• Journal of KSNVE
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• v.9 no.4
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• pp.730-737
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• 1999

This paper illustrates the sound vibration phenomenon of mono type TV set produced by spearker and suggests guidelines for reducing the noise induced by the sound vibrations. In order to illustrate the sound vibration phenomenon, the structural acoustic coupled analysis for the grill and cavity of speaker and structural analysis for main frame are performed. To veify the structural analysis results, experimental modal test is carried out. It is found that the acoustic excitation in the cavity is negligible and main sound vibrations occur near the bottom of TV set. An improved model is found by doing structural modifications based on structural analysis and sound vibration tests are performed to verify the validation of the improved model. The obtained results are applied to similar models and design guide lines for noise reduction are suggested.

• Proceedings of the KIEE Conference
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• 1999.11c
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• pp.597-599
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• 1999

Triply encoded HTIS(hadamard transform imaging spectrometer) is a system which applies the grill spectrometer to the HTIS. we consider a nonideality of mask transparent characteristic in estimating spectrum. Triply encoded system increases the SNR(signal to noise ration) by multiplexing effect. In this paper, we suggest an advanced $T^{-1}$ method for spectrum recovery. Then, we proved the superiority of the suggested method by comparing the average MSE(mean square error) of the other recovery methods.

• Journal of KSNVE
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• v.6 no.6
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• pp.843-849
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• 1996

Locations and emission characteristics of noise source of motor vehicles are great important factors to control the road traffic noise in effective ways. From results of this study on emission characteristics of engine and exhaust noise, we could find that every noise emission of different kind of vehicles has smilar pattern. The main emission locations of engine noise for the front of vehicle became the space between the road surface and bottom of the body and radiator grill, and for the side of vehicle became the space between the road surface and bottom nearby the front wheel. In case of exhaust noise of passenger-car and light truck, all the highest sound intensity level located near surface of road. But it is hard to conclude the height of noise source of driving vehicles with only results of this study. So further studies are needed to check the emission characteristics of noise.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.240-243
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• 2004

일본인들이 선호하면서 수출이 가능할 것으로 판단되는 열처리 제품에 관한 연구로 숙성시킨 원료육을 net casing으로 충전한 후 그릴(grill)에서 등심야끼부다(T1), 안심야끼부다(T2), 뒷다리야끼부다(T3)를 훈연기(smokhouse)에서 등심야끼부다(T4), 안심야끼부다(T5),뒷다리야끼부다(T6)를 각각 제조한 후 진공포장을 실시하여 $4^{\circ}C$에서 저장하면서 품질을 측정하였다. pH는 저장 10일까지 증가하다 저장 20일에 모든 처리구에서 다소 감소하였으며 이후 증가하였고, TBARS는 모든 처리구에서 저장기간에 따라 증가하는 경향을 나타내었으며 안심 부위 제품들이 다른 부위 제품에 비해 TBARS가 전 저장기간 동안 높게 나타났으며 후지 제품이 낮게 나타났다. TBARS와 마찬가지로 안심제품의 VBN이 다른 처리구에 비해 높게 나타났다. 저장기간중 후지부위가 높은 전단가를 나타냈다.

• Journal of the Korean Society of Safety
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• v.29 no.3
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• pp.8-13
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• 2014

Accidents involving portable ranges occurred total 133 cases for the last five years(2008~2012). It accounted for 18.0% of all gas accidents(739 cases). Major causes of accidents are using of excessive hot grill, leaving a butane can near fire and overheating of a butane can during cooking. In this study, it is a desire to investigate the relationship between thermal behavior mechanism depending on characteristics of cooking equipment materials of portable gas ranges. It shows that slope of temperature change curve correlates with difference of heat capacity on thermal behavior characteristics experiment depending on materials of cooking equipment. In conclusion, temperature characteristics appear differently depending on variables such as materials of cooking equipment. Especially, it is necessary to restrict using cooking equipment made of stones, because it is very dangerous that temperature of can is rapidly increasing caused by high heat capacity of stone.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2011.05a
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• pp.55-55
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• 2011

자동차 후드, 라디에이터그릴(R/Grill), 범퍼, 아웃도어핸들 등 도장 도금 부품소재의 치핑시험법을 재정립 하였다. 시간에 따른 열화(100~1500hr)에 따라 도막 경도, 탄성율, Tg, 층간 부착성 등 물리적 특성 관찰하였고 제논시험기를 이용하여 재현시험을 행하였다. 국내에서 유일한 싱글/멀티 치핑기에 의한 치핑인자(속도, 비석, 각도 등) 분석 및 실제 주행차량의 분석을 통한 치핑의 주요원인을 밝혀냈다. 외산과 국산을 비교하여 속도별 치핑현상을 파악하였고, 마모 마찰열의 상승을 최소화와 원마도(R)의 최적조건을 찾아내었다.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.3
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• pp.427-431
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• 2002

The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at $150^{\circ}C$ or $200^{\circ}C$ for 5 min. The analysis of volatile compounds using a Likens-Nickerson apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify 21 volatile compounds. The results showed that the volatile compounds coming from pork jerky can be divided into two groups in accordance with their possible origins. The first group of volatile compounds derived from oxidation of lipid included hexanal, ethylbenzene, nonanal, benzaldehyde, 2,4-decadienal, 1-octen-3-ol, octadecanal, and 9-octadecenal. The second group of volatile compounds generated from degradation of natural spices included 1,8-cinene, 4-terpineol, ${\alpha}$-terpineol, e-anethole, methyl-eugenol, panisaldehyde, elemol, eugenol, methyl-isoeugenol and myristicin. Significant differences (p<0.05) were found between 2 different roasted temperatures at levels for all volatile compounds.

• Proceedings of the Korean Society for Quality Management Conference
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• 2010.04a
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• pp.435-439
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• 2010

The purpose of this paper is to design a new management model based on the grill-formed product charscteristic area(PCA) which specify the position of products classified by the level of market and technology. This product characteristic area is composed of 9 cells and the cases sorted by market and technology are analyzed by each cell. Conclusion of this study based on many significant results gained by the various multi-variate analysis is summarized as follows; First, it can be noted that success/failure factor and progress stages are different by each cell. Second, a new management model is designed by combining the Motive Resource, Success/Failure(S/F) factors, and Progress Stages of New Product Development. Third, success products featured a balance between marketing oriented and technically oriented activities. A new attemp that combine S/F factors with development stages by each product cell will be of great usefulness for further study.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.2 no.3
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• pp.166-176
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• 1990

Experimental study was made to find the effective ways for cooling of engine room in a power car through natural ventilation, forced ventilation and wind tunnel test of 1:10 model. Through the measurements of inner temperature of engine room and pressure distribution of model surface for the various opening combinations and the fan locations, the following results are obtained. For natural ventilation, side and top opening combination is more effective than the side openings only and optimal opening combination is all side openings with top center opening. For forced ventilation with fan on the roof, the combination of all sides and top opening is more effective than the combination of side and top opening, and the optimal location of fan is top center. When the model is located in the air stream, the combination of side and top opening is more effective than the side openings only, and the optimal location of top opening is the front opening. With both air stream and forced ventilation, the optimal location of fan is the side region, and the direction of side grill installation is found to have negligible effect on the room ventilation.