• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.10 no.2
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• pp.53-67
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• 2000

Coke-oven workers are regularly exposed to coke oven emissions (COE), which consist primarily of polynuclear aromatic hydrocarbons (PAH) and volatile organic components. This study assessed the exposure of coke-oven workers to COE and PAH. The results of this study are as follows. 1. Among the 136 samples on coke-oven workers 33.1% exceeded the occupational exposure limit to the Coal Tar Pitch Volatiles ($0.2mg/m^3$) established by the Korean Ministry of Labor and American Conference of Governmental Industrial Hygienists(ACGIH). 2. The coke-oven workers were classified into twelve job categories and there was statistically significant difference among the airborne concentrations of COE and PAH in twelve job categories(p<0.001). 3. There was no significant difference of the airborne concentrations of COE between NIOSH method and OSHA method applied. 4. There was a significant correlation between the airborne concentrations of total PAH and COE(r=0.733, p<0.01). 5. The percentage of naphthalene in total PAH was 55.9% and the highest among those of 16 PAHs. There was a significant correlation between the airborne concentrations of naphthalene and total PAH(r=0.90, p<0.01) and this study recommends naphthalene as the index component of PAH.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.371-378
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• 2019

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.53 no.3
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• pp.180-187
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• 2004

A conventional power supply of a microwave oven has a 60Hz transformer and high voltage capacitor(HVC). Though it is very simple and has low cost, it has several problems such as large size, heavy weight and low efficiency To improve these problems, various high frequency inverter type power supply have been investigated and developed in recent years. But these cost is higher than the conventional one due to additional control circuit, fast switching devces. In this paper, a novel pulse power supply for microwave oven using high frequency transformer embedded HVC(High Voltage Capacitor) is proposed for down-sizing, cost reduction and efficient improvement. To verify the effectiveness of the proposed transformer, an equivalent circuit of transformer embedded HVC is derived and it's characteristic is described. And the validity of the proposed pulse power supply embedded HVC-high frequency transformer is shown by simulations and experiments accroding to various operating conditions.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.12 s.177
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• pp.141-148
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• 2005

When one opens the door of a microwave oven during operation, microwave might leak through the clearance of the door. Present research has been motivated by the need to reduce the possible clearance by enhancing torsional stiffness of the door of the microwave oven. Static deformation of the door frame of the oven is analyzed under a door-opening force. On the basis of the topological optimization, the right flange of the door frame is shown to need reinforcing. Several types of reinforcing brackets weldable to the right flange is proposed, and their effects to the stiffness of the door frame are compared and evaluated.

• 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 Welding and Joining
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• v.21 no.6
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• pp.46-54
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• 2003

The thermal response of electronic assemblies during forced convection-infrared reflow soldering is studied. Soldering for attaching electronic components to printed circuit boards is performed in a process oven that is equipped with porous panel heaters, through which air is injected in order to dampen temperature fluctuations in the oven which can be established by thermal buoyancy forces. Forced convection-infrared reflow soldering process with air injection is simulated using a 2-dimensional numerical model. The multimode heat transfer within the reflow oven as well as within the electronic assembly is simulated. Parametric study is also performed to study the effects of various conditions such as conveyor speed, blowing velocity, and electronic assembly emissivity on the thermal response of electronic assemblies. The results of this study can be used in the process oven design and selecting the oven operating conditions to ensure proper solder melting and solidification.

• Proceedings of the KSME Conference
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• 2003.11a
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• pp.1834-1839
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• 2003

Temperature and velocity distributions of hot air flows in rotational molding machines with two different shapes and structures of oven and inlet were investigated by using FLUENT, a commercial computational fluid dynamics code. The shape and structure of oven and inlet in current rotational molding machine were improved. Two different sizes of mold inside each oven were considered in the analysis. Temperature and velocity distributions of hot air flows in two different rotational molding machines were compared to each other. In order to reduce cycle time and improve product quality in current rotational molding machine, the improved shape and structure of oven and inlet were proposed.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.31 no.4
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• pp.21-28
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• 2008

본 연구는 반도체 제조공정에서 사용되는 단일 Burn-In oven에서의 Total weighted earliness와 Tardiness를 최소화하기 위한 생산 스케줄링을 결정하는 문제를 다룬다. 본 연구에서는 모든 작업은 상시에 시작가능하고 각각은 서로 다른 가중치를 가지고 있다고 가정하였다. 일반적으로 단일 Burn-In oven은 다양한 작업들이 동시에 가능한 Batch processing 기계이다. 따라서 다양한 작업들로 구성된 하나의 Batch의 Processing time은 그 Batch 내에 있는 가장 긴 Processing time을 가지는 작업에 의해 결정된다. 본 연구에서 Batch size는 미리 결정되지 않은 상황이라고 가정한 후, 최적의 Batch 개수와 작업의 순서를 결정하기 위해 유전자 알고리즘을 적용하였다. 수리적 예제를 통해서 다양한 접근방법의 성능들을 비교한 결과, 유전자 알고리즘이 Total weighted earliness와 Tardiness를 최소화하는데 가장 뛰어난 성능을 가지고 있음을 알 수 있다.

• Journal of Nutrition and Health
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• v.8 no.4
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• pp.27-32
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• 1975

This investigation was designed to determine the influence of drying methods on the chemical changes in red pepper. Three different drying methods were employed: 1) Sun-drying at $25{\sim}28^{\circ}C$ for 15 days, 2) Drying in oven at $60^{\circ}C$ for 49 hours, and 3) Drying in oven at $90^{\circ}C$ for 8 hours. Dried and ground peels were used for the analysis of carotenoid pigments, capsaicin, and vitamin C. The results were as follows; 1. The total carotenoid content of sun-dried sample was more significantly in creased about 4% than that of the fresh sample, but both samples dried in oven were decreased about 30%. Among carotenoid groups, diol-polyol group was chiefly increased, and both samples dried in oven were decreased in the same trend; $17{\sim}18%$ reduction was found in hydrocarbons and monols and $36{\sim}38%$ was in diol-polyols. 2. In Capsaicin content in red pepper, the sun-dried sample was increased about twice of that of the fresh sample and both samples dried in oven were also tended to increase. 3. High reduction of vitamin C content was found in each treatment; 76% for the sun-dried and 89% for the oven-dried samples, respectively.