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군사시설(병영시설) 전기 사용량 절감을 위한 신재생에너지 적용
엄태진(Um Tae-Jin),이경원(Lee Kyoung-Won),임정희,김병선(Kim Byung-Sean) 대한설비공학회 2012 대한설비공학회 학술발표대회논문집 Vol.2012 No.6
Global warming and energy crisis, global environmental changes and challenges are faced. Percentage of low-carbon fuel use in the field of defense, including national standards, such as applying for a new environmental compliance mandates that must be added the concept of green growth and other challenging elements are exposed. Expanding the Use of Renewable Energy and accordingly the use of energy-efficient furnace, and the defense budget, as well as saving resources and the environment you want to prepare for crisis, has been actively participating in national policy.
자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성
최희영 ( Hee-young Choi ),박은하 ( Eun-ha Park ),엄태진 ( Tae-jin Um ),권준 ( Jun-kwon ),정석근 ( Seok-geun Jeong ) 한국낙농식품응용생물학회(구 한국유가공학회) 2020 Journal of Dairy Science and Biotechnology (JMSB) Vol.38 No.4
This study was conducted to develop a novel cheese tofu hybrid product by increasing the calcium content of cheese, an animal protein source, and tofu, a vegetable protein source. Both pH and moisture were lower in the cheese tofu hybrid than those values in the control group (6.03% and 72%, respectively). Protein and fat were slightly higher than in the control (15.43% and 9.91%, respectively). Total bacteria count increased at the end of the product’s shelf life, but did not affect its texture. The cheese tofu hybrid displayed stronger a) red, and b) yellow coloration than the control, and its lightness (L) was lower than that of the control. The cheese tofu hybrid possessed high hardness, and displayed high values for gumminess and brittleness. Sensory evaluation by a specialized agency examined consumer preferences, purchase intentions, strengths, and weaknesses of the developed product line. A panel of 30 female volunteers in their 20s and 40s recorded an overall preference for cheese tofu of 5.40 points, fairly good. Cheese tofu was found to be better than the control tofu, with appealing differences in appearance, color, nutty aroma, chewiness, and cheese flavor.
김태형,정원지,엄태진,홍대선 國立 昌原大學校 産業技術硏究所 2000 産技硏論文集 Vol.14 No.-
As personal computers are being developed, most softwares are based on window-based operating systems recently. The programmable logic controllers (PLC's) which are usually operated based on the DOS system should be adapted to the window-based environment in order to have the multi-tasking and flexibility of PLC programs. In this paper, the PLC driving programs which are based on the window-based operating systems are developed for the hardwares in which only DOS-based driving programs are being used currently.