• Proceedings of the Materials Research Society of Korea Conference
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• 2010.05a
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• pp.42.2-42.2
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• 2010

Recently, highly porous bone substitutes, which have interconnected open pore structure, have been focused on improving their mechanical properties and modifying their functions. Especially, it is highly required to develop functional gradient structured bone substitute which is available for controlling their material properties such as bioresorption rate and elastic modulus. Porous $ZrO_2$ scaffold was fabricated by the sponge replica method using PU sponge. After 3 times of dip coating and the subsequent oven drying, burning out and microwave sintering were carried out. Various $ZrO_2$-BCP powder mixtures were prepared depending on the ratio and coated on the $ZrO_2$ scaffold by dip coating process. X-ray diffraction analysis was performed to characterize the phase identification of the scaffolds. Microstructures of the bone substitutes were observed using scanning electron microscopy.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.375-383
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• 2009

This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different potato plants parts, varieties, and grades, and by distribution and different cooking conditions. The results were as follows. For the plant parts, total phenolic content and DPPH radical scavenging activity were highest in the flowers followed by leaves and stems, respectively. Among 5 potato varieties, 'Jasim' had the highest DPPH radical scavenging activity and the activity of its pulp was lower than that of its cortex(peel). Regardless of potato grade, the cortexes(peel) of samples had two-fold higher DPPH radical scavenging activity than pulp, and the Grade SS potato had the highest phenolic content. It was also found that the bud ends and stem ends had comparably larger amounts of phenolic compounds in horizontally cut potatoes. Finally, the descending order for DPPH radical scavenging activity, according to different cooking conditions, was as follows: gas oven range-baking, frying, microwave-heating, sauteing, boiling in 1% saline solution, steaming, and boiling in 3% saline solution.

• Proceedings of the KOSOMBE Conference
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• v.1995 no.05
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• pp.179-182
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• 1995

Although air, water, and noise pollutions have been widely recognized, electromagnetic forces(EMF) hazard has been rarely recognized as a pollution and very little studies has been done in this country. Thus, in this study electromagnetic forces radiated by various home appliances, once machines, and communication equipments were measured and so were several places radiating strong EMF such as subway stations and electric substations. Among the home appliances microwave oven senates lots of magnetic field and microwaves, and electric mattress does strong magnetic field. In video game room strong magnetic and considerable electric fields were measured. It was observed strong magnetic field inside of electric powered train and very strong magnetic and electric fields on some platforms. Hand-phone and car-phone radiate very hazardous level of microwaves to brain and that they rapidly come into wide use. In this study data base for various electric machines and places radiating strong EMFs were constructed and could be used for future epidemiological studies.

• Journal of electromagnetic engineering and science
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• v.11 no.4
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• pp.304-310
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• 2011

The application of time-domain methods in emission measurement instruments allows for a reduction in scan time by several orders of magnitude and for new evaluation methods to be realized such as the real-time spectrogram to characterize transient emissions. In this paper two novel systems for time-domain EMI measurements above 1 GHz are presented. The first system combines ultra-fast analog-to-digital-conversion and real-time digital signal processing on a field-programmable-gate-array (FPGA) with ultra-broadband multi-stage down-conversion to enable measurements in the range from 10 Hz to 26 GHz with high sensitivity and full-compliance with the requirements of CISPR 16-1-1. The required IF bandwidths were added to allow for measurements according to MIL-461F and DO-160F. The second system realizes a system of time-interleaved analog-to-digital converters (ADCs) and has an upper bandwidth limit of 4 GHz. With the implementation of an automatic mismatch calibration, the system fulfills CISPR 16-1-1 dynamic range requirements. Measurements of the radiated emissions of electronic consumer devices and household appliances like the non-stationary emissions of a microwave oven are presented. A measurement of a personal computer's conducted emissions on a power supply line according to DO-160F is given.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.29 no.2
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• pp.99-108
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• 2018

This paper presents a design study of a solid state power oscillator to replace the conventional magnetron. The operational conditions of a single-stage 300 W LDMOS power amplifier were fully characterized. The power module consisted of two amplifiers connected in parallel. A delay-line feedback loop was designed for self-oscillation. A phase shifter was inserted in the delay-line feedback loop for adjusting the round-trip phase. Experiments performed using the power oscillator showed an output power of 800 W and a DC-RF conversion efficiency of 58 % at 2.327 GHz. The measured results were in good agreement with those predicted by numerical simulations.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.5
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• pp.95-102
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• 2008

Typical household loads have nonlinear loads including a personal computer, video, refrigerator, microwave oven, TV, and audio set. These nonlinear loads generate harmonic currents and create distortions on the sinusoidal voltage of the power system. Harmonic field measurements have shown that the harmonic contents of a waveform varies with time. A cumulative probablistic approach is the most commonly used method to solve time varying harmonics. This paper provides in depth analysis on harmonics field measurement of the typical household loads for one year period and the survey is conducted with the objectives to identify the trends of harmonic distortion level present and indentify the future trends of metering in the presence of nonsinusoidal current and voltage waveforms in the system.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.1
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• pp.65-73
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• 2011

The fibrous raw materials in packaging-grade paper production in Korea were mainly obtained from waste paper. The use of recycled paper has both positive and negative impacts in papermaking process. The primary positive impacts are the environmental protection and manufacturing cost reduction, and the negative impacts are the quality reduction in paper quality and the accumulation of heavy metals and other pollutants in wet- and dry-end process. This study was carried out to consider the optimum acid decomposition system with the highest recovery rate for the analysis of heavy metals in packaging-grade paper. The open digestion system using Kjeldahl apparatus and the closed digestion system using microwave oven for decomposing the organic materials in paper were compared. In both open and closed digestion method, the combination of nitric acid, hydrochloric acid and hydrogen peroxide showed higher recovery rate than using only nitric acid alone because the presence of Cl- ions in hydrochloric acid stabilizes ligand formation with metal ions. KOCC was observed to have the highest heavy metal content among the recycled paper samples. The heavy metal contents decomposed with the closed digestion system were relatively higher than with open digestion system.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.1
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• pp.39-44
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• 2005

A sheet type of green body was made with the mixture of 60 wt% red clay, 20 wt% fly ash, and 20 wt% stone sludge. Indentations were made on the surfaces of sheets to investigate fracture rate of 1 to 5 mm artificial light-weight aggregates by various drying, breaking, and forming methods. Drying methods of green bodies were natural, electric oven, microwave, and fast drying by torch. Breaking methods of green bodies were ballmill Ⅰ, ballmill Ⅱ, free dropping in the box, and mechanical breaking with roller mill. The depth and width of indent on the surface of the sheet were varied and the thickness of green bodies was also changed to investigate effects of indentation on fracture rates. The highest fracture rate of 42 % among the various drying methods was obtained by microwave drying for 210 sec and the highest fracture rate of 65 % among the various breaking method was obtained by ballmill Ⅱ method. In forming method, an yield of larger aggregates than Ф = 5 mm decreased and that of smaller aggregates than Ф = 5 mm in creased with increasing depth of indentation (only in 3 mm thick green body)and with increasing thickness of green body. The size of aggregates was most homogeneous (by judging from the measurement of aspect ratio of 1 to 5 mm aggregates.) when 3 mm thick green body was rapidly dried by torch and was broken by ballmill Ⅱ method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.325-332
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• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.