• Korean journal of food and cookery science
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• v.10 no.3
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• pp.232-237
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• 1994

A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.573-578
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• 2001

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.109-110
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• 2022

Currently, interest in the quality of concrete is increasing. Among the important factors for evaluating the quality of concrete, interest in unit-water content is also increasing. Currently, the air-meter method, the microwave oven drying method, the capacitance method, and the microwave penetration method are used to measure the unit-water content of concrete.. Among the above methods, except for the microwave method, the measurement method is complicated, portability is reduced, and economic efficiency is reduced. This research aims to measure a unit-water content by using a Frequency Domain Reflectometry(FDR) sensor that is economical, simple to measure, and portable among microwave methods. In addition, it is an experimental study to determine the accuracy of unit-water content using a single input residual model during deep learning to solve the limitations of the FDR sensor.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Proceedings of the Materials Research Society of Korea Conference
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• 2009.05a
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• pp.44.2-44.2
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• 2009

BCP powder was synthesized using microwave hydrothermal process with mixed calcium hydroxide and phosphoric acid. After using replica method, porous BCP scaffold was fabricated. PU (Poly Urethane) was used as the fugitive skeleton to fabricate the porous scaffold. BCP powder was mixed in PVB (Polyvinyl butyral) and ethanol solution and then applied to the PU foam by dip coating. After several times of coating and the subsequent oven drying the coated PU foam was burnt out at $750^{\circ}C$ at air to remove the PU. The resulting networked porous composites were sintered at $1250^{\circ}C$, $1300^{\circ}C$ and $1350^{\circ}C$ in microwave furnace for 30 minutes. Material properties of the porous bodies like compressive strength and porosity were investigated. Detailed microstructure of the BCP porous body was characterized by SEM and XRD and TEM techniques. In our experiments, the relationship between mechanical property and viscosity of powder, sintering temperature was investigated.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.1
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• pp.39-44
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• 2005

A sheet type of green body was made with the mixture of 60 wt% red clay, 20 wt% fly ash, and 20 wt% stone sludge. Indentations were made on the surfaces of sheets to investigate fracture rate of 1 to 5 mm artificial light-weight aggregates by various drying, breaking, and forming methods. Drying methods of green bodies were natural, electric oven, microwave, and fast drying by torch. Breaking methods of green bodies were ballmill Ⅰ, ballmill Ⅱ, free dropping in the box, and mechanical breaking with roller mill. The depth and width of indent on the surface of the sheet were varied and the thickness of green bodies was also changed to investigate effects of indentation on fracture rates. The highest fracture rate of 42 % among the various drying methods was obtained by microwave drying for 210 sec and the highest fracture rate of 65 % among the various breaking method was obtained by ballmill Ⅱ method. In forming method, an yield of larger aggregates than Ф = 5 mm decreased and that of smaller aggregates than Ф = 5 mm in creased with increasing depth of indentation (only in 3 mm thick green body)and with increasing thickness of green body. The size of aggregates was most homogeneous (by judging from the measurement of aspect ratio of 1 to 5 mm aggregates.) when 3 mm thick green body was rapidly dried by torch and was broken by ballmill Ⅱ method.

• Korean Chemical Engineering Research
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• v.54 no.3
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• pp.374-379
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• 2016

When using an ionic liquid as co-solvent, the extraction efficiency of anticancer agent paclitaxel from biomass was dramatically improved. However, the residual ionic liquid had a significant negative effect on convenient and feasibility of following concentration and drying steps. In this study, a novel method was developed for the effective drying of the crude extract obtained from biomass extraction with ionic liquid. The residual ionic liquid was easily and conveniently removed by drying alone after pre-treatment and additional washing of a sample with water. The optimal crude extract/water ratio and mixing time for pre-treatment and crude extract/water ratio for additional washing were 1:70 (w/v), 4 min, and 1:100 (w/v), respectively. In the microwave-assisted drying process, the drying time was 9-fold shorter than in the vacuum oven drying process.

• Journal of Environmental Science International
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• v.17 no.5
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• pp.479-484
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• 2008

The application of microwave technology has been investigated in the remediation of diesel-contaminated soil. The paper deals with economic assessment by means of cost analysis and degradation characteristics at different microwave powers for total petroleum hydrocarbon (TPH) in diesel contaminated soils. The soils from S Mountain around the D University were sampled. The samples were screened with 2.0 mm mesh and dried for 6 hours before the diesel was added into the dried soils. The diesel-contaminated soil (3,300 mg THP/kg soil) was prepared with diesel (S Co.). The drying process was carried out in a microwave oven, a standard household appliance with a 2,450 MHz frequency and 700 W of power. The experiments were conducted from 0 to 20 minutes as the microwave powers increased from 350W to 500W to 700W. The concentrations of TPH were analysed using a gas chromatography/mass spectrometer (GC/MS). The initial concentration of TPH was 3,300 mg TPH/kg soil. The weight of contaminated soil was 200g. The concentration of TPH was decreased to 1,828 mg TPH/kg soil (44.7%), 1,347 mg TPH/kg soil (59.2%) and 1,014 mg TPH/kg soil (69.3%) at 350W, 500W and 700W for 15 minutes respectively. In addition, the curve was best fit with first order kinetics using the least-square method. The ranges of a first order rate constant k and r-square were $0.0298{\sim}0.0375min^{-1}$ and $0.9373{\sim}0.9541$ respectively.

• Journal of the Korean Recycled Construction Resources Institute
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• v.10 no.1
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• pp.101-110
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• 2022

In this study, water content tests were performed on various fresh concretes subjected to different binder compostions to review the estimation errors and reliability of water content test methods. Micro-oven drying method, air-meter method, capacitance method and microwave penetration method were used to estimate water content of fresh concrete. Errors in water content estimation were analyzed by each test method. Regardless of the test method of water content, the estimation error was less than 5 %, and in the case of the test using mortar, the error in the estimation value was relatively large. In addition, based on the test results of water content of various concrete, the probability density function in which the estimation error for each test method becomes the population was analyzed. Water content test methods of fresh concrete which using concrete samples showed high estimate reliability of 97 % within the estimation error range of ± 10 kg/m³. On the other hand, the reliability of water content test method using mortar samples was lower.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.405-410
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• 2010

The effect of microwave treatment on Korean ginseng was studied by measuring the changes in moisture, crude lipid, crude ash, crude protein, total dietary fiber and saponin contents, as well as changes in density, color and microstructure. Korean ginseng was treated with 100 or 200 watts of microwaves for 1 or 3 hrs, respectively, followed by drying using an oven at $60^{\circ}C$ for 96 hrs. The moisture contents decreased to 13.12~10.77% from an initial 76.26%. The amounts of lipid and ash were reduced in proportion to the time of microwave treatment and level of microwave power. The amount of protein in ginseng after microwave treatment did not significantly change. The amount of total dietary fiber increased after microwave treatment and the color of dried ginseng became dark. The amounts of ginsenoside-$Rb_1$, $Rb_2+Rb_3$, Rc, Rd, Re, Rf, $Rg_1$, $Rg_2+Rh_1$ and $Rg_3$ were reduced after treatment with 100 watts of microwave radiation for 1 and 3. The amounts of ginsenoside-$Rb_1$, Rd, Re, Rf, $Rg_1$, $Rg_2+Rh_1$ and $Rg_3$ after treatment with 200 watts of microwave radiation for 1 and 3 hr also reduced. On the other hand, the amounts of ginsenoside-$Rb_2+Rb_3$ and Rc after treatment of ginseng with 200 watts of microwave radiation for 1 and 3 hrs were increased.