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웨이브렛 변환을 이용한 GIS의 부분방전 검출 알고리즘에 관한 연구
강진수,김철환 대한전기학회 2003 전기학회논문지C Vol.53 No.6
Gas insulated switchgear(GIS) is an important equipment in a substation. It is highly desirable to measure a partial discharge(PD) in GIS which is a symptom before insulation breakdown occurs. The issue is that the PD signal is weak and sensitive to external noise. In this paper, the algorithm for detection of PD in GIS using wavelet transform is proposed. The wavelet transform provides a direct quantitative measure of spectral content, "dynamic spectrum", in the time-frequency domain. The recommended mother wavelet is 'Daubechies' wavelet. 'db4', the most commonly applied mother wavelet in the power quality analysis, can be used most properly in disturbance phenomena which occurs rapidly for a short time. Through the procedure of wavelet transform, noise extraction and reconstruction, the signal is Analyzed to determine the magnitude of PD in GIS. In experimental results, we can know that partial discharge is exactly detected in combination of Dl and D2 using wavelet transform.transform.
Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
강진수,이준구,최문경,진용익,장동칠,장윤혁,김미숙,정윤화,이영승 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.3
This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.