• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.9 no.6
• /
• pp.1541-1547
• /
• 2008

Because of good taste and quick cooking, the induction heating type pressure rice cooker is widely used. Since pressure is applied to oven structure, it should be necessary to check the safety evaluation. In this paper, strain gauge experiment is performed in order to evaluate the oven's strain and its result is compared with that of structural analysis. And water test is performed to evaluate the oven's permanent deformation. The result is also compared with that of structural analysis. By using these experiments and analyses the safety evaluation method of the oven is suggested.

• KIEE International Transaction on Electrical Machinery and Energy Conversion Systems
• /
• v.4B no.2
• /
• pp.73-79
• /
• 2004

For the global microwave market, high RF power or deluxe model is applying for inverter gradually. In this paper, 120[V]/1200[W] high power inverter is proposed and verified by an optimized design of PFM type. Especially the steady power output control was fulfilling at ＋/－ 10[％] input voltage variation.

• Journal of the Korean Society of Food Culture
• /
• v.17 no.4
• /
• pp.465-472
• /
• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.

• Korean Journal of Food Science and Technology
• /
• v.39 no.5
• /
• pp.500-505
• /
• 2007

The objective of this study was to investigate the effects of cooking methods (cooking apparatus and reaction level of oxygen) on the rancidity, reactive oxygen species (ROS), and furans produced while cooking deep-fired instant noodles. The sample rancidities showed a decreasing trend regardless of the cooking apparatus, as the available oxygen content in the cooking pot was reduced. In particular, soaking and then cooking using a microwave oven was found to be the most effective method to retard rancidity development. The ROS concentration after cooking had a similar trend to the rancidity. The furan concentrations of the samples significantly decreased under all cooking conditions as compared to the control, and the lowest value was 10.69 ppb for the sample cooked in a microwave oven without a cooking pot lid after soaking. The results indicate that cooking in a microwave oven with soaking was the most effective method for the oxidative stability of deep-fried instant noodles.

• Preventive Nutrition and Food Science
• /
• v.7 no.3
• /
• pp.287-292
• /
• 2002

The effect of cooking methods on in vivo and in vivo indices of the protein quality of hagfish meat were investigated. In vivo protein digestibilities of cooked meats (81.3~83.5 %) were not significant different (p<0.05) from those of van meat (82.9%), with the exception of steamed (11$0^{\circ}C$, 15 min) meat (86.3 %). Convection oven cooking (22$0^{\circ}C$, IS min) resulted in a higher trypsin indigestible substrate (TIS, 49.2 mg/g solid) compared with that of raw meat (38.9 mg/g solid). free amino acid content of raw meat was decreased after boiling (10$0^{\circ}C$, 10min). Both convection oven and microwave cooking (2,450 MHz, 3 min) decreased available lysine from 4.9g/16g N to 3.8~4.1g/16g N. In vivo apparent protein digestibilites (AD) of hagfish meat were similar fur raw (92.4%) and cooked meats, but were somewhat lower than ANRC (Animal Nutrition Research Council) casein (945%). The PERs (3.7~4.1) and NPRs (3.7~4.9) of cooked meats were significantly higher (p<0.05) than those of raw meat (PER 3.3, NPR 3.6 and ANRC casein (PER 2.5, NPR 2.6), despite their lower in vivo protein digestibilities. These results demonstrate that cooking at optimal conditions resulted in remarkably positive effects on in vivo and in vivo protein qualities of hagfish meats. Therefore, steamed hagfish meat is an excellent source of high quality protein from seafood products.

• Korean journal of food and cookery science
• /
• v.14 no.1
• /
• pp.44-49
• /
• 1998

The microwave cooking of rice was studied for the purpose of establishing optimum conditions of power level and heating time. Optimum volume of adding water was 290 ml per 173 g rice. The longer the rice was soaked, the better the cooked rice. However, we chose one hour as soaking time so that we might observe well the effects of power levels. The mode of microwave cooking consisted of 5 steps of power level; step 1: temperature ascendance, step 2: water absorption 1, step 3: water absorption 2, step 4: heat penetration, step 5: gelatinization completion. The quality of cooked rice was evaluated subjectively. As a result of the study, 3 optimum conditions were chosen as follows. 1) (7) 5:00-(1) 5:00-(2) 5:00-(2) 6:00-(7) 4:00, 2) (8) 4:25-(1) 5:00-(2) 5:00-(2) 5:00-(6) 4:00,3) (9) 3:40-(1) 5:00-(2) 5:00-(3) 6:00-(7) 2:00

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1784-1791
• /
• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Korean journal of food and cookery science
• /
• v.7 no.1
• /
• pp.53-59
• /
• 1991

The purpose of this study is to investigate textural characteristics of egg solution coagulated with steamer and microwave oven, and egg solution diluted various concentration of it with water or milk. Textural Characteristics of the samples were evaluated by the Sensory test and Rheometer. The results obstained were as follow; 1. Rheometer measurement indicated that the thicker is concentration of egg solution, the harder is samples 2. In sensory evaluation on the various concentration of egg solution, the panels on the overall quality showed the most favorite tendency that the sample diluted with 50% of water and the one with 70% of milk in use steamer; the sample diluted with 30% of water and the one with 70% of milk in use microwave oven.

• Food Science and Biotechnology
• /
• v.18 no.5
• /
• pp.1138-1144
• /
• 2009

This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.

• Proceedings of the KIEE Conference
• /
• 2001.10a
• /
• pp.205-207
• /
• 2001

In response to this inverter microwave oven has been developed to improve high speed cooking time & energy saving performance. The voltage resonating inverter has a defect in switching element that works at 5 or 6times higher than input voltage. Especially, it is very difficult to choose the switching device is very high for the 220 (V) commercial voltage. In this paper, it is proposed the optimum method to realize the turbo 1200(W) output power for microwave oven that is employed the 900(V) IGBT with decreasing operating voltage of the switching component by making the 220(V), 1000(W) inverter through the active clamp voltage resonating inverter.