15min and the crystallinity was not noticeably increased with increasing longer reaction time than 1hr,. In either case particle size dis-tribution was considerably uniform due to the effect of homogeneous heating by microwave. In addition mi-crowave heating gave an extremely small degree of particle agglomeration compared to electric heating. Av-erage sizes of as-synthesized powders were 30-60nm. Ba/Ti ratio in sol played an important role in det-ermining the particle size. It seems that excess barium forms different phases such as Ba(OH)2 which makes thin layer on the surface of BaTiO3 powder. This thin layer would inhibit the agglomeration of Ba-TiO3 powders and keep the small grain size. In microwave-autoclave system tetragonal-BaTiO3 was formed directly by the reaction of only 15 min. In the case of microwave-reflux system tetragonal-BaTiO3 was formed by driyng over 25$0^{\circ}C$.

• Korean Journal of Medicinal Crop Science
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• v.24 no.4
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• pp.263-270
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• 2016

Background: In this study, microwave extraction was used, which is an effective method to extract useful bioactive substances as it requires low quantities of solvent and short time periods. The aim of this study was to determine the optimal extraction conditions for Agrimonia pilosa Ledeb. Methods and Results: The independent variables were ethanol concentration, microwave power, and extraction time, each of which had five levels. The dependent variables were total polyphenol and total flavonoid content, and DPPH radical scavenging activity. To determine the optimal extraction conditions for bioactive compounds, a response surface methodology was employed. Contour maps were generated from polynomial equations. The optimal conditions were then assumed by superimposing these contour maps. Based on the resulting graph, the optimal microwave extraction conditions for Agrimonia pilosa Ledeb were determined as 42 - 48% ethanol concentration, 240 - 280W microwave power, and 13 - 20 min of extraction time. Conclusions: Ethanol concentration had a significant effect on microwave extraction, in terms of total polyphenol and total flavonoid content, as well as DPPH radical scavenging activity. Microwave power and extraction time influenced the total polyphenol content, but not the total flavonoid content or the DPPH radical scavenging activity.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.696-703
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• 1994

The purpose of this study was to investigate the gelatinization properties of potato starch heated with microwave. Two types of potato starches were prepared; In group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. Gelatinization behaviour by DSC made a few differences according to the ratio of starch to water. As the microwave heating time took longer, gelatinization temperature and gelatinization $enthalpy({\bigtriangleup}H_1)$ were decreased in and melting $enthalpy({\bigtriangleup}H_2)$ was increased in group A. Whereas they were increased in group B. In both groups, maximum viscosity in gelatinization by Brabender amylogram was decreased by microwave heating. Then the peak of the maximum viscosity was shifted to higher temperature and cold viscosity was slightly increased. In group A, viscosity in gelatinization and light transmittance by NaOH was increased in initial stage and gel volume in gelatinization by KSCN was decreased. On the other hand, in group B, viscosity by alkali was slightly decreased, but light transmittance by NaOH was almost never changed. Gel volume is decreased like group A.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.04a
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• pp.223-226
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• 2004

In this paper, removal of diesel hydrocarbons (C$_{10}$-C$_{22}$) for dry and moist soil was investigated so that microwave-enhanced soil vapor extraction(SVE) reduced soil treatment time and raised remediation efficiency. Kinetic constants of diesel hydrocarbons with microwave energy were 7 times on dry soil and 1580 times on moist soil as much as those of SVE process without microwave energy. The diesel removals were 67.7～78.4% for $C_{10}$ and $C_{12}$, and 0～18.5% for $C_{14}$～C$_{22}$ for dry and moist soil with SVE process only. On the other hand, dry soil with microwave-enhanced SVE process showed 89.3～99.4% removal for $C_{10}$ and $C_{12}$ and 35.6～67.0% for hydrocarbons over $C_{14}$. All hydrocarbons(C$_{10}$～C$_{22}$) studied were significantly removed (93.6～99.8%) for moist soil with microwave-enhanced SVE process. Almost all diesel hydrocarbons were usually considered as semi-volatile compounds(SVOCs). Microwave-enhanced SVE process might have a great potential for remediation of soils contaminated with SVOCs.OCs.