• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.206.1-206.1
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• 2015

최근에 금속산화물을 증착하는 방법으로 용액공정이 주목 받고 있다. 용액 공정은 대기압에서 매우 간단한 방법으로 복잡한 공정과정을 요구하지 않기 때문에 박막을 경제적으로 간단하게 형성할 수 있다. 하지만 용액공정을 통해 형성한 박막에는 소자의 특성을 열화 시키는 solvent와 탄소계열의 불순물을 많이 포함하고 있어 고온의 열처리가 필수적이다. 박막의 품질을 향상시키기 위해서 다양한 열처리 방법들이 이용되고 있으며, 일반적인 열처리 방법으로는 furnace를 이용한 conventional thermal annealing (CTA)이 많이 이용되고 있다. 하지만, 최근에는 microwave를 이용한 공정이 주목 받고 있다. Microwave energy는 CTA보다 효과적으로 비교적 낮은 온도에서 높은 열처리 효과를 나타낸다. 본 실험은 n-type Silicon 기판에 solution-ZrO2 산화막을 형성 후, oven baking을 한 뒤, CTA와 microwave를 이용하여 solvent와 불순물을 제거 하였다. 전기적 특성을 확인하기 위해 solution ZrO2 산화막 위에 E-beam evaporator를 이용해 Ti 금속 전극을 증착하여 Metal-Oxide-Semiconductor (MOS) capacitor를 제작하였다. 다음으로, PRECISION SEMICONDUCTOR PARAMETER ANALYZER (4156B)를 이용하여, capacitance-voltage (C-V) 특성 및 current-voltage (I-V) 특성을 비교하였다. 다음으로, CTA를 통하여 제작한 소자와 전기적 특성을 비교하였다. 그 결과, Microwave irradiation으로 열처리한 MOS capacitor 소자에서 capacitance 값과 flat band voltage, hysteresis 등이 개선되는 효과를 확인하였다. Microwave irradiation 열처리는 100oC 미만의 온도에서 공정이 이루어짐에도 불구하고 시료 내에서의 microwave 에너지의 흡수가 CTA 공정에서의 열에너지 흡수보다 훨씬 효율적으로 이루어지며, 결과적으로 ZrO2 용액의 불순물과 solvent를 낮은 온도에서 제거하여 고품질 박막 형성에 매우 효과적이라는 것을 나타낸다. 따라서, microwave irradiation 열처리 방법은 비정질 산화막이 포함되는 박막 transistor 소자 제작에 대하여 결정적인 열처리 방법이 될 것으로 기대한다.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.461-467
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• 1993

The purpose of this study was to investigate the physico-chemical properties of potato starch heated with microwave. Two types of potato starches are 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 560 W, 2,450 MHz oven for 60, 120, 180 and 300 seconds. As the microwave heating time took longer, free lipid decreased and bound lipid increased in both groups. The shape of starch granules, birefrigence and X-ray diffraction pattern were not changed much by microwave heating in both groups. Water binding capacity increased, but amylose content, swelling power and solubility decreased as the microwave heating time took longer. It was also found that the extent of decreases in swelling power and solubility were different between group A and group B.

• Transactions of Materials Processing
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• v.31 no.1
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• pp.29-38
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• 2022

Recently, the composite material market is gradually growing. Various composite forming processes have been developed in order to reduce the production cost of the composite material. Unlike the conventional forming process, the microwave composite forming process has the advantage of reducing the processing time because the composite material is heated directly or indirectly at the same time. Due to this advantage, in this study, a double cantilever beam test was conducted with specimens manufactured by the microwave composite forming process. The purpose of this study was to compare mode-I energy release rate for specimens manufactured by prepreg compression forming and microwave composite forming processes. First, a microwave oven was proposed to conduct the microwave composite forming process. Double cantilever beam specimens were manufactured. After that, the double cantilever beam test was conducted to obtain the mode-I energy release rate. Mode-I energy release rates of specimens manufactured by the microwave composite forming and prepreg compression forming processes were then compared. As a result, mode-I energy release rates of specimens fabricated by the microwave composite forming process were similar to those fabricated with the prepreg compression forming process with a relatively reduced process time.

• Korean Journal of Human Ecology
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• v.14 no.1
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• pp.217-221
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• 2005

In this study, the effect of microwave treatment on physico-chemical properties and microbial changes of beef and pork loin was investigated. Beef and pork were heated in microwave with an adjusted electric output at 500 W and operating frequency 2,450 MHz. The beef and pork samples were treated with microwave for 10 s or 20 s at 50% duty cycle. Drip losses and TBA values of beef and pork samples increased due to the microwave treatment. The samples became darker and more yellowish through microwaves, whereas their redness was unchanged. Microbial content of beef and pork samples declined as the treatment time increased. When pork samples were heated in a microwave oven, organisms were reduced by 2 log cycles in 20 s. It was concluded that a 20 second-long microwave treatment can great1y enhance the microbial safety of the pork sample.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• Korean Chemical Engineering Research
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• v.56 no.2
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• pp.275-280
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• 2018

Methyl ester derived from coconut oil is very interesting to study since it contains free-fatty acid with chemical structure of medium carbon chain ($C_{12}-C_{14}$), so the methyl ester obtained from its part can be a biodiesel and another partially into biokerosene. The use of heterogeneous catalysts in the production of methyl ester requires severe conditions (high pressure and high temperature), while at low temperature and atmospheric conditions, yield of methyl ester is relatively very low. By using microwave irradiation trans-esterification reaction with heterogeneous catalysts, it is expected to be much faster and can give higher yields. Therefore, we studied the production of methyl ester from coconut oil using CaO catalyst assisted by microwave. Our aim was to find a kinetic model of methyl ester production through a transesterification process from coconut oil assisted by microwave using heterogeneous CaO catalyst. The experimental apparatus consisted of a batch reactor placed in a microwave oven equipped with a condenser, stirrer and temperature controllers. Batch process was conducted at atmospheric pressure with a variation of CaO catalyst concentration (0.5; 1.0; 1.5; 2.0, 2.5%) and microwave power (100, 264 and 400 W). In general, the production process of methyl esters by heterogeneous catalyst will obtain three layers, wherein the first layer is the product of methyl ester, the second layer is glycerol and the third layer is the catalyst. The experimental results show that the yield of methyl ester increases along with the increase of microwave power, catalyst concentration and reaction time. Kinetic model of methyl ester production can be represented by the following equation: $-r_{TG}=1.7{\cdot}10^6{_e}{\frac{-43.86}{RT}}C_{TG}$.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.3
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• pp.513-517
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• 1998

Fly ashes mixed with clay as 70:30 weight percent were sintered by microwave energy and a 2.45 Ghz kitchen model microwave oven was used. Samples were sintered at $1,150^{\circ}C$ and kept at that temperature up to 50 minutes by 10 minutes intervals. Microstructures were taken by Scanning Electron Microscope (SEM) and Energy Dispersive Spectrometry (EDS) analysis of a raw fly ash was taken. X-ray diffraction analysis was done, and compressive strengths and apparent densities were measured. Pore sizes of the samples became smaller as time passed by, but compressive strengths and apparent densities did not change much. Numerical analysis on the microwave heated system was carried out in order to figure out heat transfer phenomena in the cavity.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.109-110
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• 2022

Currently, interest in the quality of concrete is increasing. Among the important factors for evaluating the quality of concrete, interest in unit-water content is also increasing. Currently, the air-meter method, the microwave oven drying method, the capacitance method, and the microwave penetration method are used to measure the unit-water content of concrete.. Among the above methods, except for the microwave method, the measurement method is complicated, portability is reduced, and economic efficiency is reduced. This research aims to measure a unit-water content by using a Frequency Domain Reflectometry(FDR) sensor that is economical, simple to measure, and portable among microwave methods. In addition, it is an experimental study to determine the accuracy of unit-water content using a single input residual model during deep learning to solve the limitations of the FDR sensor.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.15 no.5
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• pp.61-67
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• 2001

Magnetic flux saturation dependent on phase of initial input power to high voltage transformer used in Micro wave oven. To limit inrush current high voltage transformer the relay contact should be ˝ON˝ when the lowest point of input voltage phase. The improved circuit is form compensating interrupt signal Micom input so the relay contact can be ˝ON˝ when the inrush current is lower. Test results are presented that improved circuit satisfies the limit 50[A] of requirement for input voltage variation mode. And the result verified by statistical method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.393-398
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• 1998

The loss of ascorbic acid in dried red pepper leaves prepare with different drying methods of air-, oven-, microwave oven-, and vacuum drying with blanching or without was determined by a HPLC method. Vacuum drying showed the least loss of ascorbic acid than the other drying methods. Additionally, the feasibility of near infrared reflectance spectroscopy(NIRS) to determine the contents of ascorbic acid in the red pepper leaves was studied. NIRS was found to be an efficient way of determining ascorbic acid contents in red pepper leaves, requiring only 30 seconds of an analytical time.