• 한국축산식품학회지
• /
• 제29권1호
• /
• pp.82-90
• /
• 2009

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to $76.7^{\circ}C$ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

• 한국식품조리과학회지
• /
• 제10권4호
• /
• pp.357-362
• /
• 1994

Beef loaves(5${\times}5{\times}$5cm) were cooked by conventional moist-heat and by various levels of microwaves. The mean internal temperature of the meats cooked by low power microwaves for 5~15 min were not significantly different from the conventionally boiled meats for 30 min. When cooking was made by microwaves at low level for 5~10 min, or at high level for 2 min and additional heating at low power level for 5min, the percent cooking loss were comparable with the samples cooked conventionally for 20~40 min. General proteolytic activity determined with azocoll indicated that enzyme activity decreased as internal temperature increased(r=-0.5779, p<0.05), and maximum activity occured at meats conventionally moist-heated for 10 min and by low power microwave for 5 min. Sensory scores for tenderness were high at conventional moist-heat for 30 min, for 20 min, microwave cooked at thatwing power for 10 min and at low power level for 10 min, in descending order. There were no significant differences in the thiamin content of meats after various treatments.

• 한국식품조리과학회지
• /
• 제11권2호
• /
• pp.98-103
• /
• 1995

The effect of blanching time, blanching water and power settings of microwave oven on the minerals retention in spinach and broccoli were investigated. The vegetables were blanched for 60, 120 and 180 sec, with water 0ml, 50ml and 100ml every 100 g of raw material at two different power settings (700w, 400w). The retention of minerals(Ca,K,Mg,Cu,Fe,Na,p) in spinach and broccoli were higher at the 400w power than 700w power level, regardless of blanching time. At the high power, the retention of minerals in spinach and broccoli were reduced remarkably as the blanching time increased. The reason for this is that the increasing power level results in greater water coming ou from the vegetable. Also, minerals in vegetable as coming out with this water loss in proportion to the blanching time.

• 한국식품조리과학회지
• /
• 제14권1호
• /
• pp.44-49
• /
• 1998

Microwave oven을 이용한 취반 시 최적 취반조건을 설정하기 위하여 전자렌지의 출력 및 가열시간을 달리하여 취반한 밥의 관능적 특성을 조사하였다. 쌀 1cup(약 173 g)을 수세하여 290 ml 물을 넣고 1시간동안 침지시킨 후 전자렌지의 출력과 가열시간을 5단계로 조절하면서 취반하였다(1단계; 온도상승기, 2단계: 수분흡수기1, 3단계: 수분흡수기2, 4단계: 열 침투기, 5단계: 호화완료기). 예비실험에서 설정한 출력과 가열시간에 따른 실험조건 수는 1200treatments였으나 1차, 2차에 걸친 취반실험 결과로부터 32가지의 최적 취반조건을 선정하였다. 그 중에서 다시 다음 3가지를 전자렌지의 대표적 인 취반조건으로 제시할 수 있었다. 1) 출력(7) 5:00-출력(1) 5:00(2) 5:00-출력(2) 6:00-출력(7) 4:00 2) 출력(8) 4:25-출력(1) 5:00-출력(2) 5:00-출력(2)

• 대한화학회지
• /
• 제55권6호
• /
• pp.983-987
• /
• 2011

Surveys on the process of extracting acid from dried rinds of Garcinia oblongifolia Champ. ex Benth (G. oblongifolia) using microwave in terms of time, machine power and solid/liquid rate, have resulted in such findings as: the best time allocation for extracting is 25 minutes; machine power works best at level 2 (microwave power is 400 W); suitable rate of solid/liquid is 0.071 (approximately 150 mL solvent per 10 g of sample). The total amounts acid and (-)-hydroxycitric acid extracted from 100 g dried rinds of G. oblongifolia are 18.592 g and 10.137g respectively. This is the first finding on extraction of (-)-HCA from dried rinds of G. oblongifolia using microwave.

• 한국정보통신설비학회:학술대회논문집
• /
• 한국정보통신설비학회 2005년도 하계학술대회
• /
• pp.149-153
• /
• 2005

The optical fiber micro-cellular system requires the high linearity that determines the quality and capacity of system. Hence, there is a need for improving the linearity in mobile communication system. In order to compensate dispersion-induced signal distortion, we fabricated the optical feedforward transmitter. The compared 3rd-IMD was enhanced by 38 dB for two-tone case and the Adjacent Channel Power Ratio was enhanced by 20 dB for W-CDMA 1 carrier and by 16 dB for W-CDMA 3 carriers. Also, the induced noise level was reduced.

• Asian-Australasian Journal of Animal Sciences
• /
• 제30권6호
• /
• pp.872-877
• /
• 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.

• 한국축산식품학회지
• /
• 제36권4호
• /
• pp.538-546
• /
• 2016

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

• The Korean Journal of Ceramics
• /
• 제6권3호
• /
• pp.300-303
• /
• 2000

The generation of the intermodulation noises in microwave isolators has been studied in relation to the characteristics of YIG ferrites designed for this application. We have investigated the influences of porosity and crystalline anisotropy related to the magnetic loss, which causes the generation of intermodulation signals. The power dependence of the intermodulation power level is stressed as the crystalline anisotropy decreases. These results are consistent with the nonlinear effects of a single normal mode before the excitation of the spin-waves. It also appears that this power level is proportional to the magnitude of dc bias magnetic field.

• 조명전기설비학회논문지
• /
• 제20권6호
• /
• pp.43-48
• /
• 2006

본 논문에서는 마이크로파를 이용한 무선전력전송시스템을 구현하기 위해 2.45[GHz] 마이크로파를 수신하여 직류전력으로 변환하는 렉테나를 설계, 구현하고, RF-DC변환효율을 높이기 위한 임피던스 매칭 및 튜닝 방법을 제시하였다. 구현된 렉테나는 넓은 Open Stub를 사용하여, 쉽게 튜닝이 가능하며, 정류회로의 RF-DC변환효율은 5[dBm]입사전력에 대하여, 최대 59[%]를 얻을 수 있었다. 제작된 패치안테나와 정류회로를 이용하여 소전력무선전송시스템을 구현한 결과, 송수신거리가 1[m]떨어진 거리에서 2.2[V], 1.5[mW]의 직류전력송신이 이루어졌으므로, 소전력 디지털시스템의 운용에 적용가능한 값을 얻을 수 있었다.