• Korean journal of food and cookery science
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• v.14 no.2
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

• Journal of the Korean earth science society
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• v.38 no.2
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• pp.150-160
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• 2017

In order to determine the porosity of rock, the 'standard test method for porosity and density of rock' proposed by the Korean Society for Rock Mechanics is commonly used. However, the standard test method, which uses a drying oven, takes 8 to 24 hours to complete the test in taking samples out of the oven every four hours and measuring the weight of the specimen. To complement these disadvantages, we devised a method for measuring rock porosity by using a microwave oven. The devised method reduced the cause of errors and the inconvenience occurred in the process of weighing samples by constructing a weight monitoring system, which monitors the drying process. A suitable heating/pause time was set up to maintain the temperature of sample below $105{\pm}3^{\circ}C$ in drying process, and an alarm system was implemented in order to stop drying process when the weight change of the rock sample is within 0.1% of the initial weight. The porosity was determined from the dry weight of the sample, which was obtained by the curve fitting of weight monitoring data. Then, the porosities obtained by using the microwave oven were compared with those obtained by the standard test method. Test results using sandstone samples showed that the porosities obtained by a microwave oven was similar to those obtained by the standard method and the porosity difference between two methods was as large as 0.4%. In addition, repeated porosity measurement using the same specimen showed that the standard deviation of the porosity, which reflects the precision of the measurement was as good as 0.23%. Therefore, a microwave oven porosity measurement system can give the porosity of rock samples with high reliability.

• Proceedings of the Optical Society of Korea Conference
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• 2000.08a
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• pp.72-73
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• 2000

단원자를 이용한 Cavity-QED 실험을 통해서 광자 수상태 및 sub-poissonian 광원 구현 및 비고 전적인 광 특성을 가지는 광원등을 구현 할 수 있다. 이를 위해서는 오랫동안 공진기 안에 포획하거나, 빔의 형태로 단원자들이 일정시간 동안 공진기를 지나게 해야 한다. 본 연구는 안정한 원자빔 속도제어 실험에 관한 것으로 자체 제작한 원자빔 오븐의 특성과 원자빔 속도 선택기의 제작, 속도 선택 결과에 대하여 논하고자 한다. (중략)

• 베이커리
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• no.3 s.308
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• pp.95-95
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• 1994

• 베이커리
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• no.7 s.336
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• pp.64-65
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• 1996

• 베이커리
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• no.8 s.385
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• pp.165-165
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• 2000

• 베이커리
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• no.9 s.326
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• pp.100-101
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• 1995

• Resources Recycling
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• v.27 no.1
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• pp.92-105
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• 2018

The present study was carried out to find a suitable drying method for measuring non-evaporable water contents of various hydraulic inorganic materials. In Part 1 of the paper, the case Ordinary Portland cement is discussed. Various drying methods including vacuum and oven drying, and an ignition, were used for the OPC paste and mortar having different w/c. The sole vacuum drying under room temperature led a fluctuation on measurement of hydration degree, while the sole oven drying also yielded unwanted hydration promotion at the early age. A combination of the vacuum and oven drying was considered as a suitable drying method for the OPC case.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.2
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• pp.616-624
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• 2014

Most of oven range doors are opened from top to down. Feeling of door in case of home appliances including oven ranges affects the quality of product. The major factors to evaluate the feeling quality are opening force, closing force, and bouncing effect happened when the door is opened completely. If opening and closing forces become large, consumers may have complaints. If the bouncing effect becomes large, the impact can cause the body as well as the door to damage. Opening and closing forces, and bouncing effect must be minimized to improve the feeling quality. In this study, the mechanism which improves the existed dual compressive spring and cam structure is suggested by using nonlinear cam and spring. After the nonlinear cam is designed and manufactured for the suggested mechanism, this cam is confirmed to become more superior than the existed one by applying it to the practical oven range.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.6
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• pp.1541-1547
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• 2008

Because of good taste and quick cooking, the induction heating type pressure rice cooker is widely used. Since pressure is applied to oven structure, it should be necessary to check the safety evaluation. In this paper, strain gauge experiment is performed in order to evaluate the oven's strain and its result is compared with that of structural analysis. And water test is performed to evaluate the oven's permanent deformation. The result is also compared with that of structural analysis. By using these experiments and analyses the safety evaluation method of the oven is suggested.