• 자원리싸이클링
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• 제29권1호
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• pp.35-42
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• 2020

최근 인체 유해성이 높은 석면 함유 제품의 다량 폐기로 인해 석면 함유 폐기물(asbestos-containing waste: ACW)이 계속해서 발생하고 있으며, 매립지 부족 등의 이유로 석면 무해화 및 재활용 기술 개발이 요구되고 있다. 마이크로웨이브를 이용한 열처리는 석면 함유 폐기물 무해화에 가장 효율적인 방법이나 석면이 상온에서 마이크로웨이브를 흡수하지 않는 한계점을 가지고 있다. 본 연구에서는 상온에서 마이크로웨이브를 흡수하여 발열하는 무기 발열체인 SiC 플레이트 사이에 석면 함유 폐기물를 위치시킨 상태에서 마이크로웨이브 열처리를 진행하는 방법으로 석면 함유 폐기물를 무해화 하였다. 효율적인 열처리를 위하여 석면 함유 폐기물를 파쇄 및 분쇄 공정을 통해 분말화하여 무해화 열처리 실험을 진행 하였으며, 열처리 조건에 따른 무해화 특성을 파악하기 위하여 마이크로웨이브 열처리 온도와 시간 변수를 조절하였다. 열처리 후 석면 함유 폐기물는 XRD와 SEM을 이용한 결정구조 및 미세구조 분석을 통하여 무해화 특성을 분석 하였다. SiC 플레이트를 적용한 마이크로웨이브 열처리 방법은 단시간 내에 목표 온도까지 가열이 가능하며 최종적으로 1,200℃에서는 60분 이상, 1,300℃에서는 10 분 이상의 마이크로웨이브 열처리를 진행하였을 때 결정구조와 미세구조상에서 석면이 완전히 제거되는 것을 확인하였다.

• 한국세라믹학회지
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• 제29권3호
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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.

• 한국식품조리과학회지
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• 제10권4호
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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.

• 한국세라믹학회지
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• 제50권1호
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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.

• 한국결정성장학회지
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• 제10권3호
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• pp.258-263
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• 2000

마이크로파 열처리공정이 여러 가지 CuO 조성을 가진 $Li_2O-2SiO_2$-xCuO 유리의 전기전도도와 결정화 거동에 미치는 영향을 조사하기 위하여 재래식 열처리 공정과 비교하였다. 각기 재래식과 마이크로파 가열법으로 열처리하였을 때, 시편들의 전기전도도는 CuO 함량이 증가할수록 증가하였고, 각 조성에서 마이크로파로 열처리된 시편이 재래식으로 열처리된 시편에 비하여 높은 전기전도도를 보였다. 또한 X-선 회절 실험 결과, 마이크로파 열처리는 $Li_2Si_2O_5$ , $Li_2Cu_5(Si_2O_7)_2$및 $Li_2Cu_O_3$상의 결정화 정도를 향상시켜주었다. $Li_2O-2SiO_2$-1.3CuO(30 mo1% CuO) 유리를 $500^{\circ}C$에서 30분 동안 재래식과 마이크로파로 열처리한 후 상온에서 측정한 시편들의 전기전도도는 각기 $0.11{\times}10^{-4}(\Omega \textrm {cm})^{-1}$과 $0.68{\times}10^{-4}(\Omega \textrm {cm})^{-1}$이었다. 마이크로파 에너지는 시편들의 결정화를 향상시키고, 전기전도도 값도 증가시킨다고 판단되었다.

• 한국식품저장유통학회지
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• 제4권1호
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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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• 제9권4호
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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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• 제40권3호
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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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• 제15권1호
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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.

• 한국식품영양학회지
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• 제17권2호
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• pp.186-192
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• 2004

본 연구는 다시마 가공식품과 증간소재를 개발하기 위하여 다시마의 연화방법을 검토하였다. 그 결과 가열하면서 sodium triphospto를 0.3％첨가한 것이 연화에 가장 좋은 효과를 나타내었으며 이 때 다시마의 유연성과 퍼짐성도 좋은 것으로 나타났다. 다시마의 블랜칭은 microwave를 사용하는 것이 연화에 좋았으며, 그 정도는 microwave>스팀>끓는 물 순이었다. 또한 블랜칭할 경우 sodium triphosphate를 0.3％ 첨가하면 연화에 시너지효과가 나타났다. 색깔의 변화는 p<0.05 수준에서 블랜칭 방법과 연화제 첨가량에 대한 유의성은 확인되었다.