• Korean journal of food and cookery science
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• v.8 no.4
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• pp.411-419
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• 1992

Retention of ascorbic acid in vegetables as influenced by various blanching methods was measured and the effects of blanching time, amount of water added, and with or without lid on the retention were compared. It was found that blanching with small amount of water and without lid generally retained the higher activity of ascorbic acid. Although steam blanching showed the highest retention of the vitamin, the longer heating time was needed to blanch the vegetables. Blanching by microwave oven has revealed that addition of small amount of water did not affect the retention. From the scoring difference test for texture of blanched spinach, the samples which were indicated as best in texture by the 8-panel members have retained 73~96% of ascorbic acid and samples blanched by microwave oven for 60 seconds showed highest retention.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.864-869
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• 2004

It is net easy to predict the shrinkage rate of a plastic injection mold in its design process. The shrinkage rate should be considered as one of the important performances to produce the reliable products. The shrinkage rate can be determined by suing the CAE tools in the design produces. However, since the analysis can take minutes to hours, the high computational costs of performing the analysis limit their use in design optimization. In this study, the surrogate models based on the DACE is used in lien of the original models, facilitating design optimization.

• Laser Solutions
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• v.16 no.2
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• pp.16-18
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• 2013

In this paper, we fabricated breathable films on the use of microwave oven by using UV nanosecond laser micromachining, and the number of micro-grooves on the film is controlled for different oxygen transfer rate(OTR). As different number of micro-groove, the breath films of 100,000cc, 120,000cc, and 150,000cc can be fabricated. The breath film package of 120,000cc is used for the experiment of steaming a sweet potato. At the result, the sweet potato is well-cooked with enough moisture in the package not bursted.

• Proceedings of the KIEE Conference
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• 1996.07c
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• pp.1753-1755
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• 1996

This paper presents an analysis of the 3D microwave oven considering its forming. The results were compared with experimental data. Finite Element Method(FEM) using edge clement is employed for the analysis. For solving the large sparse system matrix equation was solved using the parallelized QMR method. Analysis of the 3d cavity has troublesome difficulties such as spurious solutions, too many memory and long computation time. We overcome this difficulties by using edge clement for spurious solutions and the parallelized QMR method by the aid of Paralle Virtual Machine(PVM) for the memory and computation time.

• Proceedings of the KIEE Conference
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• 1996.07c
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• pp.1741-1743
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• 1996

This paper presents simulations of the pancake in the simplified 3D microwave oven. The results were compared with experimental data. For the comparison we used infrared photography of the heated pancake and electric field distribution obtained by simulation. Finite Element Method (FEM) using edge element is employed for the simulation. For solving the large sparse system parallelled QMR method was used.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.21-31
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• 2004

This study was carried out to investigate the physico-chemical properties during the rib-eye preperation while cooked rib-eye and fine sensory evaluation by various cooked utensil (oven, fry-pan and microwave). 1) Change of moisture contents of sauce-pan boiling cooker was lower than boiling by preasure cooker and fat content of sauce-pan boiling was higher than preasure cooker boiling. 2) Degree of cholesterol of cooker meat was not change for content of cholesterol during the boiling preperation but progressively decreased in order of well-done steak < medium steak < rare steak measured by cholesterol analysis. 3) Sensory evaluation conducted by fine graduate as panelists showed that oven steak and fry-pan steak had higher score of sensory evaluation. While microwave steak had the lowest score all sensory profile score.

• IE interfaces
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• v.12 no.1
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• pp.121-131
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• 1999

In this article, a simulation model of a microwave oven assembly line is developed to identify system parameters to improve the system performances such as work-in-process inventories, production lead time, mean earliness, mean tardiness and in-time completion rate. System parameters investigated include dispatching rules, lot sizing, setup time reduction, demand increase, productivity improvement, production scheduling, hardware characteristics, etc. The model has been developed using SIMAN simulation language which has been demonstrated to be a powerful tool to simulate complex manufacturing systems. We have suggested the results obtained to improve the system performances of an existing production line.

• Proceedings of the KIPE Conference
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• 2001.07a
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• pp.360-363
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• 2001

The conventional 60(Hz) power supply for driving magnetron in microwave oven has disadvantages of heavy weight and low efficiency due to 60(Hz) High Voltage Transformer(HVT), capacitor and the phase control of thyristors with open-loop controller. To alleviate these disadvantages, this paper proposes a 20(kHz) phase-shifted(PS) Full-Bridge(FB) Zero- voltage-Switched(ZVS) PWM converter to drive a 600(W) magnetron in an 1(kW) microwave oven and to control the average anode current.

• The Transactions of the Korean Institute of Power Electronics
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• v.5 no.3
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• pp.300-306
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• 2000

지금까지 통상적으로 사용되는 전자레인지의 마그네트론 구동용 전력변환 장치는 성층 철심형 HVT를 이용한 방식을 적용하고 있다. 이 방식은 상용 주파수를 사용하므로, 승압트랜스포머나 배전압용의 커패시터를 대형으로 하기 때문에 고중량, 저효율 및 출력 한계성 등의 단점을 지닌다. 이의 해결책으로 최근 인버터 방식의 전원장치를 전자레인지에 적용하고자 하는 연구가 활발하게 진행되고 있다. 본 논문에서는 전자레인지용 마그네트론 구동을 위한 고압전원 발생장치로써 기존의 스위칭 기술과 공진 기법을 적용하여 고속스위칭을 통한 시스템의 소형, 경량화 및 고 전력밀도를 가지는 전원장치를 개발하여 그 특성을 고찰하였다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.9 no.1
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• pp.7-10
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• 2003

This study was carried out to investigate vibration shock of electric appliances during transport. Microwave oven, TV, washing machine and refrigerator were singled out as the study items. Transport courses were selected as follow ; an expressway between Kumi and Seoul for TV, an expressway between Kwangju and Seoul for microwave oven and washing machine, a national road between Inchon and Seoul for refrigerator. the values of vibration shock were measured to be ${\sim}3G$ on the national road and 1G on the expressway for up and down direction, ${\sim}0.5G$ on the national road and expressway for back and forth direction and ${\sim}0.8G$ on the national road and expressway for right and left direction. There was no damage during transport. These values were corresponding to grade II of KS A 1026 (General Rules of Performance Testing for Packaged Freights).