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고출력 MHL용 구형저주파 구동 방식의 전자식 안정기 설계
김기남,박종연,최영민,Kim, Ki-Nam,Park, Jong-Yun,Choi, Young-Min 전력전자학회 2010 전력전자학회 논문지 Vol.15 No.5
본 논문에서는 Buck Converter 동작 원리를 Full -Bridge Inverter에 적용한 전자식 안정기를 제안하였다. 전자식안정기는 EMI 필터, 수동 PFC, Full-Bridge Inverter로 2-stage로 구성되어 있다. PFC는 신뢰성 확보를 위해 수동 PFC를 사용하였다. Full-Bridge Inverter는 High Side와 Low Side 스위치의 구동 주파수를 각각 고주파와 저주파로 구동하여 Buck Converter의 동작을 구현 하였다. 램프를 저주파수 구형파로 구동하여 음향공명현상을 피하게 되었으며, 고주파수 스위칭으로 인덕터의 부피를 줄였다. 제안한 방법은 시뮬레이션과 실험을 통해 증명하였다. In this paper, We proposed electronic ballast that applys Buck Converter operation principle to Full-Bridge inverter. The proposed ballast consists of an EMI Filter, a full-bridge rectifier, a passive power factor correction (PFC) circuit and a full-bridge inverter. The passive PFC is used and a Full-Bridge inverter operation by two frequency. High Side and Low Side switch was driven by high frequency and low frequency and realized buck Converter's operation. The lamp is driven by Low Frequency square wave to avoid Acoustic Resonance. Also, bulk of inductor is reduced by high frequency switching. Performance of the proposed ballast was validated through computer simulation using Pspice, experimentation and by applying it to an electronic ballast for a prototype 700W MHL.
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김기남(Ki Nam Kim), 김가희(Ga Hee Kim), 김민경(Min Kyung Kim), 박춘화(Choon Hwa Park), 이혜리(Hye Ri Lee), 김명숙(young Sook Kim) 충북대학교 생활과학연구소 2014 생활과학연구논총 Vol.18 No.1
The purpose of this study is to investigate utilization of food and nutrition labeling of 149 preschool children's parents of Cheongju City in buying snacks for their children. The subjects of this study were mostly preschool children's mothers, and 48.3% of the mothers were full-time housewives. As for the age, 75.2% of the subjects were not more than their 30s, and their children were mainly five years old (36.9%) followed by six years old (22.8%). Most of the subjects answered that their children should have snacks (81.2%). Supermarkets (88.6%) was most popular as places for buying snacks, and because of convenience (75.2%) was the most common responses as reasons of buying snacks. At least two per day (64.4%) was the highest response as the frequency of having snacks, and fruit or fruit juice (83.9%) was most popular as the kinds of snacks followed by milk or diary products (71.8%). Expiration date and date of product were higher in perception among the contents of food and nutrition labeling, and calories, carbohydrates, sugar, and proteins were higher among the perception of nutrients. For checking harmful substances (44.3%) was highest as reasons of checking food and nutrition labeling, and for health care (77.2%) was highest as reasons of checking nutrients. Total calories (34.4%) was highest as the nutrients considered most important, and somewhat necessary (94.6%) was highest as the responses on necessity of food and nutrition labeling. Somewhat necessary occupied 89.2% in the responses on necessity of education on food and nutrition labeling. The utilization of food and nutrition labeling in buying snacks was higher as the educational level of the subjects was higher and the perception on the labeling was higher (p<0.05). The results of this study may indicate necessity of education on food and nutrition labeling for the subjects, requiring prompt education on food and nutrition labeling for preschool children's parents in the near future.
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얌빈 가루를 첨가한 연어스프레드의 품질특성: 혼합물 실험법을 중심으로
김기남(Ki-Nam Kim), 김하윤(Ha-Yun Kim), 김명희(Myung-Hee Kim) 한국식공간학회 2025 식공간연구 Vol.20 No.5
The purpose of this study is to improve the quality and sensory characteristics of jicama salmon spreads. These salmon spreads are produced by the addition of jicama powder during the manufacturing process., Freeze-dried jicama powder, salmon, sour cream, salt, olive oil, onion, and butter are used to manufacture a jicama salmon spread. The optimal mixing ratio was determined by the Design Expert 10 program. The mixture experiment design method was utilized for the experimental design. Independent variables changed the ratio of the contents of jicama, salmon, and sour cream. Experiments were conducted on 16 samples. As a result of the mixture experiment, an optimized recipe was derived with a ratio of 37.73% of salmon, 13.67% of jicama powder, and 48.58% of sour cream. Preference was calculated as 5.79 for sweet taste, 6.03 for savory, 5.85 for sour, 5.64 for texture, 5.35 for taste, and 6.22 for color. Jicama salmon spread contained less fat and fewer calories as compared to general salmon spread,. The general spread was composed of 4.23% moisture, 2.17% ash, 52.13% crude fat, 21.12% crude protein, and 20.35% carbohydrates, with a caloric value of 635.09 Kcal/g, while the salmon spread with added jicama contained 5.05% moisture, 3.71% ash, 43.36% crude fat, 21.81% crude protein, and 26.06% carbohydrates, with 581.76 kcal. Through this study, information on various product development and health food development using jicama is provided.
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김기남(Ki Nam Kim), 김아림(A Lim Kim), 김효주(Hyo Ju Kim), 조진숙(Jin Suk Cho) 충북대학교 생활과학연구소 2010 생활과학연구논총 Vol.14 No.2
The purpose of this study was to anlalyze and evaluate the contents of nutrition labeling on commercial cookies. Cookies were purchased at large discount stores in Cheongju from September, 2007 to March, 2008, and 248 items were analyzed. Whereas the percentages of labeled nutrients which should be labeled according to the regulation before December, 2007 were 100% in calories, carbohydrate, and fat, 99.6% in sodium, and 97.9% in protein, the percentages of labeled nutrients added after revision were 78.6% in trans fat, 64.1% in sugars, 66.9% in saturated fat, and 58.4% in cholesterol. Most of the units of nutrition labeling of cookies (80.2%) were ‘per serving'. The percent daily values per serving of biscuits were 32.1% of saturated fat, 13.7% of fat, 5.5% of sodium, and those of snack were 35.4% of saturated fat, 19.2% of fat, 8.3% of sodium. The most frequently labeled nutrients among the nutrients not required to disclose were fiber (14.9%), calcium (9.2%), and iron (7.2) in the order. As to nutrient claim, three claims in a product were the most (53.4%), and the percentages of non-nutrients (82.1%) were higher than those of nutrients (17.9%). The number of nutrient content claims (69) was higher than that of nutrient comparison claims (6). 'No' was the most in nutrient content claims and 'Added' and 'Enriched' were the most in nutrient comparison claims. In order to establish nutrition labeling system, nutrition labeling should be continuously monitored and nutrition education for manufacturers and consumers should be emphasized.
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인터넷 쇼핑몰에서 판매되는 다이어트식품의 광고내용 분석
김기남(Ki Nam Kim), 조진숙(Jin Suk Cho) 충북대학교 생활과학연구소 2011 생활과학연구논총 Vol.15 No.1
The purpose of this study was to analyze the contents of advertisements of weight-loss food at online shopping mall. Advertisements of 66 foods at nine online shopping malls were examined from September, 2008 to February, 2009. Auction advertised weight-loss food most frequently (22.4%), and then G market (18.8%), Interpark (15.9%), GS eshop (9.4%), in the order. The most prevalent type of weight-loss food (86.3%) was medication type, and 7.6% was snack type, and 4.1% was drink type. There were 1,393 phrases about weight loss in advertisements. Phrases on sales promotion were used most frequently (54.1%) and phrases on nutrients, non-nutrients, nutrition claims were 14.6%, 28.4% and 2.8%, respectively. Calcium, protein and vitamins were most frequently used phrases on nutrients. Among non-nutrients, 57.4% was food type, Among nutrition emphasis phrases, ‘contain’ was 28.2%, ‘rich’ and ‘less’ were 17.9%, and 12.8%, respectively. Among the phrases on sales promotion, phrases on weight control, purchase attraction and health promotion were 37.0%, 23.7% and 14.6%, respectively. We suggest that government, advertisement makers, advertisement review board should work together to make efforts for consumers to choose healthy weight-loss foods based on their needs without being blinded by an exaggerative advertisement.
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TV 식품광고의 내용 분석 - 식품의 종류, 광고의 배경장소 및 인물을 중심으로
김기남(Kim Ki-Nam), 정은영(Jung Eun-Young) 충북대학교 생활과학연구소 2004 생활과학연구논총 Vol.8 No.1
A content analysis was undertaken to investigate the products type, background places and characters in food advertisements broadcast by three television channels(KBSl, KBS2 and SBS) in Korea. The study period covered the 4 peak hours(7:00 p.m - 11:00 p.m) of each day during the 3<SUP>rd</SUP> week of August 2002. Informations in each food advertisement were coded for product type, scene resources(background places and persons) as well as the broadcasting duration, and calculated as frequency(%). Samples analysed related(food related adv.) were 441 among the total 2351 advertisements broadcast during the study period. Food products were categorized into food groups according to the previous references, and appeared persons in adv. were classified by life cycle. Results indicated that the ratio of food adv. of the total advertisements was 18.8%. Among the three channels, SBS broadcast food adv, especially baby food, more frequently than the other two channels. In the duration of broadcasting, fifteen seconds duration took the highest ratio(84.9%). Regarding the food groups, drink products(eg, coffee, cola etc) took the highest percentage(22.5%), and the next were milk & milk products(13.4%), baby food(11.3%), alcohol beverages(9.8%) in order. In the background places of advertisements, houses appeared most frequently(29.3%), and the next were natural environments(farm, sea, park etc), restaurants, buildings in order. Young people was the person most frequently used(48.1%) as scene resources, and the next were housewives(16.8%) and children(10.0%). In conclusion, we could find that snack products and fast foods not beneficial for our health such as cookies, chocolate, coffee, hamburger, processed noodle(ramen) were advertised most frequently through TV channels. Therefore nutrition education for consumers, especially for young people, should be required to protect them from stimulating purchasing of advertised products.
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