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축산물 및 가공 : 국내시판중인 완자제품의 품질특성 비교
이주호 ( Ju Ho Lee ),최정석 ( Jung Soek Choi ),박기수 ( Ki Soo Park ),정준영 ( Jun Young Jeong ),최양일 ( Yang Il Choi ),이재준 ( Jae Joon Lee ) 한국동물자원과학회(구 한국축산학회) 2013 한국축산학회지 Vol.55 No.5
This study compared the quality characteristics between meat ball products in domestic market. Five types of meat ball products(T1, T2, T3, T4 and T5) were purchased in domestic market. In terms of the chemical composition, meat ball products ranged 53.92~63.45% in moisture contents. In terms of quality characteristics, T2 showed a significantly higher pH value and cooking loss than the others (p<0.05). In terms of deformation rate, T2 showed a significantly higher contraction of height than the others (p<0.05). In the panel test, T1 showed a significantly higher score in saltiness, flavor, color, appearance and total acceptability (p<0.05). Overall, meat ball products showed considerable differences in chemical composition, cooking loss, Hunter color values, and texture profile due to differences in raw materials, recipes, and weights.
자율이동체의 위치인식을 위하여 적용된 자이로스코프의 오차보정에 관한 연구
정준영,김지현,김상권,김판돌,이홍원 경북대학교 센서기술연구소 1994 센서技術學術大會論文集 Vol.5 No.1
Recently, the piezoelectric vibrating gyroscope, as more stable and accurate directional sensor, is attracting attention in the position pointering of car or robot navigation systems, but its output characteristics of sensitivity and linearity can be easily affected by ambient temperature or changed with time-going. This paper describes a simple and effective output calibration method of the piezoelectric vibrating gyroscope which is appiled to the autonomous vacuum cleaner for its direction pointering. Through experimental results, it is verified that proposed method reduces about 1.5% of accumulated angle error to below 0.1% when the robot drives on a floor. With this calibration method, it is possible to use the piezoelectric vibrating gyroscope in position recognition system with low cost and high accuracy.