• 한국전산유체공학회:학술대회논문집
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• 한국전산유체공학회 2011년 춘계학술대회논문집
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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.

• 한국식품영양과학회지
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• 제14권2호
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• pp.171-176
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• 1985

우리나라산 감자를 가정에서 행하는 조리법(調理法)에 의하여 각각 조리 하였을 때 일반성분(一般成分), 무기질(無機質)성분 및 수용성(水溶性) 비타민의 변화를 조사 비교한 결과를 요약하면 다음과 같다. Electric oven 및 microwave로 조리하였을 때 감자중의 고형분(固形分)의 함량은 유의적(有意的)으로 증가하였고 조섬유(粗纖維)의 함량은 감소하였다. boiling, electric oven 및 microwave에 의한 조리는 감자중의 조회분(粗灰分)의 함량에 영향을 주지 않았으며, 조단백질(粗蛋白質)의 함량은 조리중 불규칙적으로 변하였다. 칼륨의 함량은 electric oven 및 microwave 조리로 증가하였고, 철의 함량은 electric oven 조리로 증가하였으며, 구리의 함량은 electric oven 및 microwave 조리로 각각 감소하였다. 그리고 감자중 macromineral에 속하는 인, 마그네슘, 칼슘의 함량과 micromineral에 속하는 아연, 망간, 닉켈, 납, 카드뮴의 함량은 본 연구에서 행한 조리법으로 변화가 없었다. 본 실험에 사용한 조리법중 microwave 조리에서 ascorbic acid의 보존률이 가장 낮았으나 thiamin의 보존률은 microwave 조리에서 가장 높았다. riboflavin과 folic acid의 보존률은 boiling 및 microwave 조리에서 서로 비슷하였으나 이 2가지 조리법이 electric oven조리법 보다 우수하였다. niacin과 비타민 $B_6$의 보존률은 사용한 조리법에서 모두 $93{\sim}100%$였다. 일반적으로 다소의 예외(例外)는 있으나 boiling 및 microwave로 조리한 감자가 electric oven으로 조리한 감자 보다 수용성(水溶性) 비타민의 보존률이 우수 하였다.

• 한국축산식품학회지
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• 제28권5호
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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.

• 한국포장학회지
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• 제6권1호
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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.

• 한국축산식품학회지
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• 제25권2호
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• pp.149-155
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• 2005

본 연구는 돈육과 우육을 혼합하여 제조한 햄버거 패티를 electric griddle, pan frying, microwave oven, conventional oven, charbroiling의 방법에 따라 가열조리한 후 품질변화 및 관능적 특성을 비교하고자 실시하였다. Microwave oven에서 가열처리된 햄버거 패티가 가장 빠른 가열속도를 보인 반면, conventional oven에서 가열된 패티의 가열속도가 가장 느리게 나타났다. 가열방법에 따른 화학적 조성은 microwave oven 가열방법이 다른 가열방법에 비하여 높은 수분함량과 낮은 단백질 및 지방함량을 나타냈다. 가열특성 면에서 electric griddle과 microwave oven에서의 가열은 수율이 높고 크기 축소율이 낮게 나타나 다른 방법보다 효과적이었으나 pan frying 방법은 이와 상반된 가열특성을 보였다. 또한, pan frying 방법은 가장 높은 전단력을 보였고, 물성 결과에서도 가장 높은 경도를 보였지만, 관능평가에서 대체적으로 다른 처리구들보다 높은 평가를 받았다. 전체적인 기호도는 pan frying 방법이 가장 높은 점수를 받은 반면, conventional oven에서 가열한 시료가 가장 낮은 평가를 받았다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2011년도 제42회 하계학술대회
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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.

• 설비공학논문집
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• 제25권8호
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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.

• 한국지반환경공학회 논문집
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• 제13권10호
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• pp.43-53
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• 2012

본 연구에서는 투수계수 증대 및 간극수 가열 증발에 의한 두 가지 방법으로 기존의 상재하중 및 연직배수에 의한 압밀공법의 성능을 개선하고자 하였다. 투수계수 증대 실험은 해성점토를 $90^{\circ}C$로 저온 가열하여 투수계수를 증대시켰으며, 간극수 가열증발 실험은 Microwave oven(전자레인지)과 고온 전기가열관($250^{\circ}C$)을 이용하여 간극수를 가열 증발하였다. 각 실험의 문제점을 파악한 후 현장적용성과 간극수 배출특성이 뛰어난 고온 전기가열관에 의한 지반가열장치를 고안한 후, 인천 송도지역 해성점토를 대상으로 고온 전기가열실험을 수행하였다. 실험결과, 고온 전기가열관을 이용한 간극수의 가열 증발효과로 인해 연약지반의 압밀효과가 탁월한 것으로 나타났으며, 또한 점토의 콘지수가 약 19배 정도 증가되어 추후 표층개량을 통한 시공장비의 주행성 확보에 도 활용될 것으로 판단된다.

• Design & Manufacturing
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• 제11권1호
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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.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2001년도 Proceedings ICPE 01 2001 International Conference on Power Electronics
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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.