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TSC 합성보의 제작방법에 따른 구조적 거동에 관한 실험적 연구
이지운,김도훈,김성배,이창남,김상섭,김규석 대한건축학회 2004 대한건축학회 학술발표대회 논문집 - 계획계/구조계 Vol.24 No.1(구조계)
Composite action can be achieved by providing shear connectors between steel top flange and concrete topping. Composite sections have larger stiffness than the summation of the individual stiffness of slab and beam, therefore, can carry larger load or similar loads with appreciably smaller deflection and are less prone to transient vibration. T-type Steel Composite beam(TSC-beam) is developed and tested. To make the part of steel beam, we used the way of welding two steel plates as well as the way of folding one steel plate.
시판 보냉팩 및 스티로폼 박스 상온 유통시 효율적인 수산물 선도지표 설정
이지운,허민수,이정석 한국수산과학회 2022 한국수산과학회지 Vol.55 No.5
Owing to the lack of a cold-chain distribution system, most seafood is generally distributed under room temperature conditions. However the degradation of freshness during the distribution process can lead to disputes between sellers and consumers. The most widely used method for low-temperature distribution for seafood includes packaging it with styrofoam boxes and cold packs. In this study, vacuum-packed frozen fillets of four fish species of [white meat (Paralichthys olivaceus and Sebastes schlegelii) and red meat (Scomber japonicus and Scomberomorus niphonius)] were placed in styrofoam boxes with cold packs. Thereafter, changes in chemical (including pH, volatile basic nitrogen, and trimethylamine), physical (odor intensity, hardness, and chewiness), and microbial (viable cell count) characteristics of the fillets were measured during storage at 25°C. To identify the suitable method of determining freshness during the room-temperature distribution, several factors were considered, which included significant difference verification, correlation coefficients, and economic efficiency (experimental cost and time). Volatile basic nitrogen, pH, odor intensity, and viable cell count are the most rapid and accurate freshness indicators for determining freshness of frozen fish fillets during.