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신성범,이현화,김종수,김지용,양민양,Shin, Seong-beom,Lee, Hyun-Hwa,Kim, Ji-S.,Kim, Ji-Yong,Yang, Min-Yang 한국생산제조학회 2010 한국생산제조학회지 Vol.10 No.6
This paper presents the chatter stability lobes of high speed spindle of five-axis machine tools. Using a FEM, we obtained the frequency response function of a spindle and the stability lobes for evaluation of chatter. In addition, this paper suggest FRF using by FEM for the prediction of chatter stable region and critical cutting depth. Therefore, critical cutting depth of is 1.3586mm and X, Y direction's chatter frequency is 901Hz and 900Hz, respectively.
신성범(Seongbeom Shin),이현화(Hyun Hwa Lee),김종수(Jong Su Kim),이호철(Ho Cheol Lee),양민양(Min Yang Yang) 한국생산제조학회 2011 한국생산제조시스템학회 학술발표대회 논문집 Vol.2011 No.4
This paper presents the thermal characteristic of the tilting motor of two-axis head. Using a FEM, we obtained the tilting motor's maximum temperature change caused by the working load of the motor and effect of spindle built-in motor. Furthermore, the maximum deformation caused by the thermal effect was calculated by FEM tool.
한라봉 추출액이 첨가된 커피 분말의 제조 및 품질 특성에 관한 연구
신경옥,하서영,신성범,김정연,양명 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.6
In this study, Korean Hallabong produced in Jeju Island and coffee were grafted to prepare coffee containing Hallabong extract and the nutritional components were analyzed. As the amount of Hallabong extract increased, the water content and total polyphenol content increased. However, the crude flour, crude protein, and total flavonoid content decreased significantly. The selenium content per 100 g was 91.28 mg in the 1% Hallabong group, and the iron content was 6.84 mg in the 3% Hallabong group. As the content of Hallabong extract in coffee increased, the L-value (brightness) and b-value (yellowness) increased, but the a-value (redness) showed a tendency to decrease. In the case of DPPH(2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity, the group containing 9% of Hallabong extract showed the highest value at 47.20 μmol/g of TEAC. In particular, the ABTS(2,2’-Azino-bis(3-ethylbenzothiazoline- 6-sulfonate)) and DPPH radical scavenging activity were significantly increased from coffee powder containing 6% or more of Hallabong extract(p<0.05). The caffeine content decreased as the amount of Hallabong extract added to coffee increased. Therefore, when making powder coffee with Hallabong extract added, it is recommended to set the content of Hallabong extract to 6%.