상용 디젤엔진용 알터네이터 발전 제어 로직 및 제어기 개발

이광락(Kwang Rak Lee),한승희(Seung Hee Han),송래영(Rae Young Song) 대한기계학회 2011 대한기계학회 춘추학술대회 Vol.2011 No.5

Nowadays novel control technologies in vehicle and engine have been being developed to meet the demand for the improvement of fuel efficiency. Even though alternator generation control strategy is not a newly developed one and widely applied to a passenger car, there is no application to commercial vehicles. In this paper, a novel alternator generation control algorithm considering the driving characteristics of commercial vehicle is suggested. In addition, an actual alternator generation controller is designed and developed to implement suggested algorithm. Especially, by determining the level of control variables with a Robust Design method, not only fuel efficiency but also stability in voltage control against the noise of electric load is improved. With this newly developed logic and controller, fuel efficiency was validated as having 2.2% improvement through actual road test.

초등학교 주변 판매상품 안전실태 모니터링 사업결과 보고서

최환,이광락,김동필,남현주,김형우,주명지,고태상 한국소비자원 2009 시험결과보고서 Vol.- No.-

Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

최세헌,서한석,이광락,이성희,이지현 한국응용생명화학회 2018 Applied Biological Chemistry (Appl Biol Chem) Vol.61 No.1

Six black rice cultivars (Heukjinju, Sintoheugmi, Heukhyangchal 1, Bosukheukchal, Sinnongheukchal, and Josengheukchal) and varying milling degrees (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were used to evaluate the effects of cultivars and milling degrees of black rice (Oryza sativa L.) on the total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity (2,2- diphenyl-1-picrylhydrazyl free radical assay), and phenolic composition in free and bound phenolic fractions. Unpolished (step 0) Sintoheugmi showed significantly higher TPC, TFC, antioxidant activity, phenolic acid levels, and anthocyanin levels than other unpolished cultivars (p\0.05). As milling degree increased, TPC, TFC, antioxidant activity, phenolic acid levels, and anthocyanin levels decreased significantly (p\0.05). TPC, TFC, and antioxidant activity were significantly higher in free phenolic fractions than bound phenolic fractions of black rice extracts, regardless of cultivars (p\0.05). The major phenolic acid was ferulic acid, and the major anthocyanin found in free phenolic fractions in black rice samples was cyanidin-3-O-glucoside. The sum of individual phenolic acid levels (255.2 ± 0.0 lg/g) and the sum of anthocyanins levels (831.4 ± 0.3 lg/g) were significantly higher in Sintoheugmi black rice than in the other cultivars for step 0 (unpolished rice) (p\0.05). For step 1 and step 2, Heukjinju black rice contained significantly higher sum of phenolic acid levels and sum of anthocyanin levels than the other cultivars (p\0.05). For use as a better functional ingredient, it is, therefore, important to consider different milling degrees together with different black rice cultivars having the highest antioxidant component.

Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

최세헌,서한석,이광락,이성희,이지현 한국응용생명화학회 2018 Applied Biological Chemistry (Appl Biol Chem) Vol.61 No.1

Volatile compounds in raw and cooked black rice (cv. Sintoheugmi) samples with different degrees of milling (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were investigated by headspace solid-phase microextraction and gas chromatography–mass spectrometry. A total of 101 volatile compounds were found. Among them, 44 compounds found in raw black rice were absent in cooked black rice and 20 compounds were newly formed in cooked black rice. The 8 identified major odor-active volatile compounds in raw and cooked black rice included 3 phenols (guaiacol, 4-vinylphenol, and 2-methoxy-4-vinylphenol), 2 benzenes (benzaldehyde and p-xylene), 2 furans (2- butylfuran and 2-pentylfuran), and 1 terpene (calamenene). Additionally, fatty acid oxidation products such as hexanal, 2-nonenal, octanal, and 2-pentylfuran were found in raw and cooked black rice samples. The relative concentrations of these volatile compounds were significantly higher in step 0 than in step 2 of raw and cooked black rice (p\0.05). Partially milled cooked black rice (i.e., step 1) contained * 80% guaiacol (a favorable unique black rice flavor) of unpolished rice (step 0), with similar levels of several lipid oxidation indicator volatile products (e.g., 2-nonenal and 2-pentyl furan) of fully milled rice (step 2). Thus, partially milled black rice should be consumed rather than fully milled black rice.

기호도 검사방법이 쌀가루 기반의 프리믹스 제품으로 만든 푸딩 시료들의 소비자 기호도에 미치는 영향: 실험실 검사와 가정사용 검사 간의 비교

서한석,이지현,이광락,이성희,이준영 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.1

Purpose: The main objective of this study was to determine whether or not acceptance of pudding samples prepared using rice flour-based premix products could vary as a function of type of consumer acceptance test. Methods: U.S. American participants evaluated acceptance of both familiar (milk pudding) and unfamiliar (porridge pudding) types of pudding samples prepared using premix products with respect to appearance, flavor, texture, and overall impression. Just-about-right (JAR) intensities of attributes were also rated. Participants evaluated pudding samples at either a standardized laboratory (standardized central location test, CLT) or their homes (home-use test, HUT). After preparing pudding samples at home, participants in the HUT rated easiness degrees of premix recipes. Results: While hedonic ratings of milk pudding were higher in the HUT, those of porridge pudding were higher in the CLT. While appearance liking could predict overall impression of either pudding sample in the HUT, such a trend was not observed in the CLT condition. In addition, impacts of the JAR ratings on overall impression were found to differ with the type of acceptance test. Finally, as participants considered preparation of porridge pudding to be easier, they more strongly appreciated the pudding sample. Conclusion: In conclusion, this study provides empirical evidence that consumer acceptability of food samples prepared using premix product can vary between CLT and HUT conditions.

도정도가 흑미밥의 기계적 및 관능적 조직감 특성에 미치는 영향

최세헌,서한석,이광락,이성희,이준영,이지현 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: The objective of this study was to evaluate the effects of milling degree on the instrumental and sensory textural properties of cooked black rice. Methods: Commonly consumed black glutinous rice cultivars (Sinnongheugchal and Heukhyangchal 1) and black non-glutinous rice cultivars (Heugjinju and Sintoheugmi) were milled into three different degrees of milling (step 0, 0%; step 1, 4.2%; step 2, 10.5%, w/w), based on the weight percentage of rice layers removed by milling. The effect of milling degree on texture properties of cooked black rice was determined. The texture of the cooked white glutinous rice cultivar (Dongjinchal) was compared with the texture of cooked black glutinous rice cultivars. Instrumental textural properties and descriptive sensory analysis of cooked rice samples were performed. The correlation between instrumental and sensory textural properties of cooked black rice was examined. Results: Among the black non-glutinous rice cultivars, cooked black rice of Heugjinju milled to step 0 showed a significantly higher hardness level than Sintoheugmi milled to step 0 (p<0.05). Cooked black rice cultivars of Sinnongheugchal and Heukhyangchal 1 milled to step 2 produced similar adhesiveness/hardness to Dongjinchal milled to step 2. Milling degree was found to affect all instrumental and sensory textural properties of cooked rice, regardless of black rice cultivars (p<0.01), whereas cultivar was found to affect only limited textural attributes. While hardness measured by instrumental analysis showed significant positive correlations with sensory hardness, chewiness, and roughness properties, it showed negative correlations with sensory springiness, stickiness, and moistness (p<0.05). Conclusion: In conclusion, changes in milling degree of some black rice cultivars improved textural properties, similar to the non-pigmented rice cultivar Dongjinchal.

제품의 기능 복잡도를 고려한 설계 초기 단계에서의 설계 프로세스 계획 방법

박지형(Ji-Hyung Park),천준원(Joon-Won Chun),이광락(Kwang-Rak Lee) (사)한국CDE학회 2005 한국 CAD/CAM 학회 학술발표회 논문집 Vol.2005 No.1