• Journal of the Korean Wood Science and Technology
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• v.29 no.4
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• pp.16-24
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• 2001

Conventional hot-air oven-drying method takes at least four hours to determine the moisture content of wood sample and this method is not always acceptable to wood industry. In this study samples of six different specifications from Paulownia coreana, Pinus densiflora and Quercus acutissima were dried in domestic microwave oven to their oven dry weights to investigate the possibility of rapid moisture content determination technique using microwave-oven drying method. Continuous heating time, cooling time and intermittent heating time were determined by each species and sample specifications. Temperatures of surface and center of samples were also measured during drying. Oven-drying times were reduced to 1/7~1/10 of conventional hot-air oven-drying method. Therefore microwave heating and drying techniques appear attractive for wood industry as a rapid moisture content determination method.

• The Transactions of the Korean Institute of Power Electronics
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• v.6 no.3
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• pp.265-272
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• 2001

The traditional 60[Hz] power supply for during magnetron in microwave oven has disadvantages of heavy weight and low efficiency due to 60[Hz] High Voltage Transformer(HVT), capacitor and th phase control of thyristors. To alleviate these disadvantages, this paper proposes a 20[kHz] phase-shifted Full-Bridge(FB) Zero-Voltage-Switched(ZVS) PWM converter for driving a 600[W] magnetron in an 1[kW] microwave oven. The proposed converter has advantages of light weight and high power density.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.4
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• pp.59-63
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• 2008

Purpose: The purpose of this study is to understand a relation of water content measurement with two different method, water removal method and dry method. Methods: 72 hydrogel contact lens containing various water content (ranged from 47% to 58%) were measured by the gravimetric method at 20$^{\circ}C$and 21% of the humidity. We weighed the dried test specimen at room temperature for 30 min after cooling. Results: In dry blotting method, the water content was measured to 47.43${\pm}$8.48%. The water contents was measured to 48.15${\pm}$8.36% with wet blotting condition. It was found that wet blotting method showed the higher water content of about 7% than dry blotting method. In water content with two dry methods, each of results was measured by 47.89${\pm}$8.06% and 49.56${\pm}$7.06%. In case of microwave method, the water content was measured significantly higher water content of about 1.67% than vacuum oven method. However, no statistical difference was found (p>0.05). Conclusions: In water removal method (Dry blotting method and Wet blotting method) to weigh hydrated test specimen, wet blotting method showed significantly higher water content than dry blotting method. Also in case of dry methods (vacuum oven and microwave) to weigh dry test specimen, water content of microwave method showed higher water content than vacuum oven method, but it should be noted that microwave oven method must be used carefully to measure accurateness on the specimen position and wave power.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.45-49
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• 1994

The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control, The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-$\delta$-lactone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.951-957
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• 1996

Changes in quality of blanched vegetables(carrot, green onion, spinach) by microwave heating were evaluated. Ceramic coating treatment(CCT) within microwave oven caused the reduction of blanching time and Hunter's L, a, b values of vegetables. Also, CCT showed the higher cutting force compared to NCCT after microwave heating. Photomicrographs of cross-section of blanched vegetables after heating in ceramic coated microwave oven showed better appearance than those in nonceramic coated microwave oven. CCT process improved retention of vitamin C.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.20 no.3
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• pp.240-247
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• 2009

In this paper, we proposed the method of the interference evaluation between the microwave oven noise and the wireless LAN(Local Area Network) by using the GTEM cell. We used microwave oven noise in time to assess the interference unintentional noise effects on wireless LAN and realized by combining an AM(Amplitude Modulation) modulator and a FM(frequency Modulation) modulator. Also the GTEM cell can be used to guarantee the reliability by the evaluations of the frequency and time responses. As measurement results for the APD(Amplitude Probability Distribution) of the interfering noise we analyzed the effect of microwave oven noise to the throughput of wireless LAN.

• The Transactions of the Korean Institute of Power Electronics
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• v.7 no.2
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• pp.165-170
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• 2002

In order to solve the problem of system efficiency reduced on account of two stage power conversion, we propose a series resonant full bridge Inverter circuit for battery-fed microwave oven. This circuit has both a compact size and a light weight comparing with the conventional HVT(High Voltage Transformer) method. Also, it may be adjusted power levels of the microwave oven by a frequency control. In this paper, operational principles are explained in detail in order to understand the circuit operation. Also, a proto-type Inverter circuit with 1[kW] Power consumption is built and tested for verifying the operation.

• Journal of the Ergonomics Society of Korea
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• v.19 no.1
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• pp.37-48
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• 2000

Universal design is an approach to create environments and products that recognizes the diversity of users, regardless of their ability or age. Recently, old person and disabled person rapidly go on increasing in number. So, universal design concept becomes more and more important in product and environment, etc. In this study, we dealt with the universal design problem of microwave oven considering old persons. New design model for microwave oven was developed and evaluated using human factors approach. The principles of universal design was developed through literature survey and questionnaire survey for old persons, and then design alternatives were developed according to these principles. Two experiments were performed in this study. The purpose of the first experiment was to select final design alternative and the experiment was performed using rapid prototypes. The second one was a usability testing for the real model of final alternative. In this experiment, the real model was compared with the existing real product. As the result, the new design model was a little more excellent than the existing model in usability.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.37-40
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• 2000

This study was carried out to investigate dropping shock of household electric appliances during materials handling. Microwave oven($18{\ell}$), TV(16") and washing machine(6.2kg) were singled out as the study items. From the results of dropping test by KS A 1026(General Rules of Performance Testing for Packaged Freights), relative equations were gained as follow : y=0.0863x+10.032 for microwave oven, y=0.136x+7.85 for TV and y=0.214x+5.8 for washing machine (where y is G-factor and x is Dropping height). The maximum values of dropping shock during materials handling were measured to be $11{\sim}14G$ for microwave oven, $12{\sim}15G$ for TV and $10{\sim}12G$ for washing machine. The maximum shocks of microwave oven, TV and washing machine during materials handling were corresponding to dropping shocks of dropping height 45.98cm, 52.57cm and 28.97cm by KS A 1026.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.30 no.8 s.251
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• pp.1016-1023
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• 2006

When one opens the door of a microwave oven during its operation, twisting deformation of the door occurs, which may cause leakage of microwave through the gap between the door and the front plate. A numerical optimization is implemented to minimize the gap by maximizing twisting stiffness of the door of the oven. Design variables are deformed, which describe the shape of the bead in the horizontal and vertical flanges of the door frame. To minimize the twisting deformation, Two optimal design problems to find shapes of the bead in the flange are established. The problems are solved by a numerical optimization technique, their results being evaluated.