• Proceedings of the Korea Association of Crystal Growth Conference
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• 1998.06a
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• pp.75-76
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• 1998

Fly ash 70wt% contained green bodies were sintered by using a 2.45 Ghz microwave oven and their properties were investigated. Samples were sintered at 1,150$^{\circ}C$ and kept at that temperature up 50 minutes by 10 minutes intervals. Numerical analysis on the microwave heated system was carried out in order to figure out the heat transfer phenomena in the cavity.

• Proceedings of the KSRS Conference
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• v.2
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• pp.1001-1002
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• 2006

Special problem emphasized by specialists in the field of analyzing the heat interchanges in the system ocean-atmosphere (SOA) is a necessity of determination of the near-surface atmospheric temperature, which can be only indirectly connected with characteristics of the SOA natural microwave radiation measured from satellites. That is why, the following dilemma is not obvious, but interesting and promised: what is better - to use the satellite methods for retrieving the partial parameters of the SOA or for analysis its state as a whole. To our opinion, this task is similar to the idea recognized by specialists engaged in the heat infrared region (8-12 mcm) of electromagnetic spectrum and its applications, where an intensity of natural infrared radiation (effective radiation) is used as the inherent property (the attribute) of the SOA heat balance. Here we studied important aspects of this problem: a) what medium initiates a heat transfer in the SOA and disturbs its heat balance - the ocean or the atmosphere b) what SOA parameters directly influence on its natural microwave radiation intensity (brightness temperature) measured from satellites? We relate these processes mainly to the synoptic range of time scales enriched by various events in the SOA interface such as the mid-latitude and tropical cyclones.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.357-362
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• 1994

Beef loaves(5${\times}5{\times}$5cm) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5~15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5~10 min, or at high level for 2 min and additional heating at low power level for 5min, the percent cooking loss were comparable with the samples cooked conventionally for 20~40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.

• Progress in Superconductivity and Cryogenics
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• v.19 no.4
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• pp.18-21
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• 2017

We report a method for improving heat exchange between cryo-cooled large-power-dissipation devices and liquid cryogen. Micro-machined monolithic heat sinks were fabricated on a high integration density superconducting Josephson device, and studied for their effect on cooling the device. The monolithic heat sink showed a significant enhancement of cooling capability, which markedly improved the device operation under large dc- and microwave power dissipation. The detailed mechanism of the enhancement still needs further modeling and experiments in order to optimize the design of the heat sink.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.832-835
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• 2007

Moisture content of normal, waxy, and high amylose com starches was adjusted to 10-35%, and irradiated in a microwave oven. The effect of microwave irradiation on the crystalline structure of starch was measured by using a differential scanning calorimetry (DSC), and X-ray diffractometry. Pasting viscosity profile was also determined by using a rapid viscoanalyzer (RVA). For all the 3 types of starches tested, the rate of temperature increase by the microwave irradiation was faster and more rapidly reached the maximum temperature of the pressure bomb ($120^{\circ}C$) when the moisture content was higher. X-ray diffraction and DSC data revealed that the microwave irradiated starch underwent partial disruption of crystalline structure. RVA studies showed that the irradiation caused significant reductions in maximal viscosity and breakdown, whereas pasting temperature was increased. Overall trends revealed that the microwave irradiation on the starch containing limited moisture content (less than 35%) provided the effects similar to the heat moisture treatment. These effects became more significant when the moisture content was higher. Compared to waxy com starch, normal, and high amylose com starches appeared to be more susceptible to the microwave irradiation.

• Korean Journal of Microbiology
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• v.18 no.3
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• pp.148-152
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• 1980

The microwave of 2450 MHz, generated by a household cooking oven, was evaluated for its applicability to melt various rehydrated media and to remove dissolved oxygen from tubed media for anaerobic culture. The effect on the sterilization of E. coli in selective media was also evaluated. The following results were obtained. 10 The microwave oven was useful in saving time for melting media and in eliminating heat and combustion gas from the laboratory, which were inevitable by-products in the conventional flame method. 2) Dissolved oxygen could be removed without boiling over by exposing the tubes of anaerobic culture medium after putting them in a wire basket in a beaker with water. 30 The count of E. coli during the melting of MacConkey and EMB agar were similar to those treated with open flame. The microwave treatment was not considered a possible mean to replace autoclaving even in these selective media.

• Journal of the Korean Ceramic Society
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• v.48 no.1
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• pp.14-19
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• 2011

Microwave heating (MW) was studied for the sintering of amorphous powders. In comparison to conventional heating (CV), the results show that microwave heating has the potential to substantially accelerate the sintering process and allow for highly densified solidification by eliminating the pores and increasing the shrinkage rate. In the heat treatment to synthesize aluminum borate ($Al_{18}B_4O_{33}$) whiskers from precursors, it was found that microwave heating helps the formation of $Al_{18}B_4O_{33}$ crystal as well as the decrease of crystallization temperature of $Al_{18}B_4O_{33}$ to a level significantly lower than the previously reported value of $1050^{\circ}C$.

• Journal of the Korean Ceramic Society
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• v.40 no.10
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• pp.998-1004
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• 2003

With starting materials of two different powder mixtures, $Al_2$(S $O_4$)$_3$+xNa$_2$B$_4$ $O_{7}$$.$10$H_2O$(㏖ ratio; x=0.1, 0.7) and ${\gamma}$-Al$_2$ $O_3$+xNa$_2$B$_4$ $O_{7}$$.$10$H_2O$(㏖ ratio; x=0.1, 0.7), whisker-type $Al_{18}$B$_4$ $O_{33}$ particles were synthesized by using conventional and microwave heat-treatment. The effects of microwave, amount of flux and temperature on the growth of whisker-type $Al_{18}$B$_4$ $O_{33}$ particles were investigated by using X-Ray Diffractometry (XRD) and Scanning Electron Microscopy (SEM). With increase of heat-treatment temperature and amount of flux, the size of whisker-type $Al_{18}$B$_4$ $O_{33}$ particles increased in both conventional and microwave heat-treated samples. However, compared to the conventional heat-treated samples, whisker-type $Al_{18}$B$_4$ $O_{33}$ particles were well grown for the microwave heat-treated samples.ted samples.

• The Journal of Korean Academy of Prosthodontics
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• v.30 no.3
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• pp.401-410
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• 1992

The purpose of this study was to investigate the dimensional changes and surface morphology of dentures processed by various polymerization conditions. The measurements were done by taking radiograph and using vernier calipers and each specimen was observed on scanning electron microscope. Results obtained were as follows. 1. The difference of dimensional stability was not recognized between various polymerization conditions(heat-cured resin, pour-type resin, microwave-cured resin, and injection molding resin). 2. There were expansion and shrinkage in the occlusal dimension, shrinkage in the frontal dimension, and expansion in the lateral dimension. 3. Scanning electron microscope pictures of heat-cured resin showed dense and regular surface morphology. 4. Microwave-cured resin surface appeared more regular and smooth than pour-type resin but less dense and more irregular than heat-cured resin. 5. Scanning electron microscope pictures of pour-type resin with the lowest dimensional change showed the most irregular surface morphology.

• Korean Journal of Materials Research
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• v.9 no.2
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• pp.149-154
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• 1999

Alumina substrate was sealed by PbO-ZnO-$B_2O_3$glass using microwave heating. The crystallization behaviour of sealing glass and the state of sealing joint were investigated and were compared with those of conventionally sealed one. Compared to the conventional one, the microwave heat-treated sample had well-grown $\textrm{PbTiO}_3$ crystals and high degree of crystallinity even though it had shorter heat-treatment time and lower heat-treatment temperature. Also, the microwave sealed sample exhibited relatively a good sealing state and almost same bending strength.