• Design & Manufacturing
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• v.11 no.1
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• pp.7-13
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• 2017

The aim of this study is to develop the dies oven for energy-saving during the pre-heated process of extrusion dies. Applying high-efficiency near-infrared heater, single cell type dies oven was developed as a substitute for traditional chest type oven. Therefore the dies is individually heated uniformly to operation temperature so rapidly. By using the developed dies oven, electric-energy consumption of preheating extrusion dies reduced up to 30% and the waiting time in the oven also minimized up to 90min. In addition, the results have shown that it is possible to accurately control the dies temperature for improving the quality of extruded profile and to minimize die bearing oxidation and nitride layer degradation responsible for surface defects on the profile and shorter die life.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.4
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• pp.853-858
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• 2008

The structures of induction heating type pressure rice cooker are consisted of oven. top heater plate and locking ring. Because the pressure is applied to their structures, those should be necessary to do the safety evaluation. In this paper, structure analysis is performed for oven structures by using finite element method and as a results, optimal thickness is achieved. Especially, analysis fur anisotropic layered material is performed because oven is made of both stainless steel and aluminum. And both von Mises and Tsai-Wu failure criterion are applied for safety factor. Parametric method is used in order to get the optimal thickness for oven and top heater plate.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.84-94
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• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• Journal of the Optical Society of Korea
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• v.4 no.2
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• pp.75-78
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• 2000

We design a high temperature oven for measuring the saturation intensity of the transition line $4f^ 6/6s^{2 7}7F_0 ↔ 4f^6/6s6p $^1$P(J = 1)$ of the samarium atom. We first constructed a high temperature oven to generate the samarium vapor column and study the thermal characteristics of the oven. The oven is able to operate at a temperature up to about 1400 $^{\circ}C$ and the operation is tested by using several metals with high melting points. We describe two wave mixing experiment with the samarium vapor generated in the high temperature oven and obtain the saturation intensity by analyzing the first diffraction signal.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2566-2574
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• 2013

This study performed a focus group interview(14 people) on food-service staffs, dieticians, and housewives to develop a small multi-function oven for rice flour. The interviewees have experienced rice flour cooking and oven at home or food-service business. The interviewees have not used commercial ovens on a daily basis for several reasons, such as the absence of understanding rice flour, lack of various recipes with rice flour and inconvenience of the oven. This study suggests of design, user experience, functional characteristics, color and so on relating to a small multi-function oven to the customers.

• Korean Journal of Materials Research
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• v.30 no.11
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• pp.595-600
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• 2020

The photovoltaic properties of perovskite solar cells (PSCs) with a carbon electrode fabricated using different annealing processes are investigated. Perovskite formation (50 ℃, 60 min) using a hot-plate and an oven is carried out on cells with a glass/fluorine doped TiO₂/TiO₂/ZrO₂/carbon structure, and the photovoltaic properties of the PSCs are analyzed using a solar simulator. The microstructures of the PSCs are characterized using an optical microscope, a field emission scanning electron microscope, and an electron probe micro-analyzer (EPMA). Photovoltaic analysis shows that the energy conversion efficiency of the samples fabricated using the hot-plate and the oven processes are 2.08% and 6.90%, respectively. Based on the microstructure of the samples and the results of the EPMA, perovskite is formed locally on the carbon electrode surface as the γ-butyrolactone (GBL) solvent evaporates and moves to the top of the carbon electrode due to heat from the bottom of the sample during the hot plate process. When the oven process is used, perovskite forms evenly inside the carbon electrode, as the GBL solvent evaporates extremely slowly because heat is supplied from all directions. The importance of the even formation of perovskite inside the carbon electrode is emphasized, and the feasibility of oven annealing is confirmed for PSCs with carbon electrodes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.6
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• pp.1541-1547
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• 2008

Because of good taste and quick cooking, the induction heating type pressure rice cooker is widely used. Since pressure is applied to oven structure, it should be necessary to check the safety evaluation. In this paper, strain gauge experiment is performed in order to evaluate the oven's strain and its result is compared with that of structural analysis. And water test is performed to evaluate the oven's permanent deformation. The result is also compared with that of structural analysis. By using these experiments and analyses the safety evaluation method of the oven is suggested.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.6_3
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• pp.1247-1260
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• 2022

The steel industry accounts for about 5% of the total annual global energy consumption and more than 6% of the total anthropogenic carbon dioxide emissions. Therefore, there is a need to increase energy efficiency and reduce greenhouse gas emissions in these industries. The utilization of coke oven gas, a byproduct of the coke plant, is one of the main ways to achieve this goal. Coke oven gas used as a fuel in many steelmaking process is a hydrogen-rich gas with high energy potential, but it is commonly used as a heat source and is even released directly into the air after combustion reactions. In order to solve such resource waste and energy inefficiency, several alternatives have recently been proposed, such as separating and refining hydrogen directly from coke oven gas or converting it to syngas. Therefore, in this study, recent research trends on the separation and purification of hydrogen from coke oven gas and the production of syngas were introduced.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.314-322
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• 2001

This study was carried out to investigate the physico-chemical properties of imported beef and Hanwo beef tenderloin steak in proximate composition, pH, myofibril Fragmentation Index (MFI), meat color, cooking loss, rheology and panel test by various cooking methods (grilling, pan-frying, oven-roasting and microwaving). moisture content of microwaving steak was lower than steak by other cooking method, and fat content of microwaving steak was higher than those of other cooking method was showed. In general, the pH values were increased with cooking, but there were no significant differences among pH values by various cooking method. The highest level of MFI in oven-roasting was showed, but no significant difference could be found among various cooking method. L* and b* -values of microwaving and pan-frying were higher than those of grilling and oven-roasting, also a* -value of microwaving was the lowest. Cooking loss was affected by cooking method. Microwaving method resulted in the highest cooking loss. Generally higher value of hardness and brittleness in microwaving than those of other cooking method were showed, and microwaving had the lowest cohesiveness, but there was no significant difference among the elasticity by the cooking method. Grilling, pan-frying and oven-roasting had high score of sensory evaluation, while microwaving had the lowest score in all sensory profile scores.

• Journal of Korean Ophthalmic Optics Society
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• v.13 no.4
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• pp.59-63
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• 2008

Purpose: The purpose of this study is to understand a relation of water content measurement with two different method, water removal method and dry method. Methods: 72 hydrogel contact lens containing various water content (ranged from 47% to 58%) were measured by the gravimetric method at 20$^{\circ}C$and 21% of the humidity. We weighed the dried test specimen at room temperature for 30 min after cooling. Results: In dry blotting method, the water content was measured to 47.43${\pm}$8.48%. The water contents was measured to 48.15${\pm}$8.36% with wet blotting condition. It was found that wet blotting method showed the higher water content of about 7% than dry blotting method. In water content with two dry methods, each of results was measured by 47.89${\pm}$8.06% and 49.56${\pm}$7.06%. In case of microwave method, the water content was measured significantly higher water content of about 1.67% than vacuum oven method. However, no statistical difference was found (p>0.05). Conclusions: In water removal method (Dry blotting method and Wet blotting method) to weigh hydrated test specimen, wet blotting method showed significantly higher water content than dry blotting method. Also in case of dry methods (vacuum oven and microwave) to weigh dry test specimen, water content of microwave method showed higher water content than vacuum oven method, but it should be noted that microwave oven method must be used carefully to measure accurateness on the specimen position and wave power.