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다수의 CCFL 구동을 위한 고역률 인버터 회로의 설계
김철진,박정오,박현철 한라대학교 2009 論文集 Vol.12 No.-
This paper presents an architecture for driving multiple paralleled cold cathode fluorescent lamps (CCFLs) for back lighting applications The key architecture is a proposed capacitive coupling approach for lamp ignition and paralleled multiple CCFL operation This system is consist of a flyback converter a single inverter to drive multiple lamps and conductive floating reflector The topology is capable of driving a number of parallel lamps with independent accurate lamp Leakage inductance and stray capacitance is used for the capacitive coupling So some advantages are achieved such as improved current regulation cost effectiveness and significant size and weight reduction compared to typical high frequency ac ballast The successful ignition and stable operation is verified from experimental results with ten parallelled CCFLs And this paper proposed a high power factor correction with the passive and active PFC that was satisfied with the IEC rules
메주종류를 달리하여 제조한 된장 숙성중의 관능적 품질특성 변화
이강권,이현덕,이철호 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1
전통식 된장 및 Aspergillus oryzae koji와 Bacillus subtilis의 세균 koji를 이용한 된장을 제조하여 30℃에서 90일간 숙성하며, 숙성기간동안의 관능적 품질특성 차이를 측정하였다. 전통식 된장은 특히, 쓴맛이 타 된장에 비해 높은 값을 나타냈으며, 일본식 된장으 맛의 어우러짐 및 전반적인 맛의 품질에 있어, 타 된장에 비해 평가치가 높았다. 주성분 분석에 의하여 3종류의 된장의 특성을 구분할 수 있었는데, 전통식 된장은 관능적인 향기에서는 메주냄새의 특성이 강하게 발현되는 된장으로 구분 될 수 있었다. 일본식 된장은 관능적인 맛은 구수한맛, 단맛, 맛의 어우러짐, 전반적인 맛품질, 관능적인 향기에서는 전반적인 향품질의 특성이 강하게 발현되는 된장으로 나타났다. 그리고, 혼합식 된장은 관능적인 맛에서는 단맛, 구수한맛, 짠맛, 신맛, 외관에서는 갈색, 밝기, 관능적 향기에서는 구수한 냄새, 술냄새, 산패취, 짠냄새, 단냄새의 특성이 강하게 나타나는 된장의로 구분되어 질 수 있었다. 이 중 관능적인 맛의 특성은 일본식 된장과 혼합식 된장이 상관관계가 높게 나타났다. 따라서, 각기 다른 메주로 제조한 된장은 숙성에 따라 독특한 특성의 된장으로 진행되어 감을 알 수 있었다. Three types of Doenjang, using Korean menu (KM), Japanease koji (JK) and modified meju mix of A. oryzae meju and B. subtilis meju (MAB) were manufactured and salt aged for 90 days at 30℃. The changes of sensory characters of flavor components in Doenjang during 90 days were examined. All results were analyzed with statistics such as ANOVA and principal component analysis (PCA). In the PCA result of the three types of Doenjang, first two principal components could be explained by 90.73% of all taste and harmonized taste. MAB Doenjang was chiefly chiefly correlated with sweet taste, nutty taste, salty taste and sour taste and in odor compounds, first two principal components could be explained 86.58% of all components. JK Doenjang was highly correlated with odor acceptability and MAB Doenjang was correlated with sweet odor, nutty odor, alcoholic odor, racid odor and off odor. KM Doenjang was close related with meju odor.
김철진(Cherl-Jin Kim),박현철(Hyun-Cherl Park),박정오(Jung-Oh Park) 대한전기학회 2008 대한전기학회 학술대회 논문집 Vol.2008 No.4
This paper presents an architecture for driving multiple parallel cold cathode fluorescent lamps (CCFLs) for back lighting applications. The key to the architecture is a proposed capacitive coupling approach for lamp ignition. This system is consist of a fly back converter, a single inverter to drive multiple lamps and conductive floating reflector. The topology is capable of driving a number of parallel lamps with independent accurate lamp, current regulation and improving cost effectiveness with significant reduction in size and weight, compared to typical high frequency ac ballast. Experimental demonstration results for ten of parallel CCFLs with simultaneous ignition.
이철호(Cherl-Ho Lee),이응호(Eung-Ho Lee),임무현(Moo-Hyun Lim),김수현(Soo-Hyun Kim),채수규(Soo-Kyu Chae),이근우(Keun-Woo Lee),고경희(Kyung-Hee Koh) 군산대학교 수산과학연구소 1994 군산대학교 수산과학연구소 연구논문집 Vol.1 No.-
The evolution of Korean fish fermentation technology was reviewed from the old literature. and the on going proceses were surveyed. The principles involved in the traditional fermentation methods were explained by the recent acientific findings. The fish fermentatlon technology can be classified into two groups: jeot-kal process, where salt is the only material added to the fish for fermentation and aik-hae process, where cooked cereal, garlic and red pepper powder are added to the salted fish. A total of 46 kinds of jeot-kal was identifed in a survey, depending on the raw materials used. The characteristic feature of Korean jeot-kal process is to produce fermented products which still has original shape after 2·3 months of fermentation to be used for add-dishes of rice meal, as well as fish sauce by keeping these products for longer time(over 6 months) for severe enzymematic hydrolysis to be used for the subingredient of Kimchi(Korean fermented vegetable food). The taste of Jeot-kal is formed by the protein hydrolysates due to the action of salt-tolerant Pediococcus, Bacillus, Halobacterium etc. When the taste of joet-kal deteriorates, yeasts appear to dominate. In aki-hae fermentation, the safety of preserved fish is kept by the rapid decrease in pH resulting from the acid fermentation of added cereals. The roles of cid forming bacteria and proteloytic bacteria are important. The fermentation is completed in 2 weeks and the excess production of acid during prolonged storage limits the taste acceptability. The fish fermentation technology in Korea stands at important position in Korean food science and technology, since the processes of jeot-kal and soysauce have same root in the principle of microbial proteolysis and the processes of aik-hae and Kimchi in the microbial acid production principles.