• 대한전기학회:학술대회논문집
• /
• 대한전기학회 2006년 학술대회 논문집 정보 및 제어부문
• /
• pp.303-305
• /
• 2006

본 논문은 HVAC(heating, ventilating, and air conditioning) 시스템의 효율성과 안정성에 기초하여, 과열도와 저압을 제어하는 Multi Fuzzy 제어기 설계를 제안한다. HVAC 시스템은 Compressor(압축기), Condenser(응축기), Evaporator(증발기), Expansion Valve(확장 밸브) 로 구성되며, 각각의 기기에 대한 제어가 독립적으로 이루어져 있다. 기존의 제어가 한 제어기를 사용한 단일방식으로 이루어지다보니 HVAC 시스템의 특성인 냉매의 상태가 달라지면 시스템 전반적으로 그 영향이 파급되는 부분까지 고려를 해 주지 못하고, 제어기의 성능이 효율적이고 안정적이지 못했다. 본 논문에서는 HVAC 시스템의 효율과 안정도에 결정적인 영향을 미치는 파열도와 저압을 제어하기 위해, 비선형성이 강하고 불확실하며 복잡한 시스템을 쉽게 제어할 수 있는 Fuzzy 제어기를 구성하여, 3대의 Expansion Valve 와 1대의 Compressor 에서 동시에 제어하는 Multi 제어기를 설계한다. 제안된 Fuzzy 제어기는 이산형 lookup_table 방식과 연속형 간략추론 방식을 사용하여 제어기를 설계하고, 유전자 알고리즘(GAs)을 이용하여 최적의 Fuzzy 제어기의 환산계수를 구한다. 그리고 시뮬레이션 결과를 통해 이산형 lookup_table 방식과 연속형 간략추론 방식의 각각의 제어기를 사용한 결과를 비교한다.

• 한국식품조리과학회지
• /
• 제20권4호
• /
• pp.352-357
• /
• 2004

This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80$^{\circ}C$ heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5$^{\circ}C$ refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10$^{\circ}C$ cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.

• 한국식품조리과학회지
• /
• 제19권5호
• /
• pp.631-639
• /
• 2003

In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{\circ}C$ steam table, and 12-18 hours at 80$^{\circ}C$ heating table.

• 한국태양에너지학회 논문집
• /
• 제24권2호
• /
• pp.51-62
• /
• 2004

Architects may evaluate building models to see how a building will shadow itself and its neighbors at various times. A heliodon, a tilt-table which is a machine that imitates the rotation and orbit of the Earth, helps architects wanting to analyze patterns of shadow patch, passive solar heating options, site solar panels, or control solar heat gain. The heliodon swivels in three directions for setting latitude, season, and time of day. Using the device, an architect first clamps a model to the tabletop, then turns the table to the coordinates of interest. Usually, the winter and summer solstices receive strong attention, for they represent extreme cases, A more recent installation at a university adds to its heliodon a set of lamps to recreate the illumination level and more accurate patterns of shadow patch. The table holds the building model at various angles to a spotlight, which mounts in the pole. The set of scale model measurement describes the validity of various electric lamps as an artificial sun to approximate the sun's parallel rays, helping designers to distinguish between illuminated areas in and around a building and those regions falling in the shadows.

• 한국조리학회지
• /
• 제7권3호
• /
• pp.85-98
• /
• 2001

This study was performed to describe the overall sanitation of baking utensils and equipments, employees, and environment in 9 bakeries. Microbiological tests on employees, utensils and equipments, were done according to standard procedure and included total plate count, coliforms, fungi and Staphylococcus aureus.. Microbiological testing is a value in determining hazards for developing a HACCP plan but were not detected throat and employee's hands before use. Staphylococcus aureus was detected nasal cavity and employees's hands after use. Employee's apron after use was detected fungi and coliform and was risk factor of cross-contamination to bread or cookies et al. Generally hygienic conditions of pan, kitchen board, knife, brush, and wooden scoop were worse than those of other baking utensils such as tray, bread tweezers, dusting brush and dish cloth. And refrigerator, freezer and fermentation chamber were detected fungi and coliforms. Total plate count of heating table, working table, distribution table, washbowl and refrigerator was increased in 2nd period. Temperature of refrigerator was 10.43$^{\circ}C$ and strict temperature control of refrigerations needs. Therefore, baking utensils and equipments were reguraly need to sterilize and clean. Additionary, it need to practice the effective sanitation education and training program for the bakery managers and employees.

• 한국신재생에너지학회:학술대회논문집
• /
• 한국신재생에너지학회 2007년도 춘계학술대회
• /
• pp.452-455
• /
• 2007

The geothermal heat pump system is designed for cooling and heating for three stories building (2,435 $m^2$) includes total 79 heat pumps. Therefore, the monitoring system is installed for each floor and the data is automatically transmitted to the monitoring system. Heat exchange rate and temperature of a geothermal heat pump system have been monitored for a long period. The seasonal operation of geothermal heat pump shows the different shape of heat exchange rate for cooling and heating. Ground water flow can influence on heat exchange rate and thermal storage of the system. In order to define the hydraulic characteristics and groundwater temperature variation, the relationships among air temperatures, groundwater temperatures, water table, and precipitation are analysed.

• 전기학회논문지
• /
• 제63권8호
• /
• pp.1098-1103
• /
• 2014

This study deals with the development of an electrofusion welding machine that is capable of joining plastic pipes using a recently developed electrofusion fitting. This fitting has built-in conductive plastics that are used to weld the joint together as a heating element. In order to explain the mechanism of the new machine, 1) the resistance characteristics of the heating element were explained, 2) the method of electric welding that uses the electrofusion fitting was described, and 3) the method of power supply based on controlling the firing angle was explained. A control system for an intelligent electrofusion welding machine was proposed. This system has the ability to recognize the diameter of an electrofusion fitting using a lookup-table based on the difference of resistance curves according to fitting types, and it is able to weld the fittings regardless of the ambient temperature. A new algorithm was developed to control the power of electric welding through the recognition of feature points from the resistance curve of the heating element. In order to evaluate the performance of the developed welding machine, tests involving the welding of 16 mm- and 20 mm-type fittings were carried out. Examining the welding results, we concluded that the proposed welding machine will offer high productivity and reliability in the field of electrofusion welding.