• Food Science and Biotechnology
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• v.16 no.5
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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.

• Food Science and Preservation
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• v.18 no.3
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• pp.302-309
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• 2011

This study was performed to analyze the physicochemical and sensory properties of Acanthopanacis cortex and Aralia elata according to their blanching conditions and thawing methods. In terms of their Hunter colors, the A. cortex and A. elata that were blanched without adding salt to them for 7 min and 4 min, respectively, had the highest L values. The chlorophyll content (148.7 mg%) of A. cortex that was blanched with 1% salt for 4 min was higher than those of the other samples, and the chlorophyll content of A. elata was 32.4 mg% when it was blanched for 4 min without salt addition. The sensory test results showed the highest overall preference for the sample that was blanched without salt for 4 min among all the samples. The Hunter color of A. cortex did not significantly differ with different thawing methods, but the value of A. elata that was thawed in a microwave oven was higher than those of the other samples. The chlorophyll contents of A. cortex and A. elata that were thawed in a microwave oven were the highest among all the samples. As for the overall preference for the samples according to the thawing method, A. cortex and A. elata scored highest in the case of thawing at $25^{\circ}C$ and in a microwave oven, respectively.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.07b
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• pp.1113-1115
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• 2002

Mesoporous silica, MCM-41, was synthesized by sol-gel method. The organic structure-directing agent must be removed to make the desired proes. To achieve this, alternative calcination method using microwave oven was adapted to this removal stage. Microwave calcination was shown to provide a novel, rapid and inexpensive method of praparing nanoporous material. It was studied how the porous structure, surface area and pore size distribution were changes under microwave calcination.

• Journal of Information Display
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• v.2 no.2
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• pp.7-12
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• 2001

A viscous Ni solution was coated over amorphous Si thin film for evenly spread of Ni metal source. The Ni s. prepared by dissolving $NiCl_2$ into IN HCI and mixing with propylene glycol. $NiCl_2$ and Ni were deposited on the amorphous film after oven dry and they enabled to obtain a uniform crystallization. The crystallization using the viscous Ni solution was a Ni-silicide mediated process, the same process used with Ni metal layer. The crystallization temperature was lowered to $480^{\circ}C$ by the synergy effect of silicide-mediated crystallization and microwave-induced crystallization. Lateral crystallization was also enhanced such that the velocity of lateral crystallization by microwave annealing became faster than by furnace annealing.

• Journal of the Korean Wood Science and Technology
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• v.26 no.4
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• pp.34-42
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• 1998

Three hardwood (ash, alder and black locust) and three softwood (Japanese red pine, radiata pine and Western hemlock) specimens were dried in microwave(MlW) oven and their drying rates were obtained. Their specific permeabilities were also measured by using a modified liquid permeability measuring device. The correlation between the M/W drying rates and permeabilities of six species were statistically analyzed. It was revealed that within a species there is a logarithmic relationship between the M/W drying rates and average moisture contents and that among species there is a linear relationship between the M/W maximum drying rates and the average specific permeabilities. A exception was Western hemlock, which was of low permeability and of high drying rate. A Me-time equation, which showed a good agreement with the actual data, was derived. Thus using this equation the moisture contents of wood and the drying end points of M/W drying could be predicted. Infrared images of the thermal distribution in wood were illustrated.

• Journal of Electrochemical Science and Technology
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• v.12 no.3
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• pp.297-301
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• 2021

Microbial fuel cells (MFCs) convert chemical energy to electrical energy via electrochemically active microorganisms. The interactions between microbes and the surface of a carbon electrode play a vital role in capturing the respiratory electrons from bacteria. Therefore, improvements in the electrochemical and physicochemical properties of carbon materials are essential for increasing performance. In this study, a microwave and sulfuric acid treatment was used to modify the surface structure of graphite granules. The prepared expandable graphite granules (EGG) exhibited a 1.5 times higher power density than the unmodified graphite granules (1400 vs. 900 mW/m³). Scanning electron microscopy and Fourier transform infrared spectroscopy revealed improved physical and chemical characteristics of the EGG surface. These results suggest that physical and chemical surface modification using sulfuric acid and microwave heating improves the performance of electrode-based bioprocesses, such as MFCs.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.1-6
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• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.

• Journal of Korean Society for Atmospheric Environment
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• v.25 no.2
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• pp.122-132
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• 2009

Adsorption of toluene by activated carbon fiber (ACF) coated with dielectric heating element and desorption by applying microwave were investigated. In order to prepare adsorbent so that VOC can be desorbed by microwave heating, fine dielectric heating element with nano size was coated on the surface of the ACF using hybrid binder. Eight adsorbents (ACF-DHE, Activated Carbon Fiber coated with Dielectric Heating Element) were prepared with different amount of dielectric heating element, kinds of hybrid binder, and solvent. In order to investigate adsorption characteristics, BET surface area, pore volume, and average pore size were measured for each adsorbent including ACF. Breakthrough experiments with toluene concentration, flow rate, bed length using fixed bed reactor were performed to investigate adsorbality of adsorbent, and results were compared with that of the ACF. Desorption reactor was constructed with modified microwave oven to investigate heating effect on ACF-DHE by applying microwave power. Each adsorbent saturated with toluene were put into desorption reactor. Composition of desorbed gas generated by applying controlled microwave power to reactor was measured. Up to now, hot air desorption method has been used. Experimental results showed that desorption method with new adsorbent prepared by coating dielectric heating element on ACF can be used for industrial application.

• Journal of the Korean institute of surface engineering
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• v.42 no.3
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• pp.139-144
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• 2009

A microwave plasma torch at the atmospheric pressure by making use of magnetrons operated at the 2.45 GHz and used in a home microwave oven has been developed. This electrodeless torch can be used to various areas, including industrial, environmental and military applications. Although the microwave plasma torch has many applications, we in the present work focused on the microwave plasma torch operated in pure steam and several applications, which may be used in future and right now. For example, a high-temperature steam microwave plasma torch may have a potential application of the hydrocarbon fuel reforming at one atmospheric pressure. Moreover, the radicals including hydrogen, oxygen and hydroxide molecules are abundantly available in the steam torch, dramatically enhancing the reaction speed. Also, the microwave plasma torch can be used as a high-temperature, large-volume plasma burner by injecting hydrocarbon fuels in gas, liquid, and solid into the plasma flame. Finally, we briefly report treatment of soils contaminated with oils, volatile organic compounds, heavy metals, etc., which is an underway research in our group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.13-16
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• 1974

The change in color of vegetables containing chlorophyll on cooking has been of concern to food scientists. This experiment was initiated to determine the effect of different heating methods and time on the chlorophyll of green pepper. Peppers were heated at 100 C for 5, 10, and 15 min by using boiling water, steam and hot air and for 1, 2 and 3 min in microwave oven. The results showed that chlorophyll content decreased with increasing heating time. Among the heat treatments employed steaming gave the greatest effect and boiling water was the next. Hot air and microwave treated samples changed only small amount of chlorophyll. Generally pheophytin formation was increased with decreasing chlorophyll content.