• Proceedings of the KIEE Conference
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• 2002.04a
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• pp.228-230
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• 2002

Recently, electric power reliability of our country has been improved. However, there are still remaining problems which are short-duration variations like instantaneous and momentary interruption and voltage sag by nature calamity ; typhoon, lightning, snow, etc. Besides, power quality ; harmonics, caused by using power electronics equipments, become a hot issue Malfunction of controller and stop machinery, and losing the important data are caused by poor power quality at a couple of second. Due to those, UPS, which is made up battery, has being used, but there are several disadvantages ; long charge and discharge time, environmental problem by acid and heavy metal, and short life time. As generally know, micro-SMES is a method to settle those mentioned. However, there need huge system apparatuses in order to verify the effect of system efficiency and stability considering the size of micro-SMES, the sort of converter type, and various conditions ; inner temperature, magnetic field, quench characteristic of micro-SMES, and etc. In this paper, in order to bring the mentioned above to a settlement, a micro-SMES is modeled with characteristics of micro-SMES is interfaced to EMTOC program using Fortran program interface method. We obtained hopeful answers and made the simulation model of micro SMES.

• Journal of the Korea Institute of Military Science and Technology
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• v.19 no.3
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• pp.281-287
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• 2016

The purpose of this study is to analyze the vibration characteristics and develop a mounting which can improve the strength safety factor to replace the high failure rate APU(auxiliary power unit) imported metal mounts with rubber mount that can be domestically produced. For this study, we analyzed in 3 kinds of rubber mounts hardness for the natural frequency to avoid the average excited frequency of the APU. In addition, allowed vibration acceleration of rubber mount confirmed to 90.8 g by adding a strength safety factor. To assure the validity of the design, we measure the vibration acceleration equipped with a metal mount and rubber mount 2 species(Hs 50 and 60). As a result, the proposed design method in this study is reasonable because the rubber mounts is excellent strength safety factor and vibration transmissibility than metal mounts.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.398-405
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• 2010

In this study, white bread was prepared containing 1.5, 3.0, 4.5 or 6.0% barley leaves tea powder (BLTP). The samples along with a control were then compared regarding their quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances and sensory qualities, all to determine the optimal ratio of BLTP. As the BLTP content increased, the pH of the dough and bread and the lightness decreased, whereas the total titratable acidity increased. The fermentation power of dough expansion increased with a longer incubation time. The control group was evidenced by a significantly higher specific volume and baking loss than that observed in the BLTP samples. However, greenness and yellowness evidenced the opposite effect. Hardness was highest at a substitution level of 1.5% and lowest at a level of 4.5%. Fracturability and resilience were not significantly different among the samples. For the internal surface appearance, darkness and greenness increased both increased at higher BLTP content. In the sensory evaluation, color, flavor and overall acceptability were highest in the control bread samples but minimal at a substitution level of 6.0%. Softness was the highest at the 3.0% substitution level and lowest in the control bread samples. Barley leaf flavor, astringency, bitterness and off-flavor increased as the BLTP content increased. Delicious taste was not significantly different among the samples. In conclusion, the results demonstrated that 4.5% BLTP may prove quite useful as a substitute for wheat flour in the production of white bread and may provide favorable nutritional and functional properties.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.141-146
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• 2022

This study investigated the quality characteristics and antioxidant activities of preserved jams prepared by mixing various ratios of aronia and sugar. To analyze the quality characteristics, the total sugar, pH, moisture, maximum stress, hardness, total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH), trolox-equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and sensory characteristics of the preserved jams were measured. Lower aronia contents resulted in higher total sugar content, hardness, and strength, as well as lower moisture, total phenolic content, and DPPH, TEAC, FRAP, and ORAC values. In terms of the sensory characteristics, an aronia content of 30%, which was determined to have strong sweetness and texture, resulted in the lowest overall acceptability. In contrast, the highest preference was shown to an aronia content of 40%. In this study, quality characteristics and antioxidant activity experiments were conducted based on various ratios of aronia and sugar. The results are expected to be used as preliminary data for developing products that use domestic aronia.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.445-452
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• 2022

The quality and antioxidant characteristics of apios (Apios americana Medikus) according to different harvest periods and steaming treatment were investigated. The quality and antioxidant characteristics of apios were significantly different depending on harvest periods. Total starch contents was higher in 1st harvesting period as 62.32 g/100 g than other harvesting period. The water binding capacity and water solubility index was higher in 1^st harvesting period as 228.65 and 11.29% than other harvesting period. The sucrose and total free sugar contents were 3.64~8.67 and 4.49~9.54 g/100 g, respectively. Total polyphenol and flavonoid contents of apios was the highest 2^nd and 4^th harvesting period at 4.21 mg GAE/g and 611.11 ㎍ CE/g, respectively. DPPH radical scavenging activity was higher in 1st harvesting period as 84.96 mg TE/100 g than other harvesting period, and decreased as the harvest periods were delayed. ABTS radical scavenging activity and ferric-reducing antioxidant power were 43.81~47.89 mg TE/g and 231.20~264.07 mM/100 g, and increased to 50.58~51.44 mg TE/g and 342.55~384.29 mM/100 g after heat treatment. As a result, it is thought that studies on change of quality and physicochemical characteristics according to cultivation characteristics should be preceded for cultivation stability of apios.

• Korean Journal of Optics and Photonics
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• v.32 no.4
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• pp.187-194
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• 2021

This paper presents a study of laser output characteristics. We fabricated a MOPA (master oscillator power amplifier)-type high-power, narrowbandwidth fiber laser with a bidirectional pumping configuration in its main amplifier. As signal beams, light sources with bandwidths of 3 GHz and 10 GHz-phase-modulated through a PRBS (pseudo-random binary sequence)-were used interchangeably. Furthermore, the characteristics of the SBS (stimulated Brillouin scattering) were analyzed using a signal beam with 3 GHz bandwidth, by adjusting the forward to backward pumppower ratio. Moreover, the characteristics of the transverse mode instability were analyzed by adjusting the forward to backward pump-power ratio, using a signal beam with 10-GHz bandwidth. Finally, the output power from 10 GHz bandwidth was amplified to more than 1 kW using a forward to backward pump-power ratio of 1.6. The beam quality M² was measured to be approximately 1.36, and the optical-to-optical efficiency was 80% at maximum output power.

• Korean Journal of Optics and Photonics
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• v.11 no.6
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• pp.434-440
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• 2000

We fabricated a high power Nd:YAG laser pumped by a 1 kW diode laser with a Lambertian-type diffusive reflector. Maximum cw power of 500 W with a slope efficiency of 49%, which corresponds to an optical efficiency of 46.7%, was obtained from a short linear resonator when a 5 mm rod was used. The efficiencies decreased when a 6 mm rod was used, due to the poor quality of the absorption distribution in the rod. The measured beam quality factor of 70, which is slightly smaller than the value calculated from the measured thermal focal lengths, shows that the absorption distribution in the rod is fairly uniform. iform.

• Transactions of the Korean hydrogen and new energy society
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• v.28 no.6
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• pp.712-720
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• 2017

As Korean government has activated the renewable portfolio standard (RPS) since 2012, producers have been seeking and using the various renewable resources to meet the RPS quota. One of these efforts, Power Bio-Fuel oil demonstration project is being conducted to check the operability and compatibility with fossil fuel, Fuel oil (B-C) from 2014. The oil is a mixture of vegetable oil and animal fat or fatty acid ester of them and should satisfy some specification to use the power generation. The oil's quality and combustion characteristics are different from conventional oil, Fuel oil (B-C) in current power plant facility. In this study, it was investigated the storage stability and malodor intensity of Bio-Fuel oil.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.115-122
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• 2013

This study investigated the quality and antioxidative properties of a Korean steamed-rice cake, Sulgidduk added with Prunus yedoensis Matsumura extract, and vitamin C. Sulgidduk was prepared by adding Prunus yedoensis Matsumura extract at 0, 0.1, 0.2, and 0.3% of rice powder. Antioxidant activities were measured by the scavenging activities of DPPH radicals, $ABTS^+$ radicals, $superoxide^-$ radicals and the reducing power. For analyzing quality characteristics, proximate composition, color, texture profile analysis, and sensory evaluations were measured. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk (p<0.001). As the content of Prunus yedoensis Matsumura extracts increased, L-values significantly decreased while the a-value and b-value significantly increased (p<0.001). For the texture profile analysis, the control group had a significantly higher value for hardness as compared to the Prunus yedoensis Matsumura extract-added groups (p<0.05). Springiness, chewiness and adhesiveness were not significantly different among the samples. In the sensory evaluation, the samples containing 0.1% and 0.2% Prunus yedoensis Matsumura extracts obtained better results in attribute. From these results, we suggest that Prunus yedoensis Matsumura is a good ingredient for increasing the consumer acceptability and the functionality of Sulgidduk.

• Journal of Industrial Technology
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• v.25 no.B
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• pp.195-202
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• 2005

The rectifier characteristics and the quality of the input current worsens with the increase of unbalances or harmonics of the supply voltages. Rectifier input current harmonics interfere with proper power system operation, reduce rectifier power factor, and limit the power available from a given source. It is of importance to select appropriately the rectifier's output filter inductance to determine the rectifier input current waveform, the input current harmonics, and the power factor. This paper presents a quantitative analysis of single and three phase rectifier input current harmonics, total harmonic distortion, and power factor as a function of the output filter inductance under balanced and unbalanced conditions. Also, its performance under the supply voltage including harmonics be investigated. These results provide a reference for selecting reasonable rectifier's output filter inductance for given harmonics or power factor criterion.