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퍼지 추론과 뉴로 퍼지 모델을 이용한 자연 환기 시스템
강원명(Won-Myoung Kang),김은경(Eun-Kyoung Kim),김용기(Yong-Gi Kim) 한국지능시스템학회 2018 한국지능시스템학회논문지 Vol.28 No.2
현대인의 삶에 있어서 가장 높은 비율을 차지하는 실내공간의 환경은 매우 중요하다. 실내공간의 공기는 외부의 공기보다 급속하게 오염이 된다. 실내공간의 오염을 해소하는 데에 있어 사용자의 외부 조작이 사용자의 환경에 맞는 자연 환기 시스템을 구현한다. 본 논문에서는 Mamdani형 퍼지 제어기를 구현하고 환기 효과를 검증 한 후 퍼지 추론 모델을 기반으로 인공신경망을 구성하여 외부조작을 기반으로 한 학습이 이루어지는 적응형 뉴로-퍼지 모델을 설계한다. 이를 통해 학습효과가 사용자의 환경에 맞게 이루어지는지 실험하여 검증하였다. The environment of the indoor space, which occupies the highest proportion in modern life, is very important. The air in the indoor space is polluted more quickly than the outside air. In order to solve the contamination of the indoor space, we implement a natural ventilation system based on the external manipulation by the user. In this paper, we design Mamdani type fuzzy controller and verify its ventilation effect. Then, we construct an adaptive neuro fuzzy inference model that learns based on external manipulation during operation.We have tested and verified that the learning effecist tailored to the user "s environment.
김은주 ( Eun Joo Kim ),강원명 ( Won Myoung Kang ),정경주 ( Kyong Joo Jeong ),김우택 ( Woo Taek Kim ),김진희 ( Jin Hoe Kim ),전창익 ( Chang Ik Cheon ),임윤규 ( Yoon Kyu Lim ) 한국가축위생학회 2000 韓國家畜衛生學會誌 Vol.23 No.4
The growth of bacteria on the surface of the meat was monitored to investigate the relationships between microbiological quality and some environmental factors such as the chilling temperature, alcohol spraying, and transport in slaughter process of pigs. The temperature changes of the surface and inner part of pork carcass were monitored with GreenTrack system during the process of chilling and transport. Of the 100 pigs tested, the prevalence of level on number of standard plate count (SPC) less than i? CFU/cm2 and Escherichia coil less than 102 CFU/cm2 in pig were 82% and 80%, respectively. Surface bacterial numbers are decreased in the course of chilling process of the carcass. Alcohol spray process before packing meat also could decrease the surface bacterial count. In conclusion, this study could be overemphasized the importance of relationship between microbiological quality and refrigerating temperature in the process of refrigeration and cutting.