• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.135.1-135.1
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• 2010

최근 고온에서 사용 가능한 PEMFC용 고분자전해질 막 개발에 대한 연구가 활발히 진행되고 있다. PEMFC가 고온에서 작동하게 되면 높은 성능과 많은 장점을 갖게 된다. PEMFC를 $100^{\circ}C$ 이상에서 운전하게 될 경우 백금 전극 반응을 향상시켜 고가의 백금 촉매 양을 줄일 수 있게 되고, 수소연료 속에 미량 포함된 CO에 의한 촉매표면 피독현상에 대한 내구성을 높일 수 있어 저 순도 수소연료 사용이 가능해 진다. 또한 가습장치와 수소 연료 개질장치의 부피를 줄일 수 있게 되어 전체적인 PEMFC 시스템이 단순화 된다. 현재 연료전지용 고분자 전해질막으로 DuPont사의 과-불소계 고분자 전해질막인 Nafion$^{(R)}$이 가장 널리 사용되고 있다. Nafion$^{(R)}$은 유연한 분자구조 안에 소수성이 강한 주사슬과 친수성을 나타내는 술폰산이 결합된 곁사슬이 존재하여 술폰화 곁사슬의 클러스터 둘레에는 친수성 영역이 형성이 되기때문에 소수/친수 상 분리가 잘되어 이온 클러스터 형성이 용이하지만 제조비용이 높은 단점을 갖고 있다. 특히, 전해질 막내에서 Bronsted base 역할을 하는 물에 의해 이온전도가 이루어지기 때문에 고온에서는 수분증발로 인해 성능이 급격히 감소된다. 따라서, 본 연구에서는 고온 저가습 조건에서 운전이 가능하고 Nafion이 갖는 문제점을 해결하고자, 내열특성이 뛰어나며 높은 수소이온 전도도 학보가 용이한 Sulfonated Poly(aryl ether)sulfone(SPAES) 고분자 전해질에, 고온에서도 수화성이 유지될 수 있도록 지르코니아를 황산화한 sulfated zirconia(s-$ZrO_2$)를 함침하여 복합 고분자전해질막을 제조하여 고온 저가습 조건에서의 수소이온 전도 특성에 관한 연구를 수행하였다. 개발된 막의 물리/화학적 특성은 water content(Wup%), 이온교환 용량(IEC, meq $g^{-1}$), 수소이온전도도(s $cm^{-1}$) 열 중량 분석(TGA), X선 회절분석(XRD) 등을 통하여 분석 및 관찰하였다. 내화학 및 열적 특성분석 결과, 황산화 반응공정으로 $ZrO_2$에 술폰산기가 안정적으로 결합하고 있음이 관찰되었으며, 본 연구에서 개발된 유 무기 복합막이 $250^{\circ}C$이상 열적안정성을 확보하고 있는 것으로 판단되었다. $100^{\circ}C$ 이하의 저온 영역에서, 일정 비율의 s-$ZrO_2$/SPAES막에서 이온교환용량(IEC)이 순수 SPAES 막보다 낮음에도 불구하고, water uptake가 증가함과 동시에 수소이온 전도도가 향상된 것을 관찰하였다. 또한, 고온에서는 수소이온이 자유롭게 이동할 수 있는 water channel을 형성하는 free water는 증발 하지만 s-$ZrO_2$와 SPAES의 술폰산기 사이에 강력하게 결합하고 있는 bound Water는 $100^{\circ}C$ 이상의 고온 영역에서도 존재하여, 비록 무가습 조건에서도 일정 비율의 s-$ZrO_2$/SPAES50 전해질 막의 경우, 높은 전도도를 나타냄을 관찰할 수 있었다. 따라서 본 연구를 통해 저가습 고온 적용을 목적으로 개발된 s-$ZrO_2$/SPAES50막은 우수한 내열 특성을 나타냄과 동시에 저가습 고온 영역($120^{\circ}C$, $50RH{\downarrow}$)에서 높은 수소이온 전도도를 유지하여, 고온 저가습 연료전지 운전에 적합할 것으로 사료된다.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.258-258
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• 2013

최근 건조 제품의 양질화, 고급화 및 편의화가 요구되어 이를 충족시키기 위한 새로운 건조방법이 계속 개발 되어 왔다. 이러한 방법들 중에서 저온과 진공하에서 건조가 이루어지는 진공 동결 건조는 가장 완벽한 건조 방법으로 최근 실용화 되고 있다. 진공동결건조란 건조의 한 종류로 수분을 함유한 시료를 동결시킨 후 진공펌프를 이용하여 수증기압을 3중점 이하로 낮추어 얼음을 직접 증기로 만드는 승화의 원리에 의해서 얻어진다. 분무진공동결건조의 특징은 (1) 물리적구조의 보존성, (2) 화학적인 안정성, (3) 생물학적인 활동의 보존성, (4) 제품의 높은 복원성 및 재생성이다. 따라서 분무진공동결건조 기술은 크게 진공, 분무, 동결, 건조, 멸균 등과 같은 요소기술의 복합기술이라 할 수 있다. 분말을 제조하기 위해서 진공동결건조 후 분쇄하는 방법을 사용하나 본 방법에서는 정밀화학품 제조를 위해서 분무진공동결건조 방식을 사용한다. 이를 통하여 적당한 크기인 5~10 um의 입경 제조가 가능하고, 공기동력학적인 입경이 기존 방식에 비해 작아서 허파까지의 운반효율이 1.5~2배 우수하다. 화학, 의학 분야에서의 분무동결 건조는 주로 민감한 제품, 즉 생물학적 고유성의 손상 없이 물을 제거하는데 사용되어 영구적으로 저장 가능한 상태로 보관할 수 있으며 물의 첨가로 원상태로 복구할 수 있어서 매우 각광을 받고 있다. 의약용 냉동건조 제품은 항생물질, 박테리아, 혈청, 백신, 검사 약물, 단백질을 포함하는 생물공학 제품들, 세포, 섬유, 화학제품 등이 있으며 주로 vial 또는 ampule 상태로 건조가 이루어진다.본 연구에서는 원료를 $-194^{\circ}C$의 액체질소에 분무시켜 동결된 미립자를 형성한 후 진공 및 저온상태에서얼음의 승화(sublimation)에 기반한 1차 건조와 수증기 탈착(desorption)에 기초한 2차 건조 과정으로 구성된 분무진공동결건조기를 개발하였다. 분무동결 과정의 해석을 통해 2유체식 노즐을 통해 분무된 미세 입경의 액적이 액체 질소 표면까지 도달하는 회수률, 분무 노즐의 위치, 운전 조건 및 용기의 설계의 최적화를 수행하였다. 초기 액적속도, 분무노즐의 높이, 흡입구 추가에 따른 액적 유동 및 회수의 특성을 제시하였으며 이를 통한 분사시스템 고도화 가능성을 제시하였다. 구형의 미세 입자가 적층된 제품의 동결건조 공정의 해석은 흡착승화 모델(sorption sublimation model)을 기반으로 다음과 같은 열전달, 물질전달, 상변화 모델을 고려하여 유도되었다. 분무노즐 및 냉동/진공 배기계 시작품을 개발하여, 표면의 고다공도를 갖춘 입경 3~20 m 정도의 시료를 얻을 수 있으며, 동역학적 입경 5 m 충족함을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.612-620
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• 2012

This study was performed to investigate the 4-week repeated-dose toxicity of $Lactobacillus$ $plantarum$ AF1 ($Lb.$ $plantarum$ AF1), a lactic acid bacteria isolated from kimchi, in male and female rats. Sprague-Dawley male and female rats were divided into four groups, with 10 animals in each group. The test article was administered once daily by gavage to rats at dosage levels of 0, 0.5, 1.0, and 2.0 g/kg/day for 4-weeks. There were no test articlerelated deaths or abnormal clinical signs in either gender of rat during the observation period. Furthermore, no differences were found between the control and treatment groups in terms of body weight changes, food intake, and water consumptions. Hematological parameters, serum biochemical analysis, and any other findings also showed no significant or dose-dependent alterations. There were no alterations in organ weights upon administration of $Lb.$ $plantarum$ AF1. These results suggest that there were no adverse effects of oral application of $Lb.$ $plantarum$ AF1 up to a dosage level of 2.0 g/kg in both male and female rats.

• Industry Promotion Research
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• v.9 no.1
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• pp.31-38
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• 2024

In this study, evaluated the properties of layered silicate-based nanocomposite sensitive film. For the fabrication of nanocomposite materials, we selected organically modified layered silicate materials, specifically Cloisite^® and Bentone^®, which were treated with quaternary ammonium salts. The impedance of the humidity sensors containing organically modified montmorillonite/hectorite clay decreased with increasing relative humidity(RH%). In the case of the Cloisite^® humidity sensor exhibited slightly better impedance linearity and hysteresis compared to the Bentone^® 38 humidity sensor. Additionally the impedance of the sensor with Bentone^® 38 addition was the lowest when compared to the Cloisite^®-modified sensor. Comparing the Cloisite^®-modified sensors individually, we observed different moisture absorption characteristics based on the hydrophilic properties of the organic-treated materials. The response speed of Cloisite^® 93A tended to be slower due to differences in moisture evaporation rates influenced by the hydrophilic organic components. Based on these results, moisture barriers utilizing organically modified layered silicate materials may exhibit slightly lower moisture absorption properties compared to conventional polymer-based moisture barriers. However, their excellent stability, simple processing, and cost-effectiveness make them suitable for humidity sensor applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.975-984
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• 2018

Fast pyrolysis bio-oil has unfavorable properties that restrict its use in many applications. Among the main issues are high acidity, instability, and water and oxygen content, which give rise to corrosiveness, polymerization during storage, and a low heating value. Esterification and azeotropic water removal can improve all of these properties. A 500 g of Quercus mongollica which grounded 0.8~1.4 mm was processed into bio-oil via fast pyrolysis for 2 seconds at $550^{\circ}C$. The esterification consists of treating pyrolysis oil with a high boiling alcohol like n-butanol at $70^{\circ}C$ under reduced pressure (100 hPa). All products are analyzed for water mass fraction, viscosity, higher heating value, pH, FT-IR and GC/MS. The water mass fraction can be reduced by 91.4 % (from 31.5 % to below 2.7 %), the viscosity by 65.8 % (from 36.5 to 12.5 cP) and the higher heating value can be increased by 96.8 % (from 3,918 to 7,712 kcal/kg), the pH by 1.3 (from 2.7 to 4.0). FT-IR and GC/MS analysis indicated that labile acids, aldehydes, ketones and lower alcohols were transformed to stable target products. Using this approach, the water content of the pyrolysis oil is reduced significantly. These improvements should allow the utilization of upgraded pyrolysis liquids in standard boilers and as fuel in CHP (Combined heat and power) plants.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.401-406
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• 2011

This study was conducted to investigate the pasting and sensory properties of different commercial rice cultivars. All samples had adequate moisture content, and Gyeonggi Kosihikari had the lowest protein content (6.75%). Apparent quality of head rice ranged from 85.63 to 98.70% and amylose content was 21.51-26.54%. In a rapid visco analyzer examination, pasting temperature of Gyeonggi Kosihikari was the lowest (84.87). Breakdown of Gangwon Oade (43.64 RVU) was lower that of others, indicating the highest pasting stability. The setback of Jeonam Hitomebore was the lowest (81.56 RVU), suggesting slow deterioration. A texture analysis test showed that Gyeonggi Koshihikari had the lowest hardness and Chungnam Samgwang had the highest adhesiveness. Gyeonggi Koshihikari had the highest sensory scores for appearance, flavor, taste, texture and overall acceptability. These results indicate that Gyeonggi Koshihikari is the most adequate rice product among cultivars.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.571-578
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• 2015

This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.306-312
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• 2022

To test bee pollen as an ingredient for heat-processed foods, bee pollen was puffed under heat at various pressures and examined for its physicochemical properties and antioxidant activities. As the puffing intensity increased, the browning index, total reducing capacity, and DPPH radical scavenging activity of the bee pollen increased significantly (p<0.001). This was attributed to the formation of Maillard reaction products during the puffing process. The wheat flour-puff yeot-gangjeong added with puffed bee pollen showed significantly (p<0.01) higher antioxidant activities than its counterpart with raw bee pollen. In addition, the gangjeong retained the physicochemical characteristics of the puffed bee pollen such as color, soluble solids, titratable acidity, and pH. The results showed that the puffed bee pollen could potentially be used as an ingredient in thermally processed foods and retain its superior antioxidant properties.

• Korean Chemical Engineering Research
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• v.48 no.5
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• pp.609-614
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• 2010

In this study, emulsion polymerizations for synthesizing acrylic pressure-sensitive adhesive(PSA) were carried out using 2-ethylhexyl acrylate(2-EHA), n-butyl acrylate(n-BA), methyl metacrylate(MMA) as fundamental monomers and acrylic acid(AAc) as a functional monomer in the presence of anionic SLS (sodium lauryl sulfate). To obtain the optimized synthetic condition in the polymerization, we analyzed the polymerization variables such as the effect of surfactant concentration and hydrophilic lipophilic values(HLB). At the same time, the final adhesive properties were also analyzed by the function of the initiator concentration and buffer concentration. In the results, the most stable emulsion was obtained at the surfactant concentrations between 3 and 5 wt%. It was also determined the effect of HLB value of nonionic surfactant and the initiator concentrations on the gel content. Stable emulsion is obtained using the surfactant having HLB value of 12.3. The rate of emulsion polymerization was increased at the initiator concentration greater than 1 wt%, but the stability of the emulsion was decreased. Finally, the effect of the buffer concentrations on the pH and the conversion of the acrylic emulsion product were experimentally measured. At the sodium bicarbonate concentration above 0.4 wt%, the buffer infulence was apparent. The buffer effect was fully acceptable at the concentrations between 0.6 and 0.8 wt% regardless of the monomer composition.