• Journal of the Korea Institute of Building Construction
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• v.23 no.2
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• pp.143-152
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• 2023

In this research, the microwave oven drying method was investigated as a potential accurate testing approach for determining the water content of fresh concrete. To do so, water content estimation formulas employed in three prominent oven drying test methods were selected, and the calculation principles for each equation, along with potential error factors arising during the actual testing process, were considered. Moreover, a concrete test was conducted to validate the possible error factors. Consequently, it was confirmed that estimation errors in the water content of fresh concrete can occur due to sample deviations arising during the wet screening process for creating mortar specimens or deviations in the coarse aggregate sampling quantity during the sample collection process.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2001.11a
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• pp.359-366
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• 2001

• Journal of the Korean Wood Science and Technology
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• v.42 no.4
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• pp.407-419
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• 2014

The analysis of shape before and after heating, Surface moisture content, Moisture weight change and surface heat distribution by fixed type microwave heating in forms of flat veneer and veneer roll of Korean pine, pitch pine, larch and yellow poplar was conducted. The results were as follows: In case of flat veneer, the quality after microwave heating was comparatively good, but it was somewhat warped. These phenomena may be due to transformation by nonuniform drying stress and stronger effect of local irradiation on the veneers when heating veneer owing to the characteristics of fixed type microwave equipment. In case of the features of roll-shaped veneer heated by microwave, the quality after heating was comprehensively excellent. Especially there was no warping unlike flat veneer. Heat distribution and diffusion were also very stable for roll-shaped veneer and such heat distribution had much influence on surface moisture content and moisture weight loss. Accordingly, the veneer roll would show sufficient drying efficiency in fixed type microwave equipment through a scrutinized examination on generating power and irradiation time according to species and thickness of veneer.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.305-314
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• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• 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.

• Journal of the Korean Wood Science and Technology
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• v.36 no.5
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• pp.49-55
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• 2008

This study was carried to investigate the effects of steaming and four different drying methods on the longitudinal liquid permeability of Korean pine (Pinus koraiensis Sieb.et Zucc.) board. Four drying methods were air drying, conventional kiln drying, microwave-vacuum drying and high temperature drying. Darcy equation was used for calculating the specific permeability of the small sapwood specimens taken from the treated boards while capillary rising method was used for the heartwood specimens. The sapwood specimens were extracted with water and benzene-alcohol solution to examine the mechanism of liquid flow in treated wood. No significant correlation was found between specific permeability and the number of resin canals of the sapwood specimens. Extraction decreased the differences of specific permeabilities of the sapwood specimens between the five treatment methods. The effects of extraction on the longitudinal permeability are different between five treatments. The fluid path in heartwood was observed by dynamic observation method.

• Journal of the Korea Furniture Society
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• v.18 no.4
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• pp.275-281
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• 2007

This study was carried out to know bending process property of bentwood by treatment methods such as microwave and ammonia solution treatment. Bentwood processing was operated on bending-jig form with 60mm and 100mm radius of curvature (ROC). The species was used to Korean red pine (Pinus densiflora). No significant difference was shown in bentwood processing method on ROC. In treatment method, ammonia solution treatment for bentwood was better in dimensional stability and working ability than that of microwave treatment. However, bentwood stress was reduced with ammonia solution treatment. Color of bentwood surface appearance has a dark tendency in ammonia solution treatment. But it seems to beautiful effect of apparent annual ring is rising esthetically by ammonia solution treatment. To utilize wood as a exterior material for living amenity, it has to be closely examined from various angles including surface property, degree of swelling and shrinkage, drying state, retaining strength, durability, safety, and insect damage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.393-398
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• 1998

The loss of ascorbic acid in dried red pepper leaves prepare with different drying methods of air-, oven-, microwave oven-, and vacuum drying with blanching or without was determined by a HPLC method. Vacuum drying showed the least loss of ascorbic acid than the other drying methods. Additionally, the feasibility of near infrared reflectance spectroscopy(NIRS) to determine the contents of ascorbic acid in the red pepper leaves was studied. NIRS was found to be an efficient way of determining ascorbic acid contents in red pepper leaves, requiring only 30 seconds of an analytical time.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.287-288
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• 2006

Two approaches for the fabrication of tailored powder composites with specially distributed pore-grain structure and chemical composition are investigated. Electrophoretic Deposition (EPD) followed by microwave sintering is employed to obtain functionally graded materials (FGM) by in-situ controlling the deposition bath suspension composition. $Al_2O_3/ZrO_2$ and zeolite FGM are successfully synthesized using this technique. In order to fabricate an aligned porous structure, unidirectional freezing followed by freeze drying and sintering is employed. By controlling the temperature gradient during freezing of powder slurry, a unidirectional ice-ceramic structure is obtained. The frozen specimen is then subjected to freeze drying to sublimate the ice. The obtained capillary-porous ceramic specimen is consolidated by sintering. The sintering of the graded structure is modeled by the continuum theory of sintering.

• 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.