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.

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. 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 as a final temperature was an important factor to reduce microbial cell counts in foods. When foods were heated to 7 with a repetitive 15 sec "on" followed by 30 sec "off", no big differences were observed in viable counts during storage at 2 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.

電波方向探知器나 레이다 等과 같은 電波航海計器를 갖추기 힘든 小型漁船을 위하여 마이크로波를 利用한 船位位測定方式을 開發하고