• Mass Spectrometry Letters
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• v.2 no.4
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• pp.84-87
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• 2011

The effectiveness of microwave-assisted protein digestion in different well positions of a 96-well microplate was investigated where microwave-assisted protein digestion of bovine serum albumin was performed in 10 different wells of a 96-well microplate in a microwave oven. Similarly increased sequence coverages (~70%) were generally observed for the 10 microwave-assisted protein digestion samples compared to conventional overnight digestion (63%), which is possibly due to higher miscleavage ratios (~53%) of the samples from microwave-assisted protein digestion than conventional overnight digestion (42.1%). The reproducible results of microwave-assisted digestions from different well positions demonstrate the potential of high-throughput analysis of proteins using microwave-assisted protein digestion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.504-512
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• 1996

Changes in quality of cooked rice after microwave reheating were evaluated. Ceramic coated microwave oven reduced a reheating time(1 min). Storage temperature, storage time and microwave reheating did not affect the color value of cooked rice after microwave reheating. Hardness of cooked rice after microwave reheating decreased in frozen storage treatment. Photomicrographs of cross-section of cooked rice after microwave reheating showed restoration of starch. Effect of storage temperature and time were not significant in appearance, aroma, taste and texture of cooked rice after microwave reheating for sensory evaluation test.

• Proceedings of the Korea Association of Crystal Growth Conference
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• 1998.06a
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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.

• Journal of Environmental Health Sciences
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• v.22 no.3
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• pp.116-122
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• 1996

This study has been focused on the applicability of microwave treatment of soil contaminated by volitile organic chemicals. Substrates studied were sand and sandy soil. These substrates were impregnated with toluene, tetrachloroethylene, o-xylene and p-dichlorobenzene. The microwave treatment was conducted in a modified domestic microwave oven: 2450 MHz, 700 W. The sandy soil temperature added water went up rapidly to about 130$\circ$C for 4 minutes. And then, the temperature appeared to plateau out. A series of tests were performed to depict the effectiveness of microwave treatment technique to organic contaminants from soils. Removal efficiencies in sandy soil and sand were increased with increasing water content and exposure time. Microwave radiation penetrates the soil and heats water throughout the matrix. Therefore, addition of a certain amount of water to the contaminated soil can efficiently enhance the ability of the soil to absorb microwave energy and promote the evaporation of the volitile contaminants. And the vapour pressure of impregnated organic contaminants becomes lower. the removal efficiency becomes poor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• Polymer(Korea)
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• v.25 no.5
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• pp.609-616
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• 2001

The application of microwave technology to synthesis of polymer in solvent media has been shown by the synthesis of copper phthalocyanine (CUPc). The increase of synthetic yield-was demonstrated successfully in this study. A power variable microwave synthetic system has been developed with modifying cavity of domestic microwave oven and attaching microwave power controller. The properties of the specimen synthesized at various condition under the conventional thermal processing and microwave processing has been characterized by the means of chemical analysis, X-ray diffractometry (XRD), scanning electron microscopy (SEM), and particle size analysis (PSA).

• Journal of environmental and Sanitary engineering
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• v.11 no.2
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• pp.65-73
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• 1996

The objective of this study is to investigate the removal efficiency of volitile organic compounds in soil, and the mechanism of desorption by bench scale microwave heating, Silt soil used for experiment and was impregnated with toluene, tetrachloroethylene, o-xylene and p-dichlorobenzene and the microwave treatment was conducted in a modified domestic microwave oven : 2450MHz, 700W. According to the results of the research the removal efficiency was improved with increasing water contents and the soil temperature appeared to plateau period extending to 2-3minutes corresponds to the temperature a which steam distillation was expected. The value of removal rate constant (k) were calculated on dry and moisty silt soil, respectively, which showed linear with increasing microwave heating time. Therefore, addition of a certain amount of water to the contaminated soil can efficiently enhance the ability of the soil to absorb microwave energy and promote the evaporation of the volitile contaminants.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.24 no.2
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• pp.122-124
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• 2013

Nowadays, microwave ovens are commonly used for cooking. However, the cooking certain food in microwave ovens can be hazardous. It has been reported that the heating eggs in a microwave oven can cause an explosion and injuries. The exploding eggs can cause burn injury of face, neck, eyelid, pharynx and larynx. Direct thermal damage to the larynx after swallowing microwave-heated eggs is rare. The authors report a larynx thermal injury due to microwave-heated eggs and review the cause and the prevention methods of exploding eggs.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.423-432
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• 2010

In order to streamline bread making process that is time-consuming in regard to the characteristics of process, this study focused on microwave irradiation to dough and raising its temperature to monitor potential variations of dough properties and bread quality, and also examined optimum irradiation time to deduce effective ways for streamlining bread making process. According to analyze dough properties depending on microwave irradiation time, it was found that microwave heat (MWH) 2 showed the highest specific volume and oven spring of all and the lowest hardness (i.e. the highest softness). Moreover, MWH 2 scored the highest points in overall preference under sensory characteristics. As a result, it found that 80-second heating of 700 g bread dough, when exposed to microwave irradiation, contributed to the highest quality of bread.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.317-327
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• 2012

The changes in the proximate compositions, lipid classes, and fatty acids of muscle and dripped lipids, and the amino acid compositions and mineral content were studied in Spanish mackerel Scomberomorus niphonius muscle cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw sample (65.7%) and decreased with cooking, decreasing the most with frying pan method (54.5%). Conversely, the protein, lipid and ash contents increased significantly with cooking (P<0.05). The dripped lipid content from the cooked muscles was the highest with the frying pan sample (0.81%) and was approximately half this level in the oven (0.46%) and microwave oven (0.34%) samples. The percentage of non-polar lipid (NL) in the total lipid content exceeded 95% for the muscle lipids (13.9-17.6 g/100 g sample) and 99% for the dripped lipids (0.34-0.81 g/100 g sample). The prominent fatty acids were 18:1n-9, 16:0, 22:6n-3, 16:1n-7, and 20:5n-3 in the muscle and dripped lipids. The frying pan muscle lipid contained high levels of saturates and monoenes such as 16:0, 18:0, and 18:1n-9, and low levels of polyenes compared with other muscle lipids. The fatty acid compositions of the dripped lipids were similar with all three cooking methods. The prominent total amino acids in Spanish mackerel muscle were glutamic acid, aspartic acid, lysine, leucine, and arginine, and their proportions were similar (45.49-45.82%) in all samples. The potassium and phosphorous contents increased significantly with cooking (P<0.05), and while no heavy metals were detected in any sample. These results indicate that the change in nutritional components, especially the lipid content, was lower with the microwave oven and oven methods compared with the frying pan method.