• Proceedings of the Materials Research Society of Korea Conference
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• 2009.05a
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• pp.44.2-44.2
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• 2009

BCP powder was synthesized using microwave hydrothermal process with mixed calcium hydroxide and phosphoric acid. After using replica method, porous BCP scaffold was fabricated. PU (Poly Urethane) was used as the fugitive skeleton to fabricate the porous scaffold. BCP powder was mixed in PVB (Polyvinyl butyral) and ethanol solution and then applied to the PU foam by dip coating. After several times of coating and the subsequent oven drying the coated PU foam was burnt out at $750^{\circ}C$ at air to remove the PU. The resulting networked porous composites were sintered at $1250^{\circ}C$, $1300^{\circ}C$ and $1350^{\circ}C$ in microwave furnace for 30 minutes. Material properties of the porous bodies like compressive strength and porosity were investigated. Detailed microstructure of the BCP porous body was characterized by SEM and XRD and TEM techniques. In our experiments, the relationship between mechanical property and viscosity of powder, sintering temperature was investigated.

• Korean Journal of Metals and Materials
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• v.47 no.8
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• pp.516-521
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• 2009

In this study we report a rapid synthesis of nanoporous organo-functional silica (OFS) with unimodal and bimodal pore structures encompassing pores ranging from meso-to macroscale. The problems of tediousness and high production cost in the conventional syntheses are overcome by co-condensation of an inexpensive inorganic precursor, sodium silicate with an organosilane containing trimethyl groups. The insitu covalent anchoring of the non-polar trimethyl groups to the inner pore walls prohibits irreversible shrinkage of the wet-gel during microwave drying at ambient pressure and thus larger size pores (from ca. 20 to ca. 100 nm) can be retained in the dried silica. The drying process of the silylated wet-gels at an ambient pressure can be greatly accelerated upon microwave exposure instead of drying in an oven or furnace. Using this approach, anoporous and superhydrophobic silicas showing a wide variation in texture and morphology can be readily synthesized in roughly two hours. The effects of various sol-gel parameters solely on the textural properties of the organo-functional silica (OFS) have been investigated and discussed.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.167-177
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• 2010

This study examined consumer perception and use on labeling of cooking utensils made of plastic and glass to get information about improving the labeling. The data were collected from 505 adults in Seoul, Busan, Daegu, Daejeon, Incheon, and Gwangju. The data were analyzed by SPSS Windows V.14.0. Frequencies, t tests, one-way analysis of variance, and Duncan's multiple range tests were carried out. Many respondents checked off 'precautions in use' more than any other notice when they purchased the cooking utensils made of plastic and glass. Respondents were dissatisfied with the letter size and intelligibility of foreign language on the labeling. Most respondents preferred 'tag' for most cooking utensils made of plastic and glass. In addition, on necessity of precautions for each category of plastic cooking utensils, frying pans, plastic baskets, plastic water buckets, plastic seasoning bottles, the frying pan showed the highest need for 'do not place close to the fire'. Plastic cups and plastic containers showed the highest in 'whether utensils could be used in the microwave oven and accompanying precautions', and plastic cutting board showed the highest in 'matters relating to washing before use.' In the case of cooking utensils made of glass, 'precaution on shock' was the highest for glass cups and mugs and 'whether utensils could be used in the microwave oven and accompanying precautions' was the highest for glass pans, dishes and containers.

• Analytical Science and Technology
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• v.11 no.4
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• pp.281-291
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• 1998

An analytical method for the simultaneous measurement of trace Cu, Sn, and Bi in blood and urine has been investigated by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). Microwave oven was used for the pretreatment of blood samples using nitric acid and hydrogen peroxide in a closedvessel digestion system with 1 mL whole blood for 8 minutes. Amberlite IRC-718 resin was used as a solid phase in solid-liquid extraction technique for the removal of matrix interferences such as Na, S, P, and other polyatomic ion species. Detection limits for Cu, Sn, and Bi by this method were 0.000375 ng/mL, 0.000297 ng/mL, and 0.000174 ng/mL, respectively. Recoveries of 99.1% for Cu, 102.5% for Sn, and 98.4% for Bi were obtained for the standard spiked NIST SRM 955a blood sample. The developed method was applied for whole real blood and urine samples.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.16 no.12 s.103
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• pp.1222-1228
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• 2005

Analysis on the field uniformity inside of a reverberation chamber was done at 2.45 GHz which is an operating frequency of MWO(Microwave Oven). The Schroeder's Quadratic Residue Diffuser was designed for the chamber, and 3 different types of diffusers have been investigated using the finite-difference time-domain(FDTD) method for the field characteristics of each type. Type 2 and 3 diffusers were filled with dielectric material, and the size of these could be designed smaller than Type 1, without degradation of field characteristic. Type 3 diffuser shows better results among the three types of diffusers in view of increased test region and better field uniformity.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.319-324
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• 1986

The characteristics of cooked rice were investigated with variation in amount of water added and different cooking methods of pressure and electric cookers. Samples added with 1.3, 1.5, and 1.7 times of water were evaluated for sensory characteristics and for degree of gelatinization by enzyme digestion method upon one hour cooling at room temperature. Samples were reheated by microwave oven and then compaired with fresh samples through sensory evaluation under the same condition. Sensory attributes of rice cooked with 1.3, 1.5, and 1.7 times of water addition showed significant differences among the groups in most properties except in stickiness. Degree of gelatinization in fresh samples also indicated significant differences between the two cookers in varied rice to water ratio. There were significant differences among the samples, fresh and reheated by microwave oven. Revealed differences, however, were not great in the same type of cooker groups.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.23-28
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• 2016

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.335-340
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• 2000

The objectives of this research were to investigate changes in characteristics of whole frozen soft persimmon during storage, and to evaluate effects of blanching and addition of ascorbic acid on the quality of frozen soft persimmon puree. Reducing sugar, soluble solids and carotenoids contents in frozen soft persimmon did not change significantly during storage, while ascorbic acid of whole frozen soft persimmon and puree was continuously decreased during 8 months of storage. Whole frozen soft persimmon thawed at low temperature or by microwave oven did not show remarkable quality differences, whereas thawing puree resulted in a drastic decrease in consistency. Addition of ascorbic acid to puree reduced browning discoloration, but blanching puree caused significant loss of color and increase of consistency.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1583-1588
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• 1999

Garlic pieces without peeling were subjected to hot air heating at $60{\sim}90^{\circ}C$ for 30 min. and microwave oven heating for 10 sec to reduce the strength of garlic flavor. Volatile compounds of the treated garlic were decreased, as the heating temperature was raised. Garlic heated at 70, 80 and $90^{\circ}C$ had 20%, 31% and 49% less volatile compounds, respectively, compared to those of the control. Microwave oven heating revealed a similar trend to those heated at $60{\sim}80^{\circ}C$. As the heating temperature was raised, glucose, fructose and fructooligosaccharide contents in the heated garlic were decreased. Pyruvic acid contents in garlic, a degradation product of alliin, was decreased as the heating temperature was raised, but contents of the other organic acids were not affected. Arginine, the main amino acid in garlic was decreased by the hot air heating, but was not affected by the microwave heating. Glutamic acid and tyrosine contents were decreased in all the treated garlic samples.