• 제어로봇시스템학회:학술대회논문집
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• 2002.10a
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• pp.70.4-70
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• 2002

$\textbullet$ Introduction $\textbullet$ PID Control and Two-Degree-Of-Freedom Control $\textbullet$ Switching Actuating Value By the 100% Actuating Value $\textbullet$ Application of Extruder Temperature Control $\textbullet$ Conclusion

• Food Science of Animal Resources
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• v.21 no.2
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.45 no.3
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• pp.131-138
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• 2022

The demand for chiller equipment that keeps each machine at a constant temperature to maintain the best possible condition is growing rapidly. PID (Proportional Integral Derivation) control is a popular temperature control method. The error, which is the difference between the desired target value and the current system output value, is calculated and used as an input to the system using a proportional, integrator, and differentiator. Through such a closed-loop configuration, a desired final output value of the system can be reached using only the target value and the feedback signal. Furthermore, various temperature control methods have been devised as the control performance of various high-performance equipment becomes important. Therefore, it is necessary to design for accurate data-driven temperature control for chiller equipment. In this research, support vector regression is applied to the classic PID control for accurate temperature control. Simulated annealing is applied to find optimal PID parameters. The results of the proposed control method show fast and effective control performance for chiller equipment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.256-260
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• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• Journal of Distribution Science
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• v.15 no.4
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• pp.5-13
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• 2017

Purpose - This research analyzes the effects of Korean family ownership characteristics on firm value. The positive and negative effects of family ownership on Korean firm value were analyzed. If negative effects are evident, this research explores the factors that cause a decrease in firm value. Research design, data, and methodology - The study examined a total of 5,743 companies listed on the Korea Exchange from the period 2002 to 2012 using a panel data regression analysis. Result - An empirical analysis suggests that Korean family ownership diminishes firm value. Korean family firm value has been reduced when controlling shareholders are participated in management and pursue excessive wages, or make the management entrenchment effects associated with ownership-control disparity. When the controlling shareholders of family firms have increasing control rights over the shareholders' general meeting and the directors' board, the agency costs associated with seeking increasing executive wages or private benefits reduce firm value. Conclusions - This study has significance because it reveals the negative effect of family ownership in Korea on firm value. These negative effects can be the result of agency problems from controlling family shareholders seeking excessive wages or ownership-control disparity.

• Journal of Space Technology and Applications
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• v.3 no.4
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• pp.322-332
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• 2023

Satellite attitude-control actuators are equipped with a reaction wheel for three-axis attitude control. The reaction wheel rotates a motor inside the actuator to generate torque in the vector direction. When using the reaction wheel, there are restrictions on the torque values generated as the motor rotates. The torque value of the reaction wheels mounted on small satellites is approximately 10 mNm, and high values are not used. Therefore, three-axis attitude control of a small satellite is possible using a reaction wheel, but this method is not suitable for missions that require rapid attitude control at a specific time. As a technology to overcome the small torque value of the reaction wheel, the control moment gyro (CMG) is currently in wide use as a rapid attitude-control actuator in space satellites. The CMG has an internal gimbal mounted at a right angle to the rotation motor and generates a large torque value. In general, when the gimbal operates, a torque value approximately 100 times greater is generated, making it suitable for rapid posture maneuvering. Currently, we are developing a technology for mounting a controlled moment gyro on a small satellite, and here we share the development status of an 800 mNm CMG.

• Journal of the Ergonomics Society of Korea
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• v.19 no.2
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• pp.47-61
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• 2000

To study the characteristic of the weight center control of humans, the tracking control capability of circular and wave motion by weight center movement was conducted by using the force platform. The control performance(the integrated value of the $|Object\;value(X)-Control\;Value(Y)|^{2}$) and control trace record was used to evaluate the individual performance characteristics. The size of the population for this study was 73, which consisted of engineering students, students majoring in taekwondo, students majoring in dance, all of which were in their twenties, and also people in their sixties. The results of this study indicate that the weight center control characteristics of humans can be represented by the evaluation method and values. People who were capable of tracking the object did not stop nor overshot the objective. In addition, habits or training characteristics and aging seemed to influence the performance of the subjects. In the future, development of different objectives for weight center control could be used to determine the severity of the disease of the subject and the effects of the treatment.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 1997.10a
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• pp.143-153
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• 1997

At the on-line control method FLC(Fuzzy Logic Controller) is stronger to the disturbance than a classical controller and its overshoot of the initialized value is excellent. The fuzzy controller can do a proper control, though it doesn't know the mathematical model of the system or the parameter value. But to make the control rule of the fuzzy controller through an expert's experiance has a changes of the control system, the control rule is fixed, it can't adjust to the environment changes of the control system, the controller output value has a minute error and it can't convergence correctly to the desired value[1][2]. There are many ways to eliminate the minute error[3][4][5], but in this paper suggests EP-FNNIC(Fuzzy Neurla Network Intelligence Controller) intelligence controller which combines FLC with NN(Neural Network) and EP(Evolution Programming). The output characteristics of EP-FNNIC controller will be compared and analyzed with FLC. It will be showed that this EP-FN IC controller converge correctly to the desirable value without any error. The convergence speed, overshoot, rising time, error of steady state of controller of these two kinds also will be compared.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.13 no.3
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• pp.9-15
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• 2017

In this study, set values of PICV(Pressure Independent Control Valve) were simulated according to the pressure distribution and velocity. The higher the set value and the open rate, as the lower the pressure in the neck. On the contrary, the lower the set value and open rate, as the higher the pressure in the neck. When the set value was small, the pressure was distributed sufficiently and confirmed that the pressure was generated by the VOF, confirming that it could generate a vapor pressure. When the set value 100 %, the lower corn open rate of the differential pressure was 46 % to 29 %, set value 100 % was 29 % to 19 %, and set value 6 % was 12 % to 6 % for the lower corn open rate percentile, it was limited to within 50 %. Thus, the results of this study on the correlation between open rate and differential pressure of the set value of the PICV will be beneficial to improve performance of flow control valves and contribute to their efficient operation used for a hydronic system.

• 제어로봇시스템학회:학술대회논문집
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• 2002.10a
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• pp.85.1-85
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• 2002

In this paper, a control strategy of position and force is proposed based on a switching algorithm. The main focus is the control of position and force in the same direction. The switching algorithm based on a fuzzy algorithm determines the weighting value of force control. First, the force control is dominant. If the position gets closer to the desire position, the weighting value of force control is closer to zero. The proposed algorithm is shown to be satisfactory to position and force control and the weighting factor is quite successful by simulation examples.