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345 ㎸ GIS 다빈도 조작 CB에서 추출한 파티클의 부분방전 실험
이지철(J. C. Lee),이동준(D. Z. Lee),어수영(S. Y. Eo),심종태(J. T. Sim),김용원(Y. W. Kim),이재근(J. G. Lee),김주성(J. S. Kim),구자윤(J. Y. Koo) 대한전기학회 2006 대한전기학회 학술대회 논문집 Vol.2006 No.10
345 ㎸ GIS 다빈도 조작 CB 내부에 접점이 마모되어 많은 파티클이 발생한다. 이러한 파티클이 GIS 내부에 존재할 때 어떠한 영향을 미치는지 이론적으로 근거를 제시하고, 이를 실험적으로 검증을 하였다. 현장에서 수거한 파티클을 설치 운영중인 PDMS 장비와 HAEFELY 장비를 이용하여 실험용 GIS에 삽입후 발생하는 현상들을 동시에 비교 분석하고자 한다.
쑥 분말 첨가가 유화형 소시지의 품질특성에 미치는 영향
이제룡,정재두,하영주,이진우,이정일,김곤섭,이중동 한국동물자원과학회 2004 한국축산학회지 Vol.46 No.2
This study was carried out to investigate the effects of addition of mugwort powder (0.7%, 1%, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The L* and a* values of sausage containing mugwort powder were signficantly lower as compared to control, but the b* values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were signfkcantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2% mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.