• Journal of Korea Society of Industrial Information Systems
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• v.24 no.2
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• pp.15-23
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• 2019

High temperature superconducting (HTS) generators for wind power systems are attractively researched with the advantages of high efficiency and smaller size compared with conventional generator. However, the HTS generators have high Lorentz force problem, which acts on HTS field coils due to their high current density and magnetic field. This paper deals with characteristic analysis of the modularized HTS field coil for a 750 kW superconducting wind power generator according to field coil structure. The modularized HTS field coil structure was designed based on the electromagnetic and mechanical analysis results obtained using a 3D finite element method. The electromagnetic force of the module coil was also analyzed. As a result, the perpendicular and maximum magnetic fields of the HTS coils were 2.5 T and 3.9 T, respectively. The maximum stress of the supports was less than the allowable stress of the glass-fiber reinforced plastic material, and displacement was within the acceptable range. The design specifications and the results of the HTS module coil structure can be effectively utilized to develop large-scale superconducting wind power generators.

• Journal of the Korea Institute of Building Construction
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• v.23 no.6
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• pp.693-702
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• 2023

This research explores the potential application of Liquid Red Mud(LRM), a byproduct of industrial processes, in the construction sector. We neutralized LRM(pH 10-12) using nitric acid, aiming to understand its viability in construction applications. The study involved substituting LRM(pH 7-8) in mortar formulations, varying by cement type. We assessed the properties of these mixtures by measuring flow, setting time, and compressive strength. Additionally, X-ray Diffraction(XRD) and Scanning Electron Microscopy(SEM) analyses were conducted to examine the chemical properties. Results indicated a reduction in flow value for LRM and LN(neutralized LRM) compared to the control (Plain ) across different cement types. The setting times(initial and final) for LRM and LN were notably shorter than Plain. In compressive strength tests, LRM replaced with slag cement showed enhanced initial strength, though long-term strength gains were marginal across different cement types. SEM analysis revealed distinct voids in Plain and LN, with LRM exhibiting a fibrous microstructure. XRD patterns in SN(slag neutralized) resembled those in OR(original red mud) and ON(original neutralized), with a notable peak at a 2θ value of 22°. The study concludes that unneutralized LRM, when substituted for slag cement in mortar, yields superior initial strength compared to its neutralized counterpart.

• Food Engineering Progress
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• v.21 no.4
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• pp.351-359
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• 2017

This study investigates the quality characteristics of dough and bread added with 6% chestnut shell powder and extruded chestnut shell powder at various conditions. As extrusion process variables, melt temperature ($110^{\circ}C$, $130^{\circ}C$, $150^{\circ}C$) and moisture (25% and 30%) were controlled. Total dietary fiber content was slightly increased in extruded chestnut shell powder group. In the farinogram, absorption was significantly increased in the group of 25% moisture content and 30% moisture content (p<0.05). After 2 hours and 3 hours, the leavening heights of dough for control showed a similar tendency to that of dough with extruded chestnut shell at a melt temperature $150^{\circ}C$ and with moisture content of 25% and 30%. Specific volume was the highest at a control of $3.74{\pm}0.08cc/g$ and extruded chestnut shell powder group was slightly higher than the chestnut shell powder group. Firmness after 1 day on control of $107.42{\pm}14.52g$ was similar to that of the bread with extruded chestnut shell at a temperature of $150^{\circ}C$ and moisture content of 25% for $113.33{\pm}6.17g$. In conclusion, the extrusion-cooking of chestnut shell powder improved the quality characteristics of dough and bread. The optimum combinations of conditions in tested range were melt temperature at $150^{\circ}C$ and moisture content at 25%, and melt temperature at $130^{\circ}C$ and moisture content at 30%.

• Journal of Life Science
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• v.26 no.12
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• pp.1477-1486
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• 2016

Lactulose (4-O-${\beta}$-D-galactopyranosyl-D-fructose) is a non-digestible synthetic ketose disaccharide which can used in food and pharmaceutical fields due to its useful functions for encephalopathy, chronic constipation, hyperammonemia, etc. Therefore, the lactulose is regarded as one of the most important disaccharides and have been concentrated much interesting as an attractive functional material in the current industry. From this reason, the research related on the production of lactulose has been carried out various academic and industrial research groups. To produce lactulose, two main methods, chemical production and enzymatic production have been used. Commercially lactulose produced by alkaline isomerization of lactose as chemical production method but it has many disadvantages such as rapid lactulose degradation, purification, and waste management. From these reasons, lactulose produced by enzymatic method which solves these problems has been suggested as a proper method for lactulose production. Two different enzymatic methods have been reported as methods for lactulose production. Lactulose can be obtained through hydrolysis and transfer reaction catalyzed by a ${\beta}$-galactosidase which requires fructose as co-substrate and exhibits a low conversion. Alternatively, lactulose can be produced by direct isomerization of lactose to lactulose catalyzed by cellobiose 2-epimerase which requires lactose as a single substrate and achieves a high lactulose yield. This review summarizes the current state of lactulose production by chemical and biological methods.

• KSBB Journal
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• v.24 no.3
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• pp.312-320
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• 2009

Stable cell preservation is an essential factor in the regenerative medicine for cell therapies and transplantation of biologic materials. In this study, we studied to provide more stable hypothermic preservation by protection of cell damage during the preservation at $4^{\circ}C$. The result of searching for key components that have excellent efficacy in hypothermic preservation of cells, we have identified the fact that the hypothermic preservation adding protein hydrolysates such as yeast hydrolysate is far superior to others. All protein hydrolysates that are derived from animal, plant and microbe sources have superior efficacy, especially the peptides which have molecular weights under 10 kDa have the best efficacy among the components of protein hydrolysate. The protein hydrolysates prevented the decrease of ATP level in the cells caused by hypothermic environment and they inhibited the generation of ROS. Adding antioxidants and control agents of osmotic pressure were showed to have more superior efficacy in hypothermic preservation. Finally, KUL261 solution (DMEM/F12 1 : 1 medium, yeastolate 1%, $\alpha$-tocopherol $100{\mu}M$, dextran 2.5%), the preservation solution developed in this study, showed the best efficacy in both cell viability and cell growth more than other conventional preservation solutions. In conclusion, the improved hypothermic preservation solution that contains the protein hydrolysates as a key component provide the best preservation efficacy. It provides better efficacy than other preservation solutions and will contribute to both the development of regenerative medicine and global commercialization in this therapeutic field.

• Food Engineering Progress
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• v.14 no.2
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• pp.127-134
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• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• Food Engineering Progress
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• v.14 no.2
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• pp.135-145
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• 2010

In order to enhance overall quality of the Backsulki, a sweet potato flour (SPF) which is rich in sugar and dietary fiber was added into the rice flour at 0, 5, 15, and 25% (w/w, db) ratios. Quality changes of the products were evaluated by storing at 5, 15, and 25$^{\circ}C$ for 4 days. Water binding capacity, swelling power, and solubility of the products increased as the SPF increased. Hunter colorimetric a- and b-value increased while L value of the products decreased as the SPF increased. Retarded retrogradation of the flour mixtures containing the SPF was shown from the DSC thermogram as indicated by the decreased $\Delta$H values. Increases in $T_{i}$ and $T_{p}$ values in relation with the starch gelatinization were shown from the DSC thermogram with a temperature margin of 15-20$^{\circ}C$ as the SPF increased. Increases in softness along with decreases in springiness and chewiness of the products were shown as the SPF increased. It was not so much the storage temperature as the added SPF affected the final texture of the products. Retarded growth of the total microbes of the products was noted by the added SPF during storage at 25$^{\circ}C$ for 3 days. Regarding the above and additional sensory preference scores of the products, a 15%(w/w) level of the SPF was suggested as optimum for the best Backsulki with improved qualities.

• Food Engineering Progress
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• v.14 no.2
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• pp.146-152
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• 2010

A Korean traditional food, sulgidduk, was prepared with the supplementation of whole wheat flour (WWF) high in dietary fiber, and its quality characteristics were investigated depending on the WWF content (3, 5, and 7%). There was no significant difference found in moisture content of final products. Colorimetric analysis revealed that L-value representing brightness decreased with increasing WWF content. In texture profile analysis, freshly-made samples did not show measurable difference in hardness depending on WWF content. However, stored samples at 25$^{\circ}C$ for up to 3 days exhibited a decrease in hardness with increasing WWF content, indicating retardation of retrogradation related to WWF addition. Springiness and chewiness values showed decreasing trend with WWF content especially for stored samples. Retardation of retrogradation with WWF addition was also evidenced by observing the increment of time constant calculated from Avrami equation. Analysis of sensory evaluation demonstrated that considering flavor, taste, texture, and overall acceptability, 5% substitution of rice flour with WWF could be a promising formulation for quality product with high nutritional value.

• Food Engineering Progress
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• v.23 no.4
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• pp.283-289
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• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.

• Clean Technology
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• v.15 no.3
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• pp.154-164
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• 2009

In 2007, 94% of organic wastewater sludge from industries located in Ulsan was disposed of by ocean dump. The ocean dump of organic sludge would be totally prohibited by the year of 2012. However, there is no alternative but incinerating the sludge from the industries located in Ulsan. Securing the technology for sludge treatment and on-land disposal is very important issue among the industries in the Ulsan Petrochemical Industry Complex. In this study, the material aspects of dried and carbonized sludge as a fuel were evaluated for petrochemical and sewage sludge from Ulsan. The dried and carbonized sludges from the factories producing terephthalic acid, BTX, propylene, chemical textile, etc. of which the low heat value exceeded 3,000 kcal/kg had high potential as a fuel according to the results of thermal characteristic analysis. However, the dried sludges with heat values lower than 2,100 kcal/kg and carbonized sludges, lower than 1,100 kcal/kg containing more Inorganic material from the industries producing pulp, paper, methylamine, amide, etc. had a little potential to be used as a fuel. In most cases, drying the sludge showed better results than carbonization in the aspect of thermal characteristics of sludge.