• 한국식생활문화학회지
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• 제33권2호
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• pp.169-175
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• 2018

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2007년도 하계학술대회 논문집
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• pp.95-97
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• 2007

This paper studies on operating limit curve of low voltage electric machinery with respect to source voltage variation or sag. Also, it discusses electric machine and compensation equipment design methodology based on voltage quality effect assessment technology. Voltage quality standards, such as SEMI47, CBEMA, ITIC curve are regarded to examine the relation between time constants of load and sagging time of sag generator, the load(low voltage electric machinery) study. Voltage sag characteristics of loads, time constant and sag relation voltage-time operating limits are tested and verified.

• 한국식품조리과학회지
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• 제27권6호
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• pp.763-772
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• 2011

This study evaluated the antioxidative activity and quality characteristics of Sulgidduk (traditional rice cakes) prepared with ramie leaf powder, in order to measure the antioxidative activity of ramie leaves, which are a potentially useful antioxidant food. Antioxidant activities were measured by total phenolic contents, the scavenging activities of DPPH radicals and ABTS+ radicals, and the reducing power. The total phenolic content of freeze dried ramie leaves was estimated at $58.70{\pm}11.42mg$ GAE/g. The $IC_{50}$ values for DPPH radicals and the ABTS+ radical scavenging activity of the ramie leaves were $23.76{\pm}1.41ug/mL$ and $174.82{\pm}6.4ug/mL$, respectively. The leaves also showed a high reducing power of $1.1057{\pm}0.03$ (O.D). To increase the utilizability of ramie leaf, we made Sulgidduk with added ramie leaf powder. Re-grading the quality characteristics of the altered Sulgidduk, the 3% and 5% addition levels most satisfied texture profile analysis and sensory evaluation. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk. In term of DPPH radical scavenging activity, the 5% or more addition level Sulgidduk showed an antioxdative effect increase of more than 50%. At the 3% or higher addition level, there was higher antioxidant activity than in the positive control group, which included vitamin C and BHT additions. We thus concluded that Sulgidduk with added ramie leaf power can be manufactured as a food that can satisfy sensory preferences as well as boosting antioxidant activity, at both the 3% and 5% addition level.

• 한국식품조리과학회지
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• 제27권5호
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• 대한전기학회논문지:전력기술부문A
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• 제50권2호
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• pp.90-95
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• 2001

Electric arc furnaces (EAFs) has a process to cause the degradation of the electric power quality such as voltage flicker. In order to adequately understand and analyze the effects on the power system from these loads, obtaining an accurate representation of the characteristics of the loads is crucial. In this paper, a mixed chaotic EAF model to represent the low frequency and high frequency variations of the arc current respectively has been proposed. The Lorenz system may contribute to the low frequency components of arc current and the logistic equation may contribute to the high frequency components, and the proposed mixed model will be a combination of both Lorenz and logistic model. The concept of chaotic parameters, such as chaotic resistance, inductance of admittance has been also proposed for the characterization of arc furnace operation and the highly nonlinear physical processes. The power quality indices are calculated from the simulated waveforms and compared with the actual power quality indices statistics in order to illustrate the model's capabilities.

• 한국전기전자재료학회논문지
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• 제33권6호
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• pp.505-509
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• 2020

The development of diesel power generation is predominantly geared toward island areas or ships because diesel exhibits weak scale-merit characteristics and power quality problems, which are associated with environmental pollution. However, a new energy paradigm, distribution energy resource (DER), has been emerging as a renewable energy source due to the existing structural problems in waste disposal and complex factors such as the conversion technology of waste emulsified oil (WDF). By combining extended producer responsibility (EPR) support and renewable energy certificates (REC), including waste energy REC 0.25 for other bioenergy and REC 1.0 for power transactions, an adequate profit model can be built through self-energetic power generation, thereby drawing keen attention from related industries. Therefore, if WDF is used appropriately as a high-quality engine fuel, it can lead to the development of various fields such as novel renewable energy sectors, waste management, and EPR-related industries. This study is intended to produce WDF using plastic waste by using it as engine-generator fuel. Moreover, we investigate ways to improve the quality and suitability of WDF as an engine fuel.

• 전력전자학회:학술대회논문집
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• 전력전자학회 2008년도 하계학술대회 논문집
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• pp.547-549
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• 2008

This paper presents a implementation of the monitoring program for the analysis of electric consumption characteristics in home appliances, which uses a Labview program from National Instruments Corporation. It is can provide to be easy for small-scale researcher, development groups or individual researcher to analyze electric power consumption characteristics. Also, this paper apply to actual private home and then, analyze result of monitoring and a database result of power quality etc, like the power consumption form, power factor and harmonic which follow season, and time zone. For this measured the apartment where the family which is four lives in the object.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2008년도 제39회 하계학술대회
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• pp.113-114
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• 2008

For the supported high-technology, it is in need of estimation about power quality and reasonable price through machinism. The power system made much of precision digital industrial damage under sag. This study suggested electric machine under effects of power quality in the theory and test. A electric machine was simulated and experimented about sag. The test system made up IPC as voltage sag device. The test machine was magnetic contactor and PLC. The result, electric machines appeared to influence sag with CBEMA curve. It was make possible analysis of power system about a fault. This study was expected to method that investment and development of equipment on power market in the future.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2003년도 추계학술대회 논문집 전력기술부문
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• pp.54-56
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• 2003

With the advancement of superconductor materials, especially in HTC YBCO(Gen II), the feasibility of SMES in power systems become much higher than previous days application[1]. Also, with the de-regulation of electricity market, it is indispensable to have a proper estimation of power quality index and power quality cost calcluation mechanism to stabilize highly industrialized society and to vitalize the investment for electric power system. This paper suggests a comprehensive algorithm[2] to determine the policy of SMES investment with the PQ Indices[3] based on aggregated load CBEMA curve reflecting the voltage characteristics such as volatge sags and interruptions which make electric load in unstable operation.

• 한국식품영양학회지
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• 제30권6호
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• pp.1252-1259
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• 2017

The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The quality characteristics of morning bread were determined by measuring the pH of the dough, dough raising power, moisture content, baking loss rate, specific volume, height, color value, texture analysis and sensory evaluations. The pH of the bread dough was highest on R1:BR2 and R0:BR3. The dough raising power and moisture content steadily and significantly decreased as the amount of added brown rice flour increased. The baking loss rate was highest on R3:BR0. The specific volume and height of morning bread were highest on R3:BR0 and R2:BR1. In color value, the L value decreased significantly as the amount of added brown rice flour increased, while a value and b value increased. The hardness, gumminess and chewiness of morning bread increased with an increase in brown rice flour. In consumer acceptability, R3:BR0, R2:BR1 and R1:BR2 showed the highest scores in all parameters. Characteristic intensity rating of roasted taste was lowest on R3:BR0. These results indicate that R2:BR1 showed similar quality characteristics as compared to morning bread without brown rice flour, with the optimal results appreciated with a 2:1 ratio of rice flour to brown rice flour.