• 한국식품영양과학회지
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• 제24권2호
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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.

• 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.

• 한국축산식품학회지
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• 제18권3호
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• pp.269-275
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• 1998

The purpose of this study was to determine the thermal inactivation of Salmonella enteritidis, Salmonella typhimurium and E. coli O111 in liquid cultures treated with microwave energy. Furthermore, this study was to introduce new methodologies for studying nonthermal microwave effects on microorganisms, using controlled microwave energy and specially designed apparatuses. For the automatic temperature control during microwave heating, the real time data acquisition and computation system is designed with BASIC routine. The automatic temperature control system used in the experiments perform relatively stable control at the experiment temperature of 45, 50, 55 60$^{\circ}C$ and 65$^{\circ}C$ for 30 minutes. The effects of microwave heating on liquid cultures was compared with that of conventional heating, still reduces effectively the number of pathogenic bacteria in liquid cultures. While no particular differences between microwave heating and conventional heating was observed in the activation of E. coli at 45$^{\circ}C$ test, the activation of Sal. enteritidis and Sal. typhimurium was slightly reduced during the microwave treatments.

• Journal of Biosystems Engineering
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• 제40권3호
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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.

• Bulletin of the Korean Chemical Society
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• 제32권3호
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• pp.961-963
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• 2011

Spin-coated waterborne polyurethane to protect glass surface from environmental attacks was cured by using microwave heating. The effect of microwave heating on the reaction kinetics, chemical durability, and transmittance of polyurethane was investigated. In comparison to the conventional heating the results show that the microwave heating substantially accelerates the curing process of waterborne polyurethane and the total time for the completion of the reaction is only 1/7 of that in the conventional process. The microwave cured sample showed an excellent caustic resistance compared to conventional cured one. It means that microwave heating produces dense structure during curing process. The dense structure does not affect to the transmittance in the visible region.

• 한국대기환경학회지
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• 제25권2호
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• pp.122-132
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• 2009

Adsorption of toluene by activated carbon fiber (ACF) coated with dielectric heating element and desorption by applying microwave were investigated. In order to prepare adsorbent so that VOC can be desorbed by microwave heating, fine dielectric heating element with nano size was coated on the surface of the ACF using hybrid binder. Eight adsorbents (ACF-DHE, Activated Carbon Fiber coated with Dielectric Heating Element) were prepared with different amount of dielectric heating element, kinds of hybrid binder, and solvent. In order to investigate adsorption characteristics, BET surface area, pore volume, and average pore size were measured for each adsorbent including ACF. Breakthrough experiments with toluene concentration, flow rate, bed length using fixed bed reactor were performed to investigate adsorbality of adsorbent, and results were compared with that of the ACF. Desorption reactor was constructed with modified microwave oven to investigate heating effect on ACF-DHE by applying microwave power. Each adsorbent saturated with toluene were put into desorption reactor. Composition of desorbed gas generated by applying controlled microwave power to reactor was measured. Up to now, hot air desorption method has been used. Experimental results showed that desorption method with new adsorbent prepared by coating dielectric heating element on ACF can be used for industrial application.

• 공업화학
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• 제18권4호
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• pp.344-349
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• 2007

마이크로파 가열(microwave heating)에 의하여 제올라이트 NaY를 합성하였으며, 그 결과를 기존의 가열 방법(conventional heating)에 의하여 합성한 결과와 비교하였다. 같은 승온 속도를 사용하였을 때는 마이크로파에 의하여 가열하였을 때가 기존의 가열 방법에 비하여 NaY 결정 생성의 유도 기간(induction period)이 감소하였으며 결정의 생성 속도가 증가하였다. 또한 마이크로파의 사용 여부와 관계없이 승온 속도가 빠를 때도 유도 기간이 감소하고 결정 생성 속도가 증가하였다. 빠른 승온 속도에서 합성하였을 때 최종 결정의 크기가 크며, 이는 마이크로파의 사용에 의하여 더욱 증가하였다. 빠른 승온 속도에서는 반응 시간이 짧아져서 NaY의 합성에 소모되는 에너지 소모량은 감소하였다. 본 연구의 조건에서는 에틸렌글리 콜조(ethylene glycol bath)를 사용한 기존 가열 방법에서의 에너지 소모량이 마이크로파 가열보다 적게 나타났는데, 이는 마이크로파 에너지를 사용하는 것이 항상 효율적인 것만은 아니라는 것을 말해준다. 그러나 승온 속도를 적절히 조절하면 마이크로파 가열에 의해서 에너지 면에서 보다 효율적으로 NaY를 합성할 수 있다는 것을 알 수 있었다

• Korean Chemical Engineering Research
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• 제46권6호
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• pp.1119-1123
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• 2008

마이크로파를 이용하여 주석산화물을 제조한 후에 리튬이온전지의 음극활물질로 사용하였다. 시료들은 마이크로파를 이용하여 가열한 후에 산소분위기에서 300, 500, $700^{\circ}C$로 3시간 열처리하였다. 마이크로파로 제조한 주석산화물의 전기화학적인 특성과 가역용량을 고찰하였다. $500^{\circ}C$로 가열한 주석산화물이 $300^{\circ}C$와 $700^{\circ}C$로 가열한 시료보다 높은 가역용량을 나타내었다. 마이크로파 가열과 전기로 가열을 비교한 결과 마이크로파 가열이 높은 가역용량을 나타내었다. 마이크로파 가열과 $500^{\circ}C$ 가열한 주석산화물의 경우에 초기 방전용량이 1,500 mAh/g으로 나타났다.

• 한국식품과학회지
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• 제29권2호
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• pp.284-291
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• 1997

식품의 저장과 가공과정에서 품질을 저해시키는 바람직하지 못한 효소를 불활성화시키기 위하여 식품을 살균시키는 경우 고온에서 가열처리하게 되면 다른 성분들이 파괴될 우려가 있다. 따라서 열에 의한 영양파괴를 최소화 하기 위해 감압상태에서 마이크로파를 이용하여 저온에서 가열처리하는 방법을 사용하였다. 이 가열방법을 사용하여 ${\alpha}-amylase$와 ${\beta}-amylase,\;glucoamylase,\;peroxidase$의 열불활성화를 측정하였고 이를 기존의 가열방법과 비교하였다. $60^{\circ}C$에서 기존의 방법으로 가열했을 경우와 260 mmHg의 감압상태하에서 microwave (출력버튼 1)를 이용하여 가열했을 경우 비타민 C 파괴 정도는 거의 같았다. 이와같은 조건에서 ${\alpha}-amylase$와 ${\beta}-amylase$의 불활성화를 조사하였으며 초기에는 lag time의 영향으로 기존의 방법에 비해 잔존활성이 많이 남아 있었으나 완전히 실활되는데 걸리는 시간은 마이크로파 진공가열방법을 이용한 경우가 더 짧았다. 또한 $75^{\circ}C$에서 기존의 열처리 방법으로 했을 경우와 360 mmHg의 감압상태에서 microwave (출력버튼 2)를 이용하여 가열했을 경우 비타민 C 파괴정도가 거의 같았는데 이와 같은 조건에서 glucoamylase와 peroxidase의 불활성화를 조사하였으며 실활되는데 걸리는 시간은 이 경우에도 마이크로파 진공가열 방법을 이용한 경우가 더 짧았다. 저온에서 마이크로파 진공가열 방법에 의해 효소를 불활성화 시키는 가열조건을 얻었다.

• Computers and Concrete
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• 제8권4호
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• pp.425-443
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• 2011

Most previous studies have generally overlooked the contribution of thermal stresses generated within the concrete mass when subjected to microwave heating and reported on pore-pressure as being the dominant cause of surface spalling. Also, the variation in electromagnetic properties of concrete and its effects on the microwave heating process have not been studied in detail. In this paper, finite element modeling is used to examine the simultaneous development of compressive thermal stresses and pore-pressure arising from the microwave heating of concrete. A modified Lambert's Law formulation is proposed to estimate the microwave power dissipation in the concrete mass. Moreover, the effects of frequency and concrete water content on the concrete heating rate and pattern are investigated. Results show high compressive stresses being generated especially in concrete with a high water content when heated by microwaves of higher frequencies. The results also reveal that the water content of concrete plays a crucial role in the microwave heating process.