• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.14 no.9
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• pp.979-984
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• 2003

A reactive-loaded interstitial antenna(RLIA) is proposed for 2.45 GHz. It basically consists of a coaxial cable and a reactive load(RL). The RL is tipped at the end of the antenna and contributes to almost perfect matching and desirable heating area. For the almost perfect matching, a matching technique based on transmission line theory is suggested and the RLIA immersed in muscle phantom is designed, fabricated, measured and compared. The measured return loss of the RLIA is - 28.377 dB, which may be considered the best among those reported. Due to the excellent matching performance, the RLIA can also be applied for the treatment of deep-seated tumor or cancer with only one RLIA.

• The Journal of Korean Physical Therapy
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• v.12 no.3
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• pp.497-507
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• 2000

This study was performed to understanding on guidelines for using therapeutic modalities according to injury phases of soft tissue. Clinical decisions on how and when therapeutic modalities may be used should be based on recognition of signs and symptoms. as well as some awareness of the time frames associated with the various phases of the Healing process. The physical therapist must have a sound understanding of that process in terms of the sequence of the various process of healing stage. The results of this study are as follows: 1. Once an acute injury has occured, the healing process consists of the imflammatory response phase, the fibroblastic-repair phase, and the maturation-remodeling phase and can impede by various pathologic factors. 2. Modality use in the initial acute injury phase and the inflammatory response phase should be directed toward limiting the amount of swelling and reducing pain. 3. Modality use in the Fibroblastic repair phase may be change from cold to heat. The purpose of heat is to increase circulation to the injured area to promote healing. 4. During the Maturation-Remodeling phase, some type of heating modalities, ultrasound, or short wave and microwave diathermy should be used to increase circulation to the deeper tissue. In this phases, physical therapists must control training and conditioning habits to allow the injury to heal sufficiently.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.375-382
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• 1997

The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by ${\alpha}-amylase$, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89ft, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The 「results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.

• Journal of the Korean Ceramic Society
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• v.38 no.10
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• pp.881-885
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• 2001

Kinetics and mechanisms of intermediate phases formation in $Ba(Mg_{1/3}Ta_{2/3})O_3$, obtained by a solid state reaction were studied. $Ba{Ta_2}{O_6}$ and ${Ba_4}{Ta_2}{O_9}$ as intermediate products were first formed at $700^{\circ}C$. $Ba(Mg_{1/3}Ta_{2/3})O_3$ was appeared at $800^{\circ}C$. Several reactions take place on heating process. $Ba{Ta_2}{O_6}$ is found at the first stage of the reaction, and then $Ba{Ta_2}{O_6}$ or ${Ba_4}{Ta_2}{O_9}$ react with MgO to form $Ba(Mg_{1/3}Ta_{2/3})O_3$. The reaction of $Ba(Mg_{1/3}Ta_{2/3})O_3$ formation does not complete until fired at $1350^{\circ}C$ for 60 min. The kinetics of solid-state reaction between powdered reactants was controlled by diffusion mechanism, and can be explained by the Jander's model for three-dimensional diffusion.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.375-383
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• 2009

This study was conducted to measure the total polyphenol contents and DPPH radical scavenging activities of different potato plants parts, varieties, and grades, and by distribution and different cooking conditions. The results were as follows. For the plant parts, total phenolic content and DPPH radical scavenging activity were highest in the flowers followed by leaves and stems, respectively. Among 5 potato varieties, 'Jasim' had the highest DPPH radical scavenging activity and the activity of its pulp was lower than that of its cortex(peel). Regardless of potato grade, the cortexes(peel) of samples had two-fold higher DPPH radical scavenging activity than pulp, and the Grade SS potato had the highest phenolic content. It was also found that the bud ends and stem ends had comparably larger amounts of phenolic compounds in horizontally cut potatoes. Finally, the descending order for DPPH radical scavenging activity, according to different cooking conditions, was as follows: gas oven range-baking, frying, microwave-heating, sauteing, boiling in 1% saline solution, steaming, and boiling in 3% saline solution.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.29 no.2
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• pp.99-108
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• 2018

This paper presents a design study of a solid state power oscillator to replace the conventional magnetron. The operational conditions of a single-stage 300 W LDMOS power amplifier were fully characterized. The power module consisted of two amplifiers connected in parallel. A delay-line feedback loop was designed for self-oscillation. A phase shifter was inserted in the delay-line feedback loop for adjusting the round-trip phase. Experiments performed using the power oscillator showed an output power of 800 W and a DC-RF conversion efficiency of 58 % at 2.327 GHz. The measured results were in good agreement with those predicted by numerical simulations.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.1
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• pp.67-70
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• 2013

This research study was to develop methods for inhibiting the germination of cotton seeds. Germination rates after heating treatment at $80^{\circ}C$ with 10, 20, 30, 40 min. were 9.3, 9.3, 5.3 and 1.3 percentage, respectively. Heat treatment over $85^{\circ}C$ with 10 min. caused no germination of cotton seeds. Germination was significantly reduced with gamma rays treatment more than 10,000 gy, while the treatment within 2,000-8,000 gy induced less effects. Microwave processing for 30 seconds and 60 seconds inhibit the germination of cotton seed under 8 and 0%, respectively. As a physical treatment, rollmill milling with 1.5, 2, 2.5 mm gap inhibited any germination of cotton seeds. The optimum gap of roll-mill for processing physical cracking was below 51% of the thickness of seed.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1027-1035
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• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• Journal of the Korea Organic Resources Recycling Association
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• v.17 no.1
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• pp.27-38
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• 2009

To investigate the feasibility of refuse derived fuels (RDFs) combined of sewage sludge and combustible wastes such as substitutive fuels instead of a stone coal, several different RDFs made with different mixtures of sewage sludge and combustible wastes were analyzed by various experiments. The combustion characteristics for the RDFs were investigated by analyzing fuel gases, and heating values were also measured by a bomb calorimeter. The fundamental properties such as moisture contents, ratios of combustible materials, amounts of ashes, heavy metals, ratios of each chemical elements and heating values were analyzed in accordance with mixing ratios of wt(%) for researching the characteristics of the RDFs. $RDF_{k-1}$ was made of mixing materials which were dried sewage sludge, food wastes and combustible wastes. $RDF_{k-2}$ was made of mixing materials which were peat-moss, tar and sewage sludge. Combustion experiments were carried out at the optimal conditions which were m=2 under air-fuel condition and $850^{\circ}C$. The retention times in the combustor were set at 5, 10 and 15minutes. 50 g of RDFs was put in the combustor for each experiments. The ranges for heating values of $RDF_{k-1}$ with different mixing ratios were from 6,900 kcal/kg to 8120 kcal/kg. The ranges for heating values of $RDF_{k-2}$ with different mixing ratios were from 4,014 kcal/kg to 8,050 kcal/kg. As a result of this study, the heating values, moisture contents, components of chemical elements and mixing ratios of the materials in RDFs had big effects on the efficiency of the combustion. In $RDF_{k-1}$, the higher amounts of combustible wastes in the mixtures, the higher heating values, concentrations of $C_xH_y$ and amounts of ashes were produced. In $RDF_{k-2}$, the higher tar amounts in the mixtures caused the higher heating values, amounts of ashes, concentrations of CO gas and CxHy.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.161-165
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• 2008

The trypsin inhibitor activities (TIA) of various potato cultivars were evaluated by measuring the inhibition of trypsin inhibitor activity using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. The TIA values of 5 potato cultivars (1.99 to 2.88 mg/g) were significantly different among cultivars (p<0.05). When the TIA values of commercially processed potatoes were determined, no TIA was detected. During cooking, the $IT_{50}$ (time required to reach 50% inhibition of TIA) values were decreased as heating temperature and time increased. The ITso of moist heating was estimated to be 0.34 min at $100^{\circ}C$, whereas for deep-fat frying the $IT_{50}$ was 0.13 min at $180^{\circ}C$ and 5.28 min for oven baking at $100^{\circ}C$. The $IT_{50}$ value of microwave cooking was 0.194 min at medium heat, and which was similar to that of pressure cooking at $120^{\circ}C$ (0.185 min). Moreover, there was a negative relationship between temperature (${\geq}80^{\circ}C$) and $IT_{50}$ values ($R^2=0.99$, p<0.01). The TIA of potato was completely inactivated by moist heating at $100^{\circ}C$ within 5 min, whereas the pressure cooking at $120^{\circ}C$ and deep-fat frying at $180^{\circ}C$ within 60 and 30 sec, respectively. Based on our results, deep-fat frying is the most effective cooking method to reduce TIA in potatoes.