• Korean journal of food and cookery science
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• v.14 no.1
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• pp.44-49
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• 1998

The microwave cooking of rice was studied for the purpose of establishing optimum conditions of power level and heating time. Optimum volume of adding water was 290 ml per 173 g rice. The longer the rice was soaked, the better the cooked rice. However, we chose one hour as soaking time so that we might observe well the effects of power levels. The mode of microwave cooking consisted of 5 steps of power level; step 1: temperature ascendance, step 2: water absorption 1, step 3: water absorption 2, step 4: heat penetration, step 5: gelatinization completion. The quality of cooked rice was evaluated subjectively. As a result of the study, 3 optimum conditions were chosen as follows. 1) (7) 5:00-(1) 5:00-(2) 5:00-(2) 6:00-(7) 4:00, 2) (8) 4:25-(1) 5:00-(2) 5:00-(2) 5:00-(6) 4:00,3) (9) 3:40-(1) 5:00-(2) 5:00-(3) 6:00-(7) 2:00

• Journal of the Korean Ceramic Society
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• v.34 no.9
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• pp.935-940
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• 1997

This study investigated the crystallization behavior in PbO-ZnO-B2O3-TiO2 system sealing glass, inorganic polymer heat-treated by conventional heat and microwave energy. After determining heat-treated temperature for crystallization and characteristic points by DTA analysis, samples were heat-treated in a classical electric furnace and a home-style microwave oven (LG Electronic Co., 2.45 GHz, 700 W). A microwave heat-treated sample had the growth of PbTiO3 crystal at 45$0^{\circ}C$, 2$0^{\circ}C$ lower than that of a conventionally heat-treated sample. Also, it had crystallinity about 20% higher than the conventionally heat-treated sample. At 49$0^{\circ}C$, the size of PbTiO3 crystal in the conventionally heat-treated sample was larger than that in the microwave heat-treated sample due to longer heat-treated time.

• Proceedings of the Korean Nuclear Society Conference
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• 2001.05a
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• pp.340.1-340
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• 2001

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.2
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• pp.139-145
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• 2017

We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude protein, and minerals than that prepared by oil-frying; it also had higher hardness values. The redness of Kimbugak containing 30% C. fulvescens processed using either method was lower than the control group. In sensory evaluations, participants preferred Kimbugak containing 30% C. fulvescens puffed by oil-frying. These results indicate that Kimbugak puffed using the oil-frying method has the best quality characteristics.

• Proceedings of the KIPE Conference
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• 2001.10a
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• pp.484-488
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• 2001

The grid voltage of commercial utility power source hi Japan and USA is 100rms, but in China and European countries, it is 200rms. In recent years, In Japan 200Vrms out putted single phase three wire system begins to be used for high power applications. In 100Vrms utility AC power applications and systems, an active voltage clamped quasi-resonant Inverter circuit topology using IGBTs has been effectively used so far for the consumer microwave oven. In this paper, presented is a half bridge type voltage-clamped high-frequency Inverter type AC-DC converter using which is designed for consumer magnetron drive used as the consumer microwave oven in 200V utility AC power system. This zero voltage soft switching Inverter can use the same power rated switching semiconductor devices and three-winding high frequency transformer as those of the active voltage clamped quasi-resonant Inverter using the IGBTs that has already been used for 100V utility AC power source. The operating performances of the voltage source single ended push pull type Inverter are evaluated and discussed for consumer microwave oven. The harmonic line current components In the utility AC power side of the AC-DC power converter operating at ZVS­PWM strategy reduced and improved on the basis of sine wave like pulse frequency modulation and sine wave like pulse width modulation for the utility AC voltage source.

• Journal of Preventive Medicine and Public Health
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• v.29 no.3 s.54
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• pp.565-577
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• 1996

This study was conducted to evaluate the association of work posture with cervical spine abnormality toward 106 microwave-oven assemblers. A self-administered questionnaire was used to obtain a general characteristics and a work history of workers. The posture of neck and shoulder joint of workers were measured with video tape recording and the simple X-ray of cervical spine was checked-up to observe the X-ray abnormality including degenerative change, curvature abnormality, disc space narrowing or disc canal narrowing. The result were as follows. 1. The prevalence of degenerative change among cervicobrachial disorder workers was 44.3% (47 persons), curvature abnormality was 43.4%(46 persons), disc space narrowing was 21.7%(23 persons), and disc canal narrowing was 21.7%(23 persons). 2. The prevalence of degenerative change at cervical spine was increased with the degree of neck flexion(flexed versus neutral, odds ratio [OR]=2.7), the total work posture of neck(mild or severe awkward versus neutral ; OR=1.2, 3.4). 3. The prevalence of degenerative change at cervical spine was increased with the degree of the right shoulder flexion, the heaviness of the materials carried by the right hand and the degree of awkwardness at the total work posture of right shoulder(p<0.05). 4. There was no evidence of association between curvature abnormality, disc space narrowing, disc canal narrowing and work posture. In conclusion the awkward work posture was related with degenerative change of cervical spine among microwave oven assembling workers and the further study in these field must be made to prove the association objectively.

• Archives of design research
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• v.13 no.2
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• pp.103-109
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• 2000

Rapid prototyping technology has been widely applied to the design process in the industry. This technology made it easy to generate a prototype which acts like a real product in logic. However, this technology has not been validated sufficiently as a usability test method. The purpose of this study was to test the hypothesis : There was no significant difference between a real product and its prototype. An experiment was designed to test it statistically. a microwave oven was selected and its prototype was generated using a rapid prototyping tool. Six subjects used the microwave oven and another six subjects used the prototype to perform five scenario tasks. As a result, there was significant difference between the real product and prototype in success rate, task completion time, and number of buttons pressed. The prototype was more difficult to operate than the real product. Therefore we should be careful when we apply rapid prototyping. technology. In the discussions, the causes of the difference were identified and some guidelines were suggested for who wants to apply rapid prototyping tool to the usability test.

• Journal of the Korean GEO-environmental Society
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• v.13 no.10
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• pp.43-53
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• 2012

This study deals with the conventional consolidation methods like preloading and vertical drains. For it, Two different mechanism, i.e., increasing of permeability and evaporating of pore water were studied. The marine clays excavated in Incheon were heated at low temperature($90^{\circ}C$) to increase the permeability. Also, Microwave oven and high-temperature electric heater were used for pore water evaporation. Several points raised from the experiments. To fix them, the electric heating system was revised to upgrade the field application and drain efficiency of pore water, and the marine clays were heated by revised electric heater at high temperature($250^{\circ}C$). From Experimental result showed that results, high-temperature heater induced the pore water evaporation and displayed the excellent consolidation behavior. In addition, the cone index of heated clays were increased about 19 times, which suggested that electric heating system could be applied for ensuring the trafficability of heavy equipments.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.55-59
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• 2001

Pressure-puffing system or extruder has been used to puff rice kernel or rice flour. Most of the study on rice puffing were the effect of process conditions such as moisture content and heating temperature on physical and chemical characteristics of popped rice. The study on mechanism and development of instant puffed rice like popcorn has been limited. Extruded waxy rice pellets were puffed in a microwave oven after drying and conditioning. Extruded pellets were formed with extrusion conditions of $20{\sim}27%$ moisture content, 2.76 MPa $CO_2$ gas injection pressure and 200 rpm screw speed. Under these conditions, puffed waxy rice pellets in microwave oven had low density and soft texture. Density and texture of puffed waxy rice pellet could be optimized by control of moisture content, $CO_2$ gas injection pressure and screw speed that affect significantly when puffing extruded waxy rice pellet.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.434-441
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• 2011

In this study, certain quality characteristics of kimbugak samples prepared with 2 different puffing methods, microwave oven and frying, and containing different levels of sea tangle powder(0, 2, 4, and 6%), were examined according to mineral content, moisture content, color values, photographic images, hardness and sensory evaluations. The mineral contents of Porphyra yezoensis were: K, 2,612.400 mg; Ca, 116.970 mg; Na, 486.099 mg; Mg, 297.800 mg; Fe, 9.636 mg; Mn, 1.614 mg; and Cu, 0.973 mg. And those of the sea tangle powder were: K, 5,115.000 mg; Na, 1,848.931 mg; Ca, 763.030 mg; Mg, 525.700 mg; Fe, 15.125 mg; Zn, 4.639 mg; and Mn, 0.146 mg. Moisture content was not significantly different among the samples of kimbugak puffed by the microwave oven and frying. For the color of the kimbugak made with the microwave oven or frying, L values decreased as the level of sea tangle powder increased. Color a and b values were lowest in the control group. The color values(L, a, and b) of the kimbugak puffed by frying were higher than those made using the microwave oven. The hardness of the kimbugak samples puffed using the microwave oven were not significantly different according to levels of sea tangle powder, and in the kimbugak puffed by frying, the lowest hardness was in the sample with 6% sea tangle. In sensory evaluations, color and crispness were not significantly different among the samples. The flavor scores of the 4% and 6% samples puffed by frying were higher than those of the kimbugak samples puffed using the microwave oven. The overall acceptability of the kimbugak puffed by frying and containing 6% sea tangle powder was the highest. In conclusion, 4 and 6% sea tangle powder would be considered optimum amounts for kimbugak puffed by frying.