• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 1995.10b
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• pp.98-103
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• 1995

In this paper, a method is presented for finding an optimal temperature control pattern in microwaveoven using genetic algorithm. Power spectrum of temperature variance of charcoal is obtained and oven system modeling with fuzzy-neural-network is explained. Fan on/off timing is converted to strings in gene pool and then genetic iterations make the power spectrum of simmulated temperature variance of microwave oven closer to that o charcoal.

• Journal of environmental and Sanitary engineering
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• v.13 no.3
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• pp.133-140
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• 1998

The food wastes from a refectory and an eating house were heated in domestic microwave oven(700W) equipped with a fan and the drying rates and destruction of microorganisms were investigated. The drying rate was decreased with the size of food waste and the food wastes in polypropylene basket were dried faster than that on glass dish. The rate was increased with lower initial moisture content. Death rate of microorganisms was also decreased with the size of food waste. Ninety eight percent of reduction in viable cell numbers for the 400g of food waste could be achieved in 240sec of microwave irradiation. The growth of microorganisms in food wastes after microwave irradiated was observed at $32^{\circ}C$ and 95% relative humidity after 7days and the cell numbers in microwave irradiated food wastes were found to be 1/2 ~ 1/20 of the numbers in untreated wastes in accordance with the mass and the length of exposed time to microwave. To minimize the moisture and microorganisms in food wastes, the use of microwave oven are recommended.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• Journal of the Korean earth science society
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• v.38 no.2
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• pp.150-160
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• 2017

In order to determine the porosity of rock, the 'standard test method for porosity and density of rock' proposed by the Korean Society for Rock Mechanics is commonly used. However, the standard test method, which uses a drying oven, takes 8 to 24 hours to complete the test in taking samples out of the oven every four hours and measuring the weight of the specimen. To complement these disadvantages, we devised a method for measuring rock porosity by using a microwave oven. The devised method reduced the cause of errors and the inconvenience occurred in the process of weighing samples by constructing a weight monitoring system, which monitors the drying process. A suitable heating/pause time was set up to maintain the temperature of sample below $105{\pm}3^{\circ}C$ in drying process, and an alarm system was implemented in order to stop drying process when the weight change of the rock sample is within 0.1% of the initial weight. The porosity was determined from the dry weight of the sample, which was obtained by the curve fitting of weight monitoring data. Then, the porosities obtained by using the microwave oven were compared with those obtained by the standard test method. Test results using sandstone samples showed that the porosities obtained by a microwave oven was similar to those obtained by the standard method and the porosity difference between two methods was as large as 0.4%. In addition, repeated porosity measurement using the same specimen showed that the standard deviation of the porosity, which reflects the precision of the measurement was as good as 0.23%. Therefore, a microwave oven porosity measurement system can give the porosity of rock samples with high reliability.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• Journal of the Korean Vacuum Society
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• v.9 no.3
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• pp.290-295
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• 2000

In order to utilize as a pre-ionization means for reproducible ohmic plasma on KAIST-TOKAMAK, a simple, safe, economical and continuous microwave source has been developed using a home kitchen micro-wave oven. The magnetron used in the study can provide 500 W of power at 2.45 GHz. A conventional magnetron in a home kitchen microwave oven generates microwave for 8 ms at every 16 ms periodically due to the periodic (60 Hz) high voltage applied to the magnetron cathode. In order to generate continuous microwave which is suitable for tokamak pre-ionization, the magnetron operation circuit has been modified using a DC high voltage (5 kV, 1 A) power supply. It provides high-voltage with small ripple for magnetron cathode bias. Using the developed magnetron system, electron cyclotron resonace heated (ECH) plasmas were produced and the characteristics of the system were studied by diagnosing the ECH plasma using Langmuir probe and $H_{\alpha}$ emission diagnostics.

• 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.

• Archives of design research
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• v.13 no.1
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• pp.187-197
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• 2000

This study was on the investigation of how to adapt Ethnography, main research methodology in Anthropology, to "User-Centered Design Research", which is a recently focused issue in design field. Thus, this paper has highlighted concrete application processes and methods which were adapted in the case study of developing a concept for the new microwave oven. This paper mainly consists of two parts. First, the basic concept of "Ethnography" is introduced based on secondary research, and the concept of "Culture" is defined as the favorable one to design field. This part was done for constructing knowledge basis which is needed in establishing thematicaJ framework of design research. Second, the application methods of Ethnography is demonstrated through the concrete case study of developing a new microwave oven. This second part was composed of three sub-sections, which are an introduction of conducting process of ethnographic deisgn research, a description of analyzed data of kitchen culture and various particularities of usage pattem of microwave oven, and finally, a discussion of the efficiency of ethnography through generating design implications for a new microwave oven. This demonstration of case study suggests the concrete idea of how to adapt ethnography to design research and will contribute to increase more effective ethnographic design research in the future.c design research in the future.

• Journal of Advanced Marine Engineering and Technology
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• v.34 no.6
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• pp.792-797
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• 2010

Microwave oven and household cooker are devices of high voltage producer and high voltage storage batteries respectively for formation of necessary high frequencies at drive. These devices emit much heat energy because they are run at high voltages. Therefore, emitted heat energy becomes a factor that raises temperature of microwave ovens' main frame. In this research, the analysis shows the temperature distribution in microwave oven with the cooling fan drive conditions and the heat energy occurrence conditions. According to the analysis, as the speed of air outpoured in cooling fan increases, and the internal temperature decreases quantitatively. Also the inside temperature distribution was investigated by controlling heat energy emission.

• Proceedings of the KIPE Conference
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• 2001.10a
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• pp.581-585
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• 2001

This paper describes novel high voltage capacitor(HVC) embedded high frequency transformer and novel inverter power supply topology for driving magnetron in microwave oven. This transformer is used to achieve down­sizing, low-cost and efficiency improvement. Proposed transformer has HVC in its secondary winding. Therefore, this transformer does not need external high voltage capacitor which used in conventional power supply. As use of this transformer, output voltage is shifted from ground to above 2000[V] and efficiency of microwave oven can be improved. The weight of proposed transformer is about one sixth of conventional one and efficiency is improved by seven percent compared to the efficiency of the conventional system.