• KSCE Journal of Civil and Environmental Engineering Research
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• v.40 no.1
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• pp.51-58
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• 2020

As interest in lunar exploration increases, studies on lunar surface environment simulation including a lunar soil simulant are being conducted. One of the problems when creating a vacuum environment with lunar soil is that it takes long time to reach high vacuum due to outgas from the soil. Most of the outgas is water, and the time to reach high vacuum can be significantly reduced by a pretreatment process that removes moisture adhering to the surface of the lunar soil before putting soil into a vacuum chamber. The existing soil drying methods were examined to determine how these methods were effective to remove moisture from the lunar simulant soil. Drying experiments of lunar soil samples were carried out using a dry oven, a microwave oven, direct heating method and a vacuum oven, and the results of the drying experiment were presented. Drying soil at 110℃ using a dry oven and drying soil by a microwave oven were not enough to remove moisture, and vacuum oven drying method and direct heating drying method at more than 200℃ were effective in water removal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1064-1072
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• 2010

The objectives of this study were to gain an overview of practices and effect evaluation of oven utilization at school foodservice facilities in Daegu and Gyeongbuk province. Out of 147 dieticians, who responded for questionnaires, 44 dieticians used the oven and 103 dieticians did not use the oven. All statistical analyses were conducted with the SPSS 14.0 statistical software program. With regard to the style of foodservice system, 74.4% were urban, 23.3% were rural, and 2.3% were remote country. Also, 23.3% of school foodservices produced meals by batch cooking. According to the results of the expected effect and using effect analysis for 27 items, the average of evaluation score about expected effect was 1.64 points and that of using effect was 1.61 points. Both expected effect and using effect had higher scores than average points in 13 items out of 27 items. Using effect had higher scores than expected effect in 4 items. In conclusion, using ovens could help to increase foodservice satisfaction of students at school foodservice, because it can improve the various cooking methods and the food safety management. Therefore, it is important to modernize and automate cooking equipment for quality improvement of school foodservice operations.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.4
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• pp.853-858
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• 2008

The structures of induction heating type pressure rice cooker are consisted of oven. top heater plate and locking ring. Because the pressure is applied to their structures, those should be necessary to do the safety evaluation. In this paper, structure analysis is performed for oven structures by using finite element method and as a results, optimal thickness is achieved. Especially, analysis fur anisotropic layered material is performed because oven is made of both stainless steel and aluminum. And both von Mises and Tsai-Wu failure criterion are applied for safety factor. Parametric method is used in order to get the optimal thickness for oven and top heater plate.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.232-237
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• 1994

A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.

• 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.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.1-6
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• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.

• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.2174-2176
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• 2000

FDTD(Finite Difference Time Domain) 방법을 적용하여 마이크로웨이브 오븐 내부의 전자기장을 해석하였고, 적외선사진을 통하여 실험과 비교 검증하였다. 부하의 종류와 형태에 따른 전자기장의 패턴 변화를 고찰하였고, 여러 가지 포밍형태와 오프닝 형태에 따른 전자기장의 패턴을 적외선 사진과 비교하였다. 표면 보정 기법을 적용하여 부하표면에서의 전자파 패턴을 보다 정확히 예측할 수 있었으며, 또한 마그네트론의 공진 주파수에 따른 전자파 파워 패턴의 변화를 살펴 보았다. 이와 같이 개발된 마이크로 웨이브 오븐 내부의 전자파 해석 프로그램을 이용하면, 균일 가열 성능 향상을 위한 마이크로웨이브 오븐의 캐비티 설계 기간을 크게 단축할 수 있을 것으로 생각된다.

• 베이커리
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• no.8 s.397
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• pp.112-117
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• 2001

• 베이커리
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• no.5 s.322
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• pp.89-96
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• 1995

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.653-659
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• 2008

In this study, the optimum pre-heating condition was investigated to improve water extraction yield of Phelinus linteus tea. Pre-heating was carried out using drying oven or hot plate at different temperatures and times, and extraction yield was estimated by measuring optical density at 370 nm and soluble solid content. The highest optical density and soluble solid content of Phelinus linteus tea were observed when pre-heated at $70{\sim}80^{\circ}C$ for 30 minutes in drying oven. Pre-heating in drying oven resulted in also faster color changes of Phelinus linteus tea at lower temperature. According to the organoleptic evaluation, pre-heated Phelinus linteus tea in drying oven at $70{\sim}80^{\circ}C$ for 30 minutes was preferred compared to the non-treated. In conclusion, pre-heating in drying oven at $70{\sim}80^{\circ}C$ for 30 minutes was found to be the most efficient conditions to increase extraction yield of Phelinus linteus tea.