• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.850-856
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• 2005

The sensory and safety of cook-chilled Buchu-jeon were evaluated to provide to foodservice operation during chilled storage for 5 days. The sensory evaluations of cook-chilled Buchu-jeon were conducted according to 3 reheating methods which was frying pan, steam/convection oven and microwave oven. The sensory evaluations were made on 4 sensory attributes (taste, odor, color, and texture) by a 9-member panel using quantitative descriptive analysis (QDA). The Buchu-jeon reheated in the steam/convection oven, after 1 day storage at $3^{\circ}C$, obtained higher score in taste, odor and texture than the ones reheated in a frying pan and microwave oven. Three reheating methods didn't show any difference in taste, odor, color, and texture of Buchu-jeon at $3^{\circ}C$ for 3 days. The Buchun-jeon reheated in microwave oven at $3^{\circ}C$ for 5 days had a significant $(p\leq0.05)$ lower score odor and color than the ones reheated in frying pan and steam/convection oven. The safety of Buchu-jeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$C. Total counts of Pajeon was ranged from $5.0\times10^{1}$ CFU/g to $2.2\times10^{2}$ CFU/g and the coliform and psychrotroph were not detected at most experiments. The acid values were ranged from 1.80 to 2.18 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 4.44 to 17.87 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that the cook-chilled Buchu-jeon is microbiologically and chemically safe during 5 days of storage period at refrigeration temperature.

• 유체기계공업학회:학술대회논문집
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• 2002.12a
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• pp.161-164
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• 2002

Present condition of small fan used in appliances and IT industry is briefly reviewed. Here, fans used in refrigerator, air-conditioner, vacuum cleaner, microwave oven and computer are surveyed. Also some comments about the issue of each fan is described.

• Proceedings of the Korea Society of Design Studies Conference
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• 2005.10a
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• pp.46-47
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• 2005

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.872-877
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• 2017

Objective: In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. Methods: The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at $180^{\circ}C$ for 40 min), and water cooking (WC, boiling for 40 min) were compared. Results: Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest $L^{\star}$, $a^{\star}$, and $b^{\star}$ values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion: Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

• Journal of Environmental Science International
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• v.25 no.3
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• pp.417-424
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• 2016

The objective of this study was to evaluate the microwave drying characteristics of mixtures of chemical wastewater sludge (70~90%) and anthracite coal (10~30%) with respect to physical and economic factors such as mass, volume reduction, moisture content, drying rate and heating value when the wastes were dried at different weight mixing ratio and for different microwave irradiation time. The drying process were carried out in a microwave oven, the combined drying process with a 2,450 MHz frequency and 1 kW of power. Maximum dry rates per unit area on the microwave drying of mixtures with chemical wastewater sludge and anthracite coal were $35.5kg\;H_2O/m^2{\cdot}hr$ for Cs90-Ac10; $40.1kg\;H_2O/m^2{\cdot}hr$ for Cs80-Ac20 and $35.0kg\;H_2O/m^2{\cdot}hr$ for Cs70-Ac30. The result clearly indicated that moisture can be effectively and inexpensively removed from the wastes through use of the microwave drying process.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.232-237
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• 1994

A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.54-61
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• 1999

A study was conducted to find a rapid thawing method which prevents excessive drip loss and local overheating. Effects of thawing methods (conventional thawing vs. 2,450 and 915 MHz microwave thawing) on thawing time, temperature profile, drip loss, water holding capacity, total color difference and total aerobes were investigated. Samples were thawed at 4, 28 and $50^{\circ}C$ in a refrigerator or an oven for the conventional thawing methods the convertional thawing methods. Power levels of 5, 10 and 15 kW were used for 915MHz microwave thawing. Cotreatment of 915 MHz microwave and convectional heating $(120^{\circ}C)$ was tested. 915 MHz microwave accelerated the thawing rate, and showed significant effects on penetration depth, drip loss, water holding capacity and total aerobes. Cotreatment of 915 MHz microwave and convection heating was appeared to be a suitable thawing process for the food industry.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.90-95
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• 2002

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.167-173
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• 2007

The surface of poly(ethylene naphthalate) film applicable to high temerature insulator for convection microwave oven was modified with silicone coating solutions in the presence of silane crosslinking agent. The structure and properties of the PEN films were investigated by using Fourier transform IR spectroscopy, viscometry, microscopy, and tensile tests. The experimental results showed that the coating with silicone enhanced thermal stability up to $200^{\circ}C$, and slightly lowered the tensile strength and elongation of the PEN films. Judging from dimensional stability results the silicone coated PEN films can not be used for higher temperature insulator above $230^{\circ}C$. Serious dimensional contraction of films was obtained during heat treatment at $250^{\circ}C$ even for 1h. However, the surface of those films still have same chemical structure of silicones. Therefore, If we use PEN film prestretched at $230^{\circ}C$ as base one it will be possible to prepare a high temperature insulator up to $230^{\circ}C$. Conclusively, a silicone coated PEN film can be suitable for the application to convection microwave oven door insulator at high temperature up to $230^{\circ}C$.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11b
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• pp.205-208
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• 2001

Steady state and transient thermal analysis has been done by a finite element method in a diode of 12kV blocking voltage for microwave oven. The diode was fabricated by soldering ten pieces of 1200V diodes in series, capping a dummy wafer at the far end of diode series, and finally copper wire bonded for building anode and cathode terminal. In order to achieve high voltage and reliability, the edge of each diode was beveled and passivated by resin and epoxy with a thickness of $25{\mu}m$ and $3700{\mu}m$, respectively. The chip size, thickness and material properties were very important factor for high voltage diode package. And also, thermal stress value was highest in the edge of diode and solder. So, design of edge in silicon was very important to thermal stress.