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Seongjun Lee,Hyunsu Bae,B.H. Cho 전력전자학회 2009 전력전자학술대회 논문집 Vol.2009 No.2
In this paper, a systematical controller design method for a twostage grid-connected photovoltaic power conditioning system is proposed. For a pre-stage boost converter to achieve the stable operation in the entire region of solar array, the digital resistive current mode controller is used. This algorithm is very simple to implement with a digital controller and there is no power stage parameter dependency in the controller design. For a post-stage single-phase full-bridge inverter, a PI controller with a feedforward compensation for the inner current control is employed. Furthermore, in case that the operating point of the solar array under varying environmental conditions is higher than the required voltage for the inverter current control, the bypass mode for the boost converter is possible for the more efficient operation. The proposed control scheme is validated through the experiment of the prototype two-stage power conditioning system hardware with a 200W solar array.
농촌중심지활성화 사업의 공정한 평가를 위한 계층구조 표준값의 필요성
엄성준 ( Seongjun Eom ),김상범 ( Sangbum Kim ),김수연 ( Suyeon Kim ),안필균 ( Philgyun An ),조한솔 ( Hansol Cho ) 한국농공학회 2022 한국농공학회 학술대회초록집 Vol.2022 No.-
The project that can receive the largest project cost at the eup/myeon unit in rural areas is a rural center revitalization project, which raises the problem of supplementing the class structure analysis value, which is the standard for project selection. Since the number of facilities by eup/myeon varies, there is a large difference in analysis values even in the same first hierarchical. From this point of view, it may be controversial whether it is advantageous in terms of the efficiency of policy input to support rural center revitalization projects that receive more than 15 billion won in project costs. This study attempted to propose the need for a standard value or section of the centrality index by comparing the analysis values of the hierarchy of some five local governments among the local governments selected for the 21-year rural agreement. As a result of the analysis of the hierarchical structure of five local governments planning to revitalize rural centers, the centrality index of city A was 524.7, the centrality index of city B was 1160.1, the centrality index of city C was 611.33, the centrality index of city D was 505.8, and the centrality index of city E was 3979. More standards should be introduced, but as policy project costs are supported high when limited to the centrality index of the hierarchical structure, it is necessary to discuss ways to support project costs differently through the setting of appropriate centrality indexes.
Maltogenic Amylase가 식빵반죽의 물성과 식빵의 품질 특성에 미치는 영향
윤성준(Seongjun Yoon),조남지(Namji Cho),이수정(Soo-Jeong Lee),문성원(Sung-Won Moon),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.5
식빵반죽의 아밀로그램의 setback은 대조군이 480.0±12.25 B.U., M-4가 215.0±5.00 B.U.로 maltogenic amylase의 첨가량이 증가할수록 유의적으로 감소하였다. 파리노그램 특성은 흡수율, mixing tolerance index, stability 등 대조군과 maltogenic amylase의 첨가군과 유의적인 차이는 없었다. 익스텐소그램의 RTE(resistance to extensibility)/EXT(extensibility)는 대조군과 첨가군 간에 유의적 차이는 없었으나 RTE 90분과 AUC(area under curve) 135분에서 대조군과 비교하여 유의적으로 증가하여(P<0.05) 식빵반죽에 maltogenic amylase를 사용하면 빵의 부피에 영향이 있을 것으로 판단되었다. 식빵의 texture profile analysis는 대조군과 비교하여 maltogenic amylase 첨가군의 경도가 유의적으로 낮게 나타났으며(P<0.05) M-3, M-4가 대조군과 비교하여 약 1~3일 정도 노화가 지연된 것으로 생각된다. 빵의 탄력성과 응집성은 대조구와 유의적 차이는 없었으나 점착성과 씹힘성은 유의적으로 감소하여(P<0.05) 식감 개선에 영향을 주는 것으로 나타났다. Imaging scan 결과 대조군과 비교하여 4, 5구역의 평균 기공 크기는 maltogenic amylase 첨가량이 증가할수록 유의적으로 증가하였으며(P<0.05) 0.4 ㎟ 이하의 미세기공은 maltogenic amylase의 첨가량이 증가할수록 94.90~95.70%로 대조군과 비교하여 조밀하고 일정한 기공구조를 가진 것으로 나타나, 빵의 부피는 빵 내부의 기공 수, 기공의 신장성 증가와 밀접한 관계가 있었다. 관능검사는 맛, 풍미, 조직감, 식감과 촉촉한 정도가 대조구와 비교하여 높게 나타났다. 이상의 결과로 maltogenic amylase를 식빵반죽에 첨가 시 반죽의 물성이 개선되었으며 식빵 내부구조가 조밀하고 일정한 기공구조를 형성하여 식감과 관능검사에서 우수한 결과를 나타내어 화학적 첨가물을 사용하지 않고도 식빵의 품질을 향상시킬 수 있음을 확인하였다. Effects of maltogenic amylase on textural properties of dough and quality characteristics of white pan bread were investigated. White pan bread was prepared with four different levels of maltogenic amylase contents (M-1: 0.048 U/g, M-2: 0.060 U/g, M-3: 0.072 U/g, M-4: 0.084 U/g). The setback by amylograph for the control was 480.0±12.25 Brabender Unit (B.U.) while M-4 showed the a setback of 215.0±5.00 B.U. The absorption, mixing tolerance index, and stability by farinogram were not significantly different (P>0.05) for across all treatments. The area under the curve (135 min) by extensogram was higher than all samples. The texture profile analysis results showed that there was significant decreasing in hardness for the maltogenic amylase infused bread (P<0.05). M-3 and M-4 showed higher springiness and cohesiveness but lower hardness than control over 1 to 3 days, indicating possibly extended shelf-life. Imaging scan showed that air cell size less than 0.4 ㎟ for the control and M-4 were at rates of 94.90% and 95.70%, respectively. For sensory evaluation, M-3 and M-4 showed higher intensities than the control for taste, flavor, texture, mouthfeel, and moistness quality. These results imply that the quality of white pan bread could be improved by adding maltogenic amylase without the use of chemical additives.