백미와 함께 혼합 취반하여 섭취하는 두태류의 영양소 손실이나 식미감의 감퇴, 편이성과 저장성의 문제 등을 개선하기 위한 방법으로 서리태와 팥을 대상으로 가염 침지후 마이크로파 건조하여 그 특성을 검토하였다. 가염 두태류의 제조는 , 3% 소금물에 서리태는 6시간 동안, 팥은 12시간 동안 침지시켰다. 침지 후 측정한 두태류의 수분함량은 서리태 35.8%, 팥 35.1%이었다. 여기에 1차 마이크로파 조사를 한 후 냉풍으로 급속냉각 시킨 다음 2

The purposes of this paper were to monitor the temperature rising courses and spark discharge of the modified granular activated carbon (GAC) by microwave (MW) irradiation and to evaluate absorption of benzene. The GAC coated on SiO2, boron, talc, ferrite was named as the modified GAC. Thermal and spark discharge measurement of virgin GAC and modifed GAC has been carried out using a MW device operating at 2450 MHz under various energy conditions. The results of this paper as follows. First, the modified GAC is more efficient than the virgin GAC in temperature control. Temperature gradient of the modified GAC is more lower than that of virgin GAC. The temperature gradient of GAC was observed in the following order : virgin GAC, Mn-Zn ferrite/GAC, Ni-Zn ferrite,/GAC, SiO2/GAC, Boron/GAC, Talc/GAC. Second, the spark discharge of the modified GAC was diminished, compared with that of virgin GAC. Because of its excellent electrical insulating properties, the coating material prevents the spark discharge. Finally, the benzene adsorption capacity of the modified GAC decreased due to diminishing of adsorption site by the coating material. Considering the temperature gradient and spark discharge of GAC, the GAC coated SiO2 would be appropriate absorbent under irradiation of MW.

본 논문에서는 마이크로파 대역의 주파수를 이용해 고효율 도허티 전력 증폭기를 설계 및 제작하였다. 도허티 전력증폭기는 MRF 281 LDMOS FET를 사용하여 구현하였고, 도허티 전력 증폭기의 성능을 AB급 증폭기만 있을 때와 비교하였다. 측정결과, 구현한 도허티 전력 증폭기는 P1dB 출력전력이 2.3GHz 주파수에서 33.0dBm을 가진다. 또한, 도허티 증폭기는 주파수 2.3GHz~2.4GHz에서 이득은 11dB, 입력 반사손실 -17.8dB를 얻었다. 설계된 도허티 증폭기는 AB급 증폭기만 있을 때와 비교해서 평균 PAE는 10% 이상 개선됨을 보였고, 설계된 도허티 증폭기의 최대 PAE는 39%를 갖는다.

Adsorption characteristics of benzene by zeolite were investigated using irradiating microwave. Experimental apparatus was applied to a U-type fix-bed column equipped with microwave system. Zeolite, itself, seems to be inappropriated to remove benzene because of a hygroscopic property. Microwave irradiation to zeolite, however, brings about decreasing H2O adsorption and increasing benzene adsorption. This causes that the dipole material such as H2O was vibrated and heated by irradiation of microwave and desorbed from zeolite. And then, benzene starts to be absorbed by zeolite. In this study, the results showed that the selective adsorption of benzene was occurred by the microwave irradiation and the adsorption capacity of benzene was increased by increasing microwave energy. As a results, it was found that the zeolite could be used to adsorb benzene with microwave and this method make it feasible simultaneously to adsorb and desorb benzene.

마이크로파에 의한 자생식물 쥐깨풀(Mosla dianthera M.)의 유용성분을 효율적으로 추출하고자 중심합성계획에 의해 마이크로파 용량( W)과 추출시간(분)을 독립변수로 하여 에탄을 추출물의 품질특성인 총 수율(), 총 페놀성 화합물 함량(), 총 플라보노이드 함량() 및 전자공여능()을 각각 종속변수로 하여 10개 조건에 따른 추출방법에 대한 반응표면 회귀분석하였다. 종속변수들에 대한 결정계수()는 범위로 나타났다. 추출물 성분들의

오가피(Acanthopanax senticosus)로부터 영양 및 기능성 성분의 열수추출 수율을 증대시킬 수 있는 방법을 개발하기 위하여 추출 전처리 및 방법의 효과를 검토하였다. 오가피를 분쇄, 체질하고 초음파(20 kHz), 마이크로파 (2,450 MHz) 또는 볶음 처리를 10분 동안 실시한 후 물을 용매로 상압 추출과 가압 추출을 각각 2시간 동안 실시하였다. 전반적으로 전처리는 성분들의 추출수율과 유리기 소거능을 증가 시키는 경향을 보

The purpose of this study was to investigate the possibility of application of microwave energy for the fabrication of polymer/clay nanocomposite. APES/Clay nanocomposites were prepared at 130℃ for 30min with various content of clay by melt-intercalation method under classical and microwave heating source. APES/Clay samples were characterized by the means of X-ray diffractometry(XRD), thermal gravimetric analysis(TGA), and rheometric dynamic analysis(RDA). It was found that intercalated or exfoliated state was obtained in the samples according to the condition of organic modification, clay content, and heating source.

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.