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Park, Chang-Bok
- 방재와보험
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- s.49
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- pp.78-79
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- 1991
본 내용은 일본화재학회지 "화재" 90년 5월호에 게재된 전자렌지의 화재사례를 번역 소개하는 것으로서 우리나라에서도 점차 보급율이 높아져가는 전자렌지에 대한 사고예방에 도움이 되었으면 한다.
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서형주;정수현;최양문;배송환;김영순
- 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.
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Hong, Jeong-Jin;Ahn, Tae-Hyun
- Korean Journal of Food Science and Technology
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- v.37 no.2
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- pp.268-273
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- 2005
Changes in contents of phytochemical compounds (${\beta}$-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods. ${\beta}$-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.
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안주삼
- Journal of the Korean Ceramic Society
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- v.34 no.1
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- pp.1-6
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- 1997
In home-style microwave oven, silica-Al powder mixture was ignited among pellets and combustion wave-front propagated to produce Si+AIN+Al2O3 as resultant phases under N2 atmosphere. Without cooling pro-cedure the resultant phases of Si+AIN+Al2O3 continously absorbed microwave and were heated to be syn-thesized into sialon phases. This synthesis rate of sialon phases from silica-Al powder mixture in home-style microwave oven was higher than that in conventional furnace, and total processing time was around 1 hour, which could save energy and cost.
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김명애
- Korean journal of food and cookery science
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- v.9 no.1
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- pp.1-6
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- 1993
The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.
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