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이정명(J. M. Lee),한동섭(D. S. Han),이성욱(S. W. Lee),한근조(G. J. Han),이권순(K. S. Lee) 한국항해항만학회 2006 한국항해항만학회 학술대회논문집 Vol.3 No.1
선형모터의 설계에 있어서 열적 거동의 파악은 모터의 연속 추력 및 열변형과 관련하여 중요한 고려요소 중의 하나이다. 본 연구에서는 항만자동화를 위한 차세대 컨테이너의 수평이송시스템인 LMTT (Linear Motor-based Transfer Technology)용 선형모터의 설계를 위해 고정자의 코일에서 발생되는 열에 의한 이동체의 온도분포를 분석하여 고정자 모듈의 열해석을 고려한 이동체의 구조설계에 관한 연구를 수행하였다. 먼저, 선형모터의 주요부품의 치수를 설계하고, 다음으로 고정자 모듈의 발열을 고려한 이동체의 온도분포를 분석하여 열-구조 연성해석을 수행하였다. When we design a linear motor, the thermal behavior investigation is one of great important considerations with respect to uniform thrust force and thermal deformation of a linear motor. In this study, we conduct the research for the structural design of the linear motor for LMTT(Linear Motor-based Transfer Technology) which is the next generation of container horizontal transfer system in order to automate a container terminal. After the dimensions of main parts for a linear motor were set up, we carried out the thermal-analysis of the linear motor considering the thermal analysis of the stator module.
접촉각에 따른 너클 크레인용 유압로터블록의 만곡부 설계
이정명(J. M. Lee),한근조(G. J. Han),한동섭(D. S. Han),이성욱(S. W. Lee) 한국정밀공학회 2006 한국정밀공학회 학술발표대회 논문집 Vol.2006 No.5월
The knuckle crane mainly consists of six parts such as swing, main boom, outer boom, extension boom, hydraulic rotor and knuckle. And the hydraulic rotor is connected at the end of extension boom has rotor block, rotor body, rotor vane. In this study, we carried out kinematics analysis of the hydraulic rotor block curvature for a knuckle crane. Then, we showed the formula to establish the radius of a circumscribed circle to form the rotor block curvature. Third, we analyzed the stress at each point of the rotor block curvature according to the contact angle. From the result of this study, we designed the rotor block curvature with a proper contact angle for a knuckle crane to guarantee the stability of hydraulic rotor.
리니어 모터의 전기적 특성을 고려한 LMTT용 이동체의 최적설계
안태원(T. W. An),한근조(K. J. Han),한동섭(D. S. Han),이성욱(S. W. Lee),이경민(K. M. Lee),이정명(J. M. Lee) 한국정밀공학회 2006 한국정밀공학회 학술발표대회 논문집 Vol.2006 No.5월
LMTT(Linear Motor based Transfer Technology) is a new type of transfer system used in the maritime container terminal for the port automation, and largely consists of a controller, shuttle car, and rail. The shuttle car is divided into the frame part, the driving part, and wheels. In order to design this system, various researches on each part of it must be conducted. In this study, we dealt with the optimum design for the frame part of the shuttle car designed from previous studies on the strength of the frame with respect to the number of cross beams to minimize the weight of the shuttle car and to satisfy design criteria of cargo-handling systems in container terminal. For the optimization of the frame, thicknesses of each beam were adopted as design variables, the weight of the frame as objective function, and stress and deflection per unit length as constraint condition.
이병영,윤인화,김영배,한판주,이정명,Lee, B.Y.,Yoon, I.H.,Kim, Y.B.,Han, P.J.,Lee, Ch.M. 한국식품과학회 1985 한국식품과학회지 Vol.17 No.5
밤의 안전저장 방법을 개발하고자 충남 공주산 옥광밤을 공시품종으로 하여 호흡량 조사 및 P.E 필름 두께별 저장시험을 실시하였던 바 수확후 호흡량은 온도가 상승함에 따라 증가하여 $20^{\circ}C$에서 수확 3일후에 35$CO_2$mg/kg/hr이었으며, 호흡량의 온도계수 $Q_{10}$은 2.4$\sim$2.7이었다. 그러고 방을 상온에서는 0.03mm 저온에서는 0.05mm P.E 필름으로 밀봉저장하는 것이 포장내의 가스농도가 C.A 저장의 적정가스농도에 접근하는 탄산가스 $5{\sim}6%$, 산소 3% 정도로 유지되어 감모율을 $8{\sim}15%$로 억제한 상태에서 $7{\sim}9$개월간 저장 가능하였으며 저장기간이 길어짐에 따라 수용성탄닌은 감소하고 환원당이 증가하여 식미가 향상되었다. Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, $CO_2$ produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of $CO_2$production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of $CO_2$and $O_2$ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.