• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2003.11a
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• pp.121-134
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• 2003

최근의 많은 연구로부터 인쇄광택에 대한 코팅구조의 영향이 보고되고, 거론되고 있다. 그러나, 다각적이고, 다양한 잉크량 범위에서 인쇄광택의 개별적 인자에 대한 독립적 영향은 보고된 바 없다. 본 고에서는 다양한 코팅재료와 이어진 캘린더링 공정을 조합하여 Full-factorial실험설계에 준한 모델시료를 제작하고, 특성화하였다. 더불어 공극이 없지만 넓은 범위의 거칠음 수준을 가진 필름을 포함하였다. 통계도구를 사용하여 각 인자의 독립적인 영향을 추출하므로써, 각 구조인자의 함수로서 인쇄광택의 정량적인 반응도를 얻을 수 있었다. 결과는 60도와 75도 광택으로 표현하였다. 잉크공급량의 증가는 코팅층 거칠음의 영향을 약화는 시키되 배제시킬 수는 없었다. Matte급의 코팅층에 대한 인쇄광택은 코팅거칠음이 가장 큰 영향인자로 나타났다. 이는, 잉크필름의 Leveling을 저해하는, 큰 잉크필름의 분열형태와 코팅면을 따라 흐르며 형성되는 잉크필름 때문으로 생각되었다. 공극구조의 영향은 전반적으로 높은 잉크량과 백지광택수준에서 가장 크게 나타났다. 전체적으로는 코팅거칠음이 인쇄광택에 가장 강한 인자였으며, 공극크기, 공극부피가 뒤를 이었다. 그러나, 광택지 영역에서는 공극크기가 가장 강한 영향인자로 구분되었으며, 거칠음, 공극부피가 뒤를 이었다. 이러한 결과는 인쇄품질 측면에서 코팅을 최적화하는데 활용될 수 있을 것이다.

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05c
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• pp.170-175
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• 1996

경수로용 원전연료의 고연소에 따른 핵분열 가스 증가에 대비하여 플레넘 부피를 최대한으로 확보하기 위하여 연료봉 압축스프링의 부피를 최소화하는 설계 최적화에 대한 연구를 수행하였다. 연료봉 설계변경이나 제조공정에 따른 요구사항을 용이하게 반영할 수 있도록, 최적설계 Software Package인 IDESIGN을 이용하여 최적설계 프로그램을 작성하였으며, 구해진 설계변수값 부근에서 다시 반복 계산을 수행하여 설계변수들의 자릿수를 조정할 수 있게 하였다. 한편, 스프링의 좌굴특성을 향상시키기 위하여 연료봉으로부터 돌출된 스프링의 피치는 작게 하고 연료봉 플레넘 길이내의 피치는 더욱 크게 하는 부등피치 압축스프링은 균일피치의 경우와 거의 동일한 방법으로 설계되며, 각 구역의 설계값은, 스프링 제조설비를 고려하여 실험적으로 결정될 상수를 포함한, 9개의 미지수에 대한 9개의 연립방정식의 해를 구하여 결정된다.

• Communications of Mathematical Education
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• v.26 no.2
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• pp.155-176
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• 2012

In this paper, we present a practical and essential method of using team projects for calculus. We, specifically, take into account the team project that calculate the volume of lung represented on CT scan images. We have demonstrated that the process of analyzing the images in a team project encourage studying numerical methods of integration for calculus. Also, we have used various technological programs(MATLAB, MATHEMATICA, MS Excel) to solve the team project.

• The Korean Journal of Food And Nutrition
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• v.12 no.6
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• pp.582-587
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• 1999

감자절편을 고농도용액에 침지하여 탈수시킨 결과 침지용액을 구성하는 용질의 분자량에 따라 탈수형태가 다르게 나타났다. 저분자 용액인 NaCl, PEG 400 용액에 침지한 경우 조직의 뒤틀림현상(cytorrhysis) 은 나타나지 않고 부피의 감소와 수분의 탈수현상이 나타난 반면 고분자 용액인 PEG 4000, PEG 6000용액에 침지한 경우 cytorrhysis 현상을 동반한 부피의 감소와 탈수현상이 나타났다. 초기 탈수속도는 저분자 용액에 침지시 더 빨랐으나 최종 탈수량은 고분자 용액에 침지시 더 컸다 고장성 용액에 감자절편을 침지시켜 탈수되는 기작이 두가지 압력(삼투압 분자압착력)에 의해 진행된다고 가정하고 모델을 제안하여 감정한 결과 제안된 모델은 고분자 용액에 침지시의 탈수현항을 설명하는데 적합하였다. 모델에서 구해진 압력인자(ΔP)와 농도인자(a)는 온도(T)와 농도(C) 의 함수로 표현되며 계수의 탄력성 검정결과 농도에 대한 의존성이 더 큰 것으로 나타났다.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.21 no.6
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• pp.19-25
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• 2007

We studied prism design method for actual light source that have bulk in order to accomplish particular intensity distribution. When we know incidence angle and try to send ray to given direction, numerical formula that yields prism vertical angle, and then vertical angles were calculated sequentially. After analyzing problem that supposing to point light source, supplemented this and derived applicable prism design method on bulk light source. The intensity distribution and efficiency that came out by each design results were compared and analyzed, we got improved results through supplemented design method.

• Proceedings of the KIPE Conference
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• 2013.07a
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• pp.380-381
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• 2013

중요부하가 존재하는 계통연계 단상 인버터에서 LCL필터 설계시 계통으로 주입하는 전류뿐만 아니라 중요부하 전압품질도 고려되어야 한다. 또한, LCL필터의 가격과 부피측면을 고려하여 고조파 감쇠율 기준을 만족하면서 인덕턴스와 캐패시턴스는 가능한 작게 설계하는 것이 중요하다. 본 논문에서는 계통 전류의 고조파 기준을 만족하고, LCL필터 모델로부터 구해지는 전달함수를 이용하여 계통연계시와 독립운전시 모두 중요부하의 전압품질이 만족하도록 단상 인버터의 필터설계를 한다. 또한, 중요부하 전압리플, 인덕터 부피, 무효전류량, 시스템 대역폭에 가중치를 적용한 LCL필터 최적설계 방법을 제안한다.

• Food Science and Preservation
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• v.24 no.2
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• pp.294-302
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• 2017

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

• Food Science and Preservation
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• v.16 no.4
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• pp.518-524
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• 2009

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.1-12
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• 2015

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.