• 한국결정성장학회:학술대회논문집
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• 한국결정성장학회 1998년도 PROCEEDINGS OF THE 14TH KACG TECHNICAL MEETING AND THE 5TH KOREA-JAPAN EMGS (ELECTRONIC MATERIALS GROWTH SYMPOSIUM)
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• pp.75-76
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• 1998

Fly ash 70wt% contained green bodies were sintered by using a 2.45 Ghz microwave oven and their properties were investigated. Samples were sintered at 1,150$^{\circ}C$ and kept at that temperature up 50 minutes by 10 minutes intervals. Numerical analysis on the microwave heated system was carried out in order to figure out the heat transfer phenomena in the cavity.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2006년도 Proceedings of ISRS 2006 PORSEC Volume II
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• pp.1001-1002
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• 2006

Special problem emphasized by specialists in the field of analyzing the heat interchanges in the system ocean-atmosphere (SOA) is a necessity of determination of the near-surface atmospheric temperature, which can be only indirectly connected with characteristics of the SOA natural microwave radiation measured from satellites. That is why, the following dilemma is not obvious, but interesting and promised: what is better - to use the satellite methods for retrieving the partial parameters of the SOA or for analysis its state as a whole. To our opinion, this task is similar to the idea recognized by specialists engaged in the heat infrared region (8-12 mcm) of electromagnetic spectrum and its applications, where an intensity of natural infrared radiation (effective radiation) is used as the inherent property (the attribute) of the SOA heat balance. Here we studied important aspects of this problem: a) what medium initiates a heat transfer in the SOA and disturbs its heat balance - the ocean or the atmosphere b) what SOA parameters directly influence on its natural microwave radiation intensity (brightness temperature) measured from satellites? We relate these processes mainly to the synoptic range of time scales enriched by various events in the SOA interface such as the mid-latitude and tropical cyclones.

• 한국식품조리과학회지
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• 제10권4호
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• pp.357-362
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• 1994

Beef loaves(5${\times}5{\times}$5cm) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5~15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5~10 min, or at high level for 2 min and additional heating at low power level for 5min, the percent cooking loss were comparable with the samples cooked conventionally for 20~40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.

• 한국초전도ㆍ저온공학회논문지
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• 제19권4호
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• pp.18-21
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• 2017

We report a method for improving heat exchange between cryo-cooled large-power-dissipation devices and liquid cryogen. Micro-machined monolithic heat sinks were fabricated on a high integration density superconducting Josephson device, and studied for their effect on cooling the device. The monolithic heat sink showed a significant enhancement of cooling capability, which markedly improved the device operation under large dc- and microwave power dissipation. The detailed mechanism of the enhancement still needs further modeling and experiments in order to optimize the design of the heat sink.

• Food Science and Biotechnology
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• 제16권5호
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• pp.832-835
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• 2007

Moisture content of normal, waxy, and high amylose com starches was adjusted to 10-35%, and irradiated in a microwave oven. The effect of microwave irradiation on the crystalline structure of starch was measured by using a differential scanning calorimetry (DSC), and X-ray diffractometry. Pasting viscosity profile was also determined by using a rapid viscoanalyzer (RVA). For all the 3 types of starches tested, the rate of temperature increase by the microwave irradiation was faster and more rapidly reached the maximum temperature of the pressure bomb ($120^{\circ}C$) when the moisture content was higher. X-ray diffraction and DSC data revealed that the microwave irradiated starch underwent partial disruption of crystalline structure. RVA studies showed that the irradiation caused significant reductions in maximal viscosity and breakdown, whereas pasting temperature was increased. Overall trends revealed that the microwave irradiation on the starch containing limited moisture content (less than 35%) provided the effects similar to the heat moisture treatment. These effects became more significant when the moisture content was higher. Compared to waxy com starch, normal, and high amylose com starches appeared to be more susceptible to the microwave irradiation.

• 미생물학회지
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• 제18권3호
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• pp.148-152
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• 1980

The microwave of 2450 MHz, generated by a household cooking oven, was evaluated for its applicability to melt various rehydrated media and to remove dissolved oxygen from tubed media for anaerobic culture. The effect on the sterilization of E. coli in selective media was also evaluated. The following results were obtained. 10 The microwave oven was useful in saving time for melting media and in eliminating heat and combustion gas from the laboratory, which were inevitable by-products in the conventional flame method. 2) Dissolved oxygen could be removed without boiling over by exposing the tubes of anaerobic culture medium after putting them in a wire basket in a beaker with water. 30 The count of E. coli during the melting of MacConkey and EMB agar were similar to those treated with open flame. The microwave treatment was not considered a possible mean to replace autoclaving even in these selective media.

• 한국세라믹학회지
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• 제48권1호
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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 $1050^{\circ}C$.

• 한국세라믹학회지
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• 제40권10호
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• pp.998-1004
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• 2003

두 종류의 출발물질인 $Al_2$(S $O_4$)$_3$+x$Na_2$B$_4$ $O_{7}$$.$10$H_2O$(몰비;x=0.1, 0.7)와 ${\gamma}$-Al$_2$ $O_3$+x$Na_2$B$_4$ $O_{7}$$.$10$H_2O$(몰비; x=0.1, 0.7) 혼합시료로부터 재래식 및 마이크로파 열처리를 행하여 휘스커형 $Al_{18}$B$_4$ $O_{33}$ 입자들을 합성하였다. 휘스커형 $Al_{18}$B$_4$ $O_{33}$ 입자들의 성장에 마이크로파, flux양 및 온도의 영향을 X-선 회절장치 및 주사형 전자현미경을 사용하여 조사하였다. 재래식 및 마이크로파 열처리된 두 종류의 혼합시료는 각각 온도 및 flux양이 증가할수록 휘스커형 $Al_{18}$B$_4$ $O_{33}$ 입자의 크기가 증가하는 경향을 나타내었다. 한편, 재래식 열처리된 시료에 비하여 마이크로파 열처리된 시료에서 휘스커형 $Al_{18}$B$_4$ $O_{33}$ 입자들이 잘 발달되었다.자들이 잘 발달되었다.

• 대한치과보철학회지
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• 제30권3호
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• pp.401-410
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• 1992

The purpose of this study was to investigate the dimensional changes and surface morphology of dentures processed by various polymerization conditions. The measurements were done by taking radiograph and using vernier calipers and each specimen was observed on scanning electron microscope. Results obtained were as follows. 1. The difference of dimensional stability was not recognized between various polymerization conditions(heat-cured resin, pour-type resin, microwave-cured resin, and injection molding resin). 2. There were expansion and shrinkage in the occlusal dimension, shrinkage in the frontal dimension, and expansion in the lateral dimension. 3. Scanning electron microscope pictures of heat-cured resin showed dense and regular surface morphology. 4. Microwave-cured resin surface appeared more regular and smooth than pour-type resin but less dense and more irregular than heat-cured resin. 5. Scanning electron microscope pictures of pour-type resin with the lowest dimensional change showed the most irregular surface morphology.

• 한국재료학회지
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• 제9권2호
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• pp.149-154
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• 1999

재래식과 마이크로파 열원으로 알루미나 기판을 PbO-ZnO-$B_2O_3$계 유리로 봉착하였을 때, 봉착용 유리의 결정화 거동 및 알루미나 기판과의 봉착상태를 조사하였다. 재래식 열처리된 시편에 비하여 마이크로파 열처리된 시편은 짧은 시간과 낮은 온도에서 열처리 되었음에도 불구하고 모유리 내에서 $\textrm{PbTiO}_3$ 결정이 잘 성장하였고, 높은 결정화를 보여주었다. 또한, 마이크로파 봉착 시편은 양호한 상태를 보여주었고, 봉착 곡강도는 거의 비슷하였다.