• Journal of the Korean Society of Combustion
• /
• v.22 no.2
• /
• pp.50-56
• /
• 2017

This study was conducted an experiment for the thermal flow mechanism of the surrounding butane gas can and pressure change in butane can with oversized cookware. And numerical analysis was performed to analyze the process of heat transfer around butane can. Effect of radiant heat from small size cookware is very small. Thus small size cookware does not have a significant impact on the butane gas range safety. But radiant heat of oversized cookware is larger than small size cookware. Therefore it gives an adverse effect on the butane can. And when internal pressure of butane can is greater than about 406.8~447.2 kPa, a safety device of portable butane gas range were working. The causes of safety device working is because of trivet height. Trivet height is lowered, the radiant heat is increased. This radiant heat is to raise pressure of inside butane can. Experimental and numerical analysis results, the lower thermal conductivity of the cookware is greater the effects of radiant heat.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.29 no.11
• /
• pp.690-695
• /
• 2016

Induction cooktop has a great attention due to its safety, quick heating and cleanness compared to gas oven. However, the materials for induction cookware is limited to steel or stainless-steel which has the magnetic property. Recently, it has been tried to apply various porcelain to induction cookware after printing the silver layer on the bottom of cookware plates and co-firing at high temperature. Glass frits are added in the silver paste to improve an adhesion force between porcelain materials containers and transferred silver layer. The hybrid silver pastes for induction cookware requires the proper electrical resistance and the thermal conductivity with base plates. After sintering process at $800^{\circ}C$, a part of melted glass migrated to the porcelain and the rest of the glass frit was exposed to the surface. It was confirmed that most of the glass frit formed an adhesion layer between the porcelain and transferred silver layer that enhances the adhesion force.

• 한국연소학회:학술대회논문집
• /
• 2014.11a
• /
• pp.107-109
• /
• 2014

Through the economic development, people enjoying the camping and demand of camping goods are increasing since they have free time. So they use portable butane gas range outdoor. In addition to that, many restaurants that offer hotpot or meat in Korea use portable butane gas ranges for their convenience. But 19% of gas accidents are using portable butane gas range, 13.7% of them are using oversized cookware. Despite the high accident rate, there is no safety standards about portable butane gas range using oversized cookware. Therefore we conducted to measure temperature and pressure of portable butane gas ranges for reforming safety standards. As a result. we confirmed relation between bottom temperature of the portable butane gas barrel and pressure of the butane gas. Also we confirmed that portable butane gas ranges operate safely when bottom temperature of the portable butane gas barrel is bellow $50^{\circ}C$.

• Journal of the Korea Convergence Society
• /
• v.8 no.7
• /
• pp.167-173
• /
• 2017

This study suggests the possibility of a product integration of cookware and eco-friendly food culture as a new product, not merely a product for exhibition purpose. In order to, in addition to that, reflect the design produced in this project to be commercialized, it can be considered to make prototype products through a separate production processes including 3D rendering, 3D mock up. After that, various product expansions can be considered through consultation with manufacturers. This study offers the cookware product design, such as steak fans, which can be applied both domestic and international markets; everyone can cook food or grill meats to suit their tastes. It is well suited to the modern food culture with advance functions that can't be found in the existing grill fans, and it can lead the cookware product trends that seeks the originality and innovation with its design which can get across in aspects of emotion and appearance.

• Journal of the Korean Society of Combustion
• /
• v.19 no.4
• /
• pp.35-41
• /
• 2014

The experiment was conducted to measure temperature and pressure around operating portable butane gas ranges with oversized cookwares. In this experiment, portable butane gas range with different safety equipment and two kinds of oversized cookware, each of which is made of aluminum alloy and rock, was used. As a result, temperature of the bottom of the butane and the pressure of butane barrel tend to aligned with each other. Through this result, it is reasonable that a safety criteria can be decided based on the temperature of the bottom of butane. Especially, portable butane gas ranges are safely conducted under the condition of the temperature is under 50 degree and pressure is under 500 kPa, respectively, at the bottom of the butane barrel.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.140-148
• /
• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.16 no.6
• /
• pp.1263-1270
• /
• 2021

Recently, in the food culture life, the trend of consumers cooking is changing, and the use rate of induction cookware is increasing. Therefore, in this study, we propose the development of a functional auxiliary device to improve the safety of induction cookware to improve the convenience of cooking according to the increase in the cooking population. The proposed device is linked with IoT through the app. Through the app, the device can control the induction heating power adjustment and time reservation. In addition, an ultrasonic sensor is used to prevent the container from overflowing during cooking, and the user can safely use induction through the fine dust sensor. The implemented device conducts research assuming the actual cooking situation. Finally, it was confirmed that the user's fatigue was reduced during cooking through the device and the user's safety was improved in emergency situations such as overcooking or overflowing of water.

• Transactions of Materials Processing
• /
• v.7 no.5
• /
• pp.489-495
• /
• 1998

Spinning is a chipless forming method for producing axially symmetric parts by using axial-radial motions of a spinning roller. This process has still some advantages in such a view point that a variety of complex shapes which can not be formed in a press can be easily spun at a low cost although it is one of the oldest forming methods for spinning mainly cookware parts for a long time. This study is to investigate the optimum roller path in order to obtain the maximum spinnability in producing cylindrical cups of Aluminum(A1050-H16) sheet metal. Working conditions applicable to any size of blank were predetermined through preliminary spinning tests. 9 types of roller path were proposed and experiments were carried out. The modified involute curve was shown to give the maximum drawing ration and more uniform quality of spun cups as compared with other results of this study. in addition thickness distribution and dimensional accuracy of spun cups were examined and discussed.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.3
• /
• pp.239-244
• /
• 2000

Effects of acetic acid, malic acid and citric acid on copper dissolution from new and used copper saucepans at different concentrations (0, 0.02. 0.04, 0.1 0.2, 0.4, 1.0, 2.0, 4.0%), different boiling times (0,10, 20. 30, 40, 50, 60mins.), and different temperatures (5, 20, 40, 60, 80, 10$0^{\circ}C$ ) were investigated. As acetic acid concentration increases, copper content increases. Copper dissolution concentration from copper saucepans at boiling in malic acid increases more than in acetic acid or citric acid. At above 6$0^{\circ}C$, as the temperature increases, the concentration of copper dissolved from copper saucepans also increases. As boiling time increases, the concentration of copper dissolved from copper saucepans also increases. In addition, through repeated use, the concentration of copper increases as well. And copper concentration dissolves in large amounts from used saucepans rather than new saucepans. The dissolution of copper with distilled water by repeated use does not dissolve at all. 1% acetic acid dissolves in large quantities.

• Journal of the Korean Home Economics Association
• /
• v.38 no.2
• /
• pp.21-26
• /
• 2000

Effect of aluminum dissolution from aluminum sauce pans with the kind and concentration of acidity, boiling times and temperature of acidity solution, in new and old sauce pans, and aluminum content in typical food was investigated. As acetic acid concentration increases, aluminum content has increased. But malic acid and citric acid have suddenly increased until acidity concentration would be 0.4%. After that rapidly increasing is not shown. As boiling time and temperature of acidity solution increases, concentration of aluminum dissolved from aluminum sauce pan has increased. Concentration of aluminum by repeated use has increased only a slightly. But aluminum content has dissolved in large quantities from new pan rather than old pan.