• Journal of the Society of Disaster Information
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• v.15 no.3
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• pp.380-390
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• 2019

Purpose: Recently, in addition to increase in the use of electric ranges, fires have also been increasing. Method: To find out the fire risk of induction and highlights range, looked at the structure and operation methods. Combustion tests, heat transfer tests, and ignition tests were performed on both types. Results: The highlight electric range burned the towel two minutes later, takes about 25 minutes for the residual heat to cool down after cooking, and the energy of the red color disappeared in three to four minutes and no sparks were seen. Conclusion: Experiments have shown that burn and fire hazards exist, especially if there is cracks in the top, there is a risk of fire and explosion.

• Proceedings of the KIPE Conference
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• 2001.10a
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• pp.236-241
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• 2001

This paper presents a novel prototype of active voltage-clamping capacitor-assisted edge resonant soft switching PWM inverter operating at a constant frequency variable power (VPCF) regulation scheme, which is suitable for consumer high-power induction-heating cooking appliances. New generation IGBT with a trench gate is particularly improved in order to reduce conduction loss due to its lowered saturation voltage characteristics. The soft switching load resonant and quasi-resonant inverter designed distinctively using the latest IGBTs is evaluated from an experimental point of view.

• Proceedings of the KIPE Conference
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• 2017.11a
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• pp.19-20
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• 2017

본 논문에서는 자성체 및 비자성체 용기 판별이 가능하고 워킹코일 온도 변화가 고려된 All Metal IH(Induction Heating) 제어 알고리즘을 설계한다. 용기 재질과 위치에 따른 파라미터를 분석하여 전력 Curve-fitting 모델링을 통해 용기 판별을 수행하고 비자성체 가열 시 급상하는 워킹코일 온도를 반영하여 변화하는 전력 제어 알고리즘을 보상한다. 설계된 All Metal IH 제어 알고리즘은 실험을 통해 검증한다.

• Nutrition Research and Practice
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• v.16 no.3
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• pp.330-343
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• 2022

BACKGROUND/OBJECTIVES: Zanthoxylum schinifolium is traditionally used as a spice for cooking in East Asian countries. This study was undertaken to evaluate the anti-proliferative potential of ethanol extracts of Z. schinifolium leaves (EEZS) against human bladder cancer T24 cells. MATERIALS/METHODS: Subsequent to measuring the cytotoxicity of EEZS, the anti-cancer activity was measured by assessing apoptosis induction, reactive oxygen species (ROS) generation, and mitochondrial membrane potential (MMP). In addition, we determined the underlying mechanism of EEZS-induced apoptosis through various assays, including Western blot analysis. RESULTS: EEZS treatment concentration-dependently inhibited T24 cell survival, which is associated with apoptosis induction. Exposure to EEZS induced the expression of Fas and Fas-ligand, activated caspases, and subsequently resulted to cleavage of poly (ADP-ribose) polymerase. EEZS also enhanced the expression of cytochrome c in the cytoplasm by suppressing MMP, following increase in the ratio of Bax:Bcl-2 expression and truncation of Bid. However, EEZS-mediated growth inhibition and apoptosis were significantly diminished by a pan-caspase inhibitor. Moreover, EEZS inhibited activation of the phosphoinositide 3-kinase (PI3K)/Akt pathway, and the apoptosis-inducing potential of EEZS was promoted in the presence of PI3K/Akt inhibitor. In addition, EEZS enhanced the production of ROS, whereas N-acetyl cysteine (NAC), a ROS scavenger, markedly suppressed growth inhibition and inactivation of the PI3K/Akt signaling pathway induced by EEZS. Furthermore, NAC significantly attenuated the EEZS-induced apoptosis and reduction of cell viability. CONCLUSIONS: Taken together, our results indicate that exposure to EEZS exhibits anti-cancer activity in T24 bladder cancer cells through ROS-dependent induction of apoptosis and inactivation of the PI3K/Akt signaling pathway.

• Culinary science and hospitality research
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• v.2
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.

• Journal of IKEEE
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• v.22 no.3
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• pp.870-873
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• 2018

This paper presents the high frequency resonant inverter using ZVS(Zero Voltage Switching) known as the soft switching technology, which can reduce the turn-on and turn-off switching losses. Also, the analysis of the proposed resonant inverter is described by adopting normalized parameters, and its operating characteristics are evaluated according to the switching frequency and parameters. An example of 1.3[kW] IH-Jar design technique is presented based on the characteristic values obtained from the theoretical analysis. To prove the validity of the theoretical analysis, the experimental results using IGBT as the switching devices are additionally presented. In the future, it can be practically used in various power systems such as induction heating cooking, IH-Jar etc.

• 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.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2006.05a
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• pp.387-390
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• 2006

This paper presents a novel soft-switching PWM utility frequency AC to high frequency AC power conversion circuit Incorporating boost-half-bridge inverter topology, which is more suitable and acceptable for cost effective consumer induction heating applications. The operating principle and the operation modes are presented using the switching mode and the operating voltage and current waveforms. The performances of this high-frequency inverter using the latest IGBTs are illustrated, which includes high frequency power regulation and actual efficiency characteristics based on zero voltage soft switching (ZVS) operation ranges and the power dissipation as compared with those of the previously developed high-frequency inverter. In addition, a dual mode control scheme of this high frequency inverter based on asymmetrical pulse width modulation (PWM) and pulse density modulation (PDM) control scheme is discussed in this paper in order to extend the soft switching operation ranges and to improve the power conversion efficiency at the low power settings. The power converter practical effectiveness is substantially proved based on experimental results from practical design example.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.23-29
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• 2005

To investigate potential characteristics of clay minerals (illite, kaolin, zeolite, vermiculite, and bentonite) for food industry application, antioxidative properties of clay minerals, electron-donating ability (EDA), peroxide value (POV), and thiobabituric acid (TBA) were measured, and antimicrobial activity against several food spoilage microorganisms were evaluated by minimum inhibition concentration (MIC) method. Changes in components by cooking clay minerals added to stored rice were measured by GC-MS. DPPH (1,1-diphenyl-2-picrylhydrazyl) analysis results revealed bentonite has strongest EDA at 20.6%. Antioxidant activities measured based on POV were similar to DPPH results. Induction period of linoleic acid with vermiculite was longest among. TBA results revealed zeolite hasstrongest antioxidant ability. Growth inhibition against E. coli and S. aureuswas observed in illite, vermiculite, and zeolite. Aroma components indicated decrease in hex anal, pent anal, non anal, linoleate, stearic acid, and oleic acid when clay minerals were added to stored rice. These results indicate that several clay minerals have antioxidative and antimicrobial abilities and improve flavor profiles in stored rice.