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유상모(Ryu, Sang-Mo),정의봉(Jeong, Weui-Bong),한형석(Han, Hyung-Suk) 한국소음진동공학회 2011 한국소음진동공학회 논문집 Vol.21 No.8
This paper deals with the process to identify the transient exciting force generated from a rotary compressor. The compressor was assumed to be a rigid body. The equation of motion of a rigid compressor supported by three mounts was derived with 6 degree-of-freedom. The exciting forces at the center of mass of the compressor were estimated from the acceleration data measured at compressor shell. Compressor-pipe system was modeled numerically. The accelerations of compressor and pipe were predicted numerically by using the estimated exciting force. A new shape of pipe model was proposed to reduce the vibration. In the prediction by the method in this paper, the maximum acceleration of the pipe could be reduced by 53.7 % at the steady-state and by 12 % at the transient process. In the real experiments, the maximum acceleration of the pipe was reduced by 54.2 % at steady-state and 14.7 % at the transient process. It was verified that the numerical results showed good agreement with experimental results.
권영회,유상모,장동의,김인범,최종석,이지은 (사)한국조리학회 2023 한국조리학회지 Vol.29 No.10
. As consumers' interest in healthy bakery products increases rapidly, pound cakes are also attempting to add various functional ingredients. The purpose of this study was to investigate the quality characteristics and applicability of pound cake added with oat flour. Pound cake was made to utilize oats, which contain water-soluble fiber. We examined pH, volume, weight, specific volume, baking loss, texture profile analysis, colorimeter, water content, and sensory evaluation to observe the quality characteristics of oat pound cake. The result of pH analysis showed that pH of the pound cake decreased significantly as the amount of oat flour increased. Control group had a significant large volume in the specific volume analysis. Texture profile analysis showed that hardness, resilience, chewiness, and gumminess tended to increase significantly as the amount of oat flour increased. In the experiment of colorimeter, lightness and yellowness values decreased with the increase of oat flour content in pound cake, but redness values increased. In the sensory evaluation, the volume and moistness decreased with increased percentage of oat flour and OF20 showed the highest value for roasted flavor and roasted taste. These results provided basic data for the development of a cake added with oat flour.
최한규,유상모,백효선 강원대학교 산업기술연구소 2005 産業技術硏究 Vol.25 No.B
When it is raining or snowing, floating debris flows into a lake and raises its turbidity. High level of turbidity in the lake often causes eutrophication, which pollutes the water. In order to collect and present some essential information for effective management plan for water quality, we carried out our research at the watershed of Mandae-cheon located at the upstream of Soyang Lake. We examined water quality at the time of rainfall or snowfall to analyze the changes in the amount of suspend soils(SS) in the lake.
이한울(Lee, Han-Wool),유상모(Ryu, Sang-Mo),정의봉(Jeong, Weui-Bong),한형석(Han, Hyung-Suk),안재우(Ahn, Jae-Woo),정상우(Jeong, Sang-Woo) 한국소음진동공학회 2010 한국소음진동공학회 논문집 Vol.20 No.10
This paper deals with the process to identify the exciting forces generated from a rotary compressor. The equation of motion of a rigid compressor supported by several mounts was derived with 6 degree of freedom. The mass moment of inertia of compressor and the stiffness of rubber mounts were also identified by experiments. The exciting force at the center of mass of the compressor were estimated from the acceleration data measured at compressor shell. The piping system connected to the compressor was modeled. The acceleration of a pipe was predicted numerically by using the predicted exciting force. The numerical results showed good agreement with experimental results, which validated the identified exciting force.