• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.2051_2052
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• 2009

This paper study effects that measured hamony occurence and changes of current and voltage according to variation of temperature of Far Infrared Ray Radiant Oven's room affect power quality.

• Environmental engineer
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• s.65
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• pp.18-24
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• 1992

우리나라와 같이 전기제품의 수출이 전체수출의 많은 부분을 차지하는 상태에서는 전자파장해의 정확한 측정기술의 개발, 전자파대책 부품과 기술개발 등의 연구가 요구되고 있다. 특히 레이저, 마이크로 웨이브 오븐, 고광도 광원 등과 같은 방사선을 이용하거나 발산하는 전자 창작품의 생산이 급격한 성장을 보이고 있는 가운데 비전리 방사선에 의한 공중건강에 관심이 높아지고 있다.

• Product Safety
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• s.192
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• pp.30-33
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• 2009

대한민국 주부라면 누구나 알만한 제품. 물론 많은 제품들이 있겠지만 그 중 하나인 도깨비방망이... 주부들이 꼽는 주방 최고의 재주꾼은 무엇일까? 오븐, 가스레인지, 전자레인지, 냉장고$\cdots$주부라면 아마 '도깨비방망이'를 꼽을 것이다. 도깨비방망이는 지금까지 250만 대 이상이 팔린 대한민국 주부들의 대표적인 'MUST HAVE 아이템' 이다.

• Proceedings of the KIEE Conference
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• 2005.07a
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• pp.405-407
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• 2005

고유가 시대를 맞아 에너지효율이 높은 고효율기기에 대한 관심이 높아지고 있다. 이에 따라 본 논문에서는 주요 가전기기에 대한 세계 주요 각 국의 에너지 효율기준을 조사하여 비교하고자 한다. 미국, 유럽, 호주, 캐나다, 일본, 한국의 기기별 에너지 효율기준을, 우선 국내에서 가장 많이 사용되고 있는 형광등 및 안정기, 에어컨, 냉장고/냉동고에 대하여 우선 작성하였다. 이 외에도 세탁기, 식기세척기, 전기오븐, 변압기, 전기온수기 통의 기기에 대해서도 조사하였으나 지면상 생략하였다.

• Product Safety
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• s.246
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• pp.44-47
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• 2014

(주)대신전기산업은 인천광역시 남동구 간석동에 위치한 주방기구 전문제조업체로써 최신형 NCT 등 장비를 보유하고 자외선 살균소독기를 비롯하여 전기식소독고, 전기온장고, 전기튀김기, 칼도마소독기, 피자오븐, 장화건조기, 핫바, 식판 및 접시건조기, 장갑소독기, 우|생복건조기, 행주건조기, 수저소독고, 청소도구함 등을 생산 판매하고 있으며 제약회사와 음료회사에 쌍화탕 등 건강음료 보관 온장고를 납품하여 좋은 반응을 얻고 있다. 또한, 전 품목을 소비자가 원하는 대로 주문생산도 가능하며, 소비자의 불편을 최대한 해소하기 위하여 부산, 대구, 광주, 제주에 지사 겸 대리점을 두어 A/S를 신속히 처리하기 위해 노력하고 있다. 이번 제품안전 6월호에서는 전 직원이 한 마음으로 품질개발과 신제품개발에 노력을 다하여 주방의 위생과 환경 개선에 최선을 다하고 있는 (주)대신전기산업을 방문해 보았다.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.319-324
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• 1986

The characteristics of cooked rice were investigated with variation in amount of water added and different cooking methods of pressure and electric cookers. Samples added with 1.3, 1.5, and 1.7 times of water were evaluated for sensory characteristics and for degree of gelatinization by enzyme digestion method upon one hour cooling at room temperature. Samples were reheated by microwave oven and then compaired with fresh samples through sensory evaluation under the same condition. Sensory attributes of rice cooked with 1.3, 1.5, and 1.7 times of water addition showed significant differences among the groups in most properties except in stickiness. Degree of gelatinization in fresh samples also indicated significant differences between the two cookers in varied rice to water ratio. There were significant differences among the samples, fresh and reheated by microwave oven. Revealed differences, however, were not great in the same type of cooker groups.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.317-324
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• 2014

This study attempted to investigate the optimum cooking conditions of chicken breast fillets employing the superheated steam (SHS). The effects of SHS cooking conditions on the physico-chemical and sensory properties of chicken breast fillets were studied. Chicken breast fillets for SHS cooking were treated in six different combinations of steam temperature ($330^{\circ}C$ or $350^{\circ}C$) and cooking time (6, 8 and 10 min). As a result, when the chicken breast fillets were cooked for 8min at $330^{\circ}C$ and 6 min at $350^{\circ}C$ steam, the internal temperature of the chicken breast fillets reached $75{\sim}76^{\circ}C$. At that cooking condition, the chicken breast fillets demonstrated lower cooking loss, higher moisture content, lower hardness and fracturability, and higher springiness; further, they had more acceptable sensory properties compared to the other SHS conditions and conventional electric oven cooking (control). These results suggest that the application of SHS technology to chicken breast fillet products can reduce the cooking time and cooking loss; moreover, it can produce highly preferred chicken products compared to conventional electric oven cooking.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1270-1271
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• 2011

A study on the energy consumption(weigh against of the energy consumption for analyzed oven) and the energy consumption of follow cooking time (weigh against of cooking time for analyzed oven)through weigh against far-infrared radiation oven and other system. for this study, analysis the energy consumption follow temperature change and calculate the energy consumption until come to saturation temperature. also, the energy consumption is measured for food analysis follow cooking time. The energy reduced cost and time is estimated.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.2053_2054
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• 2009

This paper studied about the characteristics of the Far Infrared Ray Radiant Oven. We decrease intensity of electromagnetic wave which depended on electric and magnetic field occured by the Far Infrared Ray Radiant Oven and then the affected effect on the human body is minimized.

• Proceedings of the KIEE Conference
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• 2005.10b
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• pp.493-495
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• 2005

This paper proposes a swarm-based fuzzy system modeling technique for coke oven combustion control diagnosis. The coke plant produces coke for the blast furnace plant in steel making process by charging coal into oven and supplying gas to carbonize it. A conventional mathematical model for coke oven combustion control has been used to control the amount of gas input, but it does not work well because of highly nonlinear feature of coke plant. To solve this problem, swarm-based fuzzy system modeling technique is suggested to construct a diagnosis model of coke oven combustion control. Based on the measured input-output data pairs, the fuzzy rules are generated and the parameters are tuned by the PSO(Particle Swarm Optimizer) to increase the accuracy of the fuzzy system is operated. This system computes the proper amount of gas input taking the operation conditions of coke oven into account, and compares the computed result with the supplied gas input.