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신경망 학습을 이용한 2축 ARM 헬리콥터의 중심이동 조향법
배현수,김병철,이석규,Bae, Hyun-Soo,Kim, Byung-Chul,Lee, Suk-Gyu 제어로봇시스템학회 2015 제어·로봇·시스템학회 논문지 Vol.21 No.7
This paper proposes a helicopter direction adjustment system using barycenter shift. Most conventional methods for direction adjustment of uniaxial helicopters rely on the angle of inclination of the main rotor. However, the inherent burden of the bearing of the main rotor and serious abrasion of the helicopter using the above methods may results in loss of balance. To decrease abrasion and enhance the barycenter stability, the proposed method was used to shift the barycenter of the helicopter instead of the main rotor for direction adjustment. We set a biaxial ARM on a uniaxial helicopter to adjust the direction of ARM pointing as well as to realize stable direction control when the helicopter loses its balance. The method may enhance the landing safety of helicopters in emergencies. Uniaxial helicopters can be controlled under any environment by adjusting the motor parameters of the ARM which is dependent on the center of mass using neural network. The experiment results show that the helicopter can return to the starting position quickly under the external disturbance.
특급호텔 주방의 물리적 환경이 조리사들의 감정반응과 집단응집력과의 관계 연구
배현수 한국외식경영학회 2014 외식경영연구 Vol.17 No.2
This study tried to establish the theoretical foundation through previous research in order to identify the structure of the relationship among physical environment in the kitchen of luxury hotels in Seoul, emotional reactions and group cohesiveness of cooks. In addition, empirical analysis was performed on the basis of hypothesis of research model. Two hypotheses were set on the basis of theoretical background. We would like to analyze the effect of physical environment in the kitchen of luxury hotels on emotional reactions of cooks and the effect of emotional reactions of cooks on group cohesiveness. According to results which verified the hypotheses through the research model, physical environment in the kitchen of luxury hotels on emotional reactions of cooks and the effect of emotional reactions of cooks on group cohesiveness. According to results which verified the hypotheses through the research model, physical environment in the kitchen of luxury hotels affected the emotional reactions of cooks. Thus, the factors affecting the emotional reactions should be considered. In addition, it was found that emotional reactions of cooks affected group cohesiveness. Therefore, the hypothesis proposed through theoretical basis of previous study was adopted in this study. It was found that the physical environment in the kitchen of luxury hotel saffected the emotional reactions of cooks and the emotional reactions(positive and negative) significantly affected the group cohesiveness. Thus, this study presented the theoretical basis and subsequent implication. 본 연구는 서울지역 특급 호텔주방의 물리적 환경이 조리사들의 감정반응, 집단응집력과의 관계 구조를 파악하기 위하여 선행연구를 통한 이론적 정립을 시도하고 연구모형의 가설을 중심으로 실증분석을 실시하였다. 이론적 배경을 중심으로 2개의 가설을 설정하였으며, 특급호텔 주방의 물리적환경이 조리사들의 감정반응과의 영향관계와 조리사들의 감정반응이 집단응집력과의 영향관계를 분석하고자 하였다. 연구모형을 통하여 제시한 가설을 검증한 결과, 특급호텔 주방의 물리적 환경은 조리사들의 감정에 영향을 미치는 것으로 나타나 영향을 주는 요인을 고려해야 한다고 설명하였다. 또한 조리사들의 감정반응은 집단응집력에 영향을 미치는 것으로 검증되었다. 따라서 본 연구를 실시하는데 있어 선행연구의 이론적 근거를 통하여 제시한 가설은 채택되었다고 볼 수 있다.이에 따른 시사점을 제시하면 다음과 같다. 먼저 학술적인 시사점으로는 호텔주방의 물리적 환경(쾌적성, 안정성, 공간성)은 조리사들의 감정반응에 감정반응(긍정과 부정)은 집단응집력에 유의한 영향을 미치는 것으로 나타나 이론적 근거를 제시하였다.