• Journal of electromagnetic engineering and science
• /
• v.14 no.3
• /
• pp.267-272
• /
• 2014

Hyperthermia is a form of cancer treatment in which affected human tissue is exposed to $>40^{\circ}C$ temperature. In this paper, our goal is to assess the efficacy of fullerene agents to reduce heating time for cancer treatment. Such agents can accelerate heating of cancer cells and improve hyperthermia treatment efficacy. Typically, in vitro testing involves cancer cell culturing, heating cell cultures in accordance to specifications, and recording cancer cell viability after hyperthermia. To heat cell cultures, we design and evaluate a 2.4-GHz microwave cavity with controllable temperature. The cavity is comprised of a polystyrene cell culture dish (diameter = 54 mm, height = 13.5 mm) and a printed monopole antenna placed within the cavity for microwave heating. The culture temperature can be controlled through the intensity and duration of the antenna's microwave radiation. Heating experiments were carried out to validate the cavity's performance for F-12K culture medium (Kaighn's F-12K medium, ATCC). Importantly, fullerene agents were shown to reduce heating time and improve hyperthermia treatment efficacy. The culture medium temperature increased, on average, from $24.0^{\circ}C$ to $50.9^{\circ}C$ (without fullerene) and from $24.0^{\circ}C$ to $56.8^{\circ}C$ (with 3 mg/mL fullerene) within 15 minutes.

• Applied Chemistry for Engineering
• /
• v.29 no.6
• /
• pp.703-709
• /
• 2018

Dielectric heating materials were prepared through the thermal treatment for composites of Li and Zn type precursors that are major materials being responded to microwave under diversified conditions. The prepared heating material samples were analyzed by SEM and it was confirmed that $Li_5Fe_5O_8$ materials being formed on the surface was a major influencing factor for the heating performance. Heating materials improved the moisture removal in a sludge drying facility, for example, the moisture content of 25 v/v% sludge decreased to 15.22 v/v%. Accordingly, heating materials were confirmed to directly affect the performance and efficiency of the microwave drying process.

• Radiation Oncology Journal
• /
• v.2 no.1
• /
• pp.11-20
• /
• 1984

The renewed interest in the use of hyperthermia in cancer therapy is bases on radiobiological and clinical evidence indicated that there may be a significant therapeutic advantage with the use of heat alone or combined with radiation or chemotherapy, There are many methods for generating heat for localized tumor as like radiofrequency, microwave, electromagnetic induction and ultrasound. But it is very difficult to be even thermal dose distribution and stable output of power and then the detection of temperature in tumor is difficult to be precise with thermocouples and semiconductor sensors. We designed the microwave heating generator, dipole antenna applicators and autometic temperature controlled thermocouples for localized hyperthermia on skin and in cavities. 1. The microwave generator with 120 W, 2,450MHz magnetron could be heating up to $40^{\circ}C\~50^{\circ}C\;for\;1\~2$ hours in living tissues. 2. The thermal dose distribution in tissue with microwave was described $42^{\circ}C\~44^{\circ}C$ with in 3 cm depth and $2\~6cm$ diameter area. 3. Skin surface heating applicator with spiral 3 times wave length antenna radiated high Power of microwave. 4, Intracavitary heating applicator with dipole antenna with autometic control temperature sensor kept up continuously constant temperature in tissue. 5. For constant thermal distribution, applied two steps power with 10W microwave after $17\~20W$ during first 10 minutes. 6. The cooling rate by blood flew in living tissue was rised as $10\%$ then meats.

• 한국전산유체공학회:학술대회논문집
• /
• 2009.11a
• /
• pp.145-150
• /
• 2009

In this study, characteristics of microwave and convective drying are studied by using a multiphase porous media model. Temperature and moisture profiles for hot-air convective heating and microwave heating of 1-D porous media with varying time and space are numerically investigated. This result shows the microwave drying method is more effective than the convective drying method. Comparing to convective drying, microwave drying can increase temperature and evaporation rate significantly since microwave generates internal heat and increases internal pressure, which results in moisture movement toward the surface on which moisture is vaporized.

• The Proceeding of the Korean Institute of Electromagnetic Engineering and Science
• /
• v.3 no.2
• /
• pp.56-65
• /
• 1992

Basic theories and recent research works for the microwave heating of ceramic materials are reviewed and problems, future research trend, and possibility are discussed briefly.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.21 no.1
• /
• pp.27-34
• /
• 2015

Heating patterns depending on the packaging materials were examined in order to investigate the causes of thermal deformation of packages used for ready-to-eat foods for microwave heating due to the non-uniformity of microwaves. Physical properties including tensile strength, heat-resistance and elongation of four different CPP grades were compared. High retortable CPP had higher sealing strength and heat resistance compared to the conventional CPPs. All CPP samples tested were proved to have melting temperatures around $160^{\circ}C$. However, they were all thermally deformed by microwave heating due to a limited penetration of microwave and non-uniform heating within the spicy sauce of high viscosity contained high salt, especially on the above the filling line and sealing edge of pouches. When the laminated stand-up pouches composed of G-PET/PET/PET/CPP and G-PET/PET/NY/CPP were retorted and microwaved, significant deformations were noticed in both samples after retorting. Besides, pouches contained titanium dioxide showed more intense thermal deformation than the control. When the $10{\mu}m$ aluminium foil was affixed on the pouch, small thermal deformation was observed only in the bottom layer. More studies are required to prevent the thermal deformation of packaging materials used for RTE foods during microwave heating by developing the technologies to increase the thermal stability of CPP layer and the modification of packaging design to modify the microwave access into the package.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.1
• /
• pp.121-125
• /
• 1998

The effects of various cooking methods (blanching, microwave heating, and deep-fat frying) on biologically active components of Angelica keiskei were determined by HPLC. Cynharoside, the biologically active component of Angelica keiskei leaves was 4.82%, which was rapidly decreased by blanching, showing 3.79%, 2.59% and 1.74% at 1 min, 2min and 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2 min and rapidly by 3min, respectively. Microwave heating also decreased the cynaroside contents slowly by 2min and rapidly by 3 min, showing 4.25% at 1 min, 3.38% at 2 min, and 1.49% at 3 min. Among the cooking methods tested, deep-fat frying was shown to preserve the cynaroside most. Only 3.90% of cynaroside was lost by 5 min frying. The decrease in cynaroside in each cooking method was supposed to be due to the conversion of cynarside, a glycoside of flavonoid, into luteolin through lysis of glucose at C-7 position on cynaroside.

• Journal of Korean Society of Water and Wastewater
• /
• v.33 no.4
• /
• pp.291-297
• /
• 2019

Phosphorus is a vital resource for sustaining agriculture and nutrition, but a limited non-renewable resource. Thus, the recovery of phosphorus from waste activated sludge(WAS) was attempted by microwave heating and magnesium ammonium phosphorus(MAP) crystallization. Polyphosphate-accumulating organisms(PAOs) in WAS release phosphate from the cell when they are exposed to high temperature environments. Microwave heating caused phosphorus and ammonia to release from WAS. The amount was increased with increasing temperature, showing that 88.5% of polyphosphate present in the cells were released in the form of phosphate at $80^{\circ}C$. A similar result was also observed in the release of ammonia. On the other hand, both phosphorus and ammonia were crystallized with magnesium, and then was harvested as MAP. Phosphorus recovery rate reached almost 97.8%, but the ammonia was about 13.4%. These results cleary indicate that phosphorus could be recovered from WAS using a physiological trait of PAOs. Heavy metal analyses also show that the MAP crystal is useful and safe as a phosphorus fertilizer.

• Applied Chemistry for Engineering
• /
• v.22 no.2
• /
• pp.214-218
• /
• 2011

Zeolite A was synthesized from coal fly ash by the microwave heating as well as the conventional heating method. The effects of reaction time, the amount of sodium aluminate, and the reaction temperature on the crystallization of zeolite A were investigated. The optimum crystallization time was about 3 to 6 h in the temperature range of $80{\sim}100^{\circ}C$. The amount of sodium aluminate was found to be optimum when the molar ratio $SiO_2/Al_2O_3$ of starting solution was in the range of 0.44 to 1.05 at above $90^{\circ}C$, However, The more amount of sodium aluminate was required to get zeolite A at $80^{\circ}C$. Although the rate of crystallization was slightly faster in the microwave heating than that in the conventional heating, the reaction time need to obtain fully crystallized zeolite A was similar in both methods. Therefore, the influence of the microwave heating was not so large compared with the conventional heating in the synthesis of zeolite A from coal fly ash.

• Food Science and Preservation
• /
• v.4 no.1
• /
• pp.17-25
• /
• 1997

The effects of microwave treatment on the perservation of foods, such as a seaweed soup and sea stoned radish shreds, were studied. Microwave treatment of microbial cell suspensions revealed that viable cells decreased dramatically when heated to 6$0^{\circ}C$. However, it was unlikely that microwave treatment to 60 is enough to decrease the viable cell counts efficiently in a seaweed soup and radish shreds. It was thought that microwave heating to at least 7$0^{\circ}C$ as a final temperature was an important factor to reduce microbial cell counts in foods. When foods were heated to 7$0^{\circ}C$ with a repetitive 15 sec "on" followed by 30 sec "off", no big differences were observed in viable counts during storage at 2$0^{\circ}C$ for 3 days, as compared to those treated with a full power. The microwave treatment with three stages was designed to solve problems associated with variations depending on food volumes and difficulties of heat diffusion in a solid food to be irradiated with a microwave oven. The three stage method was found to have a similar efficiency in the reduction of viable cell counts in foods to microwave treatment at a full power and to conventional methods, such as water bath heating or boiling for 3 min with a gas range.in with a gas range.