• 미생물학회지
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• 제11권2호
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• pp.101-106
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• 1973

microwave oven의 배지 처리에의 이용에 고나한 실험에서 다음 결론을 얻었다. 1)배지 융해에 이용함으로써 시간을 단축하고, 푸로판 불꽃 사용시의 실내 공기 오염을 막을 수 있었다, 2)혐기성 배지에서의 공기 저게는 wire barsket에 넣은 시험관을 물이 든 beaker에서 가열하므로써 끓어 넘는것을 막을 수 있었다. 3)배지 중의 E.coli 살균효과는 불꽃처리의 경우와 비슷하였으며 고압멸균을 대치할 수는 없을 것으로 판단되었다, 저자들의 실험실에서는 매일 5~6종의 배지를 만들기 위해 융해하며, 혐기성 세균동정을 위해 40~50개의 반유동 배지에서 공기를 제거하는바 이를 위해 지난 수개월간 microwave oven을 이용하고 있고 편리함을 경험하고 있다.

• 한국세라믹학회지
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• 제32권2호
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• pp.227-233
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• 1995

By using homestyle microwave oven, Al-Al2O3 powder mixture could be oxidized and sintered into Al2O3 body. The differences in powder characteristics among the differently processed raw materials affect the oxidation and sintering behaviours, and these effects were more pronounced in case of microwave oven than of conventional furnace. Al-Al2O3 powder mixture was oxidized and sintered within 2hrs, which could save both processing time and energy.

• Journal of Ginseng Research
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• 제17권1호
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• pp.35-38
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• 1993

A new and rapid method for the hydrolysis of ginsenosides to panaxadiol or panaxatriol was developed. It is based on the microwave oven reaction, which is high temperature and high-pressure reaction. The optimal hydrolysis time using 5% $H_2SO_4$ solution was found at 10 min PTFE reaction vessel in microwave oven, which is more than 30 times faster than the conventional hydrolysis method.

• 한국지반공학회논문집
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• 제29권10호
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• pp.29-37
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• 2013

강원 영동지역이나 전북지역에는 유기질 함량이 높은 흙이 많이 분포하고 있다. 이와 같은 유기질토는 주로 미분해된 섬유질로 구성되어 있으므로 흙의 함수비를 측정하기 위하여 $110^{\circ}C$의 건조로에 넣고 함수비를 측정할 경우 흙속에 포함된 유기질 성분이 분해될 수 있기 때문에 정확한 함수비 측정이 어렵다. 따라서 본 연구에서는 건조로뿐 아니라 전자레인지를 이용하여 유기질토의 함수비 측정방법에 대하여 연구하였다. 국내에서 채취한 유기질 성분이 높은 흙뿐 아니라 모래, 실트, 카올리나이트와 같은 일반 흙도 실험하였다. 먼저 건조로의 온도를 표준 온도인 $110^{\circ}C$를 포함하여 $60^{\circ}C$ 또는 $80^{\circ}C$로 설정하여 흙의 함수비를 1일, 2일 및 3일 후 각각 측정하였다. 또한, 전자레인지를 이용하여 시료의 무게(30g, 60g)와 측정시간(3, 5, 9, 12, 15분)을 달리하면서 흙의 함수비를 측정하였다. 유기질토의 경우 건조로의 온도가 높을수록 흙 속에 포함된 유기질 성분이 분해되면서 함수비는 증가하였으며, 일부 시료의 경우 $60^{\circ}C$보다 $110^{\circ}C$에서 최대 2배까지 증가하였다. 한편 건조로 측정시간에 따른 함수비 변화는 대부분 온도나 유기질 함량에 관계없이 1일 후 함수비 변화가 미미하였다. 전자레인지를 사용하여 흙의 함수비를 측정한 경우 시료의 양이 30g인 경우에는 12분 그리고 60g인 경우에는 15분 정도에서 함수비가 일정하게 수렴하였으며, 전자레인지를 이용하여 측정한 함수비는 건조로 $60^{\circ}C$에서 측정한 함수비와 유사한 경향을 보였다.

• 한국식품조리과학회지
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• 제24권3호
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• pp.382-391
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• 2008

Yukwa samples, made with additions of 0, 10, 20, and 30% Rubus coreanus Miquel extract, were puffed by different puffing methods(convection oven, microwave oven, and fryer) and were then examined for quality characteristics such as moisture content, expansion rate, color, hardness, and sensory qualities, in order to determine the optimal ratio of Rubus coreanus Miquel extract in the formulation and the optimal expansion of Yukwa. The moisture contents of Yukwa base increased as the level of Rubus coreanus Miquel extract increased. And the Yukwa puffed by convection had higher moisture than the samples puffed by microwave oven or frying, with the exception of the sample containing 20% Rubus coreanus Miquel extract. When comparing the expansion rates of samples, no significant differences were found between the control and extract-containing samples puffed by convection, microwave, and frying methods, respectively. However, the sample puffed by frying had the highest expansion rate, whereas the convection-, microwave-puffed samples showed no significant differences. In the convection-, microwave-, and fryer-puffed samples, lightness and yellowness decreased, but redness increased, as the level of Rubus coreanus Miquel extract increased. And the sample puffed by microwave oven had greater lightness as compared to the samples puffed by convection and frying. In terms of hardness, no significant differences were found the control and extract-containing samples puffed by convection and microwave methods. However, hardness was maximal in the sample puffed by convection and lowest in the sample puffed by frying, in which it increased according to the addition of Rubus coreanus Miquel extract. In the consumer acceptance evaluations and characteristics intensity rating tests, the samples puffed using convection and microwave methods showed higher scores for the majority of evaluated characteristics as compared to the samples puffed by frying. And the samples containing Rubus coreanus Miquel extract obtained fairly good scores. In conclusion, the results indicate that additions of 10$\sim$20% Rubus coreanus Miquel extract are optimal for Yukwa that is puffed by convection and microwave methods, as this range provides good physiological properties and reasonably high overall consumer acceptability.

• 대한기계학회논문집A
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• 제30권11호
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• pp.1479-1485
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• 2006

To minimize the leakage of microwave which can occur when one pulls the door of a microwave oven during its operation, shape optimization of the door frame is presented. A numerical optimization is implemented to minimize the dynamic twisting deformation of the door frame. Shape design variables are defined, which represent the dimension of the bead in the flange. Two optimal design problems are established to minimize the maximum twisting deformation from harmonic response analysis. The problems are solved, their results being compared and evaluated.

• Journal of Advanced Marine Engineering and Technology
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• 제29권7호
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• pp.744-749
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• 2005

This paper describes the performance improvement of power control system of magnetron (MGT) for microwave oven. The MGT is used extensively in household microwave oven and industrial microwave heating devices, and is operated by 3.0[kV] $\∼$5.0[kV] dc high voltage. The proposed power supply is consisted of a bridge rectifier, step-up converter(SUC) and its controller, half bridge inverter(HBI) and its controller, and full wave double voltage rectifier(DVR). In the proposed system, a good power factor can be obtained by the SUC' switching method that the inductor current waveforms follows that of the rectified voltage, and a line input power can be controlled to a range of 17.5[$\%$] by duty ratio (DR) adjustment of the HBI.

• 동력기계공학회지
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• 제13권3호
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• pp.53-58
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• 2009

The importance of cost reduction has grown bigger to ensure the competetive power of products in the electric home appliances industry. Thus, it is necessary to assess the reliability due to drop-impact happenning in process of distribution of microwave ovens with the panel and cavity of thinner thickness for cost reduction. In the present study, the drop/impact simulation using the explicit code LS-DYNA3D has been carried out for improving the impact resistance of a microwave oven. This CAE-based design approach can be successfully applied to enhance the deteriorated dynamic behavior under the impact conditions of dropping height 70cm according to ISTA procedure 2A.

• 한국정밀공학회지
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• 제23권8호
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• pp.145-153
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• 2006

To minimize the possible leakage of microwave when one opens the door of a microwave oven during its operation, a structural design of the reinforcing brackets for the door frame is presented. Twisting deformation of the door frame resulting from a dynamic pulling force is analyzed by harmonic and transient response analyses. Several types of the reinforcing brackets weldable to the right flange of the door frame is taken into consideration, and their effects to the twisting deformation of the door frame are compared and evaluated. As a conclusion, a thick step-shaped bracket, which is welded to whole length of the right flange, is favorable.

• Archives of Pharmacal Research
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• 제17권5호
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• pp.389-391
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• 1994