• 대한기계학회논문집A
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• 제29권9호
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• pp.1282-1288
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• 2005

This research has been motivated by the need to minimize possible leakage of microwave when one opens the door during operation of the microwave oven. An explicit finite element program is used to analyze the transient response the door of the oven under door-opening condition. Operation of the micro switch which plays an important role to hun off the power is simulated on the basis of the response of the latch. Using the results of the analysis, twisting deformation of the door frame is defined and evaluated.

• 대한기계학회논문집A
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• 제33권5호
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• pp.536-543
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• 2009

Dynamic behaviour of a package of a microwave oven under the drop-impact conditions is evaluated by the finite element analysis and tests. PAM-CRASH software is used for the finite element analysis and the tests are performed according to the ISTA(International Safe Transit Association) specification. Results of the analyses are compared with those of the tests and accuracy is shown to be favourable. Under the drop-impact condition of the original design, severe deformation occurs and an improved design is proposed to reduce it. The approach presented in this research can be successfully applied to reduce costs and time required to develop new models of the microwave oven.

• 한국연소학회:학술대회논문집
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• 대한연소학회 2003년도 제27회 KOSCO SYMPOSIUM 논문집
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• pp.43-47
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• 2003

Coke oven is used in an iron-making process for producing coke through devolatilization of the coking coal. An unsteady 2-dimensional model of solid bed is proposed to simulate a coke oven. The model contains governing equations with partial differential equation forms for the solid phase and the gas phase. Drying and devolatilization of coking coal, heat transfer, and generation of internal pores in the coking coal are also reflected to the source terms. Simulation results show a reasonable trend compared with the physical data.

• 한국식품조리과학회지
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• 제8권3호
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• 동아시아식생활학회지
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• 제4권2호
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• pp.45-49
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• 1994

The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control, The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-$\delta$-lactone.

• 전력전자학회논문지
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• 제22권5호
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• pp.463-468
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• 2017

One of the most critical part for magnetron driving in microwave oven is start-up control. For this, switching frequency of resonant inverter should be carefully controlled in order to supply sufficient power to the filament of the magnetron and to prevent rectifier diode from destruction caused by the excessive voltage across them. This paper proposes a novel start-up control strategy for LLC resonant inverter for microwave oven considering the non-oscillation mode time and the magnetron voltage during the start-up process. The validity of the proposed method is verified through the experiment with 1,200W microwave oven using LLC resonant inverter.

• Journal of Ginseng Research
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• 제17권1호
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• pp.35-38
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• 1993

A new and rapid method for the hydrolysis of ginsenosides to panaxadiol or panaxatriol was developed. It is based on the microwave oven reaction, which is high temperature and high-pressure reaction. The optimal hydrolysis time using 5% $H_2SO_4$ solution was found at 10 min PTFE reaction vessel in microwave oven, which is more than 30 times faster than the conventional hydrolysis method.

• 대한토목학회논문집
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• 제40권1호
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• pp.51-58
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• 2020

달 탐사에 대한 관심이 늘어나면서 인공월면토를 포함한 달 지상 환경 모사에 대한 연구가 진행되고 있다. 인공월면토를 포함하여 진공환경을 조성할 때 발생하는 문제점 중의 하나는 토양에서 나오는 탈 가스로 인해 고진공에 도달하는 시간이 길어진다는 것이다. 이러한 탈 가스의 대부분은 수분이며, 진공챔버에 넣기 전 인공월면토의 표면에 붙어있는 수분을 제거하는 전처리 과정을 수행한다면 고진공에 도달하는 시간을 상당히 줄일 수 있다. 기존의 토양 건조 방법을 사용하여 각 방법이 인공월면토의 수분제거에 얼마나 효과적인지 확인하였다. 드라이 오븐을 이용한 방법, 마이크로웨이브 오븐을 이용한 방법, 직접가열 건조하는 방법과 진공 오븐을 이용한 방법을 이용하여 인공월면토 시료의 건조 실험을 수행하였으며, 건조 실험의 결과를 제시하였다. 실험결과 드라이 오븐에서 110℃로 건조하는 방법과 마이크로웨이브 오븐을 이용한 건조 방법은 수분제거 효과가 충분하지 않았으며, 200℃ 이상에서 진공오븐을 이용한 방법과 직접 가열하는 방법은 수분제거 효과가 좋았다.

• 한국축산식품학회지
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• 제28권5호
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• pp.535-542
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• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• 한국축산식품학회지
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• 제33권1호
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.