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한주영,김남우,황성희,윤광섭,신승렬 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3
대부분의 마는 건조분말제품으로 가공되고 있는데, 마를 다양한 가공품으로 개발하기 위한 방법의 하나로 삼투건조라는 전처리를 행하여 건조에 의한 품질손상을 억제하고 단맛으로 기호성을 높인 건조 마 제품을 얻을 수 있는 당절임 공정의 최적화를 시도하여 최적조건을 얻고자 하였다. 침지시간을 3-7시간, 온도는 20-60℃, 당농도는 30-70%로 하는 중심합성계획법으로 실험을 설계하여 최적화하였다. 이때의 종속변수로는 침지 후 수분함량, 당도, 색도, 그리고 동결건조후의 수분함량과 재수화율로 하여 분석한 결과 동결건조 후 수분함량에 대해서는 유의성이 없었다. 세 가지의 공정변수 중 온도의 영향이 가장 적어 온도를 중심으로 고정한 후 침지시간과 당농도의 최적조건을 찾은 결과, 수분함량을 66-70%, 당도를 25-30%, L 75이상, a-2.1-2.4, b를 5이상 그리고 재수화율을 200-250을 제한 조건으로 하는 조건으로 하는 영역은 5.2-5.9시간, 56-61%로 나타났다. This study was conducted to the optimize sugaring process of yam for development of new snack product and enhancement acceptability. Three variables by five level central composite design and response surface methodology were used to determine optimum conditions for sugaring time, temperature and concentration. Optimization of the process was conducted using the combination of the moisture content, solid content, color and rehydration ratio. The regression polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis with highly significant. To optimize the process, based on surface response and contour plots, superimposing the individual contour plots for the response variables. The optimum conditions for this process were 5.5 hours and 58% at 40℃ under the optimum of restricted variables as moisture content was 66 to 70, solid content was 25 to 30%, L value was above 75, a value was -2.1 to -2.4, b value was above 5 and rehydration ratio was 200 to 250.
다중 제어루프에 의한 자기부상용 DC-DC 전원장치에 관한 연구
조주현,조정민,전기영,이상집,이승환,오봉환,이훈구,한경희 明知大學校 産業技術硏究所 2004 産業技術硏究所論文集 Vol.23 No.-
The author present a modified multi-loop algorithm including feedforward for controlling a 55kW step down chopper in the power supply of Maglev. The control law for the duty cycle consists of three terms. The first is the feedforward term which compensates for variations in the input voltage. The second term consists of the difference between the slowly moving inductor current and output current. The third term consists of proportional and integral terms involving the perturbation in the output voltage. This perturvation is derived by subtracting the desired output voltage from the actual output voltage. The proportional and integral action stabilizes the system and minimizes output voltage error. In order to verify the validity of the proposed multi-loop controller, simulation study was tried using Matlab simulink.
肉用 種鷄의 八週齡時 可食屠體率과 蓄積脂肪 含率의 遺傳母數에 관한 硏究
李月漢,文勝周,金載弘 全南大學校 農業科學技術硏究所 1993 農業科學技術硏究 Vol.28 No.-
This experiment was conducted to estimate the genetic parameters of evisceated carcass, abdominal fat pad, carcass fat and total body fat weight percentages at 8 week old W.P. Rock C Line, maintained by the Live-Stock Experiment Station, R. D. A. Surweon. Records of 375 progeny produced by 13 sires and 46 dams were analyzed, and the results obtained were summarized as follows: 1. Respective valuses of examined traits were live weight 1473.7g. and 1850.3g, eviscertated carcass weight 60.2% and 61.6%, abodominal fat pad weight 3.1% and 2.7%, carcass fat weight 11.7% and 11.3%, and total body fat weight 14.5% and 13.7% for female and male chicks, respectively. 2. There were no significant differences between dam and sire variance components for examined traits. Therefore, the heritability estimates based on the sire variance component for examined traits were similar to those based on the dam variance component. The heritabilily estimates based on both sire and dam components (???) for weights of body parts as ratios of live weight were eviscerated carcass 0.389 and 0.341, abdominal fat pad 0.253 and 0.261, carcass fat 0.172 and 0.217, and total body fat 0.190 and 0.210 for male and female, respectively. 3. Estimates of phenotypic correlations of live weight(g) and eviscerated carass(%) with measures of abdominal fat pad(%) carcass fat(%) and total body fat(%) were comparatively low. However, relationships between live weight(g) and eviscerated carcass(%), abdominal fat pad(%) and carcass fat(%) or total body fat(%) were moderate in magnitude. Corresponding correlation between total body fat(%) and carcass fat(%) tend to be very high and positive. 4, Genetic correlations(??) between measures of examined traits were generally high. Respective values for abdominal fat pad(%), carcass fat(%) and total body fat (%) were -0.766 and -0.672, -0.606 and -0.703, and -0.571 and -0.712 with live weight(g) in male and female, respectively: they were -0.542 and -0.676, 649 and -0.324, and -0.447 and -0.378 with eviscerated carcass percentages. Estimates of genetic correlations of eviscerated carcass percentages with live weight(g) were 0.935 and 0.840 for male and female, respectively. Genetical relationships between total body fat percentages and abdominal fat pad(%) or carcass fat(%) tent to be very high and positive(0.804∼0.978). And corresponding correlations between abdominal fat pad and carcass fat percentages for male and female were 0.854 and 0.913 respectively.
薛秀德,韓丞完,金東建,文德柱 동아대학교 공과대학 부설 한국자원개발연구소 1988 硏究報告 Vol.12 No.2
The thermal degradation behavior of the homopolymer poly(methyl methacrylate) (PMMA) and styrene-co-acrylonitril (SAN) as well as their mixture were carried out using the thermogravimetric and infrared spectroscopy method in the stream of various gases. The activation energies evaluated by the reported various kinetics equations except PMMA80%-SAN20% Mixture agreed with each other very well. The thermal degradation of PMMA and SAN mixture were considered to be carried out by the main chain scission.