• 공업화학
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• 제20권2호
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• pp.154-158
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• 2009

본 연구에서는 마이크로파와 재래식 열원으로부터 여러 종류의 전구체를 사용하여 치환기의 종류가 상이한 subphthalocyanine (SubPc) 유도체들을 성공적으로 합성하였다. 최종 생성물의 화학적 구조는 핵자기 공명 분광기 및 푸레어 변환 적외선 분광기를 이용하여 확인하였다. 또한 분광학적 특성은 자외선-가시광 분광기를 이용하여 측정 분석하였다. 재래식 합성에 비하여 마이크로파 합성에서 SubPc 유도체들이 짧은 반응시간에 높은 합성수율로 합성되는 것을 확인하였다.

• Mass Spectrometry Letters
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• 제8권3호
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• pp.53-58
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• 2017

Glycated hemoglobin ($HbA_{1c}$) has been commonly used to screen and diagnose for patients with diabetes mellitus. Here the accelerated procedure of microwave-assisted sample treatment from acid hydrolysis to enzyme digestion followed by isotope dilution liquid chromatography-tandem mass spectrometry (ID-LC-MS/MS) was optimized and applied to measure $HbA_{1c}$ in an effort to speed up analysis time. First, two signature peptides of $HbA_{1c}$ and hemoglobin $A_0$ were certified with amino acid analysis by setting optimized acid hydrolysis conditions to $150^{\circ}C$, 1.5 h and $10{\mu}M$ sample concentration in 8 M hydrochloric acid. Consequently, the accurate certified peptides above were used as calibration standards to implement the proteolytic procedure with endoproteinase Glu-C at $37^{\circ}C$, 700 W for 6 h. Compared to the traditional method, the microwave heating not only shortened dramatically sample preparation time, but also afforded comparable recovery yields. The optimized protocol and analytical conditions in this study are suitable for a primary reference method of $HbA_{1c}$ quantification with full SI-traceability and other similar proteins in complex biological samples.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2004년도 추계 학술발표회 제16권2호
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• pp.603-608
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• 2004

The paper analyzes a scheme of decontamination of radionuclides from concrete structures, in which rapid microwave heating is used to spall off a thin contaminated surface layer. The analysis is split in two parts: (1) The hygrothermal part of the problem, which consists in calculating the evolution of the temperature and pore pressure fields, and (2) the fracturing part, which consists in predicting the stresses, deformations and fracturing. The rate of the distributed source of heat due to microwaves in concrete is calculated on the basis of the standing wave normally incident to the concrete wall with averaging over both the time period and the wavelength because of the very short time period of microwaves compared to the period of temperature waves and the heterogeneity of concrete. The reinforcing bars parallel to the surface arc treated as a smeared steel layer. The microplane model M4 is used as the constitutive model for nonlinear deformation and distributed fracturing of concrete. The aim of this study is to determine the required microwave power and predict whether and when the contaminated surface layer of concrete spalls off. The effects of wall thickness, reinforcing bars, microwave frequencies and power are studied numerically. As a byproduct of this analysis, the mechanism of spalling of rapidly heated concrete is clarified.

• 자원리싸이클링
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• 제20권3호
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• pp.62-67
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• 2011

마이크로파와 고온발열체의 연속식 융합공정을 이용하여 수분변화와 전력변화 그리고 온도에 따라 유류오염토양의 분해 및 제거 특성을 연구하였다. 긴 탄소고리(C18-C50)를 가진 윤활유 계열의 오염물질은 온도변화에 따라 TPH 처리량이 6 kW, 700일 때 85.2%로 처리시간 40분에 1788 mg/kg로 제거되었다. 경유, 휘발유 오염토양의 경우 6 kW, 500일 때 처리사간 20분에 567 mg/kg로, 98.4%의 처리율을 보였다. 난분해성 유류오염물질의 경우 마이크로파 6 kW, 700, 30분안 처리를 한 경우 토양오염우려기준 3지역의 2000 mg/kg에 도달하는 것으로 나타났고, 이때 처리비용은 8,173원/ton으로 나타났다.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.234-240
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• 1998

This study attempted to determine the effect of various thawing methods and storage periods on the quality of froen cooked rice. Frozen cooked rice was thawed at four different methods, such as pressure cooking, conventional cooking, microwave heating and thawing at room temperature after 10 days, 30days and 90 days frozen storage. We conducted a physico-chemical analysis (moisture content, dehydration rates, degree of gelatinization, color value and texture) and sensory evalution on the frozen-thawed cooked rice. The study showed that there were no significant differences on the quality characteristics of frozen-thawed cooked rice during the storage period of 90 days. However, the thawing method of pressure cooking caused high moisture content, rapid dehydration rates, and a high degree of gelatinization on the cooked rice. Thus, the desirabililty for the rice diminished becaused of the excess moisture content and the change of appearance and testure in the rice due to the high temperature. There were similiar quality characteristics to the cooked rice after forzen-thawing whether by conventional cooking or by microwave heating and just after cooking. Thawing at room temperature also caused a significant decrease in quality characteristics.

• 한국정밀공학회지
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• 제24권7호
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• pp.98-105
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• 2007

In modern industries, materials are required that possess multi-functional properties and at the same time flexibility in their shapes with structural stability. The major technology realizing this requirement consists of thinning metal wires and laying them with stable contact nodes. This research has dealt with a new method to manufacture thin wires by drawing without applying dies, but with introducing enforced necking, which enables to process multi-ends. Based on the new method, the process dynamics was modelled and its steady-state characteristics were analyzed. Results showed that the profiles of the material velocity in the drawing zone increased with a downward convex shape, while the cross-sectional area decreased with the shape of upward convex. The microwave heating turned out to be effective in wire drawing, but dependent on the input feeding direction. The variation in the diameters of the drawn wires was negatively affected by increasing the drawing ratio.

• 대한화학회지
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• 제56권4호
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• pp.473-477
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• 2012

The novel chitosan-based thermosensitive hydrogels were prepared as control-releasing drug carriers. N-carboxyethyl chitosan (ACS) was synthesized by microwave heating for 1 h through Michael addition of CS to acrylic acid in a grafting yield of 52.97%, which was proved to be a faster and more efficient way than ordinary methods. 5-Fu was modified with formaldehyde to synthesize N,N'-Bis(hydroxymethyl)-5-fluorouracil (5-Fu-OH). Then an esterification was performed using ACS and 5-Fu-OH to give 5-Fu-ACS. The new thermosensitive hydrogels were prepared by adding sodium glycerophosphate to the solution of compounds under a certain constant temperature. Simultaneously, the hydrogels' swelling rate, in vitro drug release rate and thermosensitive were studied, and found that the 5-Fu-ACS composite hydrogel had more excellent releasing effect, higher drug loading and better thermosensitive.

• 한국재료학회지
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• 제20권10호
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• pp.550-554
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• 2010

This work presents a fabrication procedure to make large-area, size-tunable, periodically different shape metal arrays using nanosphere lithography (NSL) combined with ashing and annealing. A polystyrene (PS, 580 ${\mu}m$) monolayer, which was used as a mask, was obtained with a mixed solution of PS in methanol by multi-step spin coating. The mask morphology was changed by oxygen RIE (Reactive Ion Etching) ashing and temperature processing by microwave heating. The Au or Pt deposition resulted in size tunable nano patterns with different morphologies such as hole and dots. These processes allow outstanding control of the size and morphology of the particles. Various sizes of hole patterns were obtained by reducing the size of the PS sphere through the ashing process, and by increasing the size of the PS sphere through annealing treatment, which resulted in tcontrolling the size of the metallic nanoparticles from 30 nm to 230 nm.

• 한국식품조리과학회지
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• 제19권5호
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• pp.555-561
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• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• 한국식품저장유통학회지
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• 제23권3호
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• pp.422-431
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• 2016

일부 소스류 제품에 사용된 스탠딩 파우치에서 전자레인지 가열조리 시 열변형이 발견되어 이의 원인을 규명하고자 온도 변화 패턴을 조사하였다. 전자레인지로 포장된 식품을 가열 시 포장재의 온도 변화는 식품 자체의 온도보다 높고 국소적인 온도 측정 기술을 요한다. 공시 시료로 매운맛 닭 소스와 인도카레의 전자레인지 가열 시 포장재와 시료의 온도를 열화상 카메라, 온도센서 테이프 및 광섬유 온도계를 이용하여 측정하였다. 스탠딩 파우치 형태의 포장은 전자레인지 가열 조리 시 내용물의 불균일한 가열이 관찰되어 특정 부위, 특히 액위선 상단과 측면 sealing layer에 열이 집중되는 현상이 발생하였다. 열화상 카메라를 이용한 온도 측정 방법은 식품의 표면 온도를 측정하는 제약이 있고 실제 식품의 온도보다 낮게 측정되는 경향을 보였다. 온도센서 테이프를 이용할 경우 $200^{\circ}C$까지 온도까지 측정되어 전자레인지 가열 과정 중 포장재 변형 현상이 야기될 수 있는 가능성을 확인할 수 있었다. 그리고 전자레인지 가열 시 포장재 표면의 온도 변화를 기존 광섬유 온도계로 측정할 경우 실제 온도보다 낮게 측정되는 결과가 초래되므로, 좁은 범위에서의 hot spot의 온도 변화를 감지할 수 있는 방법으로 GaAS crystal 센서를 사용함으로서 기존 센서보다 더 민감하고 정확한 온도 측정이 가능하였다.