• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.06a
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• pp.463-463
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• 2008

The glass frit has been used in transparent dielectric, barrier rib and electrode of PDP (Plasma display panel). In PDP fabrication, the firing temperature of glass frit is normally 550~$580^{\circ}C$ with conventional heating. However, there are a problem that silver in electrode is diffused throughout the transparent dielectric. For inhibiting the Ag diffusion we considered use of the microwave heating. We investigated firing of glass frit compared between conventional and microwave heating. After firing by two types of heating, the diffusion of silver is determined using a optical microscope and UV-spectrometer. Based on the our results, the microwave heating should be a candidate to heating source for high efficacy in PDP.

• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.50-57
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• 1999

The purpose of this study was to determine the thermal inactivation of L. monocytogenes KCTC3443 in liquid culture heated in the controlled microwave system and in the conventional heating method. Furthermore, we have carried out a comparative study on the thermal and nonthermal microwave effects on microorganisms, pasteurized using a controlled microwave energy specially designed apparatuses and a water bath. For the automatic temperature control during microwave heating, the real time data acquisition and computation system is designed with BASIC routine. The automatic temperature control system used in the experiments perform relatively stable control at the experiment temperature of 55, 65, $75^{\circ}C$ and $85^{\circ}C$ for 30 minutes. The effects of microwave heating on liquid cultures was compared with that of conventional heating. The results show that microwave radiation, while being slightly quicker than conventional heating, still reduces effectively the number of pathogenic bacteria during heating for a limit time in liquid cultures. While no particular differences between microwave heating and conventional heating was not observed in the thermal inactivation of L. monocytogenes at 55, 65, $75^{\circ}C$ and $85^{\circ}C$ for 30 min., respectively. Microwave heating is, therefore, substantially not effective in inactivating L. monocytogenes in liquid culture than conventional heating method.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.18 no.4
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• pp.169-173
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• 2008

$Eu^{3+}$ and $Bi^{3+}$ co-doped $YVO_4$ phosphors were produced by a microwave heating process. When the microwave heating method was synthesized,. the particle size was very small and the particles tended to agglomerate. However, as the heating time increased, the particle size increased and the agglomeration decreased. The emission spectrum exhibited a weak band for $^5D_0{\longrightarrow}^7F_1$ at 594.91 and 602.3 nm and strong sharp peaks at 616.7 and 620.0 nm due to the $^5D_0{\longrightarrow}^7F_2$ transition of $Eu^{3+}$. Microwave heating synthesis can provide a product without long time heating as well as good homogeneous distribution of activators.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.569-573
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• 1998

This study was conducted to investigate the differences of textural characteristics and microstructure of sugared chestnuts between heated by a heater and microwave. Raw chestnuts were boiled and infiltrated the sugar in sugar syrup by heating. The content of WSP (water soluble pectin) was increased, but HSP (hydrochloric acid soluble pectin) was decreased by boiling and sugaring. This change was remarkable when it was boiled and sugared by a microwave heating. The hardness, gumminess and chewiness were more decreased in the sugared chestnut boiled and sugared with a microwave than that processed with a heater. Microstructure of sugared chestnut processed with a microwave heating showed the distruction of cell wall.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.696-703
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• 1994

The purpose of this study was to investigate the gelatinization properties of potato starch heated with microwave. Two types of potato starches were prepared; In group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. Gelatinization behaviour by DSC made a few differences according to the ratio of starch to water. As the microwave heating time took longer, gelatinization temperature and gelatinization $enthalpy({\bigtriangleup}H_1)$ were decreased in and melting $enthalpy({\bigtriangleup}H_2)$ was increased in group A. Whereas they were increased in group B. In both groups, maximum viscosity in gelatinization by Brabender amylogram was decreased by microwave heating. Then the peak of the maximum viscosity was shifted to higher temperature and cold viscosity was slightly increased. In group A, viscosity in gelatinization and light transmittance by NaOH was increased in initial stage and gel volume in gelatinization by KSCN was decreased. On the other hand, in group B, viscosity by alkali was slightly decreased, but light transmittance by NaOH was almost never changed. Gel volume is decreased like group A.

• Journal of environmental and Sanitary engineering
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• v.11 no.2
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• pp.65-73
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• 1996

The objective of this study is to investigate the removal efficiency of volitile organic compounds in soil, and the mechanism of desorption by bench scale microwave heating, Silt soil used for experiment and was impregnated with toluene, tetrachloroethylene, o-xylene and p-dichlorobenzene and the microwave treatment was conducted in a modified domestic microwave oven : 2450MHz, 700W. According to the results of the research the removal efficiency was improved with increasing water contents and the soil temperature appeared to plateau period extending to 2-3minutes corresponds to the temperature a which steam distillation was expected. The value of removal rate constant (k) were calculated on dry and moisty silt soil, respectively, which showed linear with increasing microwave heating time. Therefore, addition of a certain amount of water to the contaminated soil can efficiently enhance the ability of the soil to absorb microwave energy and promote the evaporation of the volitile contaminants.

• Textile Coloration and Finishing
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• v.11 no.3
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• pp.49-57
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• 1999

The effect of padding solution for the microwave heat dyeing of polyester fabric was studied variously. The dyeing property of polyester fabric varied with the kinds of added chemicals in the padding solution. Polyester fabrics impregnated in aqueous urea solution and aqueous sodium chloride solution for 10 minutes and then dyed for 7 minutes by microwave apparatus(2450 MHz, 700 W) under optimum conditions give good exhaustion. An aqueous solution of urea and a sodium chloride solution was more effective than water as padding solution for microwave heating dyeing. The K/S values of dyed polyester fabric by microwave were significantly affected by the type of solvent added in padding media and its concentration. Added solvents, n-hexane, acetone and dimethyl formamide were also more effective than water as padding media for the microwave heating dyeing. It is assumed that the effect of used solvents on dyeing property of polyester fabrics depends on the solubility parameter difference between solvent and polyester fabric.

• Resources Recycling
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• v.2 no.4
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• pp.10-16
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• 1993

Reduction behavior of stainless steelmaking dust by microwave heating process was investigated using coke and charcoal as reducing agents. Pellet dust and stanless steelmaking dust pelletized with reducing agent were reduced by the heating upto $1000^{\circ}C$ in microwave oven. The results showed that charcoal and coke seemed effective in the reduction of metals from stainless steelmaking dust by microwave heating and charocal was found to be better than coke. Degree of reduction seemed similar with the power of 500W and 700W in microwave oven. Dusts were rapidly reduced within 20 minutes. Reducing degree decreased in the order of Fe>Ni>Cr.

• Food Science and Preservation
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• v.4 no.2
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• Korean Journal of Materials Research
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• v.6 no.6
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• pp.576-584
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• 1996

The zirconia-alumina composite, a low loss material, was sucessfully sintered using a 2.45 GHz microwave radiation. The dense zirconia was used as a microware coupling aid. The effect of microwave power level on the heating rates of samples and the feasibility of microwave energy use in processign ceramec materials were obtained. It was also obtained how to accurately measure the temperature. According to the microwave heating theory, heating mechanisms were discussed.