• 한국기계가공학회지
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• 제12권3호
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• pp.21-27
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• 2013

This study is investigated on flow analysis according to grill configuration of radiator. The stream of flow which pass through radiator grill in car body and the contour of pressure distribution are estimated by the basis. As the magnitude of resistance force which flow affects the car body is investigated so that the power reduction can be reduced. As the pressure inside radiator grill is assessed, more efficiency can be investigated in order that the flow rate inside car body can be increased. Model 2 has the most air resistance and model 1 has the least among model 1, 2 and 3. Model 1 has the most air flow rate at inside. There are model 3 and 2 simulated according to flow rate. As the curved surface at radiator grill configuration increases in number, air flow rate becomes distributed uniformly. By considering the effect on air resistance and air flow rate at radiator grill, model 3 becomes the most effective configuration.

• 한국식품조리과학회지
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• 제1권1호
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• pp.74-81
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• 1985

일반 가정에서 구이, 조림용으로 널리 이용되고 있는 임연수어를 선택하여 어육시요중량의 3％의 소금농도로 20시간 절인 다음 석쇠구이, 팬구이, grill구이, 전자구이를 각각 5분간하였다. 각 시료를 관능검사로 기호도를 알아보고 rheometer 로 texture를 측정하고 수분, 단백질, 지방, 유리아미노산을 측정한 견과는 다음과 같다. 1. 관능검사 결과 겉모양은 석쇠구이와 grill 구이가 좋은 모양을 유지하였다. 색은 석쇠구이와 grill 구이가 높은 점수를 나타냈다. 풍미는 석쇠구이와 팬구이에는 유의적인 차이가 없었으나. grill 구이와 전자구이 사이에는 유의적인 차이가 있었다(P<0.05). 연함은 팬구이가 조직이 가장 부드럽다고 하였다. 석쇠구이와 팬구이, grill 구이와 전자구이 사이에 유의적인 차이가 있었으나(p<0.05), 석쇠구이와 팬구이 사이에는 유의적인 차이가 없었다. 다즙성은 석쇠구이가 가장 높은 점수를 나타냈고, 선호성은 전자구이가 가장 높은 점수를 나타냈으며 각 시료간의 유의적인 차이는 없었다. 2. rheometer에 의한 texture는 경도와 씹힘성은 석쇠구이와 grill 구이가 높은 수치를 나타냈다. 탄성과 응집성은 각 시료간의 유의적인 차이가 없었다. rheometer에 의한 texture 측정 결과로 보아 관능검사와의 상관관계가 낮은 것으로 판단되었다. 3. 조리 잔존율은 팬구이가 가장 높았고, 수분 보유율은 전자구이 가 높았다. 질소량은 석쇠구이가 가장 많았으며, 지방의 함량은 석쇠구이, grill구이, 팬구이 순이었고, 유리아미노산량은 석쇠구이, grill구이, 팬구이, 전자구이 순이었다. 새로운 기구의 발달로 grill이나, 전자레인지를 이용한 구이법이 많이 사용되고 있는데 본 실험에서 선호성은 재래방법과 비교해 볼 때, 생선구이의 맛에는 별다른 차이를 느낄 수 없었다.

• 대한전기학회논문지:전력기술부문A
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• 제48권12호
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• pp.1527-1536
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• 1999

In this paper, a triply-encoded Hadamard transform imaging spectrometer is proposed by applying the grill spectrometer to the Hadamard transform imaging spectrometer. The proposed system encodes the input radiation triply ; once through the input image mask and twice through the two masks in the grill spectrometer. We use an electro-optical mask in the grill spectrometer which is controlled by a left-cyclic simplex matrix. Then we modeled the system using $D^{-1}$ method. In this paper, the average mean square error associated with a recovered estimate is considered for performance evaluation. The relative performance is compared with those of the other conventional systems.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1998년도 하계학술대회 논문집 B
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• pp.601-603
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• 1998

In this paper, Hadamard transform imaging spectrometers utilizing Grill spectrometers are proposed. General Hadamard Transform Spectrometers (HTS) carry out one-encoding through input masks, but Grill spectrometers carry out double-encoding through entrance and exit masks. Thus Grill spectrometers increase the signal-to-noise ratio by double-encoding. we reconfigure the system by using the Grill spectrometers which use a left cyclic S-matrix instead of the conventional right cyclic one. Then, we model the system and apply the mask characteristics method, i.e. $T^{I}$ method, to complete fast algorithm. Through computer simulations, we want to prove the superiority of the proposed system by comparing with the conventional HTS. From Observations concerning the average mean square error(AMSE) associated with estimates from the $T^{I}$ spectrum-recovery method, the relative performances of the two systems are compared.

• 한국축산식품학회지
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• 제28권5호
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• pp.535-542
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• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• 한국대기환경학회지
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• 제30권3호
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• pp.211-222
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• 2014

Pork belly meat is one of the most preferred food items for many Korean people. The odorants released from cooking of pork belly meat were measured by three kinds of cooking methods (Charcoal-grill (C), Electric Pan (E), and Gas burner-pan (G)). A total of 16 target compounds including carbonyl compounds, volatile organic compounds, and poly aromatic hydrocarbon were selected and analyzed for comparative purposes. Their emission concentrations were quantified using HPLC-UV, GC-MS, GC-TOF-MS, etc. The gas samples collected by Charcoal-grill cooking showed generally enhanced concentrations of most target compounds among all three kinds of cooking methods. In Charcoal-grill, concentration of benzene, formaldehyde and pyrene went up to 543, 516, and 402 ppb, respectively. It the results are compared in terms of the sum of odor intensity, the highest value (4.25) was also seen from Charcoal-grill. The results of this study confirm that the significantly reduced emission of harmful pollutants can be attained, it pork belly meat is cooked by the Gas or electric pan instead of Charcoal-grill.

• 한국생산제조학회지
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• 제25권3호
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• pp.182-188
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• 2016

This study investigates cavity flows through a guide grill above a resonator. Vortex distributions and intake flows are simulated for various shapes of the guide grill. The flows are assumed to be compressible, unsteady, and turbulent. Numerical simulations are conducted using a large eddy simulation (LES) model. To analyze the effect of the guide grill shape, three cavity lengths (0.2H, 0.6H, and 1.0H) and cavity angles ($30^{\circ}$, $45^{\circ}$ and $60^{\circ}$) are considered based on resonator height (H). The results show that the vortex generated in the resonator by cavity flow increases with cavity length. Thus, the intake flow is minimum at the smallest cavity length and angle. However, when cavity length is equal to resonator height, the intake flow decreases. The maximum intake flow occurs at a cavity angle $45^{\circ}$ at higher cavity lengths owing to the interaction between the vortex in the resonator and intake flow.

• 대한수학회논문집
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• 제28권2호
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• pp.371-381
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• 2013

In this paper, we investigate some properties of ${\theta}$-($\mathcal{G}$, $\mathcal{H}$)-continuous functions in a grill topological spaces. Moreover, the relationships with other related functions are investigated.

• 한국태양에너지학회 논문집
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• 제26권2호
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• pp.87-94
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• 2006

The efficiency of ventilation system is one of the most important issues of designing ventilation in high-rise apartment buildings. The purpose of this study is to analyze the ventilation efficiency of ventilation system by experimental study using CO2 gas method. The results of this paper can be summarized as follows; (1) An appropriate ventilation including opening planning, mechanical and hybrid system are required. (2) The supply diffuser of ventilation system should be located near the contaminant source. (3) The return grill should be located along with supply diffuser for proper ventilation. and the return grill should be located near or right above the contaminant source. (4) However, the supply location right above the contaminant source has to be avoided. and the supply diffuser should be installed in module with return grill increase ventilation effectiveness.

• 충청수학회지
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• 제33권2호
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• pp.271-285
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• 2020

In this paper, we have introduced a new type of covering property ${\beta}^t_{({\omega}_r,s)}$-closedness, stronger than $P^t_{({\omega}_r,s)}$-closedness [3] in terms of (r, s)-β-open sets [9] and β-ω_t-closures in bitopological spaces along with its several characterizations via filter bases and grills [15] and various properties. Further grill generalizations of ${\beta}^t_{({\omega}_r,s)}$-closedness (namely, ${\beta}^t_{({\omega}_r,s)}$-closedness modulo grill) and associated concepts have also been investigated.