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      • 압하율에 따른 기공압착 거동에 관한 실험적 연구

        최익준(I. J. Choi),최호준(H. J. Choi),박훈재(H. J. Park),최석우(S. Choi),정택우(T. W. Jung),박동규(D. K. Park),최성규(S. K. Choi),임성주(S. J. Lim) 한국소성가공학회 2009 한국소성가공학회 학술대회 논문집 Vol.2009 No.5

        In this work, closing behavior of the voids generated in a casting process was investigated for various parameters such as reductions in height, void size and billet rotation during hot open die forging process. The reduction in height and path schedule including the number of paths and billet rotation were chosen as key process variables to express the change of geometrical void shape and void closing behavior. On the other hand, values of die overlapping and die width ratio were set to be constant. Extend of void closure was observed and evaluated using tensile test and microscope. Based on the experimental result, it is ensured that void closure do not occur at 15% and 30% reduction in height as well as one or two rotations of a billet. The useful datum obtained from this study could be utilized to establish an optimum path schedule in the open die forging process.

      • KCI등재

        대형 잉곳의 기공압착 효과 향상을 위한 폐쇄조건 연구

        최익준(I. J. Choi),최호준(H. J. Choi),김대원(D. W. Kim),최석우(S. Choi),임성주(S. J. Lim) 한국소성가공학회 2010 소성가공 : 한국소성가공학회지 Vol.19 No.8

        In this work, the closing behavior of cylindrical-shaped voids was experimentally investigated according to various parameters such as reduction ratio in height, initial void size and billet rotation during hot open die forging process. The reduction ratio in height, number of path, and billet rotation were chosen as key process parameters which influence the void closing behavior including the change of void shape and size. On the other hand, values of die overlapping and die width ratio were set to be constant. Void closing behavior was estimated by microscopic observation. Based on the observations, it was confirmed that application of billet rotation is more efficient to eliminate the void with less reduction ratio in height. The experimental results obtained from this study could be helpful to establish the optimum path schedule of open die forging process.

      • KCI등재

        난소화성 전분을 첨가한 파운드케이크의 품질특성

        최익준(Ik-Jun Choi),정장호(Chang-Ho Chung) 한국조리학회 2022 한국조리학회지 Vol.28 No.4

        This study was to produce a less digestible pound cake with resistant starch type 4. It was prepared by replacing up to 40% of the weight of soft flour with resistant starch in the manufacture of pound cake. Functionality was observed by measuring various quality characteristics and digestibility. In the digestibility of powdered materials, the unique characteristics of resistant starch were found, and the amylograph results showed that gelatinization temperature was higher in the 30% (w/w) and 40% addition groups. The pH value showed higher values with increasing addition of resistant starch and the specific gravity showed a tendency to decrease conversely. Weight, volume, and specific volume tended to decrease as the amount of resistant starch added increased. In the case of texture, as the resistant starch amount added increased, hardness, elasticity, chewiness, and cohesiveness tended to decrease, but guminess increased. The moisture and pH of the pound cake increased proportionally with the increase in the higher addition of resistant starch. There was no significant difference in the color of the cake with L, a, and b value. As a result of sensory evaluation, it was found that 20% resistant starch addition of appearance, flavor, texture, taste, and overall quality was the most suitable. As a result of measuring the digestibility of the pound cake selected in the sensory evaluation, the remaining resistant starch was higher than that of the control.

      • KCI등재

        누룽지 가루를 첨가한 파운드케이크의 품질 특성 및 최적화

        최익준(Ik-Jun Choi),이정현(Jeong-Hyeon Lee) 한국조리학회 2022 한국조리학회지 Vol.28 No.6

        This study was to investigate the optimization and quality characteristics of pound cake by adding Nurungji powder. Pound cakes were prepared by adding Nurungji powder by 10%, 20%, 30%, and 40% compared to wheat flour. As a result of the amylograph, the gelatinization temperature was higher in the 30% and 40% addition groups. The values of pH, specific gravity, and weight showed higher values as the amount of added Nurungji powder increased, and volume and specific volume tended to decrease inversely. In the case of texture, the hardness, elasticity, chewiness, guminess, and cohesiveness all increased as the amount of added Nurungji powder increased. The moisture content of the pound cake decreased as the amount of added Nurungji powder increased, and the pH increased inversely. As for the color of the cake, as the addition amount increased, the lightness decreased and the redness and yellowness increased. As a result of sensory evaluation, difference test and acceptance teast all it was found that the 10% Nurungji powder addition group was most suitable in terms of overall quality.

      • KCI등재

        대용특성을 활용한 스크리닝 검사에서 제한된 생산용량의 효과분석

        최익준 ( Ik Jun Choi ),홍성훈 ( Sung Hoon Hong ) 한국품질경영학회 2008 품질경영학회지 Vol.36 No.4

        Due to the rapid growth in automated testing and manufacturing systems, screening inspection becomes very attractive. In this paper, we investigate the effects of limited capacity on screening inspection using a surrogate variable. The model is developed under the assumption that the reprocessed and nonreprocessed items are produced by the same manufacturing process and therefore their quality characteristics are independently and identically distributed. Profit models are constructed which involve four price/cost components; selling price, cost incurred by imperfect quality, reprocessing and quality inspection costs. Methods of finding the optimal screening limits are presented, and a numerical example is given. Sensitivity analyses are also performed to study the effect of a process standard deviation on this model.

      • KCI등재
      • KCI등재

        MW급 ESS용 이동형 성능평가 시험장치의 모델링 및 구현에 관한 연구

        최익준(Ik-Joon Choi),한병길(Byeong-Gill Han),이후동(Hu-Dong Lee),김경화(Kyung-Hwa Kim),노대석(Dae-Seok Rho) 한국산학기술학회 2021 한국산학기술학회논문지 Vol.22 No.11

        최근 세계적으로 자원 고갈과 심각한 기후 변화로 에너지에 대한 관심이 증폭되면서 스마트그리드와 신재생에너지 기술이 각광받고 있다. 이러한 기술의 가장 핵심적인 요소인 ESS는 각 제품의 품질과 성능 및 안전성이 보장되더라도 현장에 설치하는 사람 혹은 운용환경에 따라 특성이 달라지므로, 현장에 설치된 ESS에 대한 성능 및 안전성 시험평가기술의 개발이 요구되고 있다. 또한, 미국 및 독일과 같은 선진국에서는 ESS의 성능과 안전성을 정확하게 평가하기 위하여, H/W와 S/W에 의한 성능시험을 요구하고 있는 실정이다. 따라서, 본 논문에서는 현장에 설치되어 운용중인 ESS의 성능과 안전성을 정확하게 평가하기 위해, 전력계통 상용해석 프로그램인 PSCAD/EMTDC를 이용하여 ESS용 성능평가 시험장치를 모델링하고, 이를 바탕으로 MW급 이동형 성능평가 시험장치를 구현한다. 또한, 현장에 설치되어 있는 ESS를 대상으로 현장시험평가를 수행한 결과, LVRT 시험을 비롯해 round-trip 효율시험 및 단독운전방지시험에 대한 MW급 ESS의 성능을 정확하게 평가할 수 있어, 본 논문에서 제시한 성능평가 시험장치의 유용성을 확인할 수 있었다. Recently, the smart grid and renewable energy technologies are paid great attention due to global resource depletion and severe climate change. The installation quality of ESS, which is one of the core components, may be different depending on the corresponding working condition and installation environment despite guaranteeing the quality and safety of each component in ESS. Hence, the technology of site acceptance test (SAT) for ESS is required. This test is required not only for the performance testing by H/W equipments but also for the performance verification by S/W tool, to more accurately and reliably validate the performance of the ESS, especially in advanced countries such as USA and Germany. Therefore, this paper proposes modeling of SAT equipment for ESS by using PSCAD/EMTDC to evaluate the performance and reliability of ESS on-site. Furthermore, MW scale movable test equipments are implemented based on the proposed modeling. The simulation and test results of SAT for ESS installed in the field confirm that the characteristics of round-trip efficiency, low voltage ride through (LVRT), and anti-islanding for ESS performance can be accurately evaluated. The results confirmed the usefulness of the presented modeling and implemented movable test equipments.

      • KCI등재

        바나나를 이용한 식빵의 품질특성

        최익준(Ik-Joon Choi) 한국조리학회 2016 한국조리학회지 Vol.22 No.2

        본 연구는 바나나 첨가에 따른 식빵의 품질 특성을 알아보고자 하였다. 반죽의 mixograph와 stickiness, 발효율, TPA, 비용적, 영상분석, 색도, 수분함량, 기호도 검사를 통하여 분석하였다. Mixograph의 peak time(min)는 모든 시료가 4∼5분을 나타냈지만, peak value(%)의 경우 CON, B10, B20 시료가 60% 이상, B30, B40이 60% 이하를 나타냈다. tickiness 측정결과, 바나나 첨가량이 늘어나면서 점착력이 낮아짐을 알 수 있었다. 발효율은 전반적으로 증가하였으나, B40 시료의 경우 75분 이후에는 감소하는 경향을 보였다. 껍질과 속질의 색도 측정결과, 명도 L값은 CON이 가장 높았고, 적색도 a값은 B40이 가장 높았으며, 황색도 b값 역시 B40이 가장 높았다. pH 측정 결과, B40이 가장 낮은 수치를 보였고, 바나나 첨가량이 많을수록 pH가 낮아지는 경향을 보였다. 바나나 첨가가 제품의 부피와 비용적에는 부정적인 영향을 끼치는 것을 알 수 있었으며, crumbScan을 통한 영상분석 결과, 껍질두께, 기공의 찌그러짐에서 유의한 차이는 나타나지 않았다. 반면, 기공의 조밀도에서는 CON의 값이 774.33으로 가장 낮았으며, B40의 값이 927.66으로 가장 높게 나타났다. Hardness는 유의한 차이를 보이며 B40이 가장 낮았고, 대조구가 가장 높았다. 수분함량은 전체적으로 유의한 차이가 있었고, CON의 값이 가장 높았으며, 바나나 첨가량이 늘어남에 따라서 그 값이 줄어드는 것을 확인할 수 있다. 관능검사 중 기호도 검사 결과, B20이 가장 높은 평가를 받았고, B40은 전체적 기호도에서 가장 좋지 않게 나타났다. 특성차이 검사결과, 바나나 첨가량이 부피를 크게 하는데 부정적인 영향을 끼친다는 것을 확인할 수 있었다. 전반적인 품질특성 결과와 관능검사 결과에 따르면, 바나나를 20% 첨가하는 것이 품질과 기호도 측면에서 최적이라 사료된다. This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4∼5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest rade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

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