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안병규(Byoung Kyu Ahn),정문열(Moon-Ryul Jung),김욱중(Wook-Joong Kim) 한국방송·미디어공학회 2005 한국방송공학회 학술발표대회 논문집 Vol.2005 No.-
본 논문에서는 DVB-MHP 방송규약의 범위 내에서 복수시점 콘텐츠를 제작하고 구현하는 데 필요한 방법을 기술한다. 복수시점 콘텐츠는 파노라마 정지 영상과 다시점 비디오 영상 등을 Java Xlet 을 통해서 TV 화면 상에서 적절한 시간에 나타나게 한다. 이것은 기존의 방송 콘텐츠와는 달리 시청자에게 보다 다양한 시점들을 제공하고 몰입감을 향상시킬 수 있는 장점이 있다. 또한 이러한 복수시점 콘텐츠를 쉽게 구현할 수 있도록 하기 위해, 기존 방송 규약에 정의되지 않은 새로운 API 를 제안한다.
심상철,정병국,안병규,김장헌,정재연,송규근,Sim Song-Cheol,Jung Byung-Kook,Ahn Byoung-Kyu,Kim Jang-Hein,Jung Jae-Yeon,Song Kyu-Keun 한국마린엔지니어링학회 2005 한국마린엔지니어링학회지 Vol.29 No.1
The characteristics of diesel spray have effect on the engine Performance such as power. fuel consumption and emissions. Therefore, This study was Performed to investigate the effect of various injection parameters. In this study. the experiment is performed by using the high temperature and high pressure chamber. Spray behaviors are visualized by using the high speed camera and spray angle. Penetration etc. are measured. Experimental results are summarized as follows ; 1) Correlations of spray Penetration is expressed as follows $$0<t<t_b\;;\;S_1=11.628{\bigtriangleup}P^{-0.485}\;{\rho}_a^{-0478}t^{1.337}$$ $$t_b<t\;;\;S_2=7.457{\bigtriangleup}P^{-0.523}\;\rho_a^{-0.382}t^{0.548}$$ 2) Correlations of spray Angle is expressed as follows $$T_a=293K \;;\; tan({\theta}/2)=0.59({\rho}_a/{\rho}_f)^{0.437}$$ $$T_a=473K\;;\; tan({\theta}/2)=0.588({\rho}_a/{\rho}_f)^{0.404}$$ 3) The measured macro characteristics - spray tip penetration and spray angle agreed well with established correlations.
대왕범바리(Epinephelus fuscoguttatus×E. lanceolatus)와 대왕자바리(E. moara×E. lanceolatus)의 식품학적 품질비교
이우진 ( Woo Jin Lee ),안병규 ( Byoung Kyu An ),인정진 ( Jung Jin In ),한형구 ( Hyeong Gu Han ),박종연 ( Jong-yeon Park ),방인철 ( In-chul Bang ),심길보 ( Kil Bo Shim ) 한국수산과학회 2022 한국수산과학회지 Vol.55 No.2
The nutrient composition of the muscle of the hybrid grouper (Epinephelus fuscoguttatus×E. lanceolatus, HG) and the hybrid longtooth grouper (E. moara×E. lanceolatus, HLG) was measured as a function of body weight in this study. The crude protein and lipid levels in HG were 21.0-21.2 g/100 g and 1.9-3.4 g/100 g, respectively. HLG contained 20.6-20.7 g/100 g protein, and 3.9-5.5 g/100 g crude lipid. The total amino acid contents of HG were 18,829.7-18,980.2 mg/100 g and that of HLG was 17,793.7-19,293.7 mg/100 g. The mean saturated fatty acid content was 0.61-1.09 g/100 g for HG and 1.27-1.77 g/100 g for HLG. Monounsaturated and polyunsaturated fatty acid levels were 0.59-1.02 g/100 g (Monoene), 0.67-1.11 g/100 g (Polyene) in HG, which were lower than the 1.21-1.78 (Monoene), 1.22-1.69 g/100 g (Polyene) found in HLG. The highest mineral content (K and P) of HG was 510.13-517.05 mg/100g and 231.59-247.67 mg/100 g, while that of HLG was 518.81-523.59 mg/100 g and 257.51-248.84 mg/100 g, respectively. In conclusion, there is potential for expanding the commercial utilization of HG and HLG as food resources as they are both nutrient-rich.
변성전분이 동결 어묵의 미세구조와 관능적 특성에 미치는 영향
박진석 ( Jin Seok Park ),안병규 ( Byoung Kyu An ),이우진 ( Woo Jin Lee ),한형구 ( Hyeong Gu Han ),인정진 ( Jung Jin In ),심길보 ( Kil Bo Shim ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.
Control Cone of Electro-Magnetic Proportional Solenoid Actuator
Sonam Yun(윤소남),Young-Bog Ham(함영복),Byoung-Kyu Ahn(안병규),Kunio Kanda(칸다 쿠니오) 대한기계학회 2005 대한기계학회 춘추학술대회 Vol.2005 No.5
In this paper, steady state characteristics of the solenoid actuator for electro-hydraulic proportional valve determined by the shape of control cone are analyzed using finite element method and it is confirmed that the proportional solenoid actuator has a constant attraction force in the control region independently on the stroke position. And the shape of control cone is optimized using (1+1) evolution strategy to get a constant force. In the optimization algorithm, control cone length, thickness and taper length are used as design parameters.
윤소남(So-Nam Yun),함영복(Young-Bog Ham),박평원(Pyoung-Won Park),안병규(Byoung-Kyu Ahn),김고도(Go-Do Kim) 한국자동차공학회 2005 한국자동차공학회 춘 추계 학술대회 논문집 Vol.2005 No.11_1
In the common rail system with direct injection equipment in diesel engine, low pressure fuel control valve(proportional metering valve) to control the fuel flow into the high pressure pump is used. The proportional solenoid actuator is suitable for metering valve because it has a constant attraction force in the control region independently on the stroke position and a fast motion response of the plunger. The force characteristics with respect to the stroke of the proportional solenoid actuator are strongly depending on the shape of the control cone. but it is difficult to design the control cone. ]n this paper. a proportional solenoid actuator of electrohydraulic proportional metering valve for common rail system was analyzed using finite element method and the shape of the control cone of the proportional solenoid actuator was optimized to get the constant force in the control region. The analysis results of the optimized proportional solenoid actuator were compared with the experimental results of the manufactured one.
원료에 따른 젓갈류의 이화학적 성분 및 Biogenic Amine류의 함량 비교
심길보 ( Kil Bo Shim ),한형구 ( Hyeong Gu Han ),안병규 ( Byoung Kyu An ),이우진 ( Woo Jin Lee ),인정진 ( Jung Jin In ),송호수 ( Ho-su Song ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.
심길보 ( Kil Bo Shim ),박큰바위 ( Kunbawui Park ),윤나영 ( Na-young Yoon ),안병규 ( Byoung Kyu An ),인정진 ( Jung Jin In ),한형구 ( Hyeong Gu Han ),이우진 ( Woo Jin Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The food-poisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×10<sup>9</sup> CFU/g, and that in Aekjeot and Sikhae was 4-2.2×10<sup>5</sup> CFU/mL and 1.9×105-8.4×10<sup>8</sup> CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.