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Self Inflation Tire의 유동 해석을 위한 간략화 타이어 모델 개발
김명준(Kim Myeongjun),박태원(Park Taewon),황인경(Hwang Inkyeong) 대한기계학회 2015 대한기계학회 춘추학술대회 Vol.2015 No.11
Maintaining a proper air pressure in the tire is an essential element for ensuring vehicle safety. If the air pressure is excessive compared to normal tire the temperature is increased at least twice. This is a cause of tire explosion. If the air pressure is decreased, tire rolling resistance rapidly increases. This is a cause of reduced braking performance and fuel economy decrease. Accordingly, it is “Self Inflation Tire” technology development is accelerating worldwide. Flow analysis was not used in the conventional analysis Tire. However, “Self Inflation Tire” is needed the flow analysis. In this study, suggests Simple Tire Model for Flow Analysis of Tire. Use the Ansys for performing flow analysis. General Tire Model is a very complex model including more than 10 Component with Rebar elements. In Ansys, it is hard to use. Therefore, it is need to modeling with 3 or 4 Component. The Tire model developed in this study can be used in internal flow analysis of the Self Inflation Tire. As well as to shorten the analysis time than the general tire model. Just it needs the correct verification procedures for the validity of the analysis results.
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국내 양식 은어 지방의 지방산 조성 및 저장 중 지방 산화
이희재(Hee Jae Lee),정하나(Hana Jung),이새롬(Sae-Rom Lee),정지현(Ji Hyun Jeong),이민우(Min-Woo Lee),황금택(Keum Teak Hwang),황인경(InKyeong Hwang) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.6
은어의 수분 함량은 72.5%, 지방 함량은 5.3%, 회분 함량은 1.1%였다. 은어 지방 중에 단일 불포화지방산은 34.0%였다. 그중 oleic acid가 21.1%, palmitoleic acid가 7.8%였다. 다가 불포화지방산은 28.2%였는데, 그중 DHA가 12.1%, linoleic acid가 8.1%, EPA가 5.7%였다. 통째인 은어를 12일 동안 냉장(2℃) 보관하며 TBA 값과 PV를 측정한 결과, ascorbic acid를 처리한 군과 진공포장한 군이 대조군과 비교하여 유의적인 차이가 없었다(p>0.05). FFA는 12일 동안 세 그룹간의 유의적인 차이가 없었다(p>0.05). 잘게 다진 상태의 은어를 12일 동안 냉장(2℃) 보관하면서 TBA와 PV를 측정한 결과, ascorbic acid를 처리한 군과 진공포장한 군이 대조군에 비하여 지방산화 정도가 유의적으로 낮았다(p<0.05). 이러한 연구 결과로 볼 때, 은어가 불포화지방산과 DHA와 EPA의 좋은 급원 식품이며, ascorbic acid 처리와 진공포장이 은어 지방의 산화를 억제하는데 도움이 될 것으로 판단된다. The purpose of the study was to determine fat contents and fatty acid compositions of the lipids in sweetfish cultured in Korea and lipid oxidation during storage at refrigeration temperature (2℃). Whole or minced sweetfish were vacuum-packaged or treated with ascorbic acid. Changes in thiobarbituric acid (TBA) values, peroxide values (PV) and free fatty acid (FFA) in the fish were determined. Sweetfish contained 72.5% moisture, 5.3% lipid and 1.1% ash. Palmitic acid was the highest (27.4% (w/w) of the total fatty acids) among the saturated fatty acids. Total monounsaturated fatty acids (MUFA) were 33.9% and oleic acid (21.0%) was the highest, followed by palmitoleic acid (7.8%). Total PUFA were 28.2%. Predominant PUFA were linoleic acid (8.1%), EPA (5.7%) and DHA (12.1%). TBA values and PV of the whole sweetfish treated with ascorbic acid and vacuumpackaged were not different from the control. TBA values of the minced sweetfish treated with ascorbic acid were significantly lower than the other groups (p<0.05). PV of the fish treated with ascorbic acid and vacuum packaging were significantly lower than the other groups (p<0.05). The result of this study suggests that cultured Korean sweetfish may be a good source of unsaturated fatty acids including EPA and DHA, and vacuum packaging and addition of ascorbic acid may protect lipids from oxidation.
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서울 시내 커피전문점에서 판매되는 커피의 이화학적 특성 및 항산화성 비교
서한석,김수희,황인경 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5
The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shop and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7-8, 8-9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characterics of coffees from chain shops were significantly different from those from owner coffee shops.
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커피설기의 재료 배합비에 따른 품질 특성 및 상품화 방안
서한석,김세희,한복려,황인경 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2
The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30㎖, 40㎖ and 50㎖ of espresso and instant coffee) and sugar(50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40㎖ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for commercialization of rice cakes.
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