• The Korean Journal of Zoology
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• v.37 no.2
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• pp.144-155
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• 1994

마이크로파 에너지로서 현미경 관찰을 위한 생체물질을 고정할 때, 고정효과는 화학 고정액을 사용할 때와 비교하여 보다 우수한 또는 적어도 동일한 고정효과를 볼 수 있다는 것은 알려진 사실이다. 그러나 기존의 마이크로파 오븐을 사용하여 생체물질을 고정하면 고정 정도에 일정성이 없는데, 이는 마이크로파가 균일하게 조사되지 않고 고정에 적절하도록 마이크로팍의 강도를 조절하기 어려우며, 이로 인하여 정확한 고정온도의 측정이 불가능하기 때문으로 생각된다. 이 연구에서는 마이크로파가 조사되는 동안 시료의 온도를 측정할 수 없는 기존의 마이크연.파 오븐의 단점을 보완하기 위하여 비접촉식 적외선 온도 감응기를 장착한 마이크로파 오븐을 개발하였으며 고정효과를 관찰하기 위하여는 포유류의 기준 조직으로 알려진 생쥐의 신장을 고정하였다 고정효과는 전체적인 구조와 세부 구조의 보존이 모두 우수하였고 최적의 고정온도는 28$\pm$1$^{\circ}C$(완충용액 20 ml, 10초) 이었다. 이와같이 고정된 재료는 고정효과 뿐만 아니라 염색성이 좋아서 조직화학 반응이 우수하고, 냉동절편법과 연계했을 때 전체 절편제작 과정이 2~4시간 내에 완료될 수 있었다 이때 절편의 질(질)은 화학 고정액이나 냉동절편 법에 의하여 제작된 것 보다 우수하였다.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.51 no.6
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• pp.271-277
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• 2002

In this paper, a MEMS silicon package is newly designed, fabricated for HMIC, and characterized for microwave and millimeter-wave device applications. The proposed package is fabricated by using two high resistivity silicon substrates and surface/bulk micromachining technology. It has a good performance characteristic such as -20㏈ of $S_11$/ and -0.3㏈ of $S_21$ up to 20㎓, which is useful in microwave region. It has also better heat transfer characteristics than the commonly used ceramic package. Since the proposed silicon MEMS package is easy to fabricate and wafer level chip scale packaging is also possible, the production cost can be much lower than the ceramic package. Since it will be a promising low-cost package for mobile/wireless applications.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.79-87
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• 1995

It is generally known that the protein of talk has allergenicity and the allerenicity Induces allergic diseases. Finding methods to reduce the allergenicity of the food and develop methods to make low allergic food is the purpose of this study. For this study, 1 tried various experimental methods : heat treatment, irradation with ultraviolet and microwaves treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained are as follows. Heat treatment reduced allergenicity of milk protein. The higher the heat, the better the effect. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on milk protein. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Neutrase was more effective than alcalase on milk protein. Adding Polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity.

• Journal of the Korean Society for Heat Treatment
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• v.34 no.2
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• pp.75-80
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• 2021

The crystal grains of polycrystalline diamond vary depending on deposition conditions and growth thickness. The diamond thin film deposited by the CVD method has a very rough growth surface. On average, the surface roughness of a diamond thin film deposited by CVD is in the range of 1-100 um. However, the high surface roughness of diamond is unsuitable for application in industrial applications, so the surface roughness must be lowered. As the surface roughness decreases, the scattering of incident light is reduced, the heat conduction is improved, the mechanical surface friction coefficient can be lowered, and the transmittance can also be improved. In addition, diamond-coated cutting tools have the advantage of enabling ultra-precise machining. In this study, the surface roughness of diamond was improved by thermal diffusion reaction between diamond carbon atoms and ferrous metals at high temperature for diamond thin films deposited by MPCVD.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.228-236
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• 1998

Egg is an important foods containing many good proteins. But it is well known that egg protein has a lot of allergenicity. The purpose of this study is to develop the methods to reduce the allergenicity of egg. I tried various experimental methods ; For example, heat treatment, irradiation with ultraviolet and microwaves, treatment with polyphosphate, enzyme hydrolysis and PCA inhibition test using guinea pigs and degrees of hydrolysis. The results obtained were as follows ; 1. Heat treatment reduced allergenicity of egg protein. The longer the heat time, the better the effect. 2. Irradiating with ultraviolet and microwave increased both the degree of protein hydrolysis and PCA inhibition reduced the allergenicity. Ultraviolet was more effective than microwaves on egg protein. Fertilized eggs did not reduce allergenicity. 3. Enzyme treatment increased the degree of hydrolysis and PCA inhibition, and reduced allergenicity considerably. Alcalase was more effective than neutrase. 4. Adding polyphosphate did not induced protein hydrolysis, but increased PCA inhibition and reduced allergenicity. 5. The picture of various treatments of egg gel by SEM showed a light surface which indicated that protein was desolved. Neutrase was lighter than alcalase, and the longer the heating time, the lighter the surface became. 6. Measurements of the hardness of egg gel by Instron showed that the longer the reaction time with enzyme, the softer it became.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1117-1123
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• 2003

The effects of heat treatment on the physical and physical and physiological properties of wax gourd (Benincasa hispida) were examined. The applied heat treatments were autoclaved at $121^{\circ}C$ for 1 hr, boiled for 30 min, and microwaved at 680 W for 5 min. The water retention capacity (WRC) of the wax gourds was 9.43 g/g for the microwaved samples, 5.12 g/g for the boiled samples, 4.63 g/g for the raw samples, and 2.61 g/g for the autoclaved samples. Heat treatment caused to increase swelling by up to $4.4{\sim}7.8\;mL/g$. Calcium binding capacity of heat-treated wax gourd increased in the order of microwaved, boiled, raw, autoclaved samples. Scanning electron microscopy (SME) showed that autoclaving caused the most severe structural modifications, while microwave treatment produced the least modifications. The retarding effect on glucose and bile acid transport depended on the heat treatment. Only boiling showed the glucose retardation effect. Bile acid retardation effect increased in order of boiling (22.9%), autoclaving (17.1%), microwave treatment (14.3%), and raw wax gourd (8.6%). The cadmium retardation effect was significantly high in all samples.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.63-69
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• 2015

The aim of this study was to investigate the deformation of packaging materials used for ready-to-eat (RTE) foods after the retort process and microwave heating. From the multilayer films consisting of polyethylene terephthalate (PET), polyamide (PA), and cast polypropylene (CPP) in a stand-up pouch form used for RTE foods, some deformation of the CPP layer, which was in direct contact with the food, was observed after the retort process and microwave heating. The damage was more severely caused by microwave heating than by the retort process. This may be attributed to diverse factors including the non-uniform heating in a microwave oven, the sorption of oil into the packaging film, and the different characteristics of food components such as viscosity, salt and water content. The development of heat-resistant packaging materials and systems suitable for microwave heating of RTE foods is required for the safety of consumers.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.157-163
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• 2022

The demands for Home Meal Replacement (HMR) products are continuously increasing owing to the convenience of instant food and online food delivery. Ready-to-heat (RTH) products have received massive attention in the HMR industry because these products can be easily warmed using a microwave oven. However, the conventional microwave packaging should be opened before microwave heating to prevent bursting or food loss owing to the steam-pressure build-up inside the package. Open packaging might lead to non-uniform food heating and cross-contamination. Therefore, packaging materials that are able to release steam without opening are of interest to the HMR industry. In this study, polylactic acid(PLA)/polyethylene glycol(PEG)/nanoclay composite films were manufactured using an extrusion method as packaging materials with a smart steam-releasing function. The introduction of PEG to the PLA imparted a steam self-releasing feature to the composite films owing to the morphology change of composite films during microwave heating. Further, PEG increased the ductility of PLA, which in turn prevented bursting caused due to the steam-pressure build-up. The uniform dispersion of nanoclay obtained by a twin-screw extrusion led to stronger mechanical properties. Therefore, the smart composite films developed here can be applied as microwave packaging materials with a self-releasing function.

• Journal of the Korea Institute of Building Construction
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• v.11 no.2
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• pp.162-170
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• 2011

As the result of implementing a treated material test and durability test after quickly drying S.P.F. species, a type of softwood structural material, within a short period time, soaking it in liquid phosphate flame proof agent for an hour, microwave heating it, and compressing it from 3.8cm to 1cm, when setting the appropriate heating time of microwave heating at 7 minutes at 5kW, it is observed that it satisfies the target water content (4~5%). It is shown that in a water content measurement of the wood that is compressed after being softened by soaking in the flame proof agent, drying and heating at 3kW for 9 minutes, all specimens satisfied 12~14%, the appropriate water content for exterior wood. Also, it is shown that in terms of the flame performance obtained through a flame resistance treatment of the compressed wood and a treated material test, the specimen soaked in flame proof agent for 30 minutes was the most excellent, and that the performance test result of the compressed wood in all areas, such as nail withdrawal resistance, compression, bending strength, and shearing strength, were all improved in their mechanical features to twice to three times better performances.

• Applied Biological Chemistry
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• v.35 no.6
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• pp.490-494
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• 1992

The effect of heat treatments (boiling or microwave heating) on packaged Tofu was investigated by microbial and physicochemical changes during its storage in order to improve the shelf-life. The shelf-life of the packaged Tofu prepared by acetic acid was found better than that prepared by calcium chloride. As the spoilage of Tofu developed, titratable acidity, amino and ammonia nitrogen contents, and optical density of packaged Tofu suspension were increased. Heat treatment of fresh Tofu in package was effective in lowering the bacterial counts, and extending shelf-life, but there was no significant difference between heating methods. Packaged Tofu prepared from acetic acid and pretreated by heating for 3 minutes kept the shelf-life of 4 days at $30^{\circ}C$, but that without heat treatment spoiled at one day.