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조주형 대한기계학회 2023 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.37 No.10
A theoretical study was conducted to examine the flame transfer function (FTF) of a diverging premixed flame subject to uniform and/or convective velocity disturbances considering developing turbulent flame speed. The FTF under uniform velocity disturbances with developing flame speed is less oscillatory compared with constant flame speed, and the magnitude of the aforementioned FTF is decreased more rapidly with an increase in turbulent time scale or flame length. The peak overshoot of the FTF under convective velocity disturbances is observed in a certain frequency range, which is known to be a typical nature of the FTF of a diverging flame under convective velocity disturbances. Such peak overshoot is quite sensitive to how the turbulent flame speed varies along the flame front in case of developing flame speed while the amplitude of the peak overshoot rarely changes with the mean flame length in case of constant flame speed.
조주형,이승주,최진주,정장호 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2
Sensory characteristics and chemical properties of 9 commercial dongchimi (Korean watery radish kimchi) liquid varieties were investigated using sensory descriptive analysis and instrumental analyses. Dongchimi was analyzed for pH, titratable acidity, soluble solids, salinity, organic acids, sugars, ethanol, and amino acids. Arginine, glutamic acid, and proline were the key amino acids. Lactic acid was the main organic acid in mature dongchimi. Based on sensory descriptive analysis, 4 appearances, 10 odors, 5 flavor/ taste, and 3 mouthfeel sensory attributes were developed. Descriptive sensory and instrumental results showed that a white hue was associated with garlic, leek, and chili odors, glutamic acid, acetic acid, lactic acid, ethanol, and mannitol. Samples with a yellow hue were associated with turbidity, moldy and yeast odors, salty taste, fructose, glucose, and malic acid.