• 대한전기학회:학술대회논문집
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• 대한전기학회 2005년도 춘계학술대회 논문집 전기기기 및 에너지변환시스템부문
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• pp.134-139
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• 2005

This paper presents a cost effective quasi-resonant soft-switching PWM high frequency inverter with minimum circuit components. This inverter can achieve wider soft commutation, simpler power circuit configuration, smaller volumetric size, lower cost and wider power regulation range, higher-efficiency as compared with single ended quasi-resonant ZVS-PFM inverter and active voltage clamped quasi-resonant ZVS-PWM inverter. The operation principle of the proposed inverter is described on the basis of the simulation and experimental results, together with its operating performances in steady state. The operating performances of this unique proposed high frequency inverter based on ZVS and ZCS arms-related soft commutation principle is evaluated and discussed as compared with the active voltage-clamped ZVS-PWM inverter and a conventional single-ended ZVS-PFM inverter. The practical effectiveness of a novel type quasi-resonant soft-switching PWM high frequency inverter using IGBT is actually proved for consumer induction heated appliances as rice cooker, hot water producer, steamer and super heated steamer. The extended bidirectional circuit topology of quasi-resonant PWM high frequency inverter with minimum circuit components is demonstrated, which operate as the direct frequency changer.

• 한국가정과학회지
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• 제6권2호
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• pp.49-56
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• 2003

The effects of cooking methods on the total dietary fiber(TDF) and enzyme-resistant starch(RS) contents of nonwaxy and waxy milled and brown rices were investigated. The TDF contents of raw rices were 3.77% for nonwaxy brown, 3.41% for waxy brown, 1.37% for nonwaxy milled and 1.14% for waxy milled rices. The TDF contents were higher in brown rices than milled ones and slightly higher in nonwaxy than waxy ones. However, there were no significant differences among raw and cooked rices with. automatic electric cooker and automatic pressure cooker. The TDF contents of cooked rices did not show any increase, but that of waxy milled ones rather slightly decreased by cooking. The RS contents analysed were not significantly different between automatic electric cooking and automatic pressure cooking. The RS contents of cooked rices were 0.05∼0.06% for nonwaxy milled, 0.09∼0.12% for nonwaxy brown, 0.07∼0.08% for waxy milled, 0.11∼0.13% for waxy brown, which showed higher RS content in brown than milled ones, and in waxy than nonwaxy ones. The ratios of RS/TDF were 4.1∼4.2% for nonwaxy milled, 2.8% for nonwaxy brown, 7.5∼8.9% for waxy milled, 3.6∼3.7% for waxy brown, which showed that the higher the TDF contents, the less the contribution of RS to the TDF.

• 자원리싸이클링
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• 제25권1호
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• pp.31-39
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• 2016

전기밥솥, 청소기, 선풍기 등 폐소형가전 기기들은 종류 및 품목에 따라 내부 구성 물질과 플라스틱 재질이 다양하기 때문에 해체 및 선별에 특정기술의 적용이 어려운 실정이다. 본 연구에서는 폐소형가전 제품 중 재활용 업체에서 비교적 취급양이 많은 품목 중, 전기밥솥 등 5개 품목을 대상으로 수작업으로 해체 후 물리적 성상을 분석하였다. 또한, 폐소형가전은 대형가전제품에 비해 플라스틱의 함량이 비교적 높을 뿐만 아니라 재질이 다양하여, 재질별 선별이 어려워 플라스틱의 재활용에 걸림돌이 되고 있다. 특히, 폐소형가전의 경우 검정색 플라스틱의 비율이 상대적으로 높아 재질 선별이 제대로 이루어지지 못하여, 혼합물의 형태로 저급 재활용되고 있다. 본 연구에서는 중액선별, 정전선별 그리고 근적외선 선별 등 기존의 선별 기술을 적용하여 검정색 플라스틱에 대한 재질 선별 가능성을 검토하였으며, 각 기술에 대한 문제점 및 제한사항을 제시하였다.

• 한국식품과학회지
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• 제11권1호
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• pp.18-25
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• 1979

BHC를 살포하여 재배한 현미(玄米)(BHC잔류량 0.3 ppm)의 도정(搗精), 세미(洗米), 및 취반(炊飯)중 BHC 잔류량(殘留量)을 분석하여 그의 행방을 추적한 결과는 다음과 같다. 1) 현미의 도정(搗精)중 BHC는 10분도미에서 8%, 7분도미에서 20%가 잔류하였다. 2) 쌀의 세척(洗滌)중 10분도미에서는 34%, 7분도미에서는 31%가 잔류하였다. 3) 재래식 취반(炊飯)과 전기밥솥에 의한 취반중 10분도미에서는 각각 86%, 77%, 7분도미에서는 각각 69%, 41%가 잔류하였다. 4) 전체적으로 보아 현미로부터 밥으로의 BHC 이행률(移行率)은 10분도미에서 2.3%, 7분도미에서 4.3%에 불과하였다. 따라서 현미의 조리(調理), 가공(加工)중 발생되는 BHC의 제거량(除去量)을 잔류농약 허용량(許容量)설정에 반영(反映)하여 야 될 것이다.

• 한국식품과학회지
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• 제19권6호
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• pp.480-485
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• 1987

취반방법이 즉석쌀밥의 품질에 미치는 영향을 조사하기 위하여 상압취반, 가압취반, 열탕침지후 가압취반등 세가지 취반방법으로 즉석쌀밥을 제조하였다. 취반방법별 건조양상은 거의 차이가 없었으며 $95^{\circ}C$에서 열탕침지한 다음 가압취반하는 방법이 다른 취반방법보다 건조시간이 많이 소요되었다. $90^{\circ}C$에서 건조시작 후 20분이 경과된 다음부터는 감률건조기가 지속되었으며 2시간후 건조가 완결되었다. 즉석쌀밥의 복원속도는 $95^{\circ}C$에서 10분간 열탕침지하여 제조한 것이 가장 빨랐으며 열탕을 부어 실온에서 복원할 경우 7.5분후에 평형수분함량에 도달하였다. 즉석쌀밥의 관능적 품질특성 및 텍스쳐는 가압취반 또는 열탕침지후 가압취반하여 제조한 것이 일반쌀밥에 비하여 견고성이 낮고 끈기가 높았으며 상압에서 전기밥솥에 의하여 취반하여 제조한 것은 견고성이 높고 끈기가 낮았다. 한편 취반방법에 따른 미세구조의 차이를 형성된 air cell의 모양으로 판단할 수 있었다.

• 한국식품영양과학회지
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• 제46권3호
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• pp.350-357
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• 2017

취반방법이 현미밥의 항산화 활성에 미치는 영향을 살펴보기 위해 현미 첨가비율별(0, 10, 20, 30, 50 및 100%)로 첨가했을 때 취반방법별로 제조한 현미밥의 기능성분 및 라디칼 소거 활성을 살펴보았다. 호화특성은 현미 첨가비율이 증가함에 따라 최고점도, 최저점도, 강하점도, 최종점도, 치반점도가 감소하였다. 경도, 검성, 씹힘성은 현미 첨가비율 및 취반방법에 따라 유의적인 차이를 나타냈다. 경도는 일반밥솥으로 취반했을 때 $28.46{\pm}0.94{\sim}27.92{\pm}0.97$ 로 나타났으며, 압력밥솥에서는 $9.72{\pm}0.33{\sim}8.95{\pm}0.25$ 로 나타나 유의적으로 감소하였다. 총 폴리페놀 함량은 발효주정을 첨가하여 일반밥솥으로 취반했을 때 높은 함량을 나타내었는데, 현미 첨가비율이 0, 10, 20, 30, 50 및 100%에서 각각 $168.52{\pm}7.16$, $206.04{\pm}3.20$, $234.06{\pm}5.48$, $266.90{\pm}9.52$, $345.19{\pm}4.00$ 및 $603.45{\pm}43.74{\mu}g\;GAE/g$ sample로 증가하였다. 이와 같은 결과는 총 플라보노이드 함량과 DPPH 및 ABTS 라디칼 소거 활성에서도 같은 경향을 나타내었다. 따라서 취반 시 발효주정을 첨가하여 일반밥솥으로 취반하였을 때 항산화 성분 함량이 증가하고 라디칼 소거 활성이 증가하는 것을 확인할 수 있었으며, 이는 취반방법에 따른 현미밥의 생리활성 연구에 기초자료가 될 것으로 생각된다.

• 한국식생활문화학회지
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• 제24권1호
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• pp.69-76
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• 2009

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ${\sim}60^{\circ}C$, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at $25^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at $57^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at $85^{\circ}C$ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by ${\alpha}$-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at $73^{\circ}C$ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at $73^{\circ}C$ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at $57^{\circ}C$ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

• 한국식품과학회지
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• 제18권4호
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• pp.319-324
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• 1986

가수량율 1.3배 1.5배 1.7배로 하여 취반후 실온에서 1시간 식혀서 관능검사를 실시한 경우 부착성을 제외한 모든 특성에서 유의적인 차이를 나타내었다. 효소소화법에 의한 호화도의 측정시 압력솥 취반미가 전기솥 취만미보다 높은 호화도를 나타내었다. 하루동안냉장보관하였다가 전자오븐으로 재가열한 시료와 신선시료에 대한 관능적인 특성은 견고성을 제외한 모든 특성에서 유의적인 차이를 나타내었으며, 동일기구 내에서의 차이는 적었으나 두 취반기구 간의 차이는 현저하였다. 위와 같은 결과에서 본 연구의 조건 하에서는 동일한 쌀이라도 취반미의 특성이 현저히 달라진다고 할수 있다. 또한 냉장시료를 전자오븐으로 재가열한 시료는 신선시료에 비해 차이가 크지 않아서 복원럭이 크다는 것을 알 수 있다.

• 가정과삶의질연구
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• 제19권1호
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• pp.131-142
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• 2001

This research is to understand the actual conditions of the degrees of housework share, the usage of kitchen equipments, the adjustments of residence, and community service to understand difficulties on housework that disabled homemakers can have, and to present possible copping strategies for homelife improvement of disabled homemakers. The major findings of this study can be summarized as follows : 1) Main difficulties are that the disabled homemakers feel when performing housework are the preparation of meals, doing dishes, doing laundry, cleaning up etc, which are the essential parts of ones homelife. 2) The result shows that having a rice cooker, a refrigerator, and a stove is a necessity for the disabled homemakers and that the degree of usage is pretty high. 3) Most of the disabled homemakers lack basic adjustments for the disabled in their residence such as the adjustments of the height of shelves. 4) Considering that they do not recognize community service for them, and most of them are not covered by any service, we can conclude that community service for disabled homemakers is not run enough.

• International Journal of Fuzzy Logic and Intelligent Systems
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• 제12권3호
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• pp.193-197
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• 2012

This paper focuses on identifying which appliance is currently operating by analyzing electrical load signature for home energy monitoring system. The identification framework is comprised of three steps. Firstly, specific appliance features, or signatures, were chosen, which are DC (Duty Cycle), SO (Slope of On-state), VO (Variance of On-state), and ZC (Zero Crossing) by reviewing observations of appliances from 13 houses for 3 days. Five appliances of electrical rice cooker, kimchi-refrigerator, PC, refrigerator, and TV were chosen for the identification with high penetration rate and total operation-time in Korea. Secondly, K-NN and Naive Bayesian classifiers, which are commonly used in many applications, are employed to estimate from which appliance the signatures are obtained. Lastly, one of candidates is selected as final identification result by majority voting. The proposed identification frame showed identification success rate of 94.23%.