• Food Science of Animal Resources
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• v.40 no.1
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• pp.44-54
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• 2020

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searing-cooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.490-495
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• 2005

Cooking is the final production stage of the food industry and is an essential part to define the distinctive feature. Consumers do not want to change their cooking styles because hey team the cooking styles as practices and customs from their region or their ancestor and they are skilled in their use. Corpulence is a major health concern in developed countries and developing countries alike. This study was conducted to suggest the arts of cooking for pork cutlet, a typical dish cooked by batter-fried food, and to decrease the intake of fat and calories. As a result, the fat contents of pork cutlet were lower (p<0.05) than when it was conducted with frying and oven baking. Especially, the pork cutlet cooked by oven baking showed a $10\%$ reduction in calories (p<0.05) compared to frying. The organic functional tests were satisfactory, and oven baking will help people who need dietary treatment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3123-3129
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• 2011

Deep-frying pork cutlets contains high fat and calories and can cause obesity, even though it has a high preference among young consumers in Korea. In this study, we have investigated the use of oven cooking method and is studying quality characteristics of pork cutlets for the contribute to improving national health. For the replace the deep-frying method, the pork cutlet was using canola oil added brown crumbs and optimization the oven cooking time, temperature, relative humidity, fan speed. The fat content and calories of oven pork cutlet reduced by 55.4% and 28.6% respectively(P<0.05), when compared to frying method. In a color experiment, texture characteristics and separation ration of batter, oven pork cutlet has no difference(P>0.05), in a sensory characteristics, overall taste has no different (P>0.05) with frying pork cutlet. Therefore, if pork cutlet cooking by oven with optimized condition, without impoverishment of consumer's preference because of the taste similarity with frying pork cutlet and these results may be helpful to people who need dietary treatment.

• Journal of the Korean GEO-environmental Society
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• v.12 no.5
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• pp.5-12
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• 2011

Water content is one of the significant engineering properties of soil for predicting the behavior of soil matrix. Conventional drying oven can be widely used to obtain the values by drying the soil specimens for 16 to 24 hours at $105^{\circ}C$. Although a number of experimental data has been accumulated for the conventional method of drying soil for water contents, shortcomings of the method are still hard to overcome such as long drying time for in situ use and the difficulty of taking prompt actions against emergency cases. Recently, ASTM and JGS have established microwave oven drying techniques for obtaining water contents to cope with those problems. And the reliability evaluation study has been also performed on the microwave oven drying for water contents. Feasibility study of the microwave oven drying was performed to confirm the process of the technique with Jumunjin sand, kaolinite, bentonite, weathered granite soil, and organic soil. Investigation was also conducted on the factors affecting and enhancing the reliability of the technique.

• The Journal of Engineering Geology
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• v.32 no.3
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• pp.401-410
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• 2022

This work reports an oven drying test performed on weathered granite soil from Yecheon, Korea, in order to find an effective method for measuring the weight of pure soil particles. After samples were oven dried, weights measured following desiccation using the method specified by the Korean Industrial Standard (KS F) were compared with weights measured without prior desiccation. Soil samples exposed to air for 45 min after oven drying absorbed moisture from the air and gradually increased in weight. When a desiccator was used, results measured 30 s after exposure to air indicated weight increases of 0.103-0.735% (depending on the particle size of the soil) relative to equivalent samples measured without desiccation. Using a desiccator after oven drying leads to overestimation of the pure soil weight. Therefore, measuring the weight of a soil sample immediately after oven drying without using a desiccator can reduce the error of weight measurement.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.674-680
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• 2005

The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.182-187
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• 1998

The changes in weight, reducing sugar content, sugar composition and enzyme activities (${\beta}$-amylase and invertase) of sweet potato were studied with three kinds of cooking methods, microwave oven, gas oven, and steaming. The weights of sweet potato cooked by microwave oven and gas oven were decreased with increasing cooking time, whereas that of steaming was increased with cooking time. Reducing sugar content of sweet potato cooked by microwave oven was increased till 40 seconds, but decreased thereafter. In the cooking methods using gas oven and steaming, reducing sugar content were increased with cooking time. And reducing sugar content were 334.60 mg/g and 381.29 mg/g, respectively at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. Raw sweet potato consisted of fructose (1.56 mg/g), glucose (1.79 mg/g), sucrose (5.58 mg/g), and maltose (2.22 mg/g). The contents of fructose, glucose, and sucrose were decreased during cooking process. But maltose content was increased with cooking time. Especially, maltose contents were 24.81 mg/g and 28.10 mg/g at 100$^{\circ}C$ of cold point in sweet potato cooked by gas oven and steaming. The activities of ${\beta}$-amylase and invertase were decreased with cooking time. Microwave oven-cooked sweet potato did not show on invertase activity.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.1429-1434
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• 2009

Recently electronic circuit pattern printing technologies like antennas of RFID process are paid attention. oven drying system is being used since drying and curing time of RFID Tag Gravure printing normally takes from 5 minutes and up to 30 minutes long. In this case the parental material which is of a sheet shape is possible, however, for a massive and a continuous production drying and curing process must be done on-line. This research compared and analyzed the an oven type drying device and a traditional hot-air drying device. Considering the experiment result, the cell depth that shows low resistivity, which doesn't consider the pattern difference, is $31{\sim}33{\mu}m$. Also, oven drying system showed some resistivity after around 120 seconds of drying time, and showed much better performance in minimum resistivity compared to the hot-air drying system.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.20 no.3
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• pp.240-247
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• 2009

In this paper, we proposed the method of the interference evaluation between the microwave oven noise and the wireless LAN(Local Area Network) by using the GTEM cell. We used microwave oven noise in time to assess the interference unintentional noise effects on wireless LAN and realized by combining an AM(Amplitude Modulation) modulator and a FM(frequency Modulation) modulator. Also the GTEM cell can be used to guarantee the reliability by the evaluations of the frequency and time responses. As measurement results for the APD(Amplitude Probability Distribution) of the interfering noise we analyzed the effect of microwave oven noise to the throughput of wireless LAN.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1274-1275
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• 2011

This paper study effects that measured hamony occurence and changes of current and voltage according to variation of temperature of Far Infrared Ray Radiant Oven's room affect power quality.