• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.281-285
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• 1998

For the purpose of improving the qualities of carrot, spinach and cooked rice, the effects of food height(0mm: H0, 5mm: H5, 10mm: H10, 15mm: H15) for microware blanching and reheating on physicochemical properties were investigated. In carrot blanching, color values of each treatment were not different, and cutting forces of microware blanching carrots were decreased as carrot height increased. In spinach blanching, the shape of orignal form was changed as height increased. In cooked rice reheating, H10 had the highest overall acceptance score. Physicochemical properties were changed by food hight of microwave blanching and reheating on food.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.07a
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• pp.89-90
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• 2016

본 논문에서는 라디오와 텔레비전을 대상으로 이루어진 전파납치 사건이 오늘날 사물인터넷 시대에서 가지는 의미를 연구한다. 인터넷에 연결되는 사물이 다양해지고 활용 분야가 넓어질수록 사물에 가해지는 네트워크에 의한 공격에서 기기의 안전성과 신뢰성을 보장하기 어렵다. 인터넷이 연결되는 사물일지라도 해당 사물이 이전부터 인터넷과는 다른 통신 기능을 가지고 있는 경우 기존의 통신 규격을 그대로 계승받는다. 이전의 통신 방식은 일반 라디오 및 텔레비전의 통신과 유사한 방법이 많아 전파교란 및 납치의 영향을 받을 수 있다. 이러한 위협에 대응하기 위해 전파납치 사례를 분석하고 사물의 제어에 영향을 미칠 가능성을 연구하여 대응한다.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.80-84
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• 1976

Two varieties, Lasoda and Sebago potatoes, were studied. Different cooking methods, conventional oven baking at $218^{\circ}C$ and microwave oven baking, have been used to compare the retention of the phenolic compounds. Peeled cortex samples of fresh and cooked potatoes were analyzed for total phenols, phenolic constituents, and moisture loss. Phenolic content was higher in fresh potatoes than in cooked potatoes. Laasoda had higher phenolic content (3. 63mg) than Sebago (1. 71mg). Potatoes with higher phenols (Lasoda) also had larger quantities of chlorogenic acid. There was a greater moisture loss in conventional oven baking potatoes than in microware oven.

• Korean Journal of Materials Research
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• v.6 no.6
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• pp.576-584
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• 1996

The zirconia-alumina composite, a low loss material, was sucessfully sintered using a 2.45 GHz microwave radiation. The dense zirconia was used as a microware coupling aid. The effect of microwave power level on the heating rates of samples and the feasibility of microwave energy use in processign ceramec materials were obtained. It was also obtained how to accurately measure the temperature. According to the microwave heating theory, heating mechanisms were discussed.