• 한국정밀공학회지
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• 제22권5호
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• pp.130-137
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• 2005

Recently, the importance of CAE research is growing with the advances of the automotive and computer industry. In addition, multi-body dynamics and powertrain analysis are the most important factors in improving the vehicle design. Since engine torque with curve-data was used for analyzing full car simulation in the multi-body dynamics system for many years, it is impossible to assess the concurrent analysis of the engine and powertrain element included in a real full car system. In powertrain, since vehicle are usually modeled as a simple mass and a inertia, they can not be seen as real cars. Moreover, it is hard to obtain additional dynamics data other than the longitudinal velocity value in movement. Because of the reason that was previously discussed, it is necessary to consolidate the two parts as one routine program for design and development through the coordinate system connectivity, and presented here is a program named O-DYN. Using an object-oriented language C++, this program has a good structure with the valuable characteristics of objectivity, inheritance, and reusability. The reliability of this multi-body dynamics program is examined by DADS, which is the general dynamics program, using DAE solver and PECE integral function with the common coordinator separation method. As a result, we can obtain a better solution and total dynamics data in either area through this process. This program will be useful for analyzing full car simulation with powertrain.

• 한국식품저장유통학회지
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• 제21권4호
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• pp.506-511
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• 2014

경북 성주지역에서는 참외의 재배과정 중 연간 수백 톤의 저급과가 발생하여 이에 대한 활용방안이 요구되고 있다. 이에 본 연구는 고품질 참외 농축액 제조를 위하여 효소처리에 따른 참외 주스의 품질특성을 조사하였다. 참외 주스에 3종의 효소제를 여러 첨가수준으로 처리한 결과 pectinase와 cellulase를 혼합한 복합효소제를 0.01% (v/v) 처리한 PECE(I)에서 갈색도 및 탁도가 각각 0.16 및 0.01로 낮았고 L값은 97.00으로 높은 편이었다. 유리당으로 fructose, glucose, sucrose가 검출되었으며 sucrose가 약 4,000 mg%로 주요 유리당으로 나타났다. 복합효소제의 처리시간을 달리한 경우 60분 처리구에서 갈색도 및 탁도가 각각 0.15, 0.01로 낮고 L값이 97.25로 높은 경향이었다. 효소처리 온도에 따른 품질은 $50^{\circ}C$ 및 $60^{\circ}C$ 처리구에서 갈색도와 탁도가 낮은 편이었으나 $60^{\circ}C$ 및 $70^{\circ}C$ 처리구에서 L값이 높은 경향이었다. 이상의 결과 참외 주스의 가공시 pectinase와 cellulas를 혼합한 복합효소제를 0.01% (v/v) 첨가하여 $60^{\circ}C$에서 60분간 처리하는 것이 적절한 것으로 판단된다.