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포워드 컨버터의 노드확장에 의한 전도성 노이즈 감소에 관한 연구
李熙勳(Hee-Hoon Yi),權營顔(Young-Ahn Kwon) 대한전기학회 2006 전기학회논문지 B Vol.55 No.7
The switch mode power supply is a source of EMI with other equipment as well as with its own proper operation because of rapid changes in voltages and currents within a switching converter. The EMI is transmitted in two forms: radiated and conducted. Conducted noise consists of two categories known as the differential mode and the common mode. Common mode noise current is a major source of EMI in the switch mode power supply. Recently, a current balancing technique has been studied to reduce the common mode noise. This paper investigates the reduction of common mode noise according to a node expansion of the switch mode power supply which is based on a current balancing technique. In this paper, seven PCB patterns of the forward converter are manufactured and experimented.
이희훈(Yi, Hee Hoon),이수동(Lee, Su Dong),최태영(Choi, Tae Young),김치호(Kim, Chi Ho),이보형(Lee, Bo Hyung) 한국자동차공학회 2017 한국자동차공학회 부문종합 학술대회 Vol.2017 No.5
A new EMI noise parameter ‘coupling attenuation’ is introduced and studied by comparing with two test methods - CISPR 25 method and Scattering parameter method – to clarify each advantage practically. Some test cases are considered to find proper EUT mode during coupling attenuation measurement to minimize an influence on test results.
포도(Red Glove)의 Pectinase 처리가 레드와인의 생산과 품질에 미치는 영향
이정창(Jung-Chang Lee),최용근(Yong-Keun Choi),박정수(Jung Soo Park),정희훈(Heehoon Jung),이동희(Dong-Hee Yi),최태부(Taeboo Choe),강상모(Sang-Mo Kang),김형주(Hyung Joo Kim) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.2
The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 ㎏ grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 ㎎/L (control: 100.72 ㎎/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.