• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.280-286
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• 2014

This study investigated the effects of cooking methods on the digestibility of lipids and formation of cholesterol oxidation products (COPs) in pork, during in vitro human digestion. Pork patties were cooked using four different methods (oven cooking, pan frying, boiling, and microwaving), to an internal temperature of approximately $85^{\circ}C$. The digestibility of pork patties were then evaluated, using the in vitro human digestion model that simulated the composition (pH, minerals, surfaceactive components, and enzymes) of digestive juices in the human mouth, stomach, and small intestine. The total lipid digestibility was higher after microwave cooking, whereas pan-frying resulted in lower in vitro digestibility, compared to the other cooking methods. The microwaving method followed by in vitro digestion also showed significantly higher content of free fatty acids and thiobarbituric acid reactive substances (TBARS), compared to the other cooking methods; whereas, the pan frying and boiling methods showed the lowest. Cholesterol content was not significantly different among the cooked samples before, and after in vitro human digestion. The formation of COPs was significantly higher in the microwave-treated pork samples, compared to those cooked by the other methods, which was consistent with the trend for lipid peroxidation (TBARS). We propose that from the point of view of COPs formation and lipid oxidation, the pan-frying or boiling methods would be useful.

• The Journal of the Petrological Society of Korea
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• v.3 no.1
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• pp.41-48
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• 1994

Three USGS rock standards (G-2, W-2, and BHVO-1) are decomposed by three different methods, such as open beaker, microwave oven, and alkali fusion method, to compare the effect of decomposition methods for trace elememt analysis in the rock samples. Solubilized trace elements are measured with inductively coupled plasma mass spectrometer (ICP-MS). Generally the analytical results of trace elements between open beaker and microwave digestion method are not different. In case of alkali fusion method, some volatile elements such as Pb, Cu, and Rb are considerably lost. Using acid digestion method, Zr and Hf concentrations are lowered in case that these elements are concentrated in refractory minerals. The concentrations of rare earth elements are generally consistent with the recommended values, but due to large dilution factor, there are some analytical problems in alkali fusion method.

• Journal of Food Hygiene and Safety
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• v.12 no.2
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• pp.125-131
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• 1997

Gulbi, salted and dried yellow corvenia, is a favorite diet food in Korea from the ancient times. A Few studies have dealt with sanitary concerns related to its products, while a number of investigators studied its taste compounds. This study attemps to establish the basic data for ensuring the safety of Gulbi. The contents of nitrate and nitrite were detected 1.2 and <0.1 mg/kg in raw sample, but their contents were detected 3.6~3.9 and 1.2~2.0 mg/kg during its processing and storage of Gulbi, respectively. TMAO contents decreased while betaine, TMA, DMA and formaldehyde increased in yellow corvenia during its processing and storage. Recovery from raw, salted, salt-dried and stored sample spiked with 10$\mu\textrm{g}$/kg for NDBA was 83.2~102.7% average 92.7%). N-nitrosamine such as NDMA, NDEA and NDPA was not detected in raw sample and drastically increased during Gulbi processing and storage. The levels of NDMA, NDEA and NDPA in Gulbi stored for 30 days were about 2.7,4.5 and 5.3 times higher than those in salted sample, respectively. Regardless of cooking methods, NDMA, NDEA and NDPA during cooking when sample were cooked using direct heating methods such as a gas and a briquet fire than when sample were cooked using indirect methods such as an microwave oven and a fried pan. Indirect cooking methods was effective to minimize the N-nitrosamine formation such as NDMA, NDEA and NDPA during cooking of Gulbi.

• Journal of KIISE
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• v.41 no.10
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• pp.774-784
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• 2014

Studies of fault-injection into state machine diagram have been studied for generating robustness test cases. Conventional studies have, however, tended to inject too many faults into diagrams because they only have considered structural aspects of diagrams. In this paper, we propose a method that aims to reduce the number of injected fault without a decrease in effectivenss of robustness test. A proposed method is demonstrated using a microwave oven sate machine diagram and evaluated using a hash table state machine diagram. The result of the evaluation shows that the number of injected faults is decreased by 43% and the number of test cases is decreased by 63% without a decrease in effectiveness of hash table robustness test.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.4
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• pp.100-106
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• 2008

Typical household load have nonlinear loads including a personal computer, video, refrigerator, microwave oven, TV, and audio set. These nonlinear loads generate harmonic currents and create distortions on the sinusoidal voltage of the power system. Harmonic field measurements have shown that the harmonic contents of a waveform varies with time. A cumulative probablistic approach is the most commonly used method to solve time varying harmonics. This paper provides in depth analysis on harmonics field measurement of the typical household loads and harmonics simulation using EDSA program for the case study.

• Journal of Korean Home Economics Education Association
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• v.11 no.1
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• pp.25-45
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• 1999

Home economics is a very important part of high school curriculum. The goal of home economics is to enable the students to get necessary knowledge and skills of household affaires, so they can manage their household tasks easily. This study was investigated to know the present condition of high school food preparation classes and evaluation method and to find out the problems related to the evaluation. Ninety four teachers from Kyoung-Ki province answered the questionnaire. The results are as follows： They though that the most appropriate food preparation classes should be at least 4-6 in a year. But in practice they only had 1-2 classes because of the time and budget. Because most of the teachers wanted the students to apply their knowledge to real life, they mainly chose Korean foods instead of western foods. It may help the students understand the Korean traditional food. Most of the schools needed additional gas oven ranges, microwave ovens and water purifiers. Most teachers(87.50%) evaluated the students in groups. This was due to limited time and lack of objective evaluation methods. So it is suggested that the Ministry of Education must make the measure of objective evaluation and allot more home economics hours at high school curriculum.

• Journal of Environmental Health Sciences
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• v.33 no.6
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• pp.497-501
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• 2007

The objective of the study is to determine the contents of total chromium, water-soluble chromium and hexavalent chromium in cements and concretes specimens taken from manufacturing or construction sites. Chromate is an allergen that is widespread in the environment and is richly contained in cements. Metals were extracted with microwave oven and analyzed by atomic absorption spectrometer. Hexavalent chromium was analysed by ion chromatography. The concentrations of total chromium, water-soluble chromium and hexavalent chromium in cements were $36.02{\sim}108.01,\;15.95{\sim}89.01\;and\;26.77{\sim}89.61\;mg/kg$, respectively. The concentrations of hexavalent chromium in cements were higher than 2 mg/kg, a maximum value recommended in Northern European Countries. The concentrations of total chromium, water-soluble chromium and hexavalent chromium in concretes were $17.44{\sim}76.25,\;0.98{\sim}17.71\;and\;ND{\sim}24.13\;mg/kg$, respectively. Especially Hexavalent chromium was detected only from concrete specimens from construction sites. It is oxidized or reduced status by environmental condition or surrounding materials.

• The Journal of the Korea Contents Association
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• v.11 no.9
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• pp.129-136
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• 2011

In this paper, the shielding material for the product design of various electrical appliances is suggested by more environmentally materials like as the lacquer and the charcoal. The suggested shielding material has the shielding effectiveness of 97.2%, 98.7%, and 96.3% at 900 MHz, 1.8 GHz, and 2.45 GHz, respectively. In the microwave oven and the cell phone, the metal or metal-coated plastic are used for the shielding of strong electromagnetic wave. However, by using more environmentally materials like as the lacquer and the charcoal, the products can be manufactured more light weighting, more heat-resisting, more abrasion resisting, and more corrosion resisting. Also, the products design can be varied more mellow and more friendly.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.