• New & Renewable Energy
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• v.9 no.2
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• pp.5-14
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• 2013

The efficiency of microwave-assisted acid hydrolysis of seaweeds for the production of ethanol was investigated and its effect on hydrolysis into reducing sugar and fermentation into ethanol evaluated as compared with those by conventional heating. A brown seaweed, Laminaria japonica (10-100g/L) was hydrolysed under dilute acidic condition (0.5N $H_2SO_4$, $100^{\circ}C$) with two sorts of heating: microwave irradiation for ${\leq}10min$ and conventional heating for 10-60min. Microwave-assisted hydrolysis was shown to be more efficient. A similar range of reducing sugar and ethanol yields as with the conventional autoclave heating procedure(${\geq}30min$) was observed, but it was obvious that production of ethanol from microwave-assisted hydrolysis had a 3 times faster reaction rate leading to very short production times, lower energy consumption/loss than from the conventional heating mode, and higher biomass loading without significant reducing ethanol yield, thus microwave-assisted acid hydrolysis is a potential alternative method for more effective hydrolysis of Laminaria japonica.

• Journal of the Korean Wood Science and Technology
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• v.23 no.3
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• pp.73-82
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• 1995

Black locust trees(Robinia pseudo-acacia L.) are growing widely in Korea and have been used to get honey and animal feed, but they have seldom been used as manufacturing materials. This study was carried out to evaluate the possibility of using black locust as bent-wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of 15${\times}$15${\times}$350mm were all air-dried. For softening, specimens were steamed at 100$^{\circ}C$ for 7 min, or microwave heated for 35 seconds. It is known that microwave heating softens wood much faster than steaming. The bending processing conditions are showed in Table 7. The minimum solid-bending radii of black locust were 40mm for steaming and 150mm for micro-wave heating, respectively. In conclusion the steamed black locust, showed very good solid bending properties, but the bending properties of micro-wave heated black locust were not sufficient for bent-wood furniture.

• Journal of electromagnetic engineering and science
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• v.15 no.2
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• pp.82-88
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• 2015

The magnetron, a vacuum tube, is currently the usual high-power microwave power source used for microwave heating. However, the oscillating frequency and output power are unstable and noisy due to the low quality of the high-voltage power supply and low Q of the oscillation circuit. A heating system with enhanced reliability and the capability for control of chemical reactions is desired, because microwave absorption efficiency differs greatly depending on the object being heated. Recent studies on microwave high-efficiency power amplifiers have used harmonic processing techniques, such as class-F and inverse class-F. The present study describes a high-efficiency 100 W GaN-HEMT amplifier that uses a harmonic processing technique that shapes the current and voltage waveforms to improve efficiency. The fabricated GaN power amplifier obtained an output power of 50.4 dBm, a drain efficiency of 72.9%, and a power added efficiency (PAE) of 64.0% at 2.45 GHz for continuous wave operation. A prototype microwave heating system was also developed using this GaN power amplifier. Microwaves totaling 400 W are fed from patch antennas mounted on the top and bottom of the microwave chamber. Preliminary heating experiments with this system have just been initiated.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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• pp.52-60
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• 1997

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split- resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent, wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heat ed f or 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.

• Journal of the Korean Wood Science and Technology
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• v.11 no.2
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• pp.52-60
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• 1983

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split-resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent-wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heated for 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.951-957
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• 1996

Changes in quality of blanched vegetables(carrot, green onion, spinach) by microwave heating were evaluated. Ceramic coating treatment(CCT) within microwave oven caused the reduction of blanching time and Hunter's L, a, b values of vegetables. Also, CCT showed the higher cutting force compared to NCCT after microwave heating. Photomicrographs of cross-section of blanched vegetables after heating in ceramic coated microwave oven showed better appearance than those in nonceramic coated microwave oven. CCT process improved retention of vitamin C.

• Journal of environmental and Sanitary engineering
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• v.13 no.1
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• pp.9-15
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• 1998

Microwave heating and drying processes have been well established in various industrial applications. Feasibilities of successful application of microwave drying to many material have been shown on the laboratory or pilot-plant scale. The microwave drying behavior of plating sludge are considered in this paper. The plating sludge containing 70%, 80% and 90% water exposed to microwave power at 2,450 MHz, 700W. An experimental microwave drying apparatus was designed and constructed to monitor weight loss during drying. By studying the drying characteristic curve, the moisture in sludge was almost classified into two categories : free moisture and intestinal moisture. And the critical moisture contents at which the drying rate ceases to be constant were from 10.1 to 10.5%. A simple drying model is proposed which may be used to describe drying behavior of plating sludge. The constant rate and the falling rate periods in microwave drying were addressed separately. From the eqation of constant rate period the drying rate constants decreased exponentially with increasing depth. Microwave heating compared with conventional heating offered higher heating rates from 9 to 16 times. Therefore, microwave drying process can be effective in removing moisture from plating sludge.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.489-494
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• 1998

For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.

• 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 Korea Institute of Building Construction
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• v.12 no.5
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• pp.503-509
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• 2012

In this study, the potential use of indigenous natural loess(Hwangtoh) as a new construction material, via alkali activation in conjunction with microwave heating, was investigated. Hwangtoh pastes with three different mix proportions of varying alkali liquid concentrations at a constant liquid-to-Hwangtoh ratio of 0.55 were prepared. Through the investigation it was found that it is possible to prepare Hwangtoh paste with $19.02N/mm^2$ at the age of 4 hours with the alkali solution of 8M NaOH and 1:4.5 mass ratio of liquefied $Na_2SiO_3$ at the curing temperature of $60^{\circ}C$ by microwave heating. The strength development at early age of the alkali activated Hwangtoh paste specimens may be attributed to both a higher rate of reaction and moisture evaporation due to microwave heating.