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Actuator 기법을 이용한 프로펠러 3축 성분 힘/모멘트 해석
이예빈(Y.B. Lee),이성기(S.G. Lee),오세종(S.J. Oh),최재훈(J.H. Choi),이융교(Y.G. Lee),조태환(T.H. Cho),박동훈(D.H. Park) 한국전산유체공학회 2020 한국전산유체공학회지 Vol.25 No.1
For aerodynamic performance and stability analysis of distributed propulsion aircraft which adopt many propellers/rotors, all the 3-axial components forces and moments must be properly taken into account. In this study, two actuator methods have been established to be capable of numerical simulations including all the force and moment components produced by rotor/propeller. A procedure in which the 3-axial components are transformed from the aerodynamic force and moment of blade elements has been added to actuator disk method(ADM) and actuator surface method(ASM). The numerical analyses are carried out for a single propeller of quad tilt propeller(QTP) at various flight conditions including the variation of side slip angle. The results are compared with wind tunnel test data and full CFD simulation with overset grid. All the force and moment components are found to agree very well in terms of engineering purposes and the present methods are identified to be numerically very efficient compared to full CFD. Power-on effect and longitudinal stability of the full configuration of QTP is further analyzed by carrying out the additional numerical simulations. The results indicate that the present methods is practically very useful to investigate the aerodynamic performance of distributed propulsion aircraft.
음식물쓰레기와 축산폐기물에서 Bulking agent의 재이용에 관한 연구
김성범(S.B Kim),최훈근(H.G Cho),오길종(GJ 0,),양창옥(C.O Yang),이성기(S.G Lee) 유기성자원학회 2001 유기물자원화 Vol.9 No.3
음식물쓰레기를원료로제조한퇴비(이하음식물쓰레기퇴비라한다)의 경우염분함량이 높고이물질이 섞여 있어 생산된 퇴비가 원활히 사용되지 못하고 적체되는 문제점이 발생하고 있어 수요의 확대가 필요한 실정이다. 축분을 원료로 퇴비를 제조하는 경우 수분조절제로 쓰이는 톱밥의 가격이 높아 톱밥의 대체재 로 개발이 요구되는실정이다. 본 연구에서는 음식물쓰레기와 톱밥(수분조절제)을 원료로 제조한 퇴비를 축분의 수분조절제로 사용하기 위한 가능성을 파악하기 위하여 수행하였다 실험방법은 호기성으로 유지되도록 공기가 공급되는 4개의 퇴비화 장치에 음식물+톱밥, 축분+톱밥, 음식물+부숙퇴비, 축분+부숙퇴비의 시료를 투입하여 퇴비화 진행상태와 온도, pH, 함수율, 중금속 항목 등을 조사하였다 실험결과 음식물쓰레기를 자원화 후 발생되는 부숙퇴비를(음식물과 톱밥이 퇴비화된 물질을 의미함) 음식물과 가축분에 수분조절제로 투입하여 혼합한 함수율은 음식물이 72 - 77%, 축분은 64 -65%로 나타나 적정 퇴비화 진행을 촉진하기 위해서는 건조하여 사용하는 것이 필요하다고 판단되었으며 부숙퇴비를 음식물쓰레기의 수분조절제로 사용하는 경우 부산물퇴비 기준인 염분 1%를 맞추기 가 어려웠으나 가축분의 희석효과로 인하여 부숙된 퇴비의 염분농도가 낮아져 기준이하로 유지가 가능한 것으로 나타나 부숙퇴비를 이용하여 염분문제를 해결할 수 있는 가능성을 발견하였다. Achieved to grasp possibiliry to use compost that make food waste and sawdust (bulking agent) by raw material in this research droopingly to bulking agent camiry. To be kept by aerobic experiment method to 4 composting device that air is supplied Food Waste + Sawdust, Livestock Fec+ Sawdust, Food Waste + Compost, Livestock Feces + Compost free medical care and investigated composting sledding and temperature, pH, the moisture rate, heavy merals item etc. Judged that food waste of the moisture rate mix experiment result food waste input (food waste and sawdust composting done material mean) compost happened after resources anger as bulking agent food waste and Livestock Feces quantiry is 72 - 77%, because axis dries to promote optimum composting ptogress appearing by 64 - 65%, thing which use need and was diffìcult to set salt 1 % that is by-product compost standard when use compost as bulking agent of food waste but by dilution effect of Livestock Feces quantiry using compost being expose that presevation is available by standard low because salt content densiry of done compost becomes found possibiliry that can solve salt content problem.
수세용매 종류와 횟수에 따라 제조된 계육 Surimi 의 품질특성
이무하,김병철,한정희,강창기,이성기 한국축산학회 1999 한국축산학회지 Vol.41 No.6
Mechanically deboned chicken meat(MDCM) was washed using 0.5% sodium chloride(NaCl), 0.5% sodium bicarbonate(NaHCO₃) and 0.5% sodium tripolyphosphate(STPP) solution, respectively, to produce chicken surimi. All solutions were controlled pH 6.0. For the washing cycle experiment, surimi was prepared with 0.5% NaCl solution and washed from t to 4 cycles at a 5:1 solution-MDCM ratio. The selected washing solutions affected color values and textural properties. Product prepared with STPP solution had highest lightness(L*) and whiteness(W) values, and lowest redness(a*) value, and had highest gel strength such as hardness, chewiness, and cutting strength. The water holding capacity(WHC) and salt soluble protein(SSP) were highest in 0.5% NaCl wash solution. The color and textural properties were affected by the number of washing cycles. The L* and W value increased, but a* value decreased as the number of washing cycle increased. Gel strength decreased with increased number of washing cycle and moisture content. Scanning electron microscopy showed distinct difference by the number of washing cycle. The washed meat of cooked surimi appeared a fibrous protein network structure resulting from protein heat-induced gelation. Therefore, based on this study, the preparation of surimi from MDCM washed for 3 cycles with a 5:1 ratio (0.5% NaCl solution : MDCM) would be recommended.
Propyl Gallate , Sodium Ascorbate , Sodium Tripolyphosphate 첨가가 계육 Surimi 의 저장중 품질에 미치는 효과
강창기,이성기,민병진 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.4
Chicken surimi from the spent layer meat was prepared with 0.02% propyl gallate(PG), 0.2% sodium ascorbate(SA), and 0.2% sodium tripolyphosphate(STPP). Samples were stored at 5℃ for 8 days and at -18℃ for 14 weeks, respectively, to observe quality change including lipid oxidation, color and textural properties. The surimi containing STPP showed higher level of pH than others. Color stability slowly decreased during storage regardless of temperature or additives. Surimi containing STPP had higher lightness(L*), hue angle(h°), and lower redness(a*) values at both 5 and -18℃ than others. Therefore, the STPP maintained the color stable better than SA or PG. Water holding capacity was higher in surimi containing additives than surimi with no additive, and the highest level was observed in surimi containing SA. The SA also significantly improved the gel hardness and cohesiveness compared with other additives. The 3 kinds of additives inhibited lipid oxidation during storage. Less thiobarbituric acid-reactive substance(TBARS) was accumulated in surimi containing SA or PG than surimi containing STPP. Combined addition(SA+PG+STPP) was the most effective in minimizing lipid oxidation in both refrigerated and frozen surimi.
성장단계에 따른 적색 및 백색계육 염용성 단백질의 gel 화 특성에 관한 연구
채영석,강창기,이성기,김희주 한국축산학회 1995 한국축산학회지 Vol.37 No.1
Influences of protein concentrations, pH and thermal treatments on the heat-induced gelation properties of chicken salt soluble protein(SSP) from red(leg) and white(breast) muscle at different growth stages such as 4 weeks, 8 weeks and 24 months were investigated. The electrophoretic patterns indicated that breast SSP had more actin bands than leg SSP. The bands of myosin light chain 1 and 3 at 8 weeks and 24 months almost disappeared compared with those at 4 weeks. The heat-induced viscosity showed increase with increasing the protein concentration and started to increase rapidly in SSP from younger and breast muscles. The least amount of protein needed for forming gel in SSP from younger and breast muscles. The heat-induced turbidity way highly correlated with protein concentrations ranging from 0 to 3.5 ㎎/㎖ in SSP from 8 week old breast muscle(r=0.99). There were higher levels in SSP from younger and breast muscles while protein concentrations increased. At a heating rate of 1℃/min, suspensions (pH 6.0, 6.5, 7.0) of isolated SSP were found to start forming gels from 40℃ to 55 ∼ 60℃ detected by viscosity, and unfolding of peptide structures at 35℃detected by turbidity. The pH for optimum gelation, indicated by heat-induced viscosity, was 6.0 for breast SSP and 6.5 for leg SSP. The SSP from breast muscle had more favorable gelation properties than that from leg muscle. The gel also formed more easily in SSP from younger muscle.