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직류 서보계의 오차신호 보상을 위한 신경망 제어기의 구성
고태언,이황재,남기봉 東義大學校産業技術開發硏究所 1998 産業技術硏究誌 Vol.12 No.-
The servo system requires faster and more accurate dynamic response. In many control techniques for servo system, the P-I control is mainly used to obtain precious response. But in the response-characteristic of the position control system controlled by the P-I controller, the transient response is more increased and settling time get longer. This paper proposed an algorithm using neural network for compensating error signal in the P-I controller. To show the effectiveness of the proposed algorithm, the computer simulation is performed to mathematical model of DC motor.
평양 남정리 53호분 출토 토제칠기의 보존 및 제작기법 연구 : 토제칠이배, 토제칠반, 토제칠안
황현성,임수경,김희진,이태진,고민정,윤은영 국립중앙박물관 2013 고고학지 Vol.19 No.-
본고는 일제 강점기 조사 미등록 유물 정리사업의 일환으로 수행한 평양 남정리 53호분 출토 토제칠이배, 토제칠반, 토제칠안에 관한 연구이다. 남정리 출토 유물은 소지가 목심이 아닌 토제라는 것과 칠이배와 칠반을 얹은 칠안이 함께 출토되었다는 점에서 주목할 만하다. 토제칠이배 및 칠반 그리고 칠안의 보존처리를 통해 이들의 형태와 문양 등에 대해 알 수 있었다. 또한 칠기에 사용된 붉은색 안료의 성분을 분석하여 안료의 주성분이 진사(HgS)였음을 확인하였다. 이번 연구에서 기존에 잘 알려지지 않았던 한반도 내 위치한 낙랑의 토제칠기에 관해 살펴볼 수 있었으며 이러한 제작방법이 한나라 고유의 문화인지 아니면 재지세력이 한나라의 영향을 받아 현지화한 문화의 산물인지에 대해 생각해 볼 수 있는 기회라 생각된다. This research paper examines the lacquered pottery cup, plate and table unearthed from Tomb No. 53 at Namjeong-ri in Pyongyang, which were under conservation treatment as a part of the Project of Unregistered Artefacts Uncovered in the Japanese Colonial Era. It is very rare to have a lacquered pottery cup and plate, lying on a lacquered pottery table, as a set of grave goods. In particular, they are not wooden but pottery items. Through conservation treatment for lacquered pottery cup, plate and table, it was possible to find out their shapes and decoration patterns. The resulting analysis of the red pigment used indicates that cinnabar (HgS) is the main element. This research is significant because it examines lacquered pottery wares produced in Lelang, which has rarely been conducted. Further research will need to prove whether their production techniques were in the unique Chinese Han style or were produced by indigenous craftsmen who adopted the Chinese Han technique.
Vascular rinsing and chilling carcasses improves meat quality and food safety: a review
Ko-Eun Hwang,James R. Claus,Jong Youn Jeong,Young-Hwa Hwang,Seon-Tea Joo 한국축산학회 2022 한국축산학회지 Vol.64 No.3
Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).
Hwang, Ko-Eun,Choi, Yun-Sang,Choi, Ji-Hun,Kim, Hack-Youn,Kim, Hyun-Wook,Lee, Mi-Ai,Chung, Hae-Kyung,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.2
The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at $4^{\circ}C$. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.
Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
Hwang, Ko-Eun,Choi, Yun-Sang,Kim, Hyun-Wook,Choi, Min-Sung,Song, Dong-Heon,Kim, Yong-Jae,Ham, Youn-Kyung,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.4
This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.
Ko Eun Hwang,Hyun Wook Kim,Dong Heon Song,Yong Jae Kim,Youn Kyung Ham,Choong Hee Lee,Yun Sang Choi,Cheon Jei Kim 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2
The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitrite contents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following: Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1% GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was most effective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GM added sausages alone (p0.05). Our results showed possible applications of antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.
Ko Eun Hwang,Hyun Wook Kim,Dong Heon Song,Yong Jae Kim,Youn Kyung Ham,Yun Sang Choi,Mi Ai Lee,Cheon Jei Kim 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5
The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation,and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets con-tained the following: Control (no antioxidant added), VC (0.05% VC), ME 0.05 (0.05% ME), ME 0.1 (0.1% ME), ME 0.2(0.2% ME), VC+ME 0.05 (0.05% VC + 0.05% ME) and VC+ME 0.1 (0.05% VC + 0.1% ME), VC+ME 0.2 (0.05% VC +0.2% ME). Results showed that the mixture of 0.05% VC and 0.2% ME was most effective for delaying lipid oxidation (thio-barbituric acid reactive substances, conjugated dienies, and peroxide formation) when compared to the control or ME aloneadded. The color values of all treatments were significantly affected by adding ME. Additionally, the total color difference(E), chroma (C*), and hue angle (H°) values of all treatments, except for VC, were lower than those of the control as theamount of ME increased. The sensory characteristics (flavor, odor, and overall acceptability) did not differ significantly inany of the chicken nugget samples, whereas storage time had a significant effect. The results suggest that the possibility ofutilizing chicken nuggets with a mixture of mugwort extract and vitamin C for the increase of shelf-life and quality.
Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork
Ko Eun Hwang,Yun Sang Choi,Hyun Wook Kim,Min Sung Choi,Dong Heon Song,Yong Jae Kim,Youn Kyung Ham,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4
This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.
Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
Hwang, Ko-Eun,Kim, Tae-Kyung,Kim, Hyun-Wook,Seo, Dong-Ho,Kim, Young-Boong,Jeon, Ki-Hong,Choi, Yun-Sang Asian Australasian Association of Animal Productio 2018 Animal Bioscience Vol.31 No.8
Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.