• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.845-850
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• 1989

Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at $25^{\circ}C$ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in $80-90^{\circ}C$ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was found for those soaked in $60-70^{\circ}C$. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odor and taste were not significantly affected.

• Biomedical Science Letters
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• v.13 no.4
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• pp.361-368
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• 2007

Biological samples can be fixed either by chemical method by using chemical solution or physical methods by using heat treatment. The problem in traditional heat fixation is unsatisfactory quality due to uneven heat conduction in specimen and loss of inner cell contents. Chemical fixation method also bears several intrinsic problems like the limit in specimen size, time consumption in fixative impregnation, and loss of low molecular weight cell components. These factors deteriorate the quality of fixed specimen, thus limit the magnification and contrast of tissue pictures. Microwave heat has been reported to be a good alternative to current chemical methods to overcome these problem. In this study, we tried to introduce the microwave energy method to routine fixation work in hospital. We replaced chemical fixative with saline to provide moderate reaction condition, and used frozen section to reduce time for sample preparation. Temperature was measured at each experiment. The fixation of rat kidney tissue with 2.45 GHz electromagnetic wave and saline showed similar result to the control group fixed with traditional chemical method. Human tumor tissue fixed with 2.45 GHz electromagnetic in frozen section was improved in terms of histochemistry of PAS and immunohistochemistry of tumor marker like cytokeratin. Total turnaround time was reduced from $24\sim38$ h to to $2\sim4$ h. In conclusion, the quality of samples prepared by microwave heating method was at least as good as that of traditional method. If the condition for the fixation of different specimens is standardized, this new method could be applied to routine work in hospital, and could save working time as well.

• Journal of the Korean Ceramic Society
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• v.56 no.6
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• pp.583-588
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• 2019

Silicon carbide (SiC) fiber mats generate large amounts of heat through microwave interactions and are used as heating elements in rapid heat treatment furnaces. However, SiC fibers cool immediately when the microwave power is turned off. Therefore, ceramic layers are inserted between the SiC fiber layers to improve the heat conservation performance of SiC fiber mats. In this study, we fabricated SiC fiber mat composites (SMCs) with ceramic layers under various pressures. The SMC fabricated under 0.007 kPa showed the lowest heat-generating temperature and deviation because less necking was observed between the materials. On the other hand, the SMC fabricated under 0.375 kPa showed the highest heat-generating temperature of 1532.33℃. The SMCs prepared in this study using ceramic powder not only showed heat-generating temperatures comparable to those of conventional SiC fiber mats but also exhibited excellent heat-preserving ability.

• Current Research on Agriculture and Life Sciences
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• v.32 no.3
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• pp.131-134
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• 2014

The thermal death kinetics of the Black timber bark beetle, Xylosandrus germanus, was investigated to develop a heat treatment for control of infested wood packing materials used to export goods. To determine the feasibility of microwave irradiation as an alternative control method, laboratory experiments irradiating wooden blocks of Douglas fir ($200{\times}200{\times}250mm$), which were artificially infested with adults, with 2.45 GHz of microwave energy. All (100%) Ambrosia beetle adults were killed by both hot water treatments and microwave irradiation at $52^{\circ}C$ and $58^{\circ}C$, respectively. Probit analyses estimated the internal wood temperature required to produce Probit (0.99) efficacy to be $64.7^{\circ}C$ (95% CI $62.4-69.9^{\circ}C$) at one minute after microwave treatment.

• Journal of the Korean Ceramic Society
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• v.36 no.11
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• pp.1266-1273
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• 1999

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.250-260
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• 2015

Purpose: Dual cylindrical microwave chambers equipped with an ohmic heating tube were designed and fabricated to maximize the electric field strength for expeditious heat treatment of particulate foods. Methods: The efficacy of the combination heater was investigated by simulating the electric field distribution by using COMSOL Multiphysics software. Results: All components of the designed microwave heating unit were suitable for transmitting maximal microwave power to the load. The simulated electric field distribution implied that single-mode microwave heating would be sufficient for the steady generation of a highly localized heating zone in the cavity. During impedance matching, the calculated reflection coefficient ($S_{11}$) was small, possibly implying minimal power loss and wave reflection in the designed microwave heating chamber. Conclusions: This study demonstrates the possibility of concentrating the microwave power at the centerline for a single-frequency microwave, for thermal treatment of multiphase foods without attenuating the microwave power.

• Journal of the Korean Magnetics Society
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• v.11 no.1
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• pp.14-20
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• 2001

The structure, shape, size, and magnetic properties of Ni$_{0.5}$Cu$_{0.1}$Zn$_{0.4}$Fe$_2$O$_4$ have been investigated as a function of annealing temperatures. In order to control the microwave absorbing properties of ferrite-rubber composite and the complex losses (magnetic loss and conduction loss), the effect of carbon addition was also studied. It was found that the coercive force decreased with increasing heat-treatment temperatures. Relative complex permeability and reflection loss were measured by the network analyzer. As a result, the natural resonance occurred in the low frequency tinge, and the matching frequency of the ferrite-rubber composite prepared at 130$0^{\circ}C$ was found to be lower. As heat-treatment temperatures were increased, the magnetic loss ($\mu$$_{r}$", $\mu$$_{r}$′) and the dielectric loss ($\varepsilon$$_{r}$"/$\varepsilon$$_{r}$′) were increased. It was caused that the absorption characteristics of the absorber were improved. The conduction loss and magnetic loss were expected to be occurred together because two matching frequencies were shown with carbon addition. It was confirmed that the matching frequency of the microwave absorber could be controlled by controlling heat-treatment temperatures and carbon additions.ons.tions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.565-571
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• 1991

A short time microwave heat treatment, bringing in hot NaCl solution, addition of KCI, CaCl2, MgCl2 into brining solution and salts mixture of phosphates into half fermented dongchim were investigated for their effects on some quality of dongchimi, a Korean pickle of Chinese radish roots, during fermentation. The reference dongchimi was prepared by brining the radish roots in 7% NaCl added with seasonings at $25^{\circ}C$. The result showed that microwave heat treatment affected little on the pH or total acidity change during fermentation. Soaking the roots in 80-9$0^{\circ}C$ hot salt solution significantly reduced the fermentation and softening rate of dongchimi while a rather rapid fementation was found for those soaked in 7$0^{\circ}C$. Addition of KCI and CaCl2 into brining solution slowed the pH decrease and softening of the roots, respectively. The dangchimi added with the salts mixture of phosphate, citrate and nitrite was significantly extreneded the fermentation time to pH 4.0 by more than two folds.

• Journal of the Korean Ceramic Society
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• v.53 no.6
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• pp.707-711
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• 2016

A small diameter of SiC fiber mat can produce much higher heat under microwave irradiation than the other types of SiC materials. Fabrication of high strength SiC fiber consists of iodine vapor curing on polycarbosilane precursor and heat treatment process. The curing stage of polycarbosilane fiber was maintained at $150-200^{\circ}C$ in a vacuum condition under the iodine vapor to fabricate a high thermal radiation SiC fiber. The structure and morphology of the fibers were characterized by Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TG) and scanning electron microscopy (SEM). In this study, the thermal properties of SiC fiber mats under microwave have been analyzed with an IR thermal camera and its image analyzer. The prepared SiC fiber mats radiated high temperature with extremely high heating rate up to $1100^{\circ}C$ in 30 seconds. The fabricated SiC fiber mats were not oxidized after the heat radiation process under the microwave irradiation.