• Journal of the Korean Society of Propulsion Engineers
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• v.15 no.1
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• pp.76-82
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• 2011

The thrust axis alignment of the launch vehicle is very important because the misalignment causes the unstable attitude control and results in mission failure. Generally, optical methods such as digital theodolite and laser tracker and mechanical method such as turn table method are used to align the thrust axis. This article deals with the simple method using inclinometer based on the gravitational direction. The inclinometer indicates zero degree when that is located on the perpendicular plate to gravitational direction. This method needs two inclinometer, such as standard and alignment ones and uses the angle difference as the reference data to adjust the TVC actuator offset.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.50 no.6
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• pp.393-400
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• 2022

The Divert and Attitude Control System(DACS) used in high-altitude engagements is expensive and complex. In this paper, we design a high-altitude terminal guidance and control loop of guided-missile equipped with a Thrust Vector Control(TVC) that is less expensive and simpler than DACS. The proposed system utilizes a quaternion feedback control technique to track the thrust attitude command converted from the acceleration command of true proportional navigation guidance. The performance analysis of the proposed terminal guidance and control loop is conducted through engagement simulations against ballistic targets at a high altitude.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.796-805
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• 2013

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.478-483
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• 2012

In order to evaluate the microbial safety of the foodstuffs and manus in regards to foodservice operations, the total of 1,051 samples of drinking waters, vegetables, and cooked foods were collected. Total viable count (TVC), coliform group, and pathogens were analyzed. Twenty five percent samples of 441 drinking waters showed high contamination of above 2 log CFU/g TVC. Twenty percent of the waters were contaminated by above one log CFU/g coliform. Forty percent of non-heated food, Moochim, were contaminated by above 5 log CFU/g TVC and 26% of Moochim were contaminated by above 2 log CFU/g coliform. Bacillus cereus and Eschericia coli were detected on boiled rice and kimchi, and B. cereus was detected with a high ratio. Therefore, the foodstuffs and manus regarding foodservice operations appear to be generally safe. However, efficient microbial control for drinking water and Moochim-style food is necessary and in particular, careful management to reduce microbial contamination should be applied to drinking water.

• Proceedings of the Korea Electromagnetic Engineering Society Conference
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• 2001.11a
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• pp.310-314
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• 2001

측정의 소급성과 신뢰성을 확보한다는 전제하에 오차의 개념을 버리고 측정시의 측정불확도를 분석하는 것이 측정과학에 있어서 세계적인 추세이다. 본 논문에서는 전달표준인 열전압변환기를 사용하여 고주파전압계의 정밀 교정에서 불확도를 산출하기 위하여 수학적 모델을 설정하고 측정에 관계되는 모든 불확도 요인을 분석하였다. 케이블의 영향과 열전대감지기와 직류전압계의 상관관계, 직류소스, RF소스, 감쇠기, 반사계수와 DUT 등 측정에 있어서 관계되는 모든 불확도요인을 분석하여 확장불확도를 산출하였다.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.2
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• pp.330-337
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• 2018

This paper proposes a technique to analyze the flatness characteristics of the attenuator at 10Hz to $50\text\tiny{MHz}$ on the basis of $1\text\tiny{kHz}$ using a Thermal Voltage Converter and AC measurement standard. In the proposed technique, the input voltage of the attenuator for each measuring frequency is supplied at the same rate as $1\text\tiny{kHz}$ using TVC, and the flatness characteristics of the attenuator are analyzed by the voltage variation indicated in the AC measurement standard. The results of the analysis of the attenuator flatness characteristics show that the maximum uncertainty of $866{\mu}V/V$ can be measured from $10\text\tiny{dB}$ to $70\text\tiny{dB}$ and the uncertainty is reduced by about 37% compared to $2.31\text\tiny{mV}$/V using the network measurement method. The improved attenuator flatness characteristic values can be applied to the frequency flatness calibration from 2.2V to 2.2mV at the low voltage of the AC measurement standard.

• Journal of the Korean Society of Propulsion Engineers
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• v.3 no.4
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• pp.75-82
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• 1999

Theoretical analysis and performance test of Jet vane type Thrust Vector Control(TVC) were conducted using supersonic cold-flow system. The use of TVC Systems an in particular jet vanes, are currently being researched for use in air launch, ship launch, underwater launch and high altitude maneuvering of tactical missiles and rockets. The necessity to generate control forces to rapidly change the course of the missile is frequently required when traditional, exterior aerodynamic surfaces are unable to produce these forces, when the flow over the control surface is insufficient. This situation can occur at launch, or high angles of attack of the control surfaces. Jet vanes peformed well at all altitudes and environmental conditions, and jet vanes are extremely effective at deflection angles up to as high as $30^{\circ}$, make them ideal for the launch and maneuver applications. In this study, performance test of supersonic cold-flow system and visualization of supersonic jet was conducted, and shape and deflection angle effect of two types of jet vanes are investigated.

• Journal of the Korean Society of Propulsion Engineers
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• v.14 no.6
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• pp.103-120
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• 2010

A development history of the thrusters used for space-vehicle orbit maneuver/attitude control is reviewed with their performance characteristics. Especially, a scrutiny is made for the current and practical application of TVC/Gimbal/Thrusters to the roll/pitch/yaw-axis control of each stage of launch vehicles. It is well perceived that a precise 3-axis attitude control system (ACS) must be equipped on the final stage of space launch vehicles (SLV) for an attainment of orbit-insertion accuracy. Under the superior reliability as well as moderate performance features, the monopropellant hydrazine thrusters occupy most of the SLV's 3-axis ACS currently operated. Domestic development status of the medium-thrust-level thruster is shortly introduced, finally.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.197-201
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• 2014

This study was performed to identify and assess food hazards during dry laver processing. Samples including raw materials, intermediates, and finished products during dried-laver processing were collected from seven dried-laver processing facilities, and microbial analyses were conducted. Microbial levels such as total coliforms and total viable cell count (TVC) increased as the processing steps progressed. TVC and total coliforms ranged from <30 to $9.1{\times}10^7$ CFU/g and <18 to 27,600 MPN/100 g for intermediates and finished products obtained during dried-laver processing, respectively. However, no fecal coliform was detected in the samples. Additionally, food-borne bacteria including Bacillus cereus, Listeria monocytogenes, Salmonella sp., Staphylococcus aureus, and Vibrio parahaemolyticus were not identified in finished products. For heavy metal content, arsenic ranged from 30.18 to 39.05 mg/kg, mercury from 0.005 to 0.009 mg/kg, and cadmium from 0.076 to 0.318 mg/kg dry mass in all finished products. However, lead was not detected in samples tested in this study. In conclusion, dried-laver products were safe based on the levels of food-borne bacteria and heavy metal contents. However, it is important to reduce total viable cell counts and total coliforms during dried-laver processing.

• Korean Journal of Veterinary Service
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• v.40 no.1
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• pp.47-52
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• 2017

The main goal of this survey was to assess the current sanitation status and safety standards of meat processed products purchased at instant meat sales and processing operators. Analyses were carried out from April to September in 2016 in Gwangju area, Republic of Korea. A total number of 150 samples including seasoned meats, ground meat products, meat extract products, heated seasoned meats, sausages and hams from 35 butcher shops was collected. The number of inappropriate cases was revealed eleven cases (7.3%) in total viable count of bacteria (TVC), total coliform counts (TCC) and Listeria monocytogenes. The reported data indicate that more systemic and technical guidance is needed to monitor instant meat sales and processing operators in order to guarantee safety of meat processed products.