• The Transactions of The Korean Institute of Electrical Engineers
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• v.58 no.1
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• pp.77-85
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• 2009

With the advent of power semiconductor switching devices, power electronics relating to high frequency electromagnetic eddy current based induction heating technology have become more suitable and acceptable. This paper presents high-frequency induction heating cooking appliance circuit based on the zero current switching-PWM single ended push-pull(ZCS-PWM SEPP) resonant inverter added AC-DC converter. This inverter uses pulse-width-modulation(PWM) control method with active auxiliary quasi-resonant lossless inductor snubbers and a switched capacitor. To improved the transient performance, the PI controller is applied for this system. For the systematic parameter optimization of the PI controller, the gradient-based optimization algorithm is applied. The performance of optimized parameters is evaluated using simulation and experimental test. These results show that the proposed systematic optimal tuning method improve the transient performances of this system.

• Korean Journal of Human Ecology
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• v.14 no.4
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• pp.693-707
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• 2005

This study investigates the over time changes in the ownership of kitchen items, electric or non-electric, and examines the patterns of the usage and ownership of the items after categorizing them as followings: cooking appliances, kitchen appliances directly related to storing food, food processing kitchen items, and dining items. The research findings are that refrigerators and rice cookers, among the electric items, had spread to almost every households by 1990s and at the same time about thirty non-electric kitchen items had been used. Refrigerators had been used by more than 100% of the households by 2000, and on top of that, twenty or more electric kitchen items such as Kimchi fridge and freezer had been used. In the case of non-electric kitchen items, approximately 50 to 70 sorts of them are used, which indicates an increase than in 1990s. Rice cookers and gas stoves, among cooking appliances, are recognized as the essential item, and they are actually frequently-used items. As to kitchen appliances related to storing food, each household owns one of the refrigerators and Kimchi fridges, and again they are both the frequently-used. As far as food processing kitchen items are concerned, each household owns at least one or more blenders and hand blenders, six or more knives, and five or more pans. Each household owns seventeen or more rice bowls and soup bowls and twenty-four or more plates. Small plates are more frequently used than large ones.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.11
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• pp.15-22
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• 2008

This paper presents an innovative prototype of a new conceptual electromagnetic induction heated type far infrared rays radiant heating appliance using the voltage-fed quasi-resonant ZVS-PWM high frequency inverter using IGBTs for food cooking and processing which operates under a constant frequency variable power regulation scheme. This power electronic appliance with soft switching high frequency inverter using IGBTs has attracted special interest from some advantageous view points of safety, cleanliness, compactness and rapid temperature response, which is more suitable for consumer power electronics applications.

• KIEE International Transaction on Electrical Machinery and Energy Conversion Systems
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• v.4B no.2
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• pp.73-79
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• 2004

For the global microwave market, high RF power or deluxe model is applying for inverter gradually. In this paper, 120[V]/1200[W] high power inverter is proposed and verified by an optimized design of PFM type. Especially the steady power output control was fulfilling at ＋/－ 10[％] input voltage variation.

• Proceedings of the KIPE Conference
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• 1998.10a
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• pp.1047-1050
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• 1998

This paper describes an advanced prototype of voltage-fed zero voltage soft-switching PWM resonant inverter with an active voltage clamped capacitor, which is put into practice for high-frequency high-power induction-heated appliances. This application-specific quasi-resonant inverter using the latest generation IGBTs for soft-switching can regulate its output power under a principle of a fixed frequency ZVS-PWM strategy. Its operating principle and unique features are presented as compared with a conventional quasi-resonant ZVS inverter for induction-heated cooker, together with its power regulation characteristics on the basis of its simulation and experimental results. The steady-state performances of this inverter developed for multi-burner type induction-heated food cooking appliance are evaluated and discussed from a practical point of view.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• Proceedings of the KIPE Conference
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• 2001.10a
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• pp.64-68
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• 2001

This paper presents an innovative prototype of a new conceptual electromagnetic induction heated type far infrared rays radiant heating appliance using the voltage-fed edge-resonant ZVS-PWM high frequency inverter using IGBTs for food cooking and processing which operates under a constant frequency variable power regulation scheme. This power electronic appliance with soft switching high frequency inverter using IGBTs has attracted special interest from some advantageous viewpoints of safety, cleanliness, compactness and rapid temperature response, which is more suitable for consumer power electronics applications.

• Journal of Energy Engineering
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• v.22 no.1
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• pp.38-43
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• 2013

There was a dire need to compile data about energy consumption data by use to analyze residential energy consumption patterns relating to changes in lifestyles, or changes in life behavior. Accordingly, bottom-up model for residential energy consumption by residential use was developed by life behavior classification in an attempt to analyze energy consumption. This paper multiplied each appliance's running times by each appliance by life behavior and built a residential bottoms-up model to figure out the energy consumption of each household. The uses by life behavior were broken down into lighting, heating, cooling, entertainment, obtaining information, hygiene, and cooking.

• Journal of the Architectural Institute of Korea Structure & Construction
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• v.34 no.7
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• pp.43-52
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• 2018

In this study, annual site and primary energy use intensities (EUIs) and CO2 emission intensities (CEIs) per area by end use were estimated based on the measurement data from June 2016 to May 2017 of 50 sample apartment units in Seoul. In addition, estimated site EUIs by end use were compared to the U.S. Residential Energy Consumption Survey (RECS) 2009 data. Site EUIs by end use were found to be in the order of heating > electric appliance > domestic hot water > cooking > lighting > cooling > air movement. In the case of primary EUIs and CEIs by end use, electric appliance was found to be the largest. As results of comparison with the RECS 2009 data, it was found that site EUIs were very similar for heating, domestic hot water and electric appliance, etc., but slightly different for cooling. The number of sample apartment units will continue to increase until 2020 (total number of samples 200) and intensities data by end use will be continuously updated through continuous collection of measurement data.

• Journal of the Korean Home Economics Association
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• v.43 no.4 s.206
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• pp.17-30
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• 2005

The Purpose of this study was firstly to identify the living characteristics of apartment residents in relation to the behavioral patterns in the kitchen and utility space and secondly to present the basic material necessary for planning the kitchen and utility space of future desirable apartments with consideration for resident usage. The findings are summarized as follows : 1) Behavioral patterns in the kitchen and utility space were classified as personal life, family with harmony, talking with visitors, caring for children, cleaning, cooking, and keeping and connecting. 2) Behavioral patterns in He kitchen and utility space showed patterns on personal life, family with harmony, and talking with visitors and were used in the kitchen including the dining room. 3) As the required kitchen size and sink arrangement varied according to the kinds of furniture appliance, plan for the kitchen wok is very necessary.