• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.9 no.1
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• pp.7-10
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• 2003

This study was carried out to investigate vibration shock of electric appliances during transport. Microwave oven, TV, washing machine and refrigerator were singled out as the study items. Transport courses were selected as follow ; an expressway between Kumi and Seoul for TV, an expressway between Kwangju and Seoul for microwave oven and washing machine, a national road between Inchon and Seoul for refrigerator. the values of vibration shock were measured to be ${\sim}3G$ on the national road and 1G on the expressway for up and down direction, ${\sim}0.5G$ on the national road and expressway for back and forth direction and ${\sim}0.8G$ on the national road and expressway for right and left direction. There was no damage during transport. These values were corresponding to grade II of KS A 1026 (General Rules of Performance Testing for Packaged Freights).

• 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.

• Journal of Power System Engineering
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• v.13 no.3
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• pp.53-58
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• 2009

The importance of cost reduction has grown bigger to ensure the competetive power of products in the electric home appliances industry. Thus, it is necessary to assess the reliability due to drop-impact happenning in process of distribution of microwave ovens with the panel and cavity of thinner thickness for cost reduction. In the present study, the drop/impact simulation using the explicit code LS-DYNA3D has been carried out for improving the impact resistance of a microwave oven. This CAE-based design approach can be successfully applied to enhance the deteriorated dynamic behavior under the impact conditions of dropping height 70cm according to ISTA procedure 2A.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.7 s.172
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• pp.177-184
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• 2005

Recently, the engineering designer of injection mould has become more and more dependent on the CAE. In the design factors of injection mould, the shrinkage rate should be considered as one of the important performances to produce the reliable products. therefore the shrinkage rate can be mostly calculated by the MoldFlow and Pro-engineering. in the design process. However it is not easy to predict the shrinkage rate of a plastic injection mold in its design process because the analysis can take minutes to hours, the high computational costs of performing the analysis limit their use in design optimization. In this study, the surrogate models, DACE model, based on the Kriging in order to optimize the shrinkage rate of electric microwave oven window is used in lieu of the original models, facilitating design optimization.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• Journal of Korean Society of Forest Science
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• v.3 no.1
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• pp.18-22
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• 1963

1. Objects The experiments of catalytic aharcoaling were carried out for the fallowing purposes. (1) To determine the economically desirable amount of catalytic materials to be used when a catalytic charcoaling is practiced. (2) To observe the rate of carbonization of non-treated charcoal wood when the catalytic charcoaling is proceeded in the same charcoal pit. 2. Meterials (1) Small sample chips made of oak (Q. accutissima Carr.), measured by 0.5cm in width and thickness, respectively, and 1cm in length, were used as charcoal wood in each experiment. (2) Ammonium chloride was used as a catalytic material and electric kiln as a charcoaling apparatus. 3. Experiment (1) The sample chips were put into a electric oven for three hours at the temperature $60^{\circ}{\sim}70^{\circ}C$ in order to reduce some water contents. (2) Oven dried sample chips were then soaked for an hour in solution of ammonium chloride. Three kinds of solution were prepared, that is, 2.5%, 5%, and 10%, solution in which the amount of ammonium chloride used was weighed at the rate of 0.5%, 1.0%, and 2.0% to the total weight of the sample chips, resppectivelly. (3) Soaked sample chips were put in the air for 12 hours to reduce some water contents, and then were put into electric oven for 2 hours at the temperature $105^{\circ}{\sim}110^{\circ}C$. (4) Dried sample chips were kept in a desiccator with control sample chips which were treated excarly the same process as the treated sample chips except only not using the ammonium chloride in the process of soking. (5) Sample chips kept in the desiccator were used at random in each charcoaling experiment. (6) Charcoaling in the electric kiln were carried out by using small crucibles with complete cover to reduce the amount of ash. At each charcoaling experiment four crucibles filled with sample ships, weighed about 20gr, were put into electric kiln. The charcoaling was continued for an hour at the temperature $400^{\circ}{\sim}450^{\circ}C$. (7) In order to investigate the influence given by the gases produced during the catalytic charcoaling to the rate of carbonization of non-treated sample chips, the following experiment was done. (a) A crueible was divided into two parts by inserting a fine iron net at the middle of the crucible, and then non-treated sample chips, weighed about 10gr, were put in the upper part of the crucible and treated sample chips, weighed also about 10gr, were put in the under part. (b) The crucibles filled with two kinds of sample chips were put into a electric kiln for an hour at the temperature $400^{\circ}{\sim}450^{\circ}C$. 4. Results. Results for two replications (with four crucibles in one replication) for each experiment designed are as follows : (1) The rats of carbonization of the non treated sample chips, and that of the treated sample chips with ammonium chloride at the rate of 1.5%, 1.0%, and 2.0% to the total weight of the sample chips used were averaged at 19.85%, 22.63%, 24.14%, and 26.60%, respectively. (2) The rats of carbonization of the non-treated sample chips were averaged at (a) 20.04% (0.5% treatment), (b) 20.28% (1.0% treatment), and (c) 20.61% (2.0% treatment) when the treated sample chips were carbonized in the same crucible.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.416-420
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• 1998

The Properties of cooked rice prepared by microwave oven was compared with those by pressure cooker There was no significant difference in sensory evaluation between microwave-cooked and pressure-cooked rices, however, the rice cooked by electric cooker was less preferred to others. The hardness of pressure-cooked rice was greater than others. As the storage time for cooked rice increased, the extent of gelatinization decreased, however, there were no significant differences among three samples.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.864-869
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• 2004

It is net easy to predict the shrinkage rate of a plastic injection mold in its design process. The shrinkage rate should be considered as one of the important performances to produce the reliable products. The shrinkage rate can be determined by suing the CAE tools in the design produces. However, since the analysis can take minutes to hours, the high computational costs of performing the analysis limit their use in design optimization. In this study, the surrogate models based on the DACE is used in lien of the original models, facilitating design optimization.

• Proceedings of the KIEE Conference
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• 1996.07c
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• pp.1741-1743
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• 1996

This paper presents simulations of the pancake in the simplified 3D microwave oven. The results were compared with experimental data. For the comparison we used infrared photography of the heated pancake and electric field distribution obtained by simulation. Finite Element Method (FEM) using edge element is employed for the simulation. For solving the large sparse system parallelled QMR method was used.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.