• Resources Recycling
• /
• v.25 no.1
• /
• pp.31-39
• /
• 2016

Small household appliances such as electric rice cooker, a vacuum cleaner, an electric fan, etc. are diverse and complex due to the materials and components and waste streams from the manufacturing processes. In the present study, physical characterization of small e-wastes was analyzed on major items including electric rice cooker after manual dismantling. Small household appliances is an important potential source of waste plastic, however, recycling plastics from small e-waste is still unusual. The present communication gives results of separation processes on black plastics and the limitations of these sorting processes in used small household appliances.

• Journal of the Korean Home Economics Association
• /
• v.24 no.2
• /
• pp.93-112
• /
• 1986

The purpose of this study is to clarify which some factors among the socio-demographic factors have effect on the housewives behavior on how to buy small electric appliances and how to use them. The questionnaires were distributed in July 1985 to 491 housewives in Seoul. Satistical methods as percentage, frequency, arithmetic mean, chi-square test, t-test and F-test were used for data analysis. RESULTS : 1) The average rate of possessing the automatic rice cooker is 87.8%, the electric frypan is 81.0%, the toaster is 36.9% and the blender is 86.9%. 2. Generally the frequency of use were low. 3) Generally their knowledge on small electric appliances is low. 4) The ability of management in blender was influenced by age, education and in automatic rice cooker was influenced by only education.

• Food Science and Preservation
• /
• v.30 no.3
• /
• pp.472-482
• /
• 2023

This study used gas chromatography combined with the microelectron capture detection method to determine the most effective washing and cooking methods for removing isoprothiolane from rice. The initial isoprothiolane concentrations in brown and polished rice, before washing, were 17.03 mg/kg and 1.67 mg/kg, respectively. Residual concentrations declined with more washing cycles (19.3-59.3% for brown rice; 43.1-66.5% for polished rice); and by increasing the temperature of the washing water from 5℃ to 40℃ (56.6-63.1% for brown rice; 67.1-74.9% for polished rice). Hand-washing samples using gentle stirring or harsh rubbing reduced pesticide concentrations by 63.1-71.6% for brown rice, versus 75.4-87.4% for polished rice. Reduction in isoprothiolane concentrations varied based on the rice cooker type and whether the rice was pre-soaked. Immediate cooking using an electric- or pressure-cooker showed 78.5% and 78.4% reduction in brown rice, compared with 94.0% and 94.0% for polished rice, respectively. Pre-cooking immersion for 30 min showed similar reductions of 83.4% and 83.4% in brown rice, versus 95.8% and 95.8% in polished rice. The results of this study suggest that the most effective method for removing residual isoprothiolane from both brown rice and polished rice was to wash six times (with vigorous rubbing during the 2nd and 3rd washing) in 7-fold water at 40℃, followed by immersion for 30 min before cooking. Regardless of the type of rice cooker, heating is sufficient to remove an average of 83.4% and 95.8% of isoprothiolane from brown rice and polished rice, respectively.

• Korean Journal of Food Science and Technology
• /
• v.25 no.5
• /
• pp.487-493
• /
• 1993

The changes of cooked rice stored in an electric rice cooker at different temperature were investigated using sensory and mechanical methodology. The desirability of cooked rice was deteriorated during storage, particulary cooked rice stored at $80^{\circ}C$ had the lowest desirability. As the storage time increased, glossiness, clumpiness, adhesiveness, moistness and sweet flavor of cooked rice decreased but browning and off-flavor increased. The higher storage temperature resulted in the lower in glossiness, firmness, cohesiveness, moistness, sweet flavor and in the more browning, adhesiveness and off-flavor. L and b values measured by Hunter Color Difference Meter were highly correlated with the sensory glossiness and color.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.26 no.7
• /
• pp.84-91
• /
• 2012

In this paper, design by magnetic analysis software and proportional control of solenoid for pressure valve for electric pressure cooker is described. The validation of design was proved by 3D finite element analysis results. Also the efficiency of an air ventilation mechanism was considered when pressure was happened by fluid analysis results. The linear proportional control system by AVR was manufactured and its validation was proved by pressure control of solenoid.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.21 no.6
• /
• pp.30-35
• /
• 2022

This study has focused on the reliability evaluation of FCT inspection automation equipment for electric rice. To evaluate the reliability of FCT inspection automation equipment, voice analysis, Gray/R/G/B channel experiment, FND segment experiment, and robot position repeatability were performed. In the voice analysis experiment, the comparison value between the recorded and digital output waves was over 99%, indicating a very high result. It was confirmed that both the gray/R/G/B experiment using vision and the FND segment could confirm the output value of the product through vision. The position repeatability of the robot is also excellent, so it is concluded that the inspection effect through the FCT automation system will be excellent.

• Proceedings of the KIEE Conference
• /
• 1998.07f
• /
• pp.2060-2063
• /
• 1998

The proper placement of work-coil is needed for heating the interior of an IH rice cooker uniformly. It is possible that the flavor of rice is better by heating it through the optimal placement of the work-coil of the IH rice cooker. This paper describes the procedure and the result of finding the optimal placement of the work-coil by analyzing the properties of the rising temperatures of the interior through Taguchi Method.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2001.10a
• /
• pp.537-540
• /
• 2001

As giving IP on electric home appliance like as TV, Air-conditioner, etc., with the development of electric products and home networking, it has been possible to communicate through the Internet. In this paper, we proposed and developed the system which is possible to control the commercial vending machine using embeded internet card through internet. We implemented the basic circuit and application program for TCP/IP communication program by Java applet.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2021.11a
• /
• pp.1235-1238
• /
• 2021

우리는 두 팔을 자유자재로 사용하여 수많은 일을 할 수 있다. 하지만 직접 하기보다 로봇을 이용하면 많은 시간을 단축할 수 있는 일들을 우리 주변에서 쉽게 찾아볼 수 있다. 대표적인 예로 세탁기, 전기밥솥, 청소기 등등 우리의 일을 대신해주는 로봇들이 많이 존재하지만, 아직 분리수거를 해주는 로봇은 실용화되어 있지 않다. 이에 우리는 분리수거를 대신해줄 수 있는 로봇을 구현해보고자 한다. 이는 작게는 편의를 위한 가정용 분리수거 로봇이 되기도 하지만, 크게는 분리수거가 잘 되어 있지 않은 분리수거장에서도 힘을 덜 들이고 쓰레기를 다시 분리할 수 있고 쓰레기양을 줄이는 데 이바지할 수 있을 것이다.

• Korean journal of food and cookery science
• /
• v.23 no.4 s.100
• /
• pp.452-460
• /
• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.