• 한국식품영양과학회지
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• 제12권4호
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• pp.364-367
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• 1983

본실험(本實驗)은 번데기의 단백질(蛋白質) 최적(最適) 추출조건(抽出條件)을 검토하기 위하여 제사공장(製絲工場)에서 나온 탈지(脫脂)번데기를 oven-dry와 freeze-dry한 두 종류(種類)를 사용(使用)하여 추출성(抽出性)에 영향을 미치는 용매(溶媒)의 종류(種類), 추출용매(抽出溶媒)와의 혼합비율(混合比率), 온도(溫度) 및 시간(時間), 추출액(抽出液)의 pH의 영향 등을 검토하여 다음과 같은 결론(結論)을 얻었다. (1) 추출용매(抽出溶媒)에 따른 질소추출(抽出)은 0.05M NaOH에서 56%로 가장 많았으며 시료와 추출용매(抽出溶媒)와의 비율(比率)은 1 : 40일때가 질소추출(抽出)이 좋았다. (2) 추출(抽出)에 대한 온도(溫度)의 영향은 freeze-dry한 경우 $50^{\circ}C$, oven-dry한 시료가 $60^{\circ}C$에서 가장 많이 추출(抽出)되어 거의 90%까지 추출(抽出)이 가능하였으며 추출시간(抽出時間)은 10분 후 많은 차이(差異)를 나타내지 않았으나 60분에서 가장 높은 경향을 나타내고 있다. 일반적으로 freeze-dry한 번데기분(粉)은 oven-dry한 것보다 질소의 추출성(抽出性)이 약간 좋은 결과(結果)를 나타내었다. (3) 추출(抽出)에 미치는 pH의 영향은 pH 1.0에서 pH 11.0까지는 20%이하로 그 추출도(抽出度)가 낮았으나 pH 11.0이상에서 추출도는 급격히 증가(增加)하여 pH 13.0에서 60%이상 추출(抽出)이 가능하였다.

• 전력전자학회논문지
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• 제23권3호
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• pp.225-230
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• 2018

This paper proposes a parametric design of an LLC resonant inverter used for a microwave oven. To improve the harmonic performance of the microwave oven, a current controller with a variable PI gain is proposed. Due to the recent strengthening of harmonics regulations, inverter control technology for microwave ovens is now required to satisfy harmonic performance. In an LLC resonant inverter, the voltage gain varies remarkably depending on the magnetron voltage, output power, and input voltage. To satisfy harmonic performance, a controller that can maintain operation in the zero-voltage switching (ZVS) region and control changes in voltage gain is required. The modified design of the LLC resonant inverter ensures ZVS operation even when the magnetron is heated. Application of the variable current controller improves harmonic control according to the instantaneous gain curve change. The validity of the proposed power control with a variable current controller is verified by experiments with a 1200 W microwave oven.

• 한국기계가공학회지
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• 제19권5호
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• pp.67-74
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• 2020

To predict the thermal deformation of an oven cabinet during the enamel process, we propose a simple finite element analysis method comprising two steps: heating and cooling. To this end, the basic mechanical and thermal properties such as thermal expansion of the enamel and steel plate were experimentally studied, and the mechanical properties of four different stainless steel (SUS) plates were evaluated to select the target material for the oven at high temperature conditions from 400 ℃ to 700 ℃. In the first analysis step of the enamel process, the SUS plate was heated to 850 ℃ and was then thermally expanded without considering the enamel coating. Next, assuming the perfect bonding of two materials (enamel coating and metal plate), the enamel plate was allowed to cool to room temperature till 22 ℃. From the results of comparing the experimental and analytical data, we can make a conclusion that the proposed method can be applied to evaluate the thermal deformation of enamel products. Especially, the thermal deformation of the oven can be predicted with different enamel coating conditions, such as uniform and nonuniform coating thickness.

• 한국축산식품학회지
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• 제37권3호
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• 대한치과보철학회지
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• 제31권2호
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• pp.191-205
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• 1993

In order to compare the strength of soldered joints relative to the various sol dering method, soldering processes were performed using Palladium based ceramo-metal alloy(Bond-on 4)and Nickel-cromium alloy(Vera Bond). The obtained data include difference in strength between presoldering and postsoldering The data also contain difference among postsoldered groups for 3 difference soldering methods(torch, infrared. Oven) The following results were obtained : 1. For postsoldering with Pd alloy, the oven-using group showed the highest strength while the difference in strength between the torch-using group and the infrared machine group was negligible. 2. For Pd alloy with the torch method, postsoldering resulted in the higher strength than presoldering. 3. There was a negligible difference in strength between presoldering and postsoldering when Ni-Cr alloy with torch method is used. 4. Through microscopic study of the fractured surfaces, the torch-using group showed more porosity than both the oven-using and the infrared machine groups. 5. In terms of fracturing patterns, the oven-using group showed adhesive failure while both the torch and the infrared machine groups showed cohesive failure and cohesive-adhesive failure.

• 미생물학회지
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• 제11권2호
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• pp.101-106
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• 1973

microwave oven의 배지 처리에의 이용에 고나한 실험에서 다음 결론을 얻었다. 1)배지 융해에 이용함으로써 시간을 단축하고, 푸로판 불꽃 사용시의 실내 공기 오염을 막을 수 있었다, 2)혐기성 배지에서의 공기 저게는 wire barsket에 넣은 시험관을 물이 든 beaker에서 가열하므로써 끓어 넘는것을 막을 수 있었다. 3)배지 중의 E.coli 살균효과는 불꽃처리의 경우와 비슷하였으며 고압멸균을 대치할 수는 없을 것으로 판단되었다, 저자들의 실험실에서는 매일 5~6종의 배지를 만들기 위해 융해하며, 혐기성 세균동정을 위해 40~50개의 반유동 배지에서 공기를 제거하는바 이를 위해 지난 수개월간 microwave oven을 이용하고 있고 편리함을 경험하고 있다.

• Journal of the Korean Wood Science and Technology
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• 제22권4호
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• pp.37-42
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• 1994

The adsorption of water vapor and equilibrium moisture content(EMC) of the specimens for four softwood species dried by conventional- and high temperature method and equilibrated to 15% of the target EMC condition at 25$^{\circ}C$ were determined by oven drying method and with moisture meters. The amount of adsorption for high temperature dried red pine was significantly higher than that of conventional kiln dried wood, while those of eastern white pine, eastern hemlock and Norway spruce were not significantly different between drying methods. EMCs of these four species determined by oven drying method and with capacitive admittance moisture meter were not significantly different between drying methods. EMC of high temperature dried red pine determined with resistance moisture meter was significantly higher than that of conventional kiln dried wood. But EMCs of other species did not show significant difference between drying methods. EMCs of conventional and high-temperature dried wood determined with electronic moisture meters, especially in the case of the capacitive-admittance moisture meter measurement, were lower than that determined by oven drying method.

• 동아시아식생활학회지
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• 제17권6호
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• 한국식품영양학회지
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• 제22권2호
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• pp.192-198
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• 2009

Cheongkukjang is a traditional fermented soybean food in Korea that is used in the manufacture of functional foods. This study was conducted to assess vitamin contents and sensory qualities of powdered Cheongkukjang dried by oven drying, far-infrared drying and freeze drying. Vitamins $B_1$, $B_2$, $B_6$, E, niacin and pantothenic acid were detected using all drying methods. However, vitamin D was not detected in the oven drying samples, and was most prevalent($82.47{\mu}g$/100 g) in the far-infrared drying samples. The sensory characteristics included color, off flavor, salty taste, bitter taste, sweet taste, roasted taste and after-taste. Oven drying and freeze drying samples exhibited highest and lowest color scores(5.62 and 2.0, respectively). Oven drying samples also exhibited the highest roasted taste score(4.76), although not significantly different from far-infrared drying samples(4.0, p<0.05), while the score of freeze drying samples(2.38) was significantly different from the other methods(p<0.05). It is concluded that freeze drying is most suitable.

• Journal of the Korean Wood Science and Technology
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• 제45권5호
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• pp.629-639
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• 2017

현재 합천 해인사에 보관되어 있는 고려속장경(일명 팔만대장경)은 역사적 가치나 규모면에 있어서 세계적인 문화재이나 아직도 어떤 수종으로 만들어졌는지 모르고 있다. 중요한 문화재이기 때문에 손상없이 비파괴적으로 수종을 추정하는 방법이 필요하다. 밀도를 알게 되면 수종을 추정하기 쉽다. 유전율식 목재수분계의 원리를 역으로 이용하면 함수율을 알고 있는 목재의 전건밀도를 얻을 수 있다는데 착안하여 연구를 수행하였다. 국내산 100여 개 수종, 122개 재감의 전건밀도를 치수법과 유전율식 목재수분계 추정법으로 구하여 두 계수의 상관관계와 회귀식을 찾았으며 문헌자료를 이용하여 회귀식의 유의성을 검정하였다. 치수법으로 측정한 전건밀도와 유전율식 목재수분계로 추정한 전건밀도는 매우 높은 상관관계를 나타냈다. 이 관계식을 이용하면 팔만대장경판의 전건밀도를 추정할 수 있으며 나아가 수종을 예측할 수 있을 것이다.