• Journal of the Korean Ceramic Society
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• v.38 no.4
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• pp.308-313
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• 2001

We report the effects of the V$_2$O$_{5}$ additive on the sintering behavior and microwave dielectric properties of ZnNb$_2$O$_{6}$ ceramics. Densification temperatures of V$_2$O$_{5}$-doped ZnNb$_2$O$_{6}$ samples are lowered to the range of 875-9$25^{\circ}C$ because of the liquid phase sintering. Doped samples are composed of a Zn(Nb,V)$_2$O$_{6}$ solid solution and second phases. Up to 5 wt% V$_2$O$_{5}$ is the only second phase, however, V$_2$O$_{5}$ also exists as the second phase for 10 wt% V$_2$O$_{5}$ addition. In comparison with reported values of undoped ZnNb$_2$O$_{6}$ ceramics, microwave properties of V$_2$O$_{5}$-doped ZnNb$_2$O$_{6}$ samples are seriously degraded, which is confirmed to originate from the second phases. The optimum microwave properties (Q$\times$f=13,800, $\varepsilon$$_{r}$=23, $\tau$$_{f}$=-66ppm/$^{\circ}C$) are obtained from ZnNb$_2$O$_{6}$ with the addition of 5 wt% V$_2$O$_{5}$ sintered at 90$0^{\circ}C$.90$0^{\circ}C$.EX>.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.55 no.7
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• pp.344-348
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• 2006

The effect of x on microwave dielectric properties of the $(1-x)Mg_4Ta_2O_9-x(TiO_2,\;CaTiO_3,\;SrTiO_3)$ ceramics for microwave components were investigated. All spcecimens prepared by the conventional mixed oxied method and sintered at $1450^{\circ}C$. Microwave dielectric properties of the $(1-x)Mg_4Ta_2O_9-xTiO_2$ ceramics were influenced by $MgTi_2O_5$ phase. Also the microwave dielectric properties of the $(1-x)Mg_4Ta_2O_9-x(TiO_2,\;CaTiO_3,\;SrTiO_3)$ ceramics were dominated with an addition of $CaTiO_3\;and\;SrTiO_3$. The dielectric constant $(\varepsilon_r)$, quality factor $(Q{\times}f_r)$ and temperature coefficient of the resonant frequency $(TCRF,\;\tau_f)$ of the $(1-x)Mg_4Ta_2O_9-x(TiO_2,\;CaTiO_3,\;SrTiO_3)$ ceramics were $12.96\sim70.98,\;5,132\sim186,410GHZ$ and $-35.82\sim+75.96ppm/^{\circ}C$, respectively, and depend on x and addition materials.

• Korean Journal of Human Ecology
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• v.14 no.1
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• pp.217-221
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• 2005

In this study, the effect of microwave treatment on physico-chemical properties and microbial changes of beef and pork loin was investigated. Beef and pork were heated in microwave with an adjusted electric output at 500 W and operating frequency 2,450 MHz. The beef and pork samples were treated with microwave for 10 s or 20 s at 50% duty cycle. Drip losses and TBA values of beef and pork samples increased due to the microwave treatment. The samples became darker and more yellowish through microwaves, whereas their redness was unchanged. Microbial content of beef and pork samples declined as the treatment time increased. When pork samples were heated in a microwave oven, organisms were reduced by 2 log cycles in 20 s. It was concluded that a 20 second-long microwave treatment can great1y enhance the microbial safety of the pork sample.

• The Journal of Korean Academy of Prosthodontics
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• v.28 no.2
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• pp.109-124
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• 1990

The purpose of this study was to investigate the physical propertise and determine whether three were any differences in the amount of porosity of the denture base resins cured by microwave irradiation and conventional water bath heating. The resins used in this study were K-33 resin and Acron MC resin. The properties selected were transverse strength, Knoop hardness, and density. A ten-power eyepiece and scanning electron microscope(Magnification of ${\times}$ 30and ${\times}$150)were used to examine the specimens for porosity. Through analyses of the data from this study, the following conclusions were obtained. 1. Microwave energy can be effectively use dtopolymerize poly(methylmethacrylate) denture base resins. 2. In the transverse strength, K-33 resin cured by microwave irradiation was the first highest, water bath cured K-33 resin the second, microwave cured Acron MC resin the third, water bath cured Acron MC resin the fourth. 3. In the Knoop hardness, K-33 resin cured by microwave irradiation was the first hardest, water bath cured K-33 resin the second, water bath cured Acron MC resin the third, microwave cured Acron MC resin the the fourth. 4. No significant difference was found between the density of resin denture bases polymerized by either method. 5. K-33 resin showed the most porosity for the microwave curing. But there was no significant difference in the Acron MC resin and other curing method.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.379-383
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• 2008

Extraction characteristics of garlic and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 26.41% was obtained at microwave power of 146.29 W, ethanol concentration of 63.31 %, and extraction time of 5.88 min. At microwave power, ethanol concentration, and extraction time of 114.84 W, 58.83%, and 1.42 min, respectively, maximum electron-donating ability (EDA) was 72.86%. Maximum nitrite-scavenging ability was 94.62% at microwave power, ethanol concentration, and extraction time of 81.83 W, 2.65%, and 3.83 min, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 49.12% at microwave power of 34.23 W, ethanol concentration of 33.11 %, and extraction time of 4.40 min. Based on superimposition of 4-dimensional RSM with respect to extraction yield, electron-donating ability, nitrite-scavenging ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were microwave power of 0-100 W, ethanol concentration of 40-70%, and extraction time of 2-8 min.

• Journal of Powder Materials
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• v.16 no.3
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• pp.203-208
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• 2009

$Y_2O_3$:Eu red phosphor was prepared by microwave synthesis. The crystal phase, particle morphology, and luminescent properties were characterized by XRD, SEM, and spectrofluorometer, respectively. The prepared $Y_2O_3$:Eu particles had good crystallinity and strong red emission under ultravioletet excitation. The crystallite size increased with calcination temperature and satuarated at $1200^{\circ}C$. The primary particle size initially formed was varied from 30 to 450 nm with microwave-irradiation (MI) time. It was found that the emission intensity of $Y_2O_3$:Eu phosphor strongly depends on the MI time. In terms of the emission intensity, it was recommended that the MI time should be less than 15 min. The emission intensity of $Y_2O_3$:Eu phosphor prepared by microwave syntehsis strongly depended on the crystallite size of which an optimal size range was 50-60 nm.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

• Proceedings of the KIEE Conference
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• 2002.07c
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• pp.1890-1892
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• 2002

The technology of sulfur lamps that has physical and electrical characteristics comparable to current HID source has been reported. The fundamental principles of the operation of microwave discharges that are used to convert microwave energy to broad spectrum visual light are known. In this paper, emission dependance of microwave discharges in mixture content of sulfur with noble gases was studied. It is shown that the excitation of this gaseous mixture is carried out in two phases: (l) ionization of noble gas atoms by a microwave field and (2) the consequent maintenance of slightly ionized nonequilibrium plasma by the field. These two processes have essentially various thresholds for the microwave pump. The purpose of this work is to investigate spectral properties of the high frequency discharges in a mixture sulfur vapors with noble gases.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.299-305
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• 2007

Response surface methodology was employed to optimize extraction conditions for finding the maximal functional properties of Pleurotus eryngii. Based on central composite design, the study plan was established with variations of microwave power (30-150 W), ethanol concentration (0-99.9%), and extraction time (1-9 min). Regression analysis was applied to obtain a mathematical model. A maximal yield of 47.86% was obtained when the microwave power, ethanol concentration, and extraction time were set at 122.7 W, 42.14%, and 8.3 min, respectively. A maximized electron donating ability of 93.32% was found under the following conditions: a microwave power of 144.19 W, an ethanol concentration of 49.52%, and an extraction time of 6.7 min. When the microwave power, ethanol concentration, and extraction time were set at 125.43 W, 40.54%, and 8.1 min, respectively, the maximum nitrite-scavenging ability was 80.47%. The optimum ranges of the extraction conditions, superimposed by the response surface methodology, could predicate a microwave power of 110-150 W, ethanol concentration of 0-45%, and extraction time of 7-9 min.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.687-696
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• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.