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김천식(C. S. Kim),곽동걸(D. G. Kwak),전중함(J. H. Chun),서기영(K. Y. Suh),이현우(H. W. Lee) 전력전자학회 2001 전력전자학술대회 논문집 Vol.2001 No.7
This paper is proposed a sinusoidal input current multi-level ac-dc converter using transformer. The multi-level converter which controls input current by combining Buck converter to improve input current characteristics<br/> This method, which is multiplying and duplicating output of converter of equal capacity, is able to control unit power factor of input current, reduce the problem caused by high frequency switching, and apply to high power converter because filter is not necessary<br/> The feasibility of the circuit is verified by computer simulation using PS1M.
김천제(C . J . Kim),문상우(S . W . Moon),박태규(E . S . Han),한석현(T . K . Park),최병규(S . H . Han),(B . K . Choe) 한국축산학회 1990 한국축산학회지 Vol.32 No.6
This study carried out to investigated the effects of pH, phosphate and fat level on the theological properties and heat stability of pork muscle homogenate. l. The increase in pH increased the apparent viscosity of the pork muscle homogenates, while hardness and cooking loss decreased. Maximum hardness occurred at approximately pH 5.0 ; hardness declined slightly as the pH increased. 2. Addition of sodium tripolyphosphate to the salted homogenate causes a significant decreases in the apparent viscosity and cooking loss(p $lt;0.05). 3. The apparent viscosity increased when the fat level increased from 20 to 50%, whereas. the hardness decreased with an increasing fat content.
김천식(C. S. Kim),김광태(K. T. Kim),서기영(K. Y. Suh),권순걸(S. K. Kwon),이현우(H. W. Lee) 전력전자학회 2000 전력전자학술대회 논문집 Vol.2000 No.11
A new control method using average comparison strategy have been proposed in this paper. This control method realizes sinusoidal input and output current. unity input displacement factor regardless of load power factor Moreover, compensation of the asymmetrical and harmonic containing input voltage is sautomatically realized, and calculation time of control function is reduced.
돈육 homogenate 의 물성학적 열안정성에 관한 연구 1 . 수분첨가비율 , NaCl , 단백질농도가 돈육 homogenate 의 물성학적 특성과 열 안정성에 미치는 영향
김천제(C . J . Kim),김정부(C . B . Kim) 한국축산학회 1990 한국축산학회지 Vol.32 No.1
This study was carried out to investigate the effects of added water. NaCI and protein concentration on the rheological properties and heat stability of pork muscle homogenate. 1. The apparent viscosity and hardness decreased with an increased addition(0-100%) of extraneous water to the pork muscle homogenate under a variety of conditions. while cooking loss and the degree of diameter reduction increased. There was a close relationship between cooking loss and apparent viscosity of the pork muscle homogenate. 2. As larger amounts of` common salt were added(0.5 to 5.0%) the apparent viscosity of the pork muscle homogenates increase. 3. The apparent viscosity increased linearly with increasing the concentration of protein. The addition of 2% NaCl at low concentration of protein increased the apparent viscosity more compared to the addition of 0% or 1% NaCl.
김천조(C. J. Kim),임윤용(Y. Y. Im) 대한기계학회 2009 대한기계학회 춘추학술대회 Vol.2009 No.5
HDCS Co.,Ltd was developed the low carbon cast steels for the large schale welding parts by the control Corbon and H₂ gas, And Rudder horn of cast steels were applicated the technology of the gas can be control 1.5ppm.