• Proceedings of the KIPE Conference
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• 2007.07a
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• pp.397-399
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• 2007

This paper presents a simple electronic starter for single phase induction motor (SPIM). It replaces the centrifugal switch in the auxiliary winding circuit of the capacitor start type SPIM. The centrifugal switch disconnects the auxiliary winding when the motor gets close to its rated speed. The presence of the centrifugal switch, with its possibly fluttering contacts, reduce reliability of SPIM. The operation principle of the proposed electronic starter is explained, and illustrated with experimental results.

• Journal of Magnetics
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• v.21 no.2
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• pp.173-178
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• 2016

Six-step commutation control widely used in brushless DC (BLDC) motor can be applied to consequent pole permanent magnet (CPPM) belt starter generator (BSG) with trapezoidal back electromotive force (EMF) in the starter state. However, rotor position detection with three Hall sensors in BLDC motor can hardly be employed in CPPM BSG due to asymmetric flux distribution in each pole side of CPPM BSG. This paper presents a low-cost rotor position detection method for CPPM BSG in which six Hall sensors are proposed to be used based on the analysis of flux distribution by 3D FEA. In the method, the six Hall sensors are divided into three groups and two signals in each group are combined through performing logic operations. In addition, offset angle between back EMF and the related Hall signal can be compensated by moving the Hall sensors. Experiments of a 2 kW CPPM BSG prototype have also been performed to verify the proposed method.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• Journal of Microbiology and Biotechnology
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• v.30 no.9
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• pp.1404-1411
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• 2020

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.

• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.2156-2158
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• 2000

Proposals on optimized ignition type of fluorescent fixtures by comparing electrical and optical characteristics for magnetic ballast and electronic starter type, magnetic ballast and glow starter and electronic ballast.

• Proceedings of the KIPE Conference
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• 2003.07a
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• pp.201-203
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• 2003

This paper presents a simple electronic stater for single phase induction motor(SPIM). To obtain a starting torque, the phase angle of the auxiliary winding is controlled using simple gate trigger control circuit. Because of this electronic stater circuit consists of some passive element and switching device, it is simple and robust. The experimental result shows some good results, and verifies the proposed electronic starter.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.912-933
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• 2024

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2003.11a
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• pp.209-210
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• 2003

본 논문에서는 13[W] FPX 글로스타터 내장형 형광램프를 에너지 효율이 높고 회로설계가 용이한 전자식 안정기를 설계 제작하였다. 제작한 안정기는 우수한 기동특성을 보였으며 안정된 전기, 광학적 특성을 얻을 수 있었다.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.12 no.4
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• pp.1-5
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• 1998

This paper reports the developement of the protection circuit of electronic starter for fluorescent lamps of end-of-life. The key point of this paper is to protect for lamp of end-of-life by four operational amplifiers (OP AMP) and one solid state relay (SSR). In this paper we simulated the circuit by PSpice and compared with experimental results.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1997.10a
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• pp.18-20
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• 1997