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후방 충돌 펄스와 NCAP 펄스 차이로 인한 목상해 특성 비교
김종곤,박종호,Kim, Jong Kon,Park, Jong Ho 한국자동차안전학회 2017 자동차안전학회지 Vol.9 No.3
The whiplash is the most important issue of low speed rear-impact. So auto makers are committed to developing a seat to improve whiplash injury. Most NCAP tests have been used by same pulse (Mid Velocity 16kph). Only Euro NCAP uses different pulse that consists of Low, Mid, High velocity. But Euro NCAP also uses same pulse in Mid velocity as other NCAP test. That Mid velocity NCAP pulse was made by rear impact that has 90's vehicle structure properties. That pulse was used until now days. However these days, auto maker use more high tensile steel than 90's as customer and society demand more fuel efficiency and light vehicle with good safety structure. So modern vehicles have different pulse patterns of rear impact than NCAP pulse and 90's vehicle crash properties. In this paper, the test was conducted by following condition. Target car was impacted by the rigid barrier with certain velocity. Finally target vehicle gained delta V 16kph which was same velocity as NCAP Mid Velocity pulse. It is critical velocity which occur long period neck injury. It is very different pulse that was gained by real car impact from NCAP pulse. And it has higher peak G with high fluctuation and short duration than NCAP pulse.
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국내산 블루베리의 품종별 성분분석 및 반응표면분석법을 이용한 잼 제조
조원준(Won-Jun Cho),송범석(Beom-Seok Song),이주연(Ju-Yeoun Lee),김종곤(Jong-Kon Kim),김재훈(Jae-Hun Kim),윤요한(Yo-Han Yoon),최종일(Jong-Il Choi),김강성(Gang-Sung Kim),이주운(Ju-Woon Lee) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.2
본 실험은 기초자료 제공을 위하여 국내에서 재배된 20종의 블루베리에 대한 일반성분, 산도 및 당도 분석과 반응표면분석법을 이용한 블루베리 잼의 관능적 특성 최적화가 수행되었다. 전체 품종에 대한 일반성분의 경우 수분은 75~88%, 단백질은 0.32~0.62%, 지방은 0.12~0.39% 및 탄수화물은 10.18~23.80%의 분포를 나타냈으며 산도 및 당도를 측정한 결과 품종별로 각각 0.82~1.58%와 7~12?Brix의 분포를 나타내었다. 잼을 가공하는데 있어서 중요한 인자로 작용하는 설탕(200~300 g), 펙틴(0~10 g) 및 구연산 분말 (0.0~0.5 g)의 함량을 중심합성실험계획법에 의해 제조된 블루베리 잼의 관능평가를 실시하였으며 반응표면분석법을 이용하여 전반적 기호도에 대한 최적점을 평가한 결과 블루베리, 설탕, 펙틴 및 구연산 분말의 함량이 각각 200 g, 248 g, 4.8 g 및 0.26 g으로 제조되었을 때 가장 높은 기호도를 나타내는 것으로 예측되었다. This study was carried out to investigate proximate compositions, acidity, and soluble solids of various blueberries produced in Korea and to prepare jam with optimized overall palatability by a response surface methodology. Proximate compositions were 75~88% in moisture, 0.32~0.62% in crude protein, 0.12~0.39% in crude lipid, and 10.18~23.80% in carbohydrate. Acidity and soluble solids of blueberries showed 0.82~1.58% and 7~12?Brix, respectively. The effect of sucrose (X₁, 200~300 g), pectin (X₂, 0~10 g), and citric acid (X₃, 0~0.5 g) on overall palatability of blueberry jam were investigated at five levels using a central composite design. Overall palatability of blueberry jam showed maximum score in 200 g blueberry, 248 g sucrose, 4.8 g pectin, and 0.26 g citric acid.
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