• Resources Recycling
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• v.29 no.1
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• pp.35-42
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• 2020

Even asbestos-containing waste (ACW) are highly harmful to humans, it continues being produced due to the massive disposal of asbestos-containing products. A development of asbestos detoxification and recycling technologies is required. Heat treatment using microwave is the most efficient method for ACW detoxification. However, microwave heat treatment method has the limitation that asbestos does not absorb microwave at room temperature. That is why, in this study, ACW was detoxified by microwave heat treatment adding the ACW between SiC plates, which are inorganic heating elements that absorb microwaves at room temperature. In order to improove the heat transfer, ACW was crushed and pulverized and then heated using microwave. Microwave heat treatment temperature and time variables were adjusted to investigate the detoxification properties according to heat treatment conditions. After heat treatment, treated ACW was analyzed for detoxification properties through crystal structure and microstructure analysis using X-ray diffraction (XRD) and scanning electron microscopy (SEM). Microwave heat treatment method using SiC plate can be heated up to the target temperature within a short time. Finally, complete asbestos detoxification was confirmed from the crystal structure and the microstructure when the microwave heat treatment was performed at 1,200℃ for at over 60 minutes and at 1,300℃ for at over 10 minutes.

• Journal of the Korean Ceramic Society
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• v.29 no.3
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• pp.177-182
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• 1992

The effect of heat-treatment temperature on the microwave absorbing properties was investigated in Ni0.8Zn0.2Fe2O4 specimens. The composite specimens were prepared by modling and curing the mixture of prereacted ferrite powder and silicone rubber. The measurement of complex permeability and permittivity was made by the reflection/transmission method. The most sensitive material constants with heat-treatment temperature is the imaginary (loss) component of permeability. The higher the heat-treatment temperature, the greater the magnetic loss. The composite specimens with high magnetic loss exhibited superior microwave absorbing properties. The quantitative estimation of microwave absorbing properties were made by plotting the observed material constants on the calculated solution map of impedance-matching.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.381-385
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• 1994

The dietary fiber contents of soybean sprout and spinach were changed by heat treatment. Before heat treatment, soybean sprout and spinach had larger amount of insoluble dietary fiber than soluble, and similar proportions of insoluble v/s soluble dietary fibers. After heat treatment, the value of insoluble dietary fiber of soybean sprout and spinach was increased significantly, except for microwave heating short time treatment. It is believed that the increment of insoluble dietary fiber is due to Maillard reaction products and resistant starch after heat treatment. The change of soluble dietary fiber contents of soybean sprout and spinach were not consistent in heat treatment. It is supposed that some soluble dietary fiber was destroyed by heat treatment, and some insoluble dietary fiber was hydrolysed or destroyed to be soluble. Total dietary fiber of soybean sprout and spinach was significantly incereased by all heat treatment, except for microwave heating short time of spinach.

• Journal of the Korean Ceramic Society
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• v.50 no.1
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• pp.70-74
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• 2013

Dependence of microwave dielectric properties on the crystallization behaviors of $CaMgSi_2O_6$ (diopside) glass-ceramics was investigated with different heat treatment methods (one and/or two-step). The crystallization behaviors of the specimens, crystallite size and degree of crystallization, were evaluated by differential thermal analysis (DTA), scanning electron microscope (SEM) and X-ray diffraction (XRD) analysis by combined Rietveld and reference intensity ratio (RIR) methods. With an increase in heattreatment temperature, the dielectric constant (K) and the quality factor (Qf) increased due to the increase of the crystallite size and degree of crystallization. The specimens heat-treated by the two-step method had a higher degree of crystallization than the specimens heat-treated by the one-step method, which induced improvement in the quality factor (Qf) of the specimens.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.10 no.3
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• pp.258-263
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• 2000

Effect of microwave heat-treatment processing on the electrical conductivity and crystallization behavior for the $Li_2O-2SiO_2$-xCuO glasses with various CuO contents was compared with that of conventional heat-treatment processing. The electrical conductivities of samples heat-treated at $500^{\circ}C$ by different heat-treatment processing were increased with increasing CuO content and higher electrical conductivities were obtained from microwave heat-treated samples. From the result of XRD analyses, microwave heat-treatment processing enhanced the degree of crystallization in the formation of $Li_2Si_2O_5, Li_2Cu_5$($Si_2O_7)_2$, and $Li_2Cu_2O_3$ crystalline phases. The electrical conductivities of $Li_2O-2SiO_2$-1.3CuO (30 mol% CuO) glass heat-treated at $500^{\circ}C$ for 30 min under conventional and microwave heat-treatment processing were $0.11{\times}10^{-4}(\Omega \textrm {cm})^{-1}$ and $0.68{\times}10^{-4}(\Omega \textrm {cm})^{-1}$ at room temperature, respectively. It was speculated that microwave energy enhanced the degree of crystallization and increased electrical conductivity in the samples.

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

• Preventive Nutrition and Food Science
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• v.9 no.4
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• pp.330-335
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• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.224-231
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• 2015

Purpose: Corn is a major commercial crop targeted for genetic modification owing to its high consumer demand as a foodstuff for humans and livestock, as well as its other industrial applications. However, the safety of genetically modified (GM) crops is controversial. Indeed, several countries have banned the importation of GM seeds that can germinate. Therefore, development of effective, convenient, and nondestructive methods to inhibit seed germination is required. Methods: This study aimed to examine the efficacy of microwave heat treatment for inhibition of germination of corn kernels and for optimization of power and exposure time required for effective aging treatment. Artificial inhibition was induced in corn kernels using microwave heat treatment. Seven power levels were examined (400, 500, 600, 700, 800, 900, and 1000 W) at each of the four exposure times (0.5, 1.0, 1.5, and 2.0 min). Results: Corn kernels could be aged effectively after heating for 0.5~1.0 min at powers greater than 800 W, with increasing efficacy observed at higher powers. Further analysis showed that the most effective inhibition of germination was observed at 1000 W for 40 s. This setting did not cause any physical damage to the corn kernels. Conclusions: Optimal inhibition of corn kernel germination was achieved using higher power for shorter times, which may be useful for industrial corn seed treatment.

• Carbon letters
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• v.15 no.1
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• pp.15-24
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• 2014

As a part of the electromagnetic spectrum, microwaves heat materials fast and efficiently via direct energy transfer, while conventional heating methods rely on conduction and convection. To date, the use of microwave heating in the research of carbon-based materials has been mainly limited to liquid solutions. However, more rapid and efficient heating is possible in electron-rich solid materials, because the target materials absorb the energy of microwaves effectively and exclusively. Carbon-based solid materials are suitable for microwave-heating due to the delocalized pi electrons from sp2-hybridized carbon networks. In this perspective review, research on the microwave heating of carbon-based solid materials is extensively investigated. This review includes basic theories of microwave heating, and applications in carbon nanotubes, graphite and other carbon-based materials. Finally, priority issues are discussed for the advanced use of microwave heating, which have been poorly understood so far: heating mechanism, temperature control, and penetration depth.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.186-192
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• 2004

This study was performed to investigate softening methods of raw sea tangle for development of sea tangle processing products and intermediate materials. In examination of various softening agents, it was revealed that 0.3％ sodium triphosphate was best effective on softening with heat treatment. Softerness and spreadability of sea tangle treated with sodium triphosphate and heat treatment were indicated to be better than the others. In blanching studies, microwave was extremely effective on softening and the effect was as follows: microwave>steaming>boiling water in softening order. In the case of adding 0.3％ sodium triphosphate in blanching treatment, there was synergy effectiveness on softening. The color change of treated sea tangle was significantly different at p<0.05 depending on blanching method and addition amount of the agent.