• 한국식품과학회지
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• 제22권4호
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• pp.466-472
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• 1990

우육에 7.5%의 당을 첨가하고 $121^{\circ}C$에서 가열처리하여 단백질 추출량의 변화를 알아보았다. 갈변반응은 가열시간이 길어짐에 따라 심하게 발생하였으며 glucose 첨가에서 가상 심하게 발생하였다. 단백질의 추출량은 전체적으로 가열시간이 길어질수록 감소하였으며 갈변반응이 심하게 발생한 glucose 첨가구에서 크게 감소하였다. 시료에 peptidase를 작용시켰을 때 단백질 추출량은 거의 변화가 없었으며, chymotrypsin을 작용시켰을때 단백질 추출량이 많이 증가하였으나, glucose 첨가구에서는 약간의 증가만 나타내었고 trypsin을 작용시켰을 때 전체적으로 chymotrysin을 작용시켰을 때보다 단백질 추출량이 많이 증가하는 경향을 나타내었다. Peptidase, chymotrypsin 및 trypsin을 동시에 작용시켰을 때에는 단백질 추출량이 상당히 증가하였지만 갈변반응이 심하게 발생하였던 glucose 첨가구에서는 약간의 증가만 나타내었다.

• Journal of Electrical Engineering and Technology
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• 제10권4호
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• pp.1712-1719
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• 2015

In recent days, there was a significant development on the electrical, thermal, mechanical, physical, chemical, magnetic and optical properties of the polyamide enamel, varnish and other insulating materials by the addition of nano fillers to it. Enamel was used in High Voltage Apparatuses used in Medical Electronics as insulation. Insulating materials determine the life time of the electrical apparatuses. The life time of the insulating materials was improved by the addition of nano fillers to it. Hence the life time of the electrical apparatuses was improved by the mixing of nano fillers to the enamel. In this research, the basic dielectric properties of the enamel and enamel mixed with nano composites of silica and alumina were analyzed and compared with each other. The addition of nano fillers has improved the quality factor and capacitance of the enamel. It was also observed that the addition of nano fillers has reduced the dissipation factor and dielectric losses of the enamel. Heat produced by the dielectric losses was also reduced by adding nano fillers to it.

• 대한전자공학회논문지SD
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• 제45권8호
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• pp.32-36
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• 2008

곱셈기를 사용하지 않는 FIR필터는 Common Subexpression 알고리즘을 이용하여 덧셈만으로 필터를 구현한다. 따라서 곱셈기를 이용한 필터 보다 적은 면적으로 필터를 구현할 수 있다. 그런데 덧셈에서 발생하는 캐리 리플로 인하여 필터 연산시간이 길어지는 단점이 있다. 본 논문에서는 CSE방식의 FIR 필터에서 부분 항을 더할 때 최종 덧셈이 수행되는 곳까지 더해지는 부분 항을 2줄로 유지하여 덧셈의 캐리 리플을 피하여 필터의 부분 항 덧셈 시간을 단축 시켰다. 제안한 알고리즘을 증명하기 위해 논문에서 주어진 예제를 이용하여 FIR 필터의 부분 항 덧셈 회로를 설계하여 하이닉스 0.18라이브러리로 합성한 결과 기존 파이프라인을 사용한 설계 방법 보다 면적, 속도에서 53.2%, 57.9%의 이득 있음을 알 수 있다.

• 제어로봇시스템학회논문지
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• 제14권4호
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• pp.376-380
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• 2008

This paper deals with a performance analysis of real-time control systems, which engages DMR(dual modular redundancy) to detect transient errors and checkpointing technique to tolerate transient errors. Transient errors are caused by transient faults and the most significant type of errors in reliable computer systems. Transient faults are assumed to occur according to a Poisson process and to be detected by a dual modular redundant structure. In addition, an equidistant checkpointing strategy is considered. The probability of the successful task completion in a real-time control system where periodic checkpointing operations are performed during the execution of a real-time control task is derived. Numerical examples show how checkpoiniting scheme influences the probability of task completion. In addition, the result of the analysis is compared with the simulation result.

• 한국멀티미디어학회논문지
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• 제25권2호
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• pp.325-334
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• 2022

Digital twin has the advantages of quality improvement and cost reduction, so it is widely applied to various industries. In this paper, a method to implement the major technologies of digital twin easily and quickly is presented. These include data management and relay servers, real-time monitoring applications including remote control interfaces, and direct connection protocols for video streaming. In addition, an algorithm for controlling a two-wheeled vehicle with a 2D interface is also proposed. The implemented system performs near real-time synchronization between the real environment and the virtual space. The delay time that occurs in remote control of the vehicle in the real environment was compared with the results of applying the proposed delay time reduction method. In addition, in the case of 2D interface-based control, an algorithm that can guarantee the user experience was implemented and applied to the actual environment and verified through experiments.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2002년도 International Meeting on Information Display
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• pp.1053-1055
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• 2002

Recently CRT is getting large-sized, Flatness and High Fine Pitched in the meantime the raw material for shadow mask is in rapid progress of thinness, Low Thermal Expansion and high strength.Until now we have used AK(Aluminum Killed) & Invar(Fe-Ni alloy) materials for main raw material of shadow mask component. However recently Nb and Co addition and Nb+Co addition, which has advantage of Low Thermal Expansion and High Strength. has been developed as well as applying in mass production as CRT's trend has become more flat and fine pitch. Among of them, Co addition has been mass production as forming type (Flat CRT) with the beneficial effect of low thermal expansion & high strength for the first time. Since then Nb+Co addition has been used in mass production by the request of much higher strength of shadow mask component. In case of Nb addition, It's thermal expansion coefficient is a little lower than normal Invar and a little higher than Co addition, meanwhile Its Mechanical property is almost similar to Co Addition. The used samples of this experiment are 36%Ni + Fe, 32%Ni + 5%Co + Fe, 32%Ni + 5%Co + 0.3%Nb + Fe, 32%Ni + 0.3%Nb + Fe with heat treatment temperature of 600$^{\circ}C$, 650$^{\circ}C$, 700$^{\circ}C$, 750$^{\circ}C$, 800$^{\circ}C$, 850$^{\circ}C$, 900$^{\circ}C$ respectively under the condition of 15min holding time. After heat treatment, we have observed the change of mechanical property with addition of small elements through mechanical property investigation and metal structure observation as well as transition of thermal expansion coefficient by measuring of thermal expansion coefficient at 850$^{\circ}C$. In conclusion, 5%Co addition indicates that its thermal expansion coefficient is very similar under the condition of at 850$^{\circ}C$ for 15min 's heat treatment. From the experimental result it is suggested that Co addition is mostly suitable for Doming property and Nb addition is mostly suitable for Drop property.

• 한국식품과학회지
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• 제27권3호
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• pp.329-335
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• 1995

전지대두분을 주원료로 하여 콩묵을 제조할 때 가수량, Ca염의 양이 콩묵의 텍스쳐 특성에 미치는 영향을 조사하였다. 콩묵은 $100^{\circ}C$의 물에 전지대두분(300 mesh)을 첨가해서 분산시킨 뒤 sodium alginate를 혼합하고 Ca gluconate나 $CaSO_4$를 첨가하여 교반한 후 $4^{\circ}C$로 냉각시켜 제조하였다. 교반시간이 5분에서 30분까지 증가함에 따라 콩묵의 견고성, 부착성, 응집성은 증가하는 경향을 보였으며 텍스쳐 특성과 관능적 특성의 결과로부터 교반시간은 20분으로 선정하였다. 대두분의 수분 첨가량이 8배에서 12배로 증가함에 따라서 견고성, 부착성은 감소하는 경향을 보였지만 Ca염 모두 텍스쳐가 우수한 균일성을 나타났기 때문에 전지대두분의 10배 수분 첨가가 선정되었다. 10배의 수분을 첨가할 때 Ca염 중에서 견고성은 $CaSO_4$가 425g으로 가장 높았으며 그 다음이 Ca $gluconate-CaSO_4$(413g), Ca gluconate(227g)순으로 나타났다. Ca염의 양을 $0.075g{\sim}0.175g/g$ WSF 범위로 하여 텍스쳐 특성과 관능적 특성을 종합할 때 전지대두분 1g당 0.125g의 Ca gluconate나 $CaSO_4$ 첨가가 선정되었다. Ca gluconate와 $CaSO_4$의 혼합 Ca염을 사용할 때는 50 : 50, 25 : 75, 0 : 100의 3가지 비율에서 견고성이 적당하였고 균일성이 우수하게 나타났다.

• 한국식품조리과학회지
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• 제32권6호
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• pp.704-715
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• 2016

Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.

• 한국분말재료학회지
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• 제25권2호
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• pp.126-131
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• 2018

In the present study, we investigate the effects of milling time and the addition of a process control agent (PCA) on the austenite stability of a nanocrystalline Fe-7%Mn alloy by XRD analysis and micrograph observation. Nanocrystalline Fe-7%Mn alloys samples are successfully fabricated by spark plasma sintering. The crystallite size of ball-milled powder and the volume fraction of austenite in the sintered sample are calculated using XRD analysis. Changes in the shape and structure of alloyed powder according to milling conditions are observed through FE-SEM. It is found that the crystallite size is reduced with increasing milling time and amount of PCA addition due to the variation in the balance between the cold-welding and fracturing processes. As a result, the austenite stability increased, resulting in an exceptionally high volume fraction of austenite retained at room temperature.

• 한국조리학회지
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• 제8권3호
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• pp.259-265
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• 2002

In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.