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김래영,기미라,김문용,이군자,최현미,전순실,Kim Rae-Young,Ki Mi-Ra,Kim Mun-Yong,Lee Goon-Ja,Choi Hyeon-Mee,Chun Soon-Sil 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.3
White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.
PFC ZVT-PWM 승압형 컨버터에서 통합형 멀티칩 전력 모듈 제조를 위한 개선된 소프트 스위치 보조 공진 회로
김용욱(Yong-Wook Kim),김래영(Rae-Young Kim),소재환(Jae-Hwan Soh),최기영(Ki-Young Choi) 전력전자학회 2013 전력전자학회 논문지 Vol.18 No.5
This paper proposes a novel soft-switched auxiliary resonant circuit to provide a Zero-Voltage-Transition at turn-on for a conventional PWM boost converter in a PFC application. The proposed auxiliary circuit enables a main switch of the boost converter to turn on under a zero voltage switching condition and simultaneously achieves both soft-switched turn-on and turn?off. Moreover, for the purpose of an intelligent multi-chip power module fabrication, the proposed circuit is designed to satisfy several design constraints including space saving, low cost, and easy fabrication. As a result, the circuit is easily realized by a low rated MOSFET and a small inductor. Detail operation and the circuit waveform are theoretically explained and then simulation and experimental results are provided based on a 1.8 kW prototype PFC converter in order to verify the effectiveness of the proposed circuit.
조제희(Je-Hee Cho),김용욱(Yong-Wook Kim),김래영(Rae-Young Kim) 전력전자학회 2015 전력전자학회 논문지 Vol.20 No.2
In a weak grid condition, the precise grid impedance estimation is essential to guaranteeing the high performance current control and power transfer for a grid-connected inverter. This study proposes a precise estimation method for grid impedance by PQ variations by employing the variation method of reference currents. The operation principle of grid impedance estimation is fully presented, and the negative impact of the phase locked loop is analyzed. Estimation error by a synchronization angle in the park’s transformation using the phase locked loop is derived. As a result, the variation method of reference currents for accurate estimation is introduced. The validation of the proposed method is verified through several simulation results and experiments based on a 2-kW voltage source inverter prototype.
빠른 전하 균일화를 위한 새로운 구조의 셀 밸런싱 회로
박동진(Dong-Jin Park),최시영(See-Young Choi),김용욱(Yong-Wook Kim),김래영(Rae-Young Kim) 전력전자학회 2015 전력전자학회 논문지 Vol.20 No.2
This study proposes an improved cell balancing circuit for fast equalization among lithium-ion (Li-ion) batteries. A simple voltage sensorless charge balancing circuit has been proposed in the past. This cell balancing circuit automatically transfers energy from high-to low-voltage battery cells. However, the circuit requires a switch with low on-resistance because the balancing speed is limited by the on-resistance of the switch. Balancing speed decreases as the voltage difference among the battery cells decrease. In this study, the balancing speed of the cell balancing circuit is enhanced by using the auxiliary circuit, which boosts the balancing current. The charging current is determined by the nominal battery cell voltage and thus, the balancing speed is almost constant despite the very small voltage differences among the batteries. Simulation results are provided to verify the validity of the proposed cell balancing circuit.
전순실,박정로,조영숙,김문용,김래영,김경옥 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.4
다량 출하되는 양파의 소비를 촉진시키기 위한 일환으로 식빵 제조시 양파분말을 0, 2, 4, 6. 8. 10%로 첨가하여 직접반죽법으로 제조하였을 때의 반죽특성 및 제품의 물리화학적 변화를 살펴 보았다. Farinograph에서 반죽 형성시간은 대조군에 비해 양파분말 첨가량이 많아질수록 감소하는 경향이었으며, Extensograph에서 신장도는 대조군에 비해 감소하였으며, 신장 저항도와 최대 저항도는 증가하는 경향이었다. Amylograph에서 양파분말 첨가군이 대조군보다 호화개시온도는 상승하였고, 최고점도는 큰변화를 나타내지 않았다. 식빵의 수분. 높이. 부피는 첨가량이 증가할수록 감소하는 경향이었다. crust 색도는 양파분말의 첨가량이 증가할수록 L값은 감소하였고, a 및 b값은 점차 증가하였다. crumb 색도는 양파분말 첨가량이 증가할수록 L값은 감소하는 반면 a 및 b값은 다소 증가하였다. 유리아미노산 함량은 양파분말 첨가군이 L-arginine, L-aspartic acid, L-g1utamic acid, L-alanine 등의 아미노산이 다량 검출되었다. 조직감 측정시 hardness는 대조군보다 양파첨가군이 높게 나타났고, springiness는 분말 2, 4%첨가시 다소증가 하였으며, 나머지 첨가군에서는 다소 낮게 나타났다. 관능검사는 2% 양파 분말 첨가군이 가장 높은 점수를 나타내었다. 따라서, 양파분말을 첨가한 식빵을 제조할 때 배합비는 양파 분말 2% 첨가가 적당하며, 기능적인 측면을 고려할 때 양파분말 4% 첨가도 가능하다고 생각된다. Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significantly. A reduction in stability and an increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extensibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread with onion powder had more free amino acid, especially, Arginine, aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.