• 한국전산유체공학회:학술대회논문집
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• 2011.05a
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• pp.124-128
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• 2011

The heat transfer rate in an oven is very important for the quality of cooking food. For a robust performance design in an electric oven, forced convection has been used rather than natural convection, in bake and convection mode. Forced convection heat trans for in a vented electric oven has been numerically evaluated using the commercial software FLUENT. CFD modeling of the electric oven involves three-dimensional, steady state, MRF fan model and DO radiation model. In this study, the electric oven cavity and fan modules are not simplified. Other research shows that the boundary condition can often lead to non-physical solutions, such as reverse flaw at the top vent. To remove this non-physical solution, control volume has been expanded at the nearby vent. This numerical analysis has been performed with dedicated experimental support. The results show that there is less than a 2.2% difference between the simulation and experimental data for the temperature profile of food. From this research we can use this oven simulation technique to make a better convection system in an electric oven.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.171-176
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• 1985

The effects of cooking methods by boiling, electric oven and microwave on the proximate composition, minerals and water-soluble vitamins of two major Korean potato varieties (Soomi and Namjac) were studied. The dry matter content was increased after the cooking by the methods of electric oven and microwave, however, the crude fiber content was highly decreased by both methods. The crude ash content was not affected by the cooking methods used. The potassium content was increased by electric oven and microwave methods, and iron content was increased by electric oven baking, however, the copper content was significantly decreased by the electric oven and microwave cooking methods. The macrominerals (phosphorus, magnesium, calcium) and microminerals (zinc, manganese, nickel, lead, cadmium) content present initially in potatoes have not been changed by the cooking methods employed in this study. Relative retention value of ascorbic acid was the lowest and the value of thiamin was the highest in the potatoes cooked by microwave. The retention values of riboflavin and folic acid obtained. after boiling were similar to those after microwave cooking, and both of these treatments were superior to the electric oven baking. The retention values of niacin and vitamin $B_6$ varied between 93 and 100% depending on the cooking methods used. Overall, with a few exceptions, the retention values of water-soluble vitamins in boiled and microwave cooked potatoes were superior to those of the electric oven baked.

• Food Science of Animal Resources
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• v.28 no.5
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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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.37-40
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• 2000

This study was carried out to investigate dropping shock of household electric appliances during materials handling. Microwave oven($18{\ell}$), TV(16") and washing machine(6.2kg) were singled out as the study items. From the results of dropping test by KS A 1026(General Rules of Performance Testing for Packaged Freights), relative equations were gained as follow : y=0.0863x+10.032 for microwave oven, y=0.136x+7.85 for TV and y=0.214x+5.8 for washing machine (where y is G-factor and x is Dropping height). The maximum values of dropping shock during materials handling were measured to be $11{\sim}14G$ for microwave oven, $12{\sim}15G$ for TV and $10{\sim}12G$ for washing machine. The maximum shocks of microwave oven, TV and washing machine during materials handling were corresponding to dropping shocks of dropping height 45.98cm, 52.57cm and 28.97cm by KS A 1026.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1274-1275
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• 2011

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.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.25 no.8
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• pp.450-456
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• 2013

The composite electric oven is one of the fixing utensil, various functions are required. Steam generating function, which is one of its functions, and allows various food cooking. The location of the outlet of the steam generator is designed around ease of installation, consideration of internal fluid is not. Distribution of the steam can not be non-uniformly. Accordingly, cooking time becomes longer, the energy consumption increases. As a result of the analysis, it was confirmed stagnation phenomenon of the internal flow through the interpretation of the calculations for the position of the outlet of the steam generator existing. Further, by computing the analysis of various locations of the outlet of the steam generator, we investigated the distribution and characteristics of the internal flow.

• Journal of the Korean GEO-environmental Society
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• v.13 no.10
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• pp.43-53
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• 2012

This study deals with the conventional consolidation methods like preloading and vertical drains. For it, Two different mechanism, i.e., increasing of permeability and evaporating of pore water were studied. The marine clays excavated in Incheon were heated at low temperature($90^{\circ}C$) to increase the permeability. Also, Microwave oven and high-temperature electric heater were used for pore water evaporation. Several points raised from the experiments. To fix them, the electric heating system was revised to upgrade the field application and drain efficiency of pore water, and the marine clays were heated by revised electric heater at high temperature($250^{\circ}C$). From Experimental result showed that results, high-temperature heater induced the pore water evaporation and displayed the excellent consolidation behavior. In addition, the cone index of heated clays were increased about 19 times, which suggested that electric heating system could be applied for ensuring the trafficability of heavy equipments.

• Design & Manufacturing
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• v.11 no.1
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• pp.7-13
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• 2017

The aim of this study is to develop the dies oven for energy-saving during the pre-heated process of extrusion dies. Applying high-efficiency near-infrared heater, single cell type dies oven was developed as a substitute for traditional chest type oven. Therefore the dies is individually heated uniformly to operation temperature so rapidly. By using the developed dies oven, electric-energy consumption of preheating extrusion dies reduced up to 30% and the waiting time in the oven also minimized up to 90min. In addition, the results have shown that it is possible to accurately control the dies temperature for improving the quality of extruded profile and to minimize die bearing oxidation and nitride layer degradation responsible for surface defects on the profile and shorter die life.

• Proceedings of the KIPE Conference
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• 2001.10a
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• pp.484-488
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• 2001

The grid voltage of commercial utility power source hi Japan and USA is 100rms, but in China and European countries, it is 200rms. In recent years, In Japan 200Vrms out putted single phase three wire system begins to be used for high power applications. In 100Vrms utility AC power applications and systems, an active voltage clamped quasi-resonant Inverter circuit topology using IGBTs has been effectively used so far for the consumer microwave oven. In this paper, presented is a half bridge type voltage-clamped high-frequency Inverter type AC-DC converter using which is designed for consumer magnetron drive used as the consumer microwave oven in 200V utility AC power system. This zero voltage soft switching Inverter can use the same power rated switching semiconductor devices and three-winding high frequency transformer as those of the active voltage clamped quasi-resonant Inverter using the IGBTs that has already been used for 100V utility AC power source. The operating performances of the voltage source single ended push pull type Inverter are evaluated and discussed for consumer microwave oven. The harmonic line current components In the utility AC power side of the AC-DC power converter operating at ZVS­PWM strategy reduced and improved on the basis of sine wave like pulse frequency modulation and sine wave like pulse width modulation for the utility AC voltage source.