• Product Safety
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• s.196
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• pp.60-65
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• 2010

전기압력밥솥은 현대인의 바쁜 일상에서 버튼 하나로 편리하게 맛있고 찰진 밥을 지을 수 있어서 대부분의 가정에서 사용하는 생활 필수품의 하나가 되었다. 단순히 밥을 편리하게 짓는 기능을 제공하는 것에서 진일보하여 최근에는 황금동, 돌솥 등 다양한 내솥의 개발 및 밥솥 뚜껑 안쪽 탑커버가 분리되는 '분리형 커버' 등 맛있는 밥맛과 보다 편리한 밥짓기를 위한 제품개발이 지속되고 있다. 이렇게 편리한 제품이지만 안전하게 사용하기 위해서는 올바른 전기압력밥솥의 사용법과 관리가 필요하다.

• Proceedings of the KIEE Conference
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• 2002.07b
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• pp.1037-1039
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• 2002

가전산업과 연계하여 유도가열 기술을 응용한 대표적인 시스템으로 IH압력밥솥을 예로 들 수 있다. 유도가열 코일에서 고주파 자속의 의해 발생된 와전류가 결합된 밥솥을 가열하기 때문에 유도가열 코일에는 고주파 손실을 줄이기 위해 Litz wire가 사용된다 이에 본 논문은 특히 IH압력밥솥에 사용되는 Litz wire를 선정하는 데 있어 중요한 요소가 되는 소선경, 가닥수별 AC DC 저항 및 손실계산 그리고 Cost 예측 방법을 제안한다.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.635-643
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• 2007

This study was carried out to investigate the quality of cooked rice prepared by-an electric pressure cooker (EPC) and an electric cooker (EC) during storage at different temperatures. Four rice cultivars were used (Ilpoom, Saechucheong, Sindongjin, and Sura). The cooked rice samples were stored at room and warm temperatures for 48 hr, and at refrigerator temperatures for 10 days. Immediately after cooking, the moisture content of the EPC rice was lower than that of the EC rice; yet pH was higher for the EPC rice. The L-value of the EPC rice was reduced due to an increasing b-value. The overall acceptability of the EPC rice was high; in particular, it scored high for a roasted nutty flavor and texture. During storage, moisture content and pH decreased regardless of the cooking method. L-, a- and b-values were similar at room and refrigerator temperatures over the entire period, whereas the a-value (greenness) of the EC rice stored at warm temperature slightly decreased and the b-value (yellowness) increased after 24 hr, resulting in a decreasing L- value. Also, sensory characteristics were not significantly different for the samples stored at room temperature for 48 hr; however, at warm and refrigerator temperatures, the sensory characteristics were significantly different after 24 hr and 3 days, respectively. In conclusion, the quality of the cooked rice was effectively preserved during storage at room temperature, and qualify deterioration oaf dependent on using warming equipment as well as the rice cultivar.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.1-6
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• 1991

The sensory properties and the change of lipid content of cooked rice were investigated to evaluate the effects of cooker (electric and pressure cooker) and variety ($Japonica and Indica\timesJaponica variety$). Overall preference of cooked rices were higher in the pressure cooker than the electric cooker. In the case of electric cooker, Japonica variety was prefered than $I\timesJ$ variety. Free lipid contents were reduced and bound lipid contents were increased after cooking. The bound lipid contents had a correlation with shiness of cooked rice(r=-0.69).

• Product Safety
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• s.95
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• pp.42-43
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• 2001

전기보온밥솥의 전력소비비중은 11.5$\%$로 냉장고 17.3$\%$, 조명용 형광램프 14.8$\%$, 컬러TV 12.3$\%$에 이어 네 번째로 높은 비중을 차지하고 있어 에너지 소비를 줄일 수 있는 절전형 제품을 개발하는 것은 당연하다. 하지만 국내에는 아직 이에 대한 에너지 효율기준과 측정방법에 대한 기준이 마련되어 있지 않은 상태다.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.527-535
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• 1995

The sensory and instrumental characteristics of different water to brown rice ratio with pressure and electric cookers were examined. The result of sensory evaluation revealed more significant differences in most of taste, texture, appearance, overall eating quality. The difference of sensory characteristics according to the types of cookers and the difference water to brown rice ratio showed the highest preference nonwaxy brown rice 1.4 and waxy brown rice with pressure cooker The instrumental measurement of cooked brown rice using instron showed that the difference between different water to brown rice ratio and pressure cooker. Especially hardness in instrumental characteristics revealed highly significant difference.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.3
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• pp.493-499
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• 2009

The assembled structures of pressure rice cooker are consisted of oven, top heater plate and locking ring. Since pressure is applied to the assembled structures, it should be necessary to check the safety. In this paper, structural analyses are performed from design and fracture point of view. For the design point of view, linear analysis is performed to assembled structure and for the fracture point of view, nonlinear analysis is performed to locking ring. From these results safety evaluation technique for the assembled structures of pressure rice cooker is proposed.

• 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.

• Product Safety
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• s.28
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• pp.45-46
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• 1994

• Product Safety
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• s.36
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• pp.41-49
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• 1995