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소금 스트레스 방법으로 처리한 이스트를 사용한 식빵의 품질특성
이준열(Jun Yul Lee),이광석(Kwang Suck Lee) 한국조리학회 2012 한국조리학회지 Vol.18 No.4
Salt, one of the main ingredients to make bread, functions differently according to environmental changes such as usage levels and methods. We examined the effects of yeast soaking time in about 8% salt solution on gas production and fermentation rate of dough and characteristics of white bread. Gas retention, related to gas production and fermentation rate, was the best at the 45 min soaking time. And pH of dough was appropriate to the fermentation in the range of 15 to 45 min of soaking time. Volume and specific volume of bread were best in 45 min soaking time (p<0.001), but the hardness of crumb texture analyzed with TA was the hardest among the samples (p<0.001). Brightness of color (L value) was significantly affected by soaking time (p<0.001), but b value was not considered. According to the preference test, the white pan bread made with 45 min soaking time in salt solution was preferred the most.
[디젤엔진부문] 디젤엔진의 흡기시스템내 접선형포트형상이 스월유동에 미치는 영향
이준열(J.Y.Lee),이진욱(J.W.Lee),강건용(K.Y.Kang) 한국자동차공학회 2000 한국자동차공학회 춘 추계 학술대회 논문집 Vol.- No.-
This study involves several measurement techniques to analyze swirl flow in a four-valve HSDI 2.0L diesel engine; swirl meter measurements and LDV measurements. Flow characteristics of a four-valve cylinder head were examined in a steady test rig for different SCV angles (0, 30, 90) to quantity swirl ratio. Then the measurement of swirl mean velocity and turbulence intensity have been made for motoring condition(500, 800rpm) using a laser Doppler velocimetry system which was applied in backward scattering method from top-view and bottom-view. This study also analysed some parameters of swirl ratio, swirl averaging velocity. Obtained results about the optimal intake port configuration are expected to be a suitable guide line in the analysis of the swirl flow characteristics.
엔터프라이즈 아키텍쳐(ITA/EA)도입에 따른 정책 표준화를 통한 성공적 요인에 관한 연구
이준열(Jun-Yerl Lee),정병수(Byeong-Soo Jung) 한국컴퓨터정보학회 2008 韓國컴퓨터情報學會論文誌 Vol.13 No.1
지식 정보화 시대가 도래하게 되면서 IT산업의 효율적인 관리 방안 및 이에 따른 정보 가치의 중요성과 상호 운영의 중요성이 과거 어느 때보다 높아지고 있다. 따라서 정보 기술을 체계적으로 계획하고 관리하는 ITA/EA가 2005년 법률로 제정 공포 시행되어 새로운 IT 관리 방법론으로 인지되고 있으나 ITA와 EA의 새로운 표준화에 대한 논의는 미비 한 게 현실이다. 이에 본 연구에서는 EA/ ITA가 정보기술에 성공적으로 적용·활용될 수 있는 요인을 찾는 것이 가장 시급한 문제라고 판단하여 그에 대한 연구를 진행하였다. 그 결과 ‘용어 및 업무의 표준화’, ‘인력양성의 표준화’를 통해 전문 인력 양성 시스템의 체계화 및 자격 제도 신설의 필요성을 강조하고, ITA와 EA의 개념이 혼용되어 발생하는 이중적 구조를 제거해야 하는 당위성을 역설하였다. 그럼으로써 ITA/EA는 IT 공학으로 인정하고 전문공학인들로 하여금 학술적분야로 수용할 수 있도록 국내 표준화를 위한 새로운 모델을 제시하였다. 종합적으로, ITA/EA를 통해 정보 관리의 효율성을 높일 수 있는 요인들에 대해 제언하고자 했다. In a knowledge-information based society, effective management across IT industries, value of information and interoperation are more important than ever before. Therefore, ITA/EA which helps to plan and manage IT systematically and effectively, was enacted and announced in 2005 and has been considered as an innovative IT management approach. Unfortunately, however, new standardization of ITA/EA has not fully discussed yet. How to successfully apply EA/ITA to IT is considered as the most urgent challenge and this study aims to find out the most effective method. To this end, it was emphasized that training systems for specialized experts must be operated systematically through 'standardization of terms and tasks' and 'standardization of manpower training' and certification of specialty must be newly established. In addition, it was strongly demanded that dual structure caused by mixed concepts between ITA and EA must be eliminated. At the same time, a new model for domestic standardization was suggested so that not only ITA/EA can be recognized as IT engineering but also professional engineers can accept ITA/EA as a scientific field. In summary, this study is intended to propose how to improve information management efficiency through ITA/EA.