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이수정(Soo-Jung Lee),신정혜(Jung-Hye Shin),강민정(Min-Jung Kang),정창호(Chang-Ho Jeong),주종찬(Jong-Chan Ju),성낙주(Nak-Ju Sung) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.1
산지별 유자의 이화학적인 특성, 유리당 및 향기성분 등을 비교한 결과 과실의 총 중량은 107.97~154.86 g으로 산지에 따라 유의적인 차이를 보였으며, 과실의 총 중량에 대한 과육의 비율은 거제, 고흥 개량종 및 남해 재래종에서 과피보다 높았다. 산지별 유자의 크기는 남해 재래종이 가장 컸으며, 산지별 유자 과피의 색도는 고흥산 유자에서 유의적으로 높았다. 산지별 유자 과피의 경도는 거제산 유자의 과피가 가장 단단하였으며(2337.13 ㎝/㎏²), 고성산 유자 과피가 가장 무른 것으로 나타났다(1592.38 ㎝/㎏²). 유자 과육 중 수분은 85.35~87.81 g/100 g, 회분은 0.8 g/100 g 미만이었다. 거제산 유자의 조섬유 함량이 과피 중 가장 유의적으로 낮았음에도 불구하고, 과피가 과육에 비해 1.88~2.60배 높은 함량을 나타내었다. 유자 중 유리당은 fructose, glucose 및 sucrose의 순으로 검출되었으며, fructose와 glucose에서 과피가 과육에 비해 함량이 높았다. 유자의 총 유리당 함량은 8.44~12.19 g/100 g의 범위였으며, 고흥 및 남해 개량종이 재래종에 비해 유의적으로 높은 함량이었다. 한편, 유자의 과피로부터 동정된 향기성분 15종에서, dl-limonene의 함량이 전체 향기성분 중 59.52~74.30%로 가장 높았으며, 다음으로 γ-terpinene(5.60~7.88%)이었다. Physicochemical properties, free sugar and volatile flavor compounds of citrons harvested in different cultivation areas, such as Geoje, Goseong, Goheung, and Namhae, were analyzed and compared. Total weight of citron, ranging from 107.97 g to 154.86 g, was significantly different according to producing area. Weight ratio of flesh to whole citron was higher than one of peel in citron produced from Geoje, Goheung-improved, or Namhae-native. Citron size was the highest in Namhae-native citron, but the color of peel was significantly the higher in Goheung-native and its improved citron. In the peel of citron, hardness of citron produced from Geoje was the strongest (2337.13 ㎝/㎏²) whereas citron produced from Goseong (1592.38 ㎝/㎏²) showed the softest hardness. Moisture content was 85.35~87.81 g/100 g and ash was contained below 0.8 g/100 g in flesh of all samples. Although crude fiber content in Geoje ctiron was significantly the lowest in the peel, peel was 1.88~2.60 times higher than flesh. The order of sugar content seemed to be fructose> glucose> sucrose in all citrons, and content of fructose or glucose was higher in peel than flesh. Content of total sugar was 8.44~12.19 g/100 g in citron, and contents of improved citrons from Goheung and Namhae were significantly higher than those of native citrons. In addition, major volatile compounds were dl-limonene (59.52~74.30%) and γ-terpinene (5.60~7.88%) among 15 kinds of volatile compounds identified from citron peel. These results suggested that physicochemical properties and volatile flavor compounds of citrons showed some differences with regard to producing areas.
이다애(Da-Ea Lee),유경두(Gyeong-Du Yu),정창호(Chang-Ho Jung),강성웅(Seong-Woong Kang),주현찬(Hyeon-Chan Joo),조종두(Chongdu Cho) 대한기계학회 2021 대한기계학회 춘추학술대회 Vol.2021 No.11
The disk brake system of a vehicle dissipates its kinetic energy as heat. This energy conversion is notoriously well known as one of most difficult phenomena to analyze. And the contact performance is an important issue especially to the brake system of high-speed railway trains mainly due to the unstable contact between brake disks and brake pads at high speed that causes severe frictional heat concentrated at a point and may develop hot spots on the disk surface. These hot spots are followed by thermal cracking and uneven wear of brake disks and brake pads and shortening their service life. In this study, thermo-mechanical analysis is conducted on different railway brake pad models using Abaqus FEA software to compare thermo-mechanical behavior according to the shape of the brake pads. In the analysis, the contact performance is compared by analyzing the contact pressure distribution of friction material surfaces of each model.