• 한국식품조리과학회지
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• 제10권2호
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• pp.138-141
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• 1994

Whole, peeled sweetpotatoes were subjected to four different processes: 15 min microwave heating followed by 15 min baking (1), 90 min baking (2), 15 min microwave heating (3), and 15 min boiling followed by 15 min microwave heating (4). Samples of green and cured roots were used in the study. Scanning electron photomicrographs revealed that cured roots contained larger numbers of starch granules in the parenchyma cells than green roots, most of them compounded. The starch in cooked green roots was gelatinized while for cured roots it was mostly hydrolyzed into dextrins and sugars. Starch in process (3) roots was mostly gelatinized while in process (1) and process (2) roots gelatinized starch appeared in little quantity, thus it was primarily converted to dextrins and sugars. The process (4) resulted in little conversion of starch. The process (1) product resulted in a similar product to the process (2) product.

• 한국식품영양과학회지
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• 제28권4호
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• pp.954-957
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• 1999

The changes in L ascorbic acid content by processing treatments; gamma irradiation, heating and microwave were investigated using high performance liquid chromatography. The content of L ascorbic acid in standard solutions and citrus fruits decreased from 27.4 to 44.9% and from 6.9 to 21.9%, re spectively, by gamma irradiation doses in the range of 1 to 10 kGy. By heating treatments, L ascorbic acids in standard solutions and citrus fruits were destroyed 22.5 to 36.8% and 4.5 to 18.1%, respectively. By microwave treatment, L ascorbic acid content also decreased from 23.1 to 47.4% and from 6.5 to 22.6%, respectively.

• Bulletin of the Korean Chemical Society
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• 제27권9호
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• pp.1459-1462
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• 2006

• 한국식품영양과학회지
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• 제28권3호
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• pp.566-571
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• 1999

Effects of storage temperature at 18oC and 5oC for 9 days and heating conditions on textural char acteristics in strong wheat flour gels were investigated using a Instron after microwave (2450MHz, 700W). Heating condition did not affect the texture property in the wheat flour gels, but the frozen storage was very effective to prevent the hardening of the samples. Hardness, adhesiveness, and gumminess in the wheat flour gels decreased in increasing moisture content from 45% to 55%, but there was little change in cohesiveness. The storage at room temperature for 2 hours resulted in increased hardness in the heated wheat flour gels. PE wrap package of the wheat flour gels prevented weight loss by 3~6% and hardening effectively. Sugar, or sugar and shotening resulted in increased hardness in loaf bread. The hardness and weight loss in loaf breads were markedly changed by the heating time with microwave. The most critical time point was around 4 minutes following the heating.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
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• pp.266-267
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• 2006

We present a systematic study of the heating and pre-sintering behavior of porous copper powder metal compacts. We employ a TE102 single mode microwave system to position the samples in the separated electric field (E) or magnetic field (H) anti-node of the cavity. We observe significant differences in the heating, pre-sintering, and microstructure evolution of the samples due to the individual fields. We note that sample history (whether heated first in the E-field or H-field) greatly effects a difference in heating trends and subsequent heating behavior and does not appear to be solely a thermal process.

• Bulletin of the Korean Chemical Society
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• 제26권4호
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• pp.558-562
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• 2005

Crystallization of SAPO-5 and SAPO-34 molecular sieves with microwave and conventional electric heating of the same gel has been investigated in an alkaline condition using N,N,N’N’tetraethylethylenediamine as a template molecule. SAPO-5 structure can be selectively prepared with microwave heating because of the fast crystallization of the technique. On the other hand, SAPO-34 is the sole product with usual conventional electric heating because SAPO-5 can be gradually transformed into SAPO-34 structure with an increase in crystallization time. This phase selectivity is probably because of the relative stability of the two phases at the reaction conditions (kinetic effect). Crystallization with microwave heating can be suggested as a phase selective synthesis method for relatively unstable materials because of fast crystallization.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 추계학술대회논문집B
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• pp.752-757
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• 2001

The characteristics of heat energy distribution on the fire-proof clay with microwave heating drying are numerically investigated using finite element method. The modelled regular hexahedron chamber$(50cm\times50cm\times50cm)$ filled with air consists of vertical heat source and sink walls, a fire-proof clay model, and adiabatic plates on the top and bottom walls. With different geometrical aspect ratios of the fire-proof clay model, the heat energy distribution is throughly investigated. The model gave a good prediction of the microwave heating characteristics of fire-proof clay. The optimal shape of the fire-proof clay for given chamber geometry and microwave power is analyzed.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2003년도 가을 학술발표회 논문집
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• pp.114-117
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• 2003

Conventional heating the heat source cause the molecules to react from the surface toward the center so that successive layers of molecules heat in turn. The product surfaces may be in danger of over heating by the time heat penetrates the material. Microwave, however, produce a volume heating effect. All molecules are set in action at the same time. It also evens temperature gradients and offers other important benefits such as selective heating. (omitted)

• 한국재료학회지
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• 제22권6호
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• pp.321-327
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• 2012

The production of functional activated carbon materials starting from inexpensive natural precursors using environmentally friendly and economically effective processes has attracted much attention in the areas of material science and technology. In particular, the use of plant biomass to produce functional carbonaceous materials has attracted a great deal of attention in various aspects. In this study the preparation of activated carbon has been attempted from rice husks via a chemical activation-assisted microwave system. The rice husks were milled via attrition milling with aluminum balls, and then carbonized under purified $N_2$. The operational parameters including the activation agents, chemical impregnation weight ratio of the calcined rice husk to KOH (1:1, 1:2 and 1:4), microwave power heating within irradiation time (3-5 min), and the second activation process on the adsorption capability were investigated. Experimental results were investigated using XRD, FT-IR, and SEM. It was found that the BET surface area of activated carbons irrespective of the activation agent resulted in surface area. The activated carbons prepared by microwave heating with an activation process have higher surface area and larger average pore size than those prepared by activation without microwave heating when the ratio with KOH solution was the same. The activation time using microwave heating and the chemical impregnation ratio with KOH solution were varied to determine the optimal method for obtaining high surface area activated carbon (1505 $m^2$/g).

• 공업화학
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• 제16권3호
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• pp.427-433
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• 2005

마이크로파를 이용한 인삼으로부터 가용성 성분을 추출할 때의 용매(에탄올-물) 사용량, 고체 입자크기, 마이크로파 전력의 영향과 용매-인삼 혼합물의 마이크로파 가열 특성 및 팽윤도에 대하여 검토하였다. 용매와 인삼의 비는 6 : 1(vol. of solvent to mass of ginseng)이 적당하였고 인삼 입자는 작을수록 추출률이 높았으나 슬러리를 여과하여 여분의 용매를 분리하기가 매우 곤란하였다. 마이크로파 전력은 세기가 클수록 추출 속도는 빨라지나 추출률은 투입되는 전체 에너지양에 영향 받는 것을 확인할 수 있었다. 마이크로파와 물중탕으로 가열한 인삼의 수분 흡수량으로부터 구한 질량기준 팽윤도는 마이크로파로 가열하였을 때 더 빠르게 일어났으며 이러한 결과가 마이크로파를 이용한 추출이 종래의 추출방법에 비하여 추출률이 높고 속도가 빨라지게 되는 요인일 것으로 판단되었다.