• Proceedings of the IEEK Conference
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• 2006.06a
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• pp.129-130
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• 2006

As the research of wireless personal area network (WPAN) is more activated, various communication systems operating on 2.4Ghz are being developed. Systems such as Bluetooth, 802.11b, Zigbee and DBO-CSS are operating on 2.4Ghz. In addition to these communication systems, microwave oven resides in 2.4Ghz, so co-existance between each of these communication systems and microwave Oven is considered important factor of system performance. The effect of microwave oven on these communication systems is so critical that these systems are recommended to avoid the impact of microwave oven by allocation of different channel. In this paper, based on the DBO-CSS operating on 2.4Ghz, we propose a new algorithm of reducing the effect of microwave oven to develop robust communication system against microwave oven.

• Journal of the Korean Wood Science and Technology
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• v.9 no.3
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• pp.24-30
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• 1981

This experiment was carried out to determine the drying time from green to oven dry and estimate the moisture content of wood, such as red lauan (Shorea Spp.), Douglas fir (Pseudotsuga menziesii), Birch (Betula platyphylla), and oak (Quercus aliena), at various thickness, paralleled to fiber, of specimen for M.C. by oven dry method (100-105$^{\circ}C$). The results obtained are summarized as follows: 1. The drying time from green to oven dry decreases as the thickness of specimen for M.C. becomes to be thined, and that time at 10mm thickness are 14 hrs, for birch wood and 24 hrs, for oak wood. 2. The relative formulae between thickness (X) of specimen for M.C. and drying lime (Y) from 12% to oven dry are showed in Fig. 3. 3. The M.C. based on the weight of specimen for M.C. at t% can be obtained from the formula (2), and the drying time to 1% are shorter than that time to oven dry by approximately three times.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.53-59
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• 1991

The purpose of this study is to investigate textural characteristics of egg solution coagulated with steamer and microwave oven, and egg solution diluted various concentration of it with water or milk. Textural Characteristics of the samples were evaluated by the Sensory test and Rheometer. The results obstained were as follow; 1. Rheometer measurement indicated that the thicker is concentration of egg solution, the harder is samples 2. In sensory evaluation on the various concentration of egg solution, the panels on the overall quality showed the most favorite tendency that the sample diluted with 50% of water and the one with 70% of milk in use steamer; the sample diluted with 30% of water and the one with 70% of milk in use microwave oven.

• Journal of the Korean Wood Science and Technology
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• v.29 no.4
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• pp.16-24
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• 2001

Conventional hot-air oven-drying method takes at least four hours to determine the moisture content of wood sample and this method is not always acceptable to wood industry. In this study samples of six different specifications from Paulownia coreana, Pinus densiflora and Quercus acutissima were dried in domestic microwave oven to their oven dry weights to investigate the possibility of rapid moisture content determination technique using microwave-oven drying method. Continuous heating time, cooling time and intermittent heating time were determined by each species and sample specifications. Temperatures of surface and center of samples were also measured during drying. Oven-drying times were reduced to 1/7~1/10 of conventional hot-air oven-drying method. Therefore microwave heating and drying techniques appear attractive for wood industry as a rapid moisture content determination method.

• Computers and Concrete
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• v.8 no.4
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• pp.389-399
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• 2011

The increasing concern for reinforced concrete structure durability has been justifying in many ways in the last few decades. However, there is no perfect durability test method till now. In this research an alternative method, which is based on the cumulative moisture loss percent of the concrete specimens after oven-drying, was proposed to estimate the durability performance of the concrete. Two temperatures were considered for the oven-drying tests: $100^{\circ}C$ and $200^{\circ}C$. Test results showed that oven-drying at $200^{\circ}C$ was obviously an unsuitable procedure to preserve the fragile microstructure of cement-based materials. By contrast, experimental results through oven-drying at $100^{\circ}C$ allowed estimating the moisture loss percent of cement-based materials in a more rational manner. Moreover, the magnitudes of the cumulative moisture loss percent obtained from oven-drying tests at $100^{\circ}C$ for 48 hours have good correlations with the data of other well-known methods, namely, electrical resistance test, water permeability test, and mercury intrusion porosimetry test. This investigation established that regarding the oven-drying test as one of the tests for evaluating the potential durability of concrete is considerably practicable.

• 한국연소학회:학술대회논문집
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• 2006.10a
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• pp.36-41
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• 2006

A simplified model of plastic layer and internal gas pressure In a coke oven is presented. We calculate internal gas pressure using presented model. And results are compared with calculated results using experimental data. Results show the difference of internal gas pressure by coal composition. The model is used to show that the permeability at the resolidification end of the plastic layer is a key determinant of the magnitude of the internal gas pressure.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.372-374
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• 1986

Changes in moisture content and degrees of gelatinization during cooking of sweet potatoes by different cooking methods were studied. The samples were cooked by boiling, steaming, gas oven or microwave oven baking. Changes in the moisture content of sweet potato during cooking were +30.0% by boiling, +4.4% by steaming, -5.8% by gas oven baking, and -46.6% by microwave oven baking. The degrees of gelatinization of sweet potatoes were 83.8%, 75.7%, 73.0% and 67.7%, respectively.

• 한국연소학회:학술대회논문집
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• 2015.12a
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• pp.205-207
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• 2015

In this study, we examined through experimental study of the combustion conditions in order to optimize the 20,000kcal/hr class combustor being used in the commercial large gas oven. Through a consideration of the shape and the heat transfer area of the heat exchanger that is suitable for supplying heat quantity is designed and manufactured two heat exchangers were examined cooking chamber temperature change of the oven by the convection fan control method through advanced research.

• Journal of the Korean Geotechnical Society
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• v.29 no.10
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• pp.29-37
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• 2013

Organic soils are widely distributed at Youngdong areas in Kangwon prefecture and Jeonbuk area. Such organic soils usually consist of undecomposed fiber materials. It is difficult to exactly measure the water content of such organic soils because some organic materials may decompose at $110^{\circ}C$ in drying oven. In this study, both drying oven and microwave oven methods are used to measure the water content of organic soils. Three different levels of oven temperature, $60^{\circ}C$, $80^{\circ}C$, and the standard temperature of $110^{\circ}C$, were used to measure the water content of organic soils in the 1st, 2nd, and 3rd day. The water content by microwave oven was measured for two different sample masses (30, 60 g) with five different measuring times (3, 6, 9, 12, 15 min.). As the temperature increased, the water content of organic soils increased due to the decomposition of organic materials in soils. The water content of some soils increased up to 2 times as the temperature was increased from $60^{\circ}C$ to $110^{\circ}C$. However, the water content was not changed after the 1st day, regardless of drying oven temperature and soil types. The water content by microwave oven became constant after 12 min. for the 30 g sample and 15 min. for the 60 g sample used. The measured water content by microwave oven was similar to that measured by drying oven at $60^{\circ}C$.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.11 no.1
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• pp.48-55
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• 2001

The purpose of this study was to evaluate the analytical accuracy and precision of microwave oven digestion/atomi absorption spectrophotometry (AAS) for analyzing airborne chromium collected on mixed cellulose ester membrane (M filter from the work environment, and to compare the accuracy and the precision with those of the National Institute for Occupational Safety and Health (NIOSH) Method #7024 hot plate digestion/AAS method. For this study, field air sample pairs were collected from a electroplating process, and spiked samples in a laboratory were prepared and using these samples. Two digestion methods were comp; and evaluated in terms of recovery rate and bias as indices of accuracy and coefficient of variation as a index of precision. The results and conclusions are as follows. In spiked samples, the accuracies (% mean recoveries) of hot plate/AAS and microwave oven/AAS method were 97.19%, 97.1%, respectively, and the precisions (pooled respectively, and the precisions (pooled coefficient of variance, $CV_{pooled}$) 6.93% and 3.88%, respectively. The biases of hot plate ani microwave oven methods were 4.56 - 14.7% and 2.22 - 7.42% respectively. There was no statistically significant difference between hot plate and microwave oven methods recovery rates of spiked samples (p>0,05). Also, no statistically significant difference was shown among the concentrations of air samples determined by two method (p>0.05). In conclusion, microwave oven/AAS method h excellent accuracy and precision, and advantages such as time-saving and simple procedure in comparison with the classical NIOSH method. Therefore, this method can be use widely to analyze airborne chromium collected on MCE filter from the work environments.