• Title/Summary/Keyword: pressure cooker

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Sensory Characteristics of Soybean Jeolpyon by Different Cooking Method (콩절편의 조리 방법에 따른 관능적 특성)

  • Jung, Hae-Ok;Han, Young-Sil;Rhee, Chong-Ouk
    • Korean journal of food and cookery science
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    • v.8 no.3
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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.

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Descriptive Sensory Profiles for Cooked Rice by Various Rice Cookers (묘사분석에 의한 취반기기별 밥맛의 관능 프로필)

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Korean journal of food and cookery science
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    • v.23 no.5
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    • pp.777-784
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    • 2007
  • The purpose of this study was to provide the descriptive sensory profiles for cooked rice by various rice cookers, losing descriptive analysis. The rice samples cooked in an electric pressure cooker, and in pressure cooker B, were separated by roasted flavor, sweetness, burnt flavor, cooked rice flavor, moistness, cohesiveness, and chewiness using PCA. The rice cooked in pressure cooker A was harder and rougher, and showed grain wholesomeness, but it still had a cooked and burnt flavor. The rice cooked in a stone cooker and an electric rice cooker was less hard, and showed less grain wholesomeness, but it had a burnt, cooked rice, and less raw rice type of flavor. Finally, the RTE (ready-to-eat) rice showed more grain wholesomeness, and had more raw rice and sour flavor.

Effects of Pressure Cooker Brand Awareness on the Consumer Acceptability of Cooked Rice

  • Kim, Dong-Hee;Kim, Hee-Sup
    • Food Quality and Culture
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    • v.1 no.1
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    • pp.34-39
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    • 2007
  • The effects of pressure cooker brand awareness, in terms of rice cooking performance, were evaluated using consumer acceptability tests. A blind test was performed using rice samples cooked by 3 different pressure cookers without any brand information, and a brand awareness test followed with the same informed consumer panel. Overall acceptability, glossiness, stickiness, hardness, flavor, and color were evaluated and compared to determine whether or not there were changes on consumer choice for acceptability. Brand A and brand B were not significantly different in their overall acceptability, moisture content, flavor, or color (p > 0.05), but they were significantly different for glossiness, stickiness, and hardness. Brands A and C were significantly different for all the attributes (p < 0.05). In the brand awareness test, brands A and B were not significantly different in their liking scores for all the attributes (p > 0.05). Brand C had significantly lower liking scores for overall acceptability, glossiness, stickiness, hardness, and moisture content than the other brands (p < 0.05). When comparing the liking scores for all the attributes with those of the blind test, the scores of the brand awareness test were slightly higher. For brand A, there were changes in its liking scores for overall acceptability, flavor, and glossiness (p < 0.05). However, brands B and C had brand awareness effects for all the attributes (p < 0.05).

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Failure Mechanism of Bendable Embedded Electronic Module Under Various Environment Conditions (Bendable 임베디드 전자모듈의 손상 메커니즘)

  • Jo, Yun-Seong;Kim, A Young;Hong, Won Sik
    • Journal of Welding and Joining
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    • v.31 no.5
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    • pp.59-63
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    • 2013
  • A bendable electronic module has been developed for a mobile application by using a low-cost roll-to-roll manufacturing process. In flexible embedded electronic module, a thin silicon chip was embedded in a polymer-based encapsulating adhesive between flexible copper clad polyimide layers. To confirm reliability and durability of prototype bendable module, the following tests were conducted: Moisture sensitivity level, thermal shock test, high temperature & high humidity storage test, and pressure cooker tester. Those experiments to induce failure of the module due to temperature variations and moisture are the experiment to verify the reliability. Failure criterion was 20% increase in bump resistance from the initial value. The mechanism of the increase of the bump resistance was analyzed by using non-destructive X-ray analysis and scanning acoustic microscopy. During the pressure cooker test (PCT), delamination occurred at the various interfaces of the bendable embedded modules. To investigate the failure mechanism, moisture diffusion analysis was conducted to the pressure cooker's test. The hygroscopic characteristics of the encapsulating polymeric materials were experimentally determined. Analysis results have shown moisture saturation process of flexible module under high temperature/high humidity and high atmosphere conditions. Based on these results, stress factor and failure mechanism/mode of bendable embedded electronic module were obtained.

The Sensory Properties and Lipid Contents of Cooked Rices depending on the Variety and Cooker (품종 및 취반기구를 달리하여 취반한 쌀밥의 관능적 특성과 지질함량에 관한 연구)

  • 김현숙;김영아
    • Korean journal of food and cookery science
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    • v.7 no.2
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    • pp.1-6
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    • 1991
  • The sensory properties and the change of lipid content of cooked rice were investigated to evaluate the effects of cooker (electric and pressure cooker) and variety ($Japonica and Indica\timesJaponica variety$). Overall preference of cooked rices were higher in the pressure cooker than the electric cooker. In the case of electric cooker, Japonica variety was prefered than $I\timesJ$ variety. Free lipid contents were reduced and bound lipid contents were increased after cooking. The bound lipid contents had a correlation with shiness of cooked rice(r=-0.69).

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Design and Control of Solenoid for Pressure Valve for Electric Pressure Cooker (전기압력밥솥을 위한 압력밸브용 솔레노이드 설계 및 제어)

  • Kim, Dae-Kyong;Woo, Kyung-Il
    • Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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    • v.26 no.7
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    • pp.84-91
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    • 2012
  • In this paper, design by magnetic analysis software and proportional control of solenoid for pressure valve for electric pressure cooker is described. The validation of design was proved by 3D finite element analysis results. Also the efficiency of an air ventilation mechanism was considered when pressure was happened by fluid analysis results. The linear proportional control system by AVR was manufactured and its validation was proved by pressure control of solenoid.

A Study on Failures by Abnormal AlxOy Layer after PCT (PCT 후 비정상 AlxOy 층 형성에 의해 발생된 불량 연구)

  • Choi, Chae-Hyoung;Choi, Deuk-Sung;Jeong, Seung-Hyun
    • Journal of the Institute of Electronics and Information Engineers
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    • v.51 no.11
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    • pp.231-237
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    • 2014
  • In this paper, we have proceeded research for failures of semiconductor device stressed by Pressure Cooker Test(PCT). After PCT stress, we found various failures such as delamination between aluminium line and device layers and chemical composition transition of aluminium. We have executed the analysis using the physical and chemical observation equipments. There were the main failures that aluminium loss of aluminium pad is occurred and $Al_xO_y$($Al_2O_3$ or $Al(OH)_3$)) layer is formed abnormally. The primary cause of the failures is reaction of supplied fluorine or chlorine gases and infiltrated moisture during etching process.

Mineral Content in Sam-Gye-Tang Broth according to Cooker and Boiling Time (조리용기와 가열시간에 따른 삼계탕 용출액 중 무기질함량에 관한 연구)

  • 박세원;김선태;유양자
    • Korean journal of food and cookery science
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    • v.9 no.1
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    • pp.52-56
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    • 1993
  • This study was examined on the change of mineral contents (Calcium, Potassium, Magnesium Zinc, Iron, Sodium, Phosphorus) in Sam-gye-tang broth cooked by various cooker and boiling time. The results were as follows; 1) In cauldron, the contents of Calcium, Potassium, Magnesium Zinc Iron Sodium, Phosphorus were increased in proportion to boiling time. In pressure cooker, the contents of Calcium, Potassium, Magnesium, Zinc are increased according to boiling time but the contents of Iron, Sodium, Phosphorus were showed the maxium value at 120 minutes and were decreased since then. 2) Ca/P was 1:0.91 in raw materials of Sam-gye-tang. But the extracting rate of Ca/P of the broth cooked in cauldron was 1:3.58∼1:4.68 and 1:2.02∼l:3.96 in pressure cooker. This rate was quite different from the recommended one of 1:1∼l:1.5. 3) In the increasing rate of minerals according to boiling time, the increasing rate of Calcium was showed similar in cauldron and pressure cooker, but Potassium, Magnesium, Sodium, Phosphorus were showed the maximum increasing rate from 30 to 60 minutes in cauldron and pressue cooker. Zinc was showed the maximum increasing rate from 120 to 150 minutes in cauldron and from 30 to 60 minutes in pressure cooker.

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Quality Characteristics of Instant Nuroong-gi Prepared Using a Microwave (Microwave를 이용한 즉석 누룽지의 품질특성)

  • Lee, Hyun-Seok;Kwon, Ki-Hyun;Kim, Jong-Hoon;Cha, Hwan-Soo
    • Korean Journal of Food Preservation
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    • v.16 no.5
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    • pp.669-674
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    • 2009
  • We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

A Study of Failure Mechanism through abnormal AlXOY Layer after pressure Cooker Test for DRAM device (DRAM 소자의 PCT 신뢰성 측정 후 비정상 AlXOY 층 형성에 의해 발생된 불량 연구)

  • Choi, Deuk-Sung;Jeong, Seung-Hyun;Choi, Chae-Hyoung
    • Journal of the Microelectronics and Packaging Society
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    • v.25 no.3
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    • pp.31-36
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    • 2018
  • This research scrutinizes the reason of failure after pressure cooker test (PCT) for DRAM device. We use the physical inspecting tools, such as microscope, SEM and TEM, and finally find the discolor phenomenon, corrosion of Al and delamination of inter-metal dielectric (IMD) in the failed devices after PCT. Furthermore, we discover the abnormal $Al_XO_Y$ layer on Al through the careful additional measurements. To find the reason, we evaluate the effect of package ball size and pinhole in passivation layer. Unfortunately, those aren't related to the problems. We also estimate halide effect of Al. The halogens such like Cl are contained within EMC material. Those result in the slight improving of PCT characteristics but do not perfectly solve the problems. We make a hypothesis of Galvanic corrosion. We can find the residue of Ti at the edge of pad open area. We can see the improving the PCT characteristics by the time split of repair etch. The possible mechanism of the PCT failure can be deduced as such following sequence of reactions. The remained Ti reacts on the pad Al by Galvanic corrosion. The ionized Al is easily react with the $H_2O$ supplied under PCT environment, and finally transfers to the abnormal $Al_XO_Y$ layer.