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朴楨日,蔡相洛 嶺南大學校 工業技術硏究所 1995 工業技術硏究所論文集 Vol.23 No.1
There are many complex industrial processes which cannot be satisfactorily controlled by conventional controller due to the unavailability of quantitative data regarding input-output relations. Thus we introduce the self-learning fuzzy controller which can satisfactorily control the dynamic system such as the inverted pendulum in this paper. The introduced self-learning fuzzy controller is based on the principles of approximate reasoning, while its learning is provided by neuron-like elements(ASE, ACE) which are derived from animal learning behavior. Specially we propose the parallel control algorithm which is able to control the angle of inverted pemdulum and position of cart at the same time. Simulation results are presented to demonstrate the performance and applicability of the proposed parallel control method. Also we noticed that the proposed controller is valid with experiment.
CIE L 기준에 의한 PSE 육과 정상육의 육질 및 도체특성에 관한 연구
정일병,이무하,김태헌,이영창,김동훈,김일석,채현석,김웅배 한국축산학회 1998 한국축산학회지 Vol.40 No.6
Two hundreds and twenty two pork carcasses from a commercial breed were investigated for meat quality and carcass traits of PSE and normal pork classified by CIE L value. pH and conductances were taken on 1(pH₁, C₁), 3(pH₃, C₃), 6(pH_6, C_6) and 24 hr postmortem(pHu, C_u). Significant differences between PSE and normal pork were observed in pH₁, pH_u (p $lt; 0.001) and pH₃(p $lt; 0.05). But, no significant difference was found in pH_6. Although, there was no significant difference in C₁, significant differences are found in C₃(p $lt; 0.05), C_6 (p $lt; 0.01) and C_u(p$lt;0.001). The water holding capacity(WHC) were significantly lower(p$lt;0.01) in the PSE compared to the normal pork. The cooking loss were significantly higher(p $lt; 0.05) in the PSE compared to the normal pork. The CIE L value was highly related with NPPC color scale(R²=0.77), moderately related with pH_u (R²=0.45), C_u(R²=0.57), WHC(R²=0.49), cooking loss(R²=0.45) and juiciness(R²=0.43), and poorly related with pH₃(R²=0.27), pH_6(R²=0.27) and conductances(R²=0.05-0.15). Consequently, the results suggest that pork quality classification by CIE L value expresses obvious differences in most of important pork quality parameters like pH₁, pH_u, C_u visual color and WHC.