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公开(公告)号：KR101496892B1
公开(公告)日：2015-03-03
申请号：KR1020140075076
申请日：2014-06-19
Applicant: 충남대학교산학협력단
Abstract: 멀티콥터 드론이 개시된다. 이 멀티콥터 드론은, 본체 및 복수의 로터 회전익을 포함하는 기체와; 상기 기체의 추락을 감지하는 추락감지유닛과; 상기 로터 회전익의 회전을 위해 상기 로터 회전익의 구동 모터에 전력을 제공하는 배터리와; 릴레이를 통해 상기 배터리와 연결되는 메인컨트롤보드와; 상기 기체의 상부에 설치된 낙하산 유닛을 포함하며, 상기 메인컨트롤보드는, 상기 추락감지유닛에 의한 추락 감지시, 상기 릴레이를 통해 상기 구동 모터에 공급되는 전력을 차단함과 동시에, 상기 낙하산 유닛을 작동시킨다.
Abstract translation: 公开了一种多机无人机。 该多机无人机包括：包括主体和多个转子的机身; 碰撞检测单元，检测机身的碰撞; 向所述转子的驱动马达供电以使所述转子旋转的电池; 通过继电器连接到电池的主控板; 以及安装在机身的上部的降落伞单元。 主控制板通过继电器关闭提供给驱动电机的电源，并在检测到碰撞检测单元的碰撞时同时操作降落伞单元。
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公开(公告)号：KR1020090083500A
公开(公告)日：2009-08-04
申请号：KR1020080009314
申请日：2008-01-30
Applicant: 충남대학교산학협력단
IPC: A23L1/32
Abstract: A method for increasing the foaming capacity of egg products using radiation and a processed foodstuff using the same are provided to show excellent foaming capacity as well as foam stability, thereby improving processability. A method for increasing the foaming capacity of egg products comprises the following steps of: irradiating radiation to eggs; and forming foam. The eggs represent fresh eggs with egg shells or processed eggs. The processed eggs indicate liquid whole eggs, liquid egg white, liquid egg yolk, whole egg powder, egg white powder or egg yolk powder. The irradiation of gamma ray, electron ray or X-ray at a dose rate of 0.5~5 kGy is performed. The method for foaming eggs is selected among a shaking method, an air blowing method and a stirring method.
Abstract translation: 提供了使用辐射提高蛋制品的发泡能力的方法和使用其的加工食品，以显示出优异的起泡能力和泡沫稳定性，从而提高加工性能。 提高蛋制品发泡能力的方法包括以下步骤：向鸡蛋照射辐射; 并形成泡沫。 鸡蛋代表带蛋壳或加工鸡蛋的新鲜鸡蛋。 加工鸡蛋表示液体全蛋，液蛋白，液体蛋黄，全蛋粉，蛋清粉或蛋黄粉。 以0.5〜5kGy的剂量率照射γ射线，电子射线或X射线。 卵的发泡方法选自振动法，送风法和搅拌法。
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公开(公告)号：KR1020080107072A
公开(公告)日：2008-12-10
申请号：KR1020070054939
申请日：2007-06-05
Applicant: 충남대학교산학협력단
IPC: A23L1/24
Abstract: Pickled egg mayonnaise, and a method for preparing the pickled egg mayonnaise are provided to increase the content of calcium and magnesium. Pickled egg mayonnaise is prepared by using the pickled egg. Preferably the preparation method comprises the steps of dipping 1 parts by weight of an egg in 1.5-2.5 parts by weight of vinegar to make the pickled egg; and homogenizing 60-120 parts by weight of the pickled egg, 200-300 parts by weight of a vegetable oil, 3-5 parts by weight of sugar and 1.5-3 parts by weight of salt.
Abstract translation: 腌鸡蛋蛋黄酱，并提供了一种制备腌制鸡蛋蛋黄酱的方法，以增加钙和镁的含量。 腌鸡蛋蛋黄是用腌制蛋制成的。 优选地，制备方法包括将1重量份的鸡蛋浸泡在1.5-2.5重量份的醋中以制成腌制的蛋; 将60-120重量份的腌制蛋，200-300重量份植物油，3-5重量份糖和1.5-3重量份盐均化。
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