• 한국식생활문화학회지
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• 제28권1호
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• pp.107-113
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• 2013

Yacon (Smallanthussonchifolius) is a root crop that contains high amounts of fructo-oligosaccharides (FOS). FOS has a sweet taste, is low in calories, and is known to promote intestinal tract health. In this study, various yacon concentrates were substituted for sugar in white pan bread to obtain healthy benefits from the use of FOS. The quality characteristic changes during storage of the white pan breadswith 0, 25, 50, 75 and 100% of added yacon concentrates instead of sugar were investigated. During storage, the water contents and water activities of the breads made with high amounts of yacon concentrates changed less than in those made with only sugar. The hardness and chewiness of the breads made with high amounts of yacon concentrates had lower values than those made with only sugar. Thus, bread made with yacon concentrates might exhibit increased moisture retention and decreased aging velocity. The substitution of yacon concentrates for sugar in pan bread improved the bread quality.

• 정보저장시스템학회논문집
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• 제8권2호
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• pp.56-60
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• 2012

Graphene oxide, which is exfoliated by oxidant from graphite, is the material for solving the problem of mass production and positioning. We made graphene oxide based devices by dielectrophoresis, studied and controlled factors which can affect the characteristic of graphene oxide channel. Graphene oxide channel assembled by dielectrophoresis can be constructed differently by various frequency options. We confirmed the change of gate characteristics and I-V characteristics in the range from 80K to 300K temperature.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2011년도 제42회 하계학술대회
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• pp.1021-1022
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• 2011

This paper presents the double side PM synchronous motor/generator for core loss reduction in flywheel energy storage system. The use of double PM rotor causes the elimination of core loss in no-load state of machine. Because flywheel rotational speed is reduced by core loss, double PM rotor is very effective in flywheel system. This paper suggests two types of double side PM rotor, Halbach magnetized array and parallel magnetized array. And characteristic comparison according to thickness of rotor back core is performed.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2005년도 ICCAS
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• pp.906-909
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• 2005

In this study, the dynamic flying characteristics of the worn head sliders are investigated theoretically due to the change in head geometry caused by head and disk contact. The film shapes can be approximated as taper- truncated cycloidal-flat film. Two-dimensional time dependent modified Reynolds equation included molecular slip effect are formulated with neglected the roughness effect. The motion of head slider was assumed to have two degree of freedom in this work. Finite difference approximation with Newton Raphson iterative technique and the fourth order Runge-Kutta method were implemented to obtain the transient response of the slider head with various change in head geometry numerically and compared with the transient response of the IBM3380 type head slider. The simulation results show the film shape has affects significantly on the static and dynamic characteristic of slider head in magnetic storage systems.

• 한국대기환경학회:학술대회논문집
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• 한국대기환경학회 2006년도 춘계학술대회 논문집
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• pp.579-580
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• 2006

• 한국응용과학기술학회지
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• 제6권2호
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• pp.75-87
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• 1989

Study to report this result that state of lipid peroxides while beef Bulgogi Coocking of general-seasoning, sale-seasoning, each flavour's characteries. Raw meat show high lipid peroxides amount and high increasing in heat and antioxidative effected by flavour about lipid peroxidies change existence by beef Bulgogi seasoning. Change of lipid peroxides are significant increased in meat cold storage and cold storage and cold storage heat meat after while 30 minute after seasoned and reduced 9 hour - 33 hour cold storage raw meat, that change of lipid peroxides by cooking time. every condition by adding soften were revealed lipid peroxides, reduce. Lipid peroxide change are very high while no-sugar in raw meat and not a stone look in 9-hour raw-meat after seasone about antioxidative effect by each flavour characteristic TBA showed very high not take parched seasone seeds item about 30-minute cold storage beat raw-meat and high lipid peroxides revealed increase in not take wine item, not take a pear item, in 9 hour cold storage heat-meal and it showed little amount not-sugar item, no opepper item. According to high lipid peroxides change reduced high after seasoned cold storage stage in Korea traditional Bulgogi Cooking and thought high that action of antioxidative lipid peroxides wine and a pear in flavour.

• 한국식품조리과학회지
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• 제6권2호
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• pp.67-76
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• 1990

To observe the propability as the frying oil and oxidative stability of red pepper seed oil, some physico-chemical tests of the oil were examined during 21 days storage period at 5$^{\circ}C$, 15$^{\circ}C$ and 30$^{\circ}C$, and AOM value determined and after heating the oil at 180${\pm}$5$^{\circ}C$ for 40 hours with or without antioxidants. The analysis storage stability of red pepper seed oil showed that the quality of storage group at 5$^{\circ}C$ was almost as good as fresh oil, and the storage group at 30$^{\circ}C$ showed certain degree of rancidity. Change of physico-chemical characteristic during storage were so small so that storage stability of red pepper seed oil was found to be good. AOM stability of red pepper seed oil was 7 hours which is lower than other vegetable oil, but the degree of stability grew greatly after adding phenolic antioxidants, such on TBHQ or PG. As for the chemical change after heating continuously for 40 hours, acid value, peroxide value and refractive index increased, but iodine value decreased as the heating processed. The fatty acid composition also showed the remarkable reduction of linoleic acid. The addition of antioxidants resulted in the delay of oxidation, the degree of which was greater in TBHQ than in PG.

• 한국식품조리과학회지
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• 제12권1호
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• pp.60-73
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• Journal of Electrical Engineering and Technology
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• 제13권2호
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• pp.631-636
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• 2018

This paper proposed an optimal operation strategy for a hybrid energy storage system (HESS) with a lithium-ion battery and lead-acid battery for mild hybrid electric vehicles (mild HEVs). The proposed mild HEV system is targeted to mount the electric motor and the battery to a conventional internal combustion engine vehicle. Because the proposed mild HEV includes the motor and energy storage device of small capacity, the system focuses on low system cost and small size. To overcome these limitations, it is necessary to use a lead acid battery which is used for a vehicle. Thus, it is possible to use more energy using HESS with a lithium battery and a lead storage battery. The HESS, which combines the lithium-ion battery and the secondary battery in parallel, can achieve better performance by using the two types of energy storage systems with different characteristics. However, the system requires an operation strategy because accurate and selective control of the batteries for each situation is necessary. In this paper, an optimal operation strategy is proposed considering characteristics of each energy storage system, state-of-charge (SOC), bidirectional converters, the desired output power, and driving conditions in the mild HEV system. The performance of the proposed system is evaluated through several case studies with respect to energy capacity, SOC, battery characteristic, and system efficiency.

• 한국농공학회논문집
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• 제56권3호
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• pp.75-81
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• 2014

Fossil energy is needed for a whole year greenhouse cropping due to climate in South Korea. Because the most of the fossil energy resources is imported, it is necessary to develop technology to be able to reduce the energy cost in order to manage greenhouse profitably. The greenhouse commonly consume less amount of energy as compared to other industrial sectors. Replacement of fossil fuel with solar thermal storage, therefore, can be an economical as well as environmentally sustainable option for greenhouse heating. The fluid flow, heat storage and radiation characteristic of the gravel bed model were analyzed to provide basic data for design of the experimental solar heated greenhouse with underground thermal storage using gravel. The air flow velocity in the gravel storage bed was proven to be affected from the capacity of circulation fan and the circulation method and the positive pressure method was proven to be the best among the different air circulation methods. The initial air temperature of the thermal storage bed of 1.2 m $wide{\times}9$ m $long{\times}0.9$ m deep was $10^{\circ}C$. After the thermal storage bed is heated by air of the mean temperature $4^{\circ}C$ during 9 hours, the temperature has increased about $20.3^{\circ}C$ and the storage of heat was about 33,000 kcal. The important factors should be taken into consideration for design of the solar heated greenhouse with underground thermal storage using gravel are insulation of rock storage, amount of storing heat, inflow rate and direction of inlet and outlet duct.