• Resources Recycling
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• v.20 no.3
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• pp.62-67
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• 2011

This study has been investigated for characteristic of removal on the effect of changes in soil moisture, microwave power, and temperature through the decomposition of oil-contaminated soil under high temperature conditions with high temperature heating elements and microwave. A lubricating oil having long carbocyclic(C18-C50) commonly known as a non-resolvable material was treated and the efficient for removal of TPH(Total Petroleum Hydrocarbon) obtained 85.2% at 6 kW and $700^{\circ}C$ and thus the contaminant was found to be removed to 1788 mg/kg for 40 minutes. In case of contaminated soil by light oil and gasoline, the amount of removal was achieved with 567 mg/kg at 6 kW, 500 for 20 minutes that corresponds to reach 98.4% of treatment efficient. In addition, non-resolvable materials contaminated by oil reached TPH concentration on 2,000 mg/kg of worrisome level of soil contamination in the 3-zone at 6kW, $700^{\circ}C$, and 30 minutes, and processing cost at this time was about 8,173 won per ton.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.709-718
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• 2009

The purpose of this study was to search for physical treatments to reduce allergenicity of pork. Physical treatments such as heating, autoclave, microwave, sonication, and irradiation have been used for food processing or reduction of allergenicity. The porcine serum albumin (PSA), known as a major allergen in pork, was extracted after physical treatments. The antigenicity of pork extracts by heating (80 and $100^{\circ}C$ for 20 min), autoclave ($121^{\circ}C$ for 5, 10, and 30 min), and microwave (for 5 and 10 min) was significantly decreased. Especially, the binding ability of p-IgG to pork extracts by autoclave for 30 min showed the greatest decrease (about 3%) in physical treatments. However, the antigenicity of pork was unaffected by sonication and irradiation treatment. These results indicated that the autoclave treatment was the most effective method to reduce the antigenicity of pork.

• Atmosphere
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• v.23 no.4
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• pp.453-470
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• 2013

As a part of the KIAPS Observation Processing System (KOPS), we have developed the modules of satellite radiance data pre-processing and quality control, which include observation operators to interpolate model state variables into radiances in observation space. AMSU-A (Advanced Microwave Sounding Unit-A) level-1d radiance data have been extracted using the BUFR (Binary Universal Form for the Representation of meteorological data) decoder and a first guess has been calculated with RTTOV (Radiative Transfer for TIROS Operational Vertical Sounder) version 10.2. For initial quality checks, the pixels contaminated by large amounts of cloud liquid water, heavy precipitation, and sea ice have been removed. Channels for assimilation, rejection, or monitoring have been respectively selected for different surface types since the errors from the skin temperature are caused by inaccurate surface emissivity. Correcting the bias caused by errors in the instruments and radiative transfer model is crucial in radiance data pre-processing. We have developed bias correction modules in two steps based on 30-day innovation statistics (observed radiance minus background; O-B). The scan bias correction has been calculated individually for each channel, satellite, and scan position. Then a multiple linear regression of the scan-bias-corrected innovations with several predictors has been employed to correct the airmass bias.

• Journal of Digital Contents Society
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• v.14 no.1
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• pp.35-40
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• 2013

The use of slurry with a mix of abrasives and coolant for making Wire Saw in the photovoltaic industry has sharply increased with the semiconductor wafer. In this paper, the slurry was isolated, purified and dried by microwave drying method with high-purity silicon carbide powder obtained through chemical processing. Dried slurry bulk was first pulverized and chemical treatment was applied to produce powder. The produced slurry powder was then analyzed by going through the following analysis; thermal analysis, particle size analyses: SEM shots, elemental analysis, XRF and XRD. The results of this study found the recovery rate of the power obtained though the chemical processing to be higher than the one obtained from mineral processing. The results anticipate infrastructure building and active responses to increasingly stronger domestic and international environmental regulations through the integration and recycling of large amounts of slurry in the photovoltaic industry.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Journal of the Institute of Convergence Signal Processing
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• v.12 no.3
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• pp.217-221
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• 2011

GaAs-based and InP-based HEMTs(High Electron Mobility Transistors) have good microwave and millimeter-wave frequency performance with lower minimum noise figure. GaAs-based MHEMTs(Metamorphic HEMTs) have some advantages, especially for cost, compared with InP-based ones. In this paper, the RF small-signal circuits of MHEMTs are simulated and analyzed for the design of millimeter-wave application systems. The simulation analysis for RF small-signal frequency can help and give some insights about the MHEMTs for the design of millimeter-wave application and communication systems.

• Journal of Community Nutrition
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• v.5 no.4
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• pp.209-217
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• 2003

The food and nutrition system is a network of processes linking agriculture, food, eating, nutrition, and health. The system includes a series of nine stages (production, processing, distribution, acquisition, preparation, consumption, digestion, transport, and utilization) and two types of contexts (biophysical and sociocultural). Analysis of whole food and nutrition systems provides information about the structure and processes involved in the complete scope of food and nutrition, assisting in the identification of ″upstream″ influences and ″downstream″ consequences in the system. The current analysis gathered existing data about the food and nutrition system in South Korea from public sources and professional publications, and interpreted that information to consider how different elements of the system contribute to health. The findings revealed that South Korea has substantial domestic food production and processing supplemented by imports, widespread food distribution in markets and a growing number of Korean and Western restaurants, a relatively low percentage of household income spent on food, growing use of new food preparation methods such as microwave ovens, a rice/vegetable/fish based three-meal consumption pattern, few recorded digestive problems, increasing calorie storage as body fat, and a relatively low chronic disease prevalence compared to other developed societies. Examination of the full scope of the food and nutrition system provides a broad perspective using whole system thinking that can identify potential strategies for future research and intervention.

• 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.

• Journal of the Korean Ceramic Society
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• v.36 no.3
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• pp.325-331
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• 1999

SrWO4가 첨가된 (Sr1-xBax)(Mg1/3Nb2/3)O3의 마이크로파 유전특성에 관하여 조사하였다. 관찰된 조성영역에서 Sr(Mg1/3Nb2/3)O3과 Ba(Mg1/3Nb2/3)O3은 (Sr1-xBax)(Mg1/3Nb2/3)O3고용체를 형성하고 SrWO4의 첨가는 고용체의 소결성을 향상시켜 소결온도 155$0^{\circ}C$에서 상대밀도 97% 이상을 얻었다. 소결한 시편의 EDS분석결과, SrWO4의 첨가량이 많은 시편에서 2차상이 존재하는 것을 알수 있었다. 순수한 Sr(Mg1/3Nb2/3)O3에 SrWO4를 0.01 mole첨가하여 1550~1$600^{\circ}C$에서 소결한 시편의 유전특성은 $\varepsilon$r 30, Q$\times$fo$\geq$55000,$ au$f -23 ppm/$^{\circ}C$이었다. 0.01 mole SrWO4가 첨가된 (Sr1-xBax)(Mg1/3Nb2/3)O3 고용체의 유전율과 온도계숙가 x에 따라 점차적으로 계속 증가하였고 Q$\times$fo는 x$\leq$0.25에서 x에 따라 감소하고 x$\geq$0.3에서 다시 증가하였다. (Sr0.65Ba0.35)(Mg1/3Nb2/3)O3+0.01SrWO4의 조성을 갖는 시편에서 $\varepsilon$r 34.4, Q$\times$fo$\geq$55000,$\tau$f 0 ppm/$^{\circ}C$이었다.

• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.