• Journal of the Korean Academy of Clinical Electrophysiology
• /
• v.5 no.2
• /
• pp.1-9
• /
• 2007

Purpose: The purpose of this study was to investigate influence of superficial heat and deep heat for lumbo-sacral segment on H-reflex. Methods: Subjects of this research were 12 normal men and women (6 men and 6 women) and they were assigned to superficial heat group (6) and deep heat group (6). Heat treatment was applied between Th12-L2 by placing them at prone posture. superficial heat was applied for 20 min at 30 cm height with infrared lamp. Deep heat was applied for 20 mm at 5 cm height with 100 watt of microwave diathermy. H-reflex used diagnostic electromyography, active electrode was placed at muscle belly of medial gastrocnemius muscle at prone posture and electrical stimulation was given to posterior tibial nerve. Measurement was made before and after experiment and 10 min. and 20 min. after experiment. All data were analyzed with window 12.0 program, comparison of differences among measured items of groups according to repeated measurement was made with repeated measures ANOVA and significance level a was 0.05. Results: M latency at latency analysis showed little changes at two groups. H latency was reduced a little immediately after experiment and recovered to original state, there was significant difference. In analysis of amplitude, Mmax amplitude showed rise a little immediately after.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.21 no.3
• /
• pp.97-106
• /
• 2015

Thermal deformation of packaging materials was observed in some ready-to-eat food products for microwave use. Therefore, the deformation patterns depending on packaging types and shapes of 9 domestic and 11 foreign products after microwave heating were investigated. Among the domestic and foreign products, thermal deformations of packaging material were observed in 5 and 8 samples, respectively. Besides, thermal deformation occurred on the lid and cup body of tray filled with a spicy chicken sauce after having microwaved where previously no deformation had been observed with other food types. No consistent results of thermal deformation were obtained by the analysis of salinity, brix, pH and viscosity of RTE products for microwave heating. However, thermal deformations of packages were less found in the packages used for the RTE foods contained very high or low viscosity than those with medium viscosity. Furthermore, the degree of thermal deformations was dependent on the food composition and shape as well as package type. In order to prevent the thermal deformation of packaging materials, therefore, technological advances and further studies are required to develop the heat-resistant packaging system and to improve the non-uniformity during microwave heating of RTE foods.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.64 no.4
• /
• pp.366-372
• /
• 2019

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2013.08a
• /
• pp.320.1-320.1
• /
• 2013

We have investigated the effect of surface passivation for crystalline silicon solar cell using ozone-based atomic layer deposited (ALD) $Al_2O_3$. We examined passivation properties such as uniformity, carrier lifetime, thickness, negative fixed charge density at AlOx/Si interface, and reflectance. The influences of process temperature and heat treatment were investigated using microwave photoconductance decay (PCD). Ozone-based ALD $Al_2O_3$ film shows the best carrier lifetime at lower deposition temperature than $H_2O$-based ALD.

• Korean journal of food and cookery science
• /
• v.20 no.2
• /
• pp.119-125
• /
• 2004

Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

• Korean journal of food and cookery science
• /
• v.32 no.3
• /
• pp.245-252
• /
• 2016

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

• Journal of the Korea Safety Management & Science
• /
• v.22 no.2
• /
• pp.39-46
• /
• 2020

This paper recognizes the risk of ignition of air fryer (machine that can cook fried dishes with hot air without oil) that is far exceeding the sales rate of microwave ovens, which is necessary to modern household kitchen, and identifies fire risk through the operation principle of the process of heat transfer, and the main structure of the machine. The fire test that we conducted is to observe the risk of ignition of the machine due to the damage to the safety system and the possibility of igniting oil paper along with food, to experiment with the possibility of ignition due to blockage of the exhaust due to obstacles, and accumulation of oil stains on the hot wire, and to present the method of fire control and devise countermeasures.

• Proceedings of the KSRS Conference
• /
• 2007.10a
• /
• pp.306-309
• /
• 2007

Japanese Ocean Flux Data Sets with Use of Remote Sensing Observations (J-OFURO) includes global ocean surface heat flux data derived from satellite data and are used in many studies related to air-sea interaction. Recently latent heat flux data version 2 was constructed in J-OFURO. In version 2 many points are improved compared with version 1. A bulk algorithm used for estimation of latent heat flux is changed from Kondo (1975) to COASRE 3.0(Fairall et al., 2005). In version 1 we used NCEP reanalysis data (Reynolds and Smith, 1994) as SST data. However, the temporal resolution of the data is weekly and considerably low. Recently there are many kinds of global SST data because we can obtain SST data using a microwave radiometer sensor such as TRMM/MI and Aqua/AMSR-E. Therefore, we compared many SST products and determined to use Merged satellite and in situ data Global Daily (MGD) SST provided by Japan Meteorological Agency. Since we use wind speed and specific humidity data derived from one DMSP/SSMI sensor in J-OFURO, we obtain two data at most one day. Therefore, there may be large sampling errors for the daily-mean value. In order to escape this problem, multi-satellite data are used in version 2. As a result we could improve temporal resolution from 3-days mean value in version 1 to daily-mean value in version 2. Also we used an Optimum Interpolation method to estimate wind speed and specific humidity data instead of a simple mean method. Finally the data period is extended to 1989-2004. In this presentation we will introduce latent heat flux data version 2 in J-OFURO and comparison results with other surface latent heat flux data such as GSSTF2 and HOAPS etc. Moreover, we will present validation results by using buoy data.

• Journal of the Korean Applied Science and Technology
• /
• v.24 no.2
• /
• pp.167-173
• /
• 2007

The surface of poly(ethylene naphthalate) film applicable to high temerature insulator for convection microwave oven was modified with silicone coating solutions in the presence of silane crosslinking agent. The structure and properties of the PEN films were investigated by using Fourier transform IR spectroscopy, viscometry, microscopy, and tensile tests. The experimental results showed that the coating with silicone enhanced thermal stability up to $200^{\circ}C$, and slightly lowered the tensile strength and elongation of the PEN films. Judging from dimensional stability results the silicone coated PEN films can not be used for higher temperature insulator above $230^{\circ}C$. Serious dimensional contraction of films was obtained during heat treatment at $250^{\circ}C$ even for 1h. However, the surface of those films still have same chemical structure of silicones. Therefore, If we use PEN film prestretched at $230^{\circ}C$ as base one it will be possible to prepare a high temperature insulator up to $230^{\circ}C$. Conclusively, a silicone coated PEN film can be suitable for the application to convection microwave oven door insulator at high temperature up to $230^{\circ}C$.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2001.11b
• /
• pp.205-208
• /
• 2001

Steady state and transient thermal analysis has been done by a finite element method in a diode of 12kV blocking voltage for microwave oven. The diode was fabricated by soldering ten pieces of 1200V diodes in series, capping a dummy wafer at the far end of diode series, and finally copper wire bonded for building anode and cathode terminal. In order to achieve high voltage and reliability, the edge of each diode was beveled and passivated by resin and epoxy with a thickness of $25{\mu}m$ and $3700{\mu}m$, respectively. The chip size, thickness and material properties were very important factor for high voltage diode package. And also, thermal stress value was highest in the edge of diode and solder. So, design of edge in silicon was very important to thermal stress.