• 제목/요약/키워드: Kimpo

검색결과 547건 처리시간 0.045초

홍삼 분말을 첨가한 식빵의 품질특성 (Quality Characteristics of White pan bread with Led Ginseng powder)

  • 송승헌;신길만
    • 한국식생활문화학회지
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    • 제31권3호
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    • pp.220-225
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    • 2016

  • This study investigated properties of bread utilizing extracts of ginseng powder. Ginseng powder bread was baked. Addition of 1~3% of ginseng powder extract to wheat flour was carried out. Rheological properties, dough pH, dough volume, bread volume, water absorption capacity, baking loss, bread color, bread texture, and sensory evaluation were tested to examine properties of bread baked with extracts of ginseng powder. The results are as follows. The dough pH decreased gradually with increasing ginseng powder extract concentration. The bread volume, baking loss, and bread weight increased with increasing use of ginseng powder extract, and springiness and cohesiveness increased as red ginseng powder additive concentration increased. Lightness of the L decreased while a and b increased. In the sensory evaluation, ginseng powder with 1% ginseng powder extract was evaluated as the best for taste, texture, flavor, and overall acceptability.

  • https://doi.org/10.7318/KJFC/2016.31.3.220 인용 PDF KSCI

고효율특성을 갖는 J급 증폭기 설계 (Design of J-Class Amplifier with High Efficiency)

  • 노희정;이병선
    • 조명전기설비학회논문지
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    • 제26권11호
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    • pp.48-53
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    • 2012

  • In this paper designed J-class amplifier that have high efficiency using parasitic of pHEMT. Measured results of the designed J-class amplifier is maxmum output power of 31.5dBm and gain of 16.5dB, minimum output power of 29.8dBm. when input power 15dBm. Maxmum drain efficiency is 76.2% at 2.95GHz, maxmum drain efficiency is 61%. The J-class amplifier has average gain of 15.35dB and average efficiency of 35%.

  • https://doi.org/10.5207/JIEIE.2012.26.11.048 인용 PDF KSCI