• The Transactions of the Korean Institute of Electrical Engineers P
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• v.53 no.3
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• pp.110-115
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• 2004

Most of the loads in industrial power distribution systems are balanced and connected to three power systems. However, in the user power distribution systems, most of the loads are single & three phase and unbalanced, generating voltage unbalance. This paper presents a scheme on operation states of a three-phase induction motor under unbalanced voltages. The three-phase voltages applied to the stator winding of the studied induction motor are controlled by respectively adjusting the magnitude and phase angle of each phase. The voltage unbalanced factor(VUF) of the three-phase source voltages can then be varied to examine the different values of VUF on machine's operation characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.1
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• pp.61-68
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• 2017

This study investigated the quality of noodles containing different amounts of Chinese artichoke powder. Noodles were prepared at ratios of 0%, 0.5%, 1%, 1.5%, and 2% Chinese artichoke power based on flour weight. The weight, volume, and water absorption of cooked noodles significantly decreased with increasing amounts of Chinese artichoke powder. Turbidity of noodles increased according to addition of Chinese artichoke powder. The noodles showed decreased L and b values, and increased a values with increasing Chinese artichoke powder content in the flour composite. Hardness of cooked noodles increased significantly with increase ing Chinese artichoke powder content. Springiness, cohesiveness, and chewiness decreased with increasing amounts of added Chinese artichoke powder. The antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity) and nitrite scavenging activity were improved significantly with addition of Chinese artichoke powder. Finally-, sensory evaluation results indicated that noodles containing 1% Chinese artichoke powder had higher quality as compared to other samples.

• Journal of the Korean Society of Industry Convergence
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• v.14 no.1
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• pp.15-21
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• 2011

Welding variables and conditions in gas metal arc welding (GMAW) effect on the quality and productivity of the weld, extensive research efforts have been made to analyze the effect of the welding variables and conditions. In this study dynamic behavior of GMAW system is investigated using the characteristics of the power supply, wire and welding arc. Characteristic equation of wire is modified to include the effect of droplets attached at the electrode tip. The dynamic characteristics of arc length, current, voltage with respect to the step, ramp inputs of CTWD was simulated. From results of simulation, some predictions about dynamic characteristics of GMAW and welding process are available. The proposed simulator and results appear to be utilized to determine the proper welding conditions, to be improved by considering power supply dynamic characteristics.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.52 no.10
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• pp.451-457
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• 2003

The silicon wafer is stable status at room temperature, but it is weak at high temperatures which is necessary for it to be fabricated into a power semiconductor device. During thermal diffusion processing, a high temperature produces a variety thermal stress to the wafer, resulting in device failure mode which can cause unwanted oxide charge or some defect. This disrupts the silicon crystal structure and permanently degrades the electrical and physical characteristics of the wafer. In this paper, the electrical characteristics of a single oxide layer due to high temperature diffusion process, wafer resistivity and thickness of polyback was researched. The oxide quality was examined through capacitance-voltage characteristics, defect density and BMD(Bulk Micro Defect) density. It will describe the capacitance-voltage characteristics of the single oxide layer by semiconductor process and device simulation.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.219-226
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• 2009

Red ginseng extract was added to Yanggaeng to determine a practical use for the herb which has medical usage and functionality. We examined the antioxidant activity and quality characteristics of Yanggaeng prepared with different amounts (as ratios of 1%, 2%, 3% to the total materials) of red ginseng extract, as well as those of commercial red ginseng Yanggaeng. The antioxidant activity of the Yanggaengs samples was estimated by the DPPH free radical scavenging activity, $ABTS^{+\cdot}$ scavenging activity, and reducing power. The antioxidant activity of the Yanggaeng increased as a result of the addition of the red ginseng extract. Levels of polyphenol compounds and flavonoids increased according to the extract concentration. The quality characteristics of the red ginseng Yanggaeng were estimated in terms of pH, sugar content, viscosity, color, texture profile analysis, and sensory evaluations. With increasing concentrations of the extract, viscosity and sugar content increased, but pH decreased. In terms of the overall palatability, color, taste, flavor, and hardness, the 3% red ginseng Yanggaeng was determined as the best among the tested samples. Also, the 3% red ginseng Yanggaeng had higher scores than the commercial red ginseng Yanggaeng.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.173-180
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• 2006

This study evaluated the quality characteristics of dried noodles made of wheat flour with different concentrations of Dioscorea japonica flour. Cooking quality, mechanical texture properties and viscosity were measured, and sensory evaluation was performed with the prepared noodles. Water binding capacity, solubility and swelling power of the composite Dioscorea japonica flour-wheat flours were higher than those of pure wheat flour. Gelatinization points of the composite Dioscorea japonica flour-wheat flours were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes and maximum viscosity of these composites were decreased, with increasing Dioscorea japonica flour content, as measured by amylograph. With increasing Dioscorea japonica flour content, L and b values were decreased, but a value was increased, for the color values, while weight and volume of the cooked noodles and turbidity of the soup were increased. For the textural characteristics, the addition of Dioscorea japonica flour increased the hardness and decreased the adhesiveness, cohesiveness and springiness. Overall, the noodles made with 10% Dioscorea japonica flour were preferred more than the other noodles, as tested by sensory evaluation.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.57 no.3
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• pp.336-343
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• 2008

In this study, a transition of power quality was characterized by non-linear voltage electric equipments under voltage sag. The test was inputted voltage sag to IPC(Sag Generator) from AVR, and then to equipments by IPC which adjust voltage magnitude and duration. The load test which non-linear voltage electric equipments used PLC, Magnetic Contactor, SMPS, HID Lamp. The test result was different from each other according to a manufacturing companys, models, and equipments. PLC was greatly described to be stabilized voltage sag in case of no load then rated load. Magnetic Contactor was made a difference to phase angles on voltage sag, which was $0^{\circ}$, $30^{\circ}$, $60^{\circ}$, $90^{\circ}$. HPD Lamp was described to be stabilized the sodium lamp, and to be unstabilized the metal hailed lamp. The test result was showed CBEMA curve that stand for evaluated responsiveness of voltage sag. This study was tested description to dynamic characteristics on non-linear voltage electric equipment under voltage sag. There was hoped that power system designed the essential particulars.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.418-421
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• 2005

The objective of this research work is to investigate the effects of process parameters, such as power of laser, travel speed of laser and material thickness, on kerfwidth and characteristics of the cut surface for the case of cutting of CSP 1N sheet using high power continuous wave Nd:YAG laser. In order to find relationship between the process parameters on the quality of the cut section, such as kerfwidth, surface roughness and the striation formation, several laser cutting experiments are carried out. From the results of experiments, an optimal cutting speed for each cutting condition has been obtained to improve the quality of the cut surface.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.189-190
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• 2022

Power plants that produce electricity through thermal power plants mainly store coal in outdoor storage yards. In particular, coal is directly exposed to rainwater during rainfall, including torrential rain. There is no separate drainage facility in the outdoor coal yard, and coal is simply stored on the ground. Accordingly, during rainfall, coal dust flows down by rainwater, and a large amount of rainwater that is not drained overflows the outdoor coal yard, overflowing the surrounding facilities and causing environmental pollution. Therefore, in this study, a drainage system was developed for the rapid drainage of an outdoor coal mine, and the quality of the water was evaluated when rainwater mixed with drainage characteristics and coal dust was discharged through the drainage system.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.20 no.6
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• pp.720-728
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• 2011

Lap joint welding conducts low carbon steel plates using a 2.0kW continuous wave Nd:YAG laser beam. The specimen is composed of thin plate of 20 sheets. Process Variables contain two controlled parameters of the laser power and the welding speed. In order to quantitatively examine the characteristics of the lap welding, the welding quality of the cut section, stain-stress behavior, and the hardness of the welded part are investigated. The weld width difference between the top and the bottom because the welding speed is increased. The reason, cooling rate is decreased because of fast welding speed. When the heat input is higher, larger volume of the base metal will melt and the welding heat has longer time to conduct into the bottom from the top. The microstructure and tensile properties of the joints are investigated in order to analyze the effects of heat input on the quality of laser welded specimen. From the results of the investigation, We observe that welding quality is good for the laser power of 1800W, and laser welding speed from 1.8m/min to 2.2m/min.