The photovoltaic properties of perovskite solar cells (PSCs) with a carbon electrode fabricated using different annealing processes are investigated. Perovskite formation (50 oC, 60 min) using a hot-plate and an oven is carried out on cells with a glass/fluorine doped TiO2/TiO2/ZrO2/carbon structure, and the photovoltaic properties of the PSCs are analyzed using a solar simulator. The microstructures of the PSCs are characterized using an optical microscope, a field emission scanning electron microscope, and an electron probe micro-analyzer (EPMA). Photovoltaic analysis shows that the energy conversion efficiency of the samples fabricated using the hot-plate and the oven processes are 2.08% and 6.90%, respectively. Based on the microstructure of the samples and the results of the EPMA, perovskite is formed locally on the carbon electrode surface as the γ-butyrolactone (GBL) solvent evaporates and moves to the top of the carbon electrode due to heat from the bottom of the sample during the hot plate process. When the oven process is used, perovskite forms evenly inside the carbon electrode, as the GBL solvent evaporates extremely slowly because heat is supplied from all directions. The importance of the even formation of perovskite inside the carbon electrode is emphasized, and the feasibility of oven annealing is confirmed for PSCs with carbon electrodes.

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and 140℃, and 200 and 170℃, the baking time was 20 min. When the top and bottom temperature of oven at 140 and 170℃, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and 170℃, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at 170-170℃ are effective for rice bread.

암석의 공극률을 산출하기 위해서는 일반적으로 한국암반공학회에서 정하고 있는 ‘암석의 공극률 및 밀도 측정 표준시험법’이 사용된다. 그러나 건조로를 이용하여 공극률을 구하는 이 같은 표준시험법은 8-24시간이 소요될 뿐만 아 니라, 실험 도중 4시간 간격마다 시료를 꺼내어 무게를 측정해야 하는 번거로움이 있다. 이와 같은 단점을 보완하기 위 해 본 연구에서는 마이크로웨이브 오븐을 이용하여 암석의 공극률을 측정하는 방법을 제안하였다. 마이크로웨이브 오븐 에 무게 모니터링 시스템을 구축하여 무게 측정의 오차 발생 요인과 실험 과정의 번거로움을 줄였다. 건조과정에서 시 료의 온도를 105±3°C 이내로 유지하기 위해 적절한 가열/휴지시간을 설정하였으며, 시료의 무게 변화량이 최초 무게의 0.1% 이내에 들면 모니터링을 중단할 수 있도록 알람 시스템도 구현하였다. 무게 모니터링 데이터에 곡선접합을 실시 하여 시료의 건조무게를 구하고, 이를 이용하여 공극률을 산출하였으며, 이렇게 구한 공극률을 표준시험법으로 구한 공 극률과 비교하였다. 사암을 이용해 실험한 결과, 마이크로웨이브 오븐으로 구한 공극률은 표준시험법으로 구한 공극률 과 최대 0.4%의 오차를 보여 표준시험법의 결과와 유사하였다. 또한 동일 시료를 이용하여 공극률을 반복 측정한 결과 , 표준편차가 최대 0.23% 정도로 정밀도 또한 양호하였다. 따라서 마이크로웨이브 오븐을 사용할 경우 높은 신뢰도로 공극률 산출이 가능할 것으로 판단된다.

Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

본 연구는 반도체 제조공정에서 사용되는 단일 Burn-In oven에서의 Total weighted earliness와 Tardiness를 최소화하기 위한 생산 스케줄링을 결정하는 문제를 다룬다. 본 연구에서는 모든 작업은 상시에 시작가능하고 각각은 서로 다른 가중치를 가지고 있다고 가정하였다. 일반적으로 단일 Burn-In oven은 다양한 작업들이 동시에 가능한 Batch processing 기계이다. 따라서 다양한 작업들로 구성된 하나의 Batch

Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 g/cm2 before dipping in grain syrup, which was harder than 1912.56 g/cm2 of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p〈0.05).

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p ＜0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p＜0.0001 and p＜0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p＜0.0001) than SC. Crispiness by sensory panel was higher (p＜0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

본 연구는 전자레인지를 이용하여 백설기 제조 시 대두피 첨가량을 달리 제조하여 물리화학적, 관능적 특성을 평가하였다. 수분함량은 저장하는 동안 급격하게 감소하였고, 대두피를 넣은 군들은 넣지 않은 군들보다 수분함량이 덜 감소하는 것으로 나타났다(p