• Journal of the Korean Crystal Growth and Crystal Technology
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• v.31 no.4
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• pp.174-181
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• 2021

Lightweight geopolymers were fabricated by using IGCC (integrated gasification combined cycle) slag and Si sludge which are classified as general wastes (recyclable resources). Three curing methods were tried to investigate the changes in compressive strength and density according to the curing method and immersion time. Immersion period was tried up to 21 days to observe long-term performance in water. Compressive strength of the specimens cured in oven decreased abruptly with an increase in immersion time. Compressive strength of the specimen cured in autoclave was low after 3 and 7 day immersion; however, increased rapidly after 21 day immersion. On the contrary, compressive strength of the specimen cured in autoclave and oven was high but substantially decreased after 21 day immersion. Conclusively, it was speculated that oven curing is effective for the compressive strength development at early age; however, autoclave curing is more desirable for the long-term performance in water.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.426-432
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• 2006

This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 $^{\circ}$) and in room temperature(25 $^{\circ}$). Drip loss of maesil thawed in microwave oven was 3.2${\pm}$0.2%. The total content of free sugars of maesil was 426.6 mg%, and 3% of them was decreased during thawing in microwave oven. The total content of organic acids was 5,297.2 mg%, and 2.5% of them was decreased during thawing in microwave oven. The total content of free amino acids was 281.4 mg%, and 2.1% of them was decreased during thawing in microwave oven. The principle ingredients of frozen maesil was stand for the lost contents of free sugar and a content loss of free organic acid and free amino acid were the fewest by thawing. Antioxidant effect for soybean oil and linoleic acid of maesil extract were expressd POV and TBA values. Antioxidative activity of fresh maesil extract was highest followed by maesil thawed in microwave oven, thawed in refreezing temperature (5$^{\circ}$)and room temperature (25$^{\circ}$)

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• Journal of the Korean earth science society
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• v.38 no.2
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• pp.150-160
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• 2017

In order to determine the porosity of rock, the 'standard test method for porosity and density of rock' proposed by the Korean Society for Rock Mechanics is commonly used. However, the standard test method, which uses a drying oven, takes 8 to 24 hours to complete the test in taking samples out of the oven every four hours and measuring the weight of the specimen. To complement these disadvantages, we devised a method for measuring rock porosity by using a microwave oven. The devised method reduced the cause of errors and the inconvenience occurred in the process of weighing samples by constructing a weight monitoring system, which monitors the drying process. A suitable heating/pause time was set up to maintain the temperature of sample below $105{\pm}3^{\circ}C$ in drying process, and an alarm system was implemented in order to stop drying process when the weight change of the rock sample is within 0.1% of the initial weight. The porosity was determined from the dry weight of the sample, which was obtained by the curve fitting of weight monitoring data. Then, the porosities obtained by using the microwave oven were compared with those obtained by the standard test method. Test results using sandstone samples showed that the porosities obtained by a microwave oven was similar to those obtained by the standard method and the porosity difference between two methods was as large as 0.4%. In addition, repeated porosity measurement using the same specimen showed that the standard deviation of the porosity, which reflects the precision of the measurement was as good as 0.23%. Therefore, a microwave oven porosity measurement system can give the porosity of rock samples with high reliability.

• Journal of the Korean Wood Science and Technology
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• v.37 no.6
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• pp.487-496
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• 2009

The sapwood of yellow poplar is very bright while its heartwood is usually greenish which changes to dark brown with weathering. This difference in color value between sapwood and heartwood causes difficulty in using yellow poplar as higher value added materials such as interior finish and furniture part. In this study, hot-water treatment, vacuum-heat treatment and oven-heat treatment were carried out to reduce the difference in color value between heartwood and bright sap wood and to increase durability. FT-IR analysis, contact angle measurement and decay test were carried out to find out the mechanism of functional group change and the increment of durability by heat treatment. The result of decrement ratio of color difference were 45.7% by hot-water treatment, 26.8% by vacuum-heat treatment, and 60.2%, 87.8%, and 88.8% by $180^{\circ}C$, $200^{\circ}C$ and $220^{\circ}C$ oven-heat treatments respectively. Furthermore, it has been found that oven-heat treatment causes decrement of mass loss by decay in this study. It is suggested that oven-heat treatment could be environmentally friendly preservative treatment without chemicals.

• Journal of the Korean Wood Science and Technology
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• v.8 no.1
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• pp.13-21
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• 1980

This experiment was carried out to investigate the effect of heating periods on the physical and mechanical properties of maple (Acer mono Max.) by oven heating and heating in water at 100$^{\circ}C$ for 0, 2, 4, and 6 days respectively. The results obtained are summarized as follows: 1. The green volume specific gravity due to oven heating decreased from 6 days of exposure, and that, due to heating in water decreased from 4 days of exposure. 2. The radial shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 6 days of exposure. The tangential shrinkage due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 2 days of exposure. 3. The amount of water absorption due to oven heating decreased from 2 days of exposure, but that due to heating in water increased from 4 days of exposure. 4. The compressive strength pararelled to grain due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 2 days of exposure. 5. The shearing strength pararelled to grain due to oven heating increased till 2 days of exposure, but decreased from 4 days of exposure, and that due to heating in water decreased from 4 days of exposure. 6. The bending strength due to oven heating increased till 4 days of exposure but decreased from 6 days, and that due to heating in water decreased from 6 days of exposure. The impact bending absorbed energy due to oven heating decreased from 4 days of exposure, and that due to hearing in water decreased from 2 days of exposure.

• Archives of Pharmacal Research
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• v.17 no.5
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• pp.389-391
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• 1994

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.293-300
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• 2018

Objective: This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods: Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with $1^+$ quality grade. Samples were either oven-roasted at $180^{\circ}C$ (dry heat) or cooked in boiling water (moist heat) to final core temperature of $70^{\circ}C$ (medium) or $77^{\circ}C$ (well-done). Results: Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to $77^{\circ}C$. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to $77^{\circ}C$ using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion: The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.708-716
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• 2013

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.6
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• pp.335-343
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• 2002

Methods of bedsoil analysis were difficult to be applied universally because use and material of bedsoil are diverse from country to country. Korean Standard Methods for Bedsoil Analysis was developed to measure the water content, water retention, and saturated hydraulic conductivity. Fifty-three samples for horticultural bedsoil and nine samples for paddy rice bedsoil in the current market were collected. Water content of bedsoil was determined using gravimetric method through $105^{\circ}C$ oven-dry for 16 hours, but different calculations between horticultural and paddy rice bedsoils were chosen according to different predominant component, plant residue or mineral. Water content percentage of horticultural bedsoil was calculated as [(weight of sample before oven-dry - weight of sample after oven-dry)/(weight of sample before oven-dry)]${\times}100$, while that of paddy rice bedsoil as [(weight of sample before oven-dry - weight of sample after oven-dry)/(weight of sample after oven-dry)]${\times}100$. Water retention was measured at water potential -0.5, -1, -3, -5, -7, -10 kPa by Sandbox method and saturated hydraulic conductivity was measured by constant head method using acryl cylinder (${\Phi}5cm{\times}L\;20cm$). By new 'Korean Standard Methods of Bedsoil Analysis', the average water content of horticultural bedsoil was obtained 46.34%(w/w) and that of paddy rice bedsoil 16.89%. For horticultural bedsoil, easily available water(EAW), water buffering capacity(WBC), and optimal matric potential(OMP) was estimated at 28.4%, 7.01%, and -5.60 kPa, respectively. Optimal moisture content was 44.41% and average saturated hydraulic conductivity for bedsoils was estimated at $28.4cm\;min^{-1}$.