• 한국식품영양과학회지
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• 제27권3호
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• pp.489-494
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• 1998

For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• 한국식품영양과학회지
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• 제27권1호
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• pp.109-114
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• 1998

For the purpose of improving quality of defrosted-frozen chicken leg, beef and yellow corvina, the effects of height(0mm : H0, 5mm : H5, 10mm : H10, 15mm ; H15) for microwave defrosting on their physicochemical properties were investigated. In frozen chicken leg, color values were not significant different between each treatment while H10 and H15 had the highest score on appearance. Hardness of defrosted chicken leg was increased as height increased. In frozen beef, temperature of beef after defrosting increased as hight increase and H10 had the highest appearance score. In frozen yellow corvina, H10 had the highest hardness and appearance scores. Physicochemical properties of color, texture and appearance of microwave-defrosted frozen food were changed by height within microwave oven.

• 한국결정학회지
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• 제9권1호
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• pp.44-47
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• 1998

가정용 2.45GHz 마이크로파 오븐을 사용하여 A1 금속분말과 SiO2 분말간에 SHS방법에 의하여 산화/환원 반응을 통한 Al2O3 분말과 Si분말간의 복합체를 얻을 수 있었다. 분말간의 반응을 일으키기 위한 온도까지 승온시키기 위하여는 SiC 분말을 susceptor로 이용한 마이크로파 복합가열(Microwave Hybrid Heating)방법을 사용하여 분당 100℃의 승온 속도로 가열하였으며 반응은 850℃ 근처에서 일어났으며 가열 속도는 반응이 시작되면서 분당 200℃ 이상의 온도상승이 일어나면서 원하는 반응을 얻을 수 있었다.

• 한국세라믹학회지
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• 제35권11호
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• pp.1197-1202
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• 1998

To check the possibility for microwave sintering of MLCC(multi layer ceramic capacitor) the tape cast-ed BaTiO3 thick films in zirconia insulation box were sintered by the domestic microwave oven. Microwave sintered samples had higher density lower porosity than coventionally sintered ones. but they didn't show Z5U electrical properties due to short sintering time about 15 minutes.

• 한국식품조리과학회지
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• 제8권1호
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• pp.15-20
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• 1992

시금치의 데치기 조건에 다른 시금치 잎의 색변화를 조사하였다. 시금치 잎의 뒷면의 L값(명도)과 b값(황색도)는 앞면보다 높았으나, a값(적색도)은 낮았다. 시금치 잎의 색이 $60^{\circ}C$에서 뒷면은 상당한 변화를 보였고 $70^{\circ}C$이상에서는 앞뒷면 모두 상당한 변화를 보였다. 시금치 양에 대한 물의 비율을 4~7배로 하여 1~4분간 데치기 했을때 L값, a값과 b값 모두 감소하였으며, 특히 뒷면은 앞면보다 L값이 2~3배, b값은 3~4배 감소하였고 색차도 2배이상 높은 값을 보였다. 물의 비율에 관계없이 L값은 데치기 1분이후부터 앞뒷면에 차이를 보이지 않았다. 시금치와 물을 1 : 5로 하였을때 데치기중 액의 432nm와 662nm에서 흡광도는 가열 2분 후부터 크게 증가되었고, 데치기 15초에서의 잎의 색은 데치기 1분에서의 값과 비슷하였고, 액의 흡광도는 1분까지는 뚜렷한 차이가 없었다. 소금(0.5%와 0.9%)은 데치기중 대조구에 비하여 L값, a값과 b값에 큰 영향을 보이지 않았으나 액의 432nm에서의 흡광도를 약간 감소시켰다. microwave oven에 의한 데치기(2~3.5분)에 따른 시금치 잎의 색변화는 앞면은 가열처리구와 비슷하였으나 뒷면의 L값과 b값의 감소비율은 낮았다. 이상의 결과를 요약하면 시금치의 데치기에는 물의 비율이 4배 또는 5배가 적당하며, 소금은 액의 432nm에서의 흡광도를 감소시키고, microwave oven은 끓는 물에 의한 데치기 보다 잎 뒷면의 색소 변화를 줄이는 효과가 있었다. 시금치의 색은 가열에 의하여 짧은 시간에 변하며 액의 흡광도는 2분이후에 크게 증가하므로 이를 기준으로 하면 데치기 시간은 2분이내가 좋으리라 생각된다. 그러나 적절한 데치기 시간은 궁극적으로 관능적으로 평가되어야 하므로 앞으로 이에 대한 연구가 요구된다.

• 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.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2002년도 추계학술대회 논문집
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• pp.108-111
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• 2002

For the global microwave market, high RF power or deluxe model is applying for Inverter gradually. In this study, 120V/1200W high power Inverter was proposed and verified by an optimized design of PFM-type. Especially the steady power output control was fulfilling at +/- $10\%$ input voltage variation.

• 한국식품과학회지
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• 제26권6호
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• pp.696-703
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• 1994

The purpose of this study was to investigate the gelatinization properties of potato starch heated with microwave. Two types of potato starches were prepared; In group A raw potato starch was heated with microwave and in group B potato starch was isolated from potato heated with microwave. Both groups were exposed to the microwave energy in a 560W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. Gelatinization behaviour by DSC made a few differences according to the ratio of starch to water. As the microwave heating time took longer, gelatinization temperature and gelatinization $enthalpy({\bigtriangleup}H_1)$ were decreased in and melting $enthalpy({\bigtriangleup}H_2)$ was increased in group A. Whereas they were increased in group B. In both groups, maximum viscosity in gelatinization by Brabender amylogram was decreased by microwave heating. Then the peak of the maximum viscosity was shifted to higher temperature and cold viscosity was slightly increased. In group A, viscosity in gelatinization and light transmittance by NaOH was increased in initial stage and gel volume in gelatinization by KSCN was decreased. On the other hand, in group B, viscosity by alkali was slightly decreased, but light transmittance by NaOH was almost never changed. Gel volume is decreased like group A.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2009년도 춘계학술대회 논문집
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• pp.889-892
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• 2009

A microwave plasma torch at the atmospheric pressure by making use of magnetrons operated at the 2.45 GHz and used in a home microwave oven has been developed. This electrodeless torch can be used to various areas, including industrial, environmental and military applications. Although the microwave plasma torch has many applications, we in the present work focused on the microwave plasma torch operated in pure steam and several applications, which may be used in future and right now. For example, a high-temperature steam microwave plasma torch may have a potential application of the hydrocarbon fuel reforming at one atmospheric pressure. Moreover, the radicals including hydrogen, oxygen and hydroxide molecules are abundantly available in the steam torch, dramatically enhancing the reaction speed. Also, the microwave plasma torch can be used as a high-temperature, large-volume plasma burner by injecting hydrocarbon fuels in gas, liquid, and solid into the plasma flame. Lastly, we briefly report an underway research, which is remediation of soils contaminated with oils, volatile organic compounds, heavy metals, etc.