• Title/Summary/Keyword: 휘발성 유기 성분

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Carrageenan-Based Liquid Bioadhesives for Paper and Their Physical Properties (카라기난 기반 액상형 바이오 종이 접착제의 제조 및 물성에 관한 연구)

  • Oh, Seung-Jun;Han, Won-Sik;Wi, Koang-Chul
    • Journal of Conservation Science
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    • v.36 no.6
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    • pp.541-548
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    • 2020
  • There is a growing demand for natural materials to replace adhesives based on volatile organic compounds (VOCs). However, the exclusion of VOCs from the manufacturing process leads to difficulties in manufacturing, and reduction in productivity and preservability. In this paper, we report the manufacture of natural bioadhesives using the carrageenan component of seaweed. λ-carrageenan, isolated from the extracted total carrageenan, was used to prepare a highly stable adhesive for paper. The resulting composition was 52.0 ± 1.0% λ-carrageenan, 30.5 ± 0.5% Polyvinylpyrrolidone, 1.0 ± 0.05% ethylhexylglycerin, 1.5 ± 0.05% glycerin, 13.5 ± 0.5% dextrine, and 0.6 ± 0.05% food-grade antifoam emulsion. The viscosity was found to be 1.13 ± 0.07 × 105 cP (25℃), UV degradation occurred at pH6.22, drying rate was 15min, △b* was -10.79, and △E* ab was 8.18. The bioadhesive showed an excellent adhesion strength of 44.63 kgf/cm2. Thus this adhesive showed excellent fungal resistance and good adhesive persistence, without the presence of total volatile organic compounds (TVOC), formaldehyde (HCHO), and heavy metals.

A Study on the Separation of Food-Waste Leachate into 3 Phases (음식물쓰레기 탈리액의 삼상분리)

  • Kim, Sangguk;Jeong, Minji;Kwon, Hyolee
    • 한국신재생에너지학회:학술대회논문집
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    • 2010.11a
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    • pp.197-197
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    • 2010
  • 음식물쓰레기의 삼성분은 수분, 휘발분, 회분이며 이들이 차지하는 비율은 계절, 지역별로 다소 상이하지만 수분 약 80%, 회분3%, 휘발분 17%이다. 음식물쓰레기 전처리과정으로 이물질제거, 탈수공정이 있으며 탈수공정에서 다량의 탈리액이 발생한다. 본 연구에서는 탈리액을 데칸타를 이용하여 1차로 원심분리하여 고.액 분리한 액을 실험대상으로 하였다. 실험대상 탈리액의 물성은 BOD 78,800[mg/l], COD 41,000[mg/l], 부유물질 25,900[mg/l], 총질소 928[mg/l]이었다. 탈리액에는 기름성분(육류, 식용유등), 입자상물질등이 포함되어 있으며 이들은 난분해성 유기물질로, 이를 제거하는데 기존의 처리방법으로 많은 어려움이 있어 주요한 수질오염 발생원이 되고 있다. 예를들면 하수처리장 폭기조 수면에 유막을 형성하여 산소공급을 방해함으로 미생물번식을 방해하는 요인이 된다. 본 연구는 음식물쓰레기 탈리액의 수분, 고형분, 유분으로의 삼상분리에 관한 것이다. 유분은 에멀젼형태로 안정되게 수층에 분산되어 존재한다. 미세기포를 이용한 부상법의 경우 미세기포 표면과 유분의 화학적친화력이 낮아 기포표면에 유분이 잘 부착되지 않으며, 원심분리 방법만으로는 유분 분리효율이 낮고, 추출에 의한 분리시 추출액이 다량 소요되고 처리시간이 길며 추출액 비용이 많이 소요된다. 탈리액을 유분, 슬러지, 수분으로 분리하면 환경오염을 일으키는 주요성분을 신재생에너지 원료로 활용할 수 있다. 유분의 주성분이 동식물성 유지이므로 전처리시 산촉매를 이용 수분과 유리지방산을 제거하고 염기성촉매를 이용하여 전이에스테르화 반응을 거치면 바이오디젤인 FAME과 글리세롤으로 변환하므로 글리세롤을 분리하면 바이오디젤을 얻을 수 있다. 슬러지는 입자상 물질로 착화가 잘 되고 건조하면 발열량이 높으며 중금속등에 오염되지 않아 청정연료로 활용이 가능하다. 실험실에서의 탈리액 삼상분리방법은 다음과 같다. 탈리액 30ml당 추출액으로 노말헥산을 1ml를 가한 다음 플라스크에서 $80^{\circ}C$로 가열 후 방냉한다. 가열중 노말헥산의 손실을 방지하기 위하여 증발가스를 콘덴서에서 응축하여 플라스크로 재순환한다. 탈리액을 플라스크에서 꺼내어 원심분리기 rack에 300-400g씩 병에 각각 넣고 4,000rpm으로 30분간 운전한다. 탈리액은 상부로부터 유분층, 미세입자층, 수층, 슬러지층으로 분리된다. 각 층의 계면에서 2종의 성분이 약간 섞일 수 있다. 유분을 분리한 후 유분층 잔존물과 미세입자층, 수층 상층부의 혼합물을 취하여 50g씩 병에 넣고 3,500rpm으로 10분간 운전한 후 유분을 분리한다. 마지막으로 미세입자층만을 3,500rpm으로 10분간 원심분리한 후 유분을 따로 분리한다. 얻어진 유분은 rotary evaporator에서 $120^{\circ}C$로 가열하여 유분과 노말헥산을 분리하며 분리효율을 제고하기 위하여 감압하에서 운전한다. 분리된 유분의 고위발열량이 9,450[Kcal/kg]이었으며 원소분석 결과 탄소 74.7%, 수소 12.55%, 질소 0.08%, 유황분 0.0003%이었다. 분리된 유분의 양은 계절별로 시료별로 다르며 가을철에는 1.6-1.9%, 여름철은 1.0-1.3%이었다. 분리된 슬러지로부터 Hg, As, Cr, Cd, Pb 중금속 성분이 검출되지 않았으며 수분 2.8%, 휘발분 76.85%, 회분 7.52%, 고정탄소 12.83%이었고 원소분석결과 탄소 45.25%, 수소 7.46%, 질소 5.05%, 산소 34.39%, 유황분 0.33%이었으며 저위발열량은 4,480[Kcal/kg]이었다. 분리된 슬러지 양은 11-19% 이었다.

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Concentrations of Water-soluble Particulate, Gaseous tons and Volatile Organic Compounds in the Ambient Air of Ulsan (울산 대기 중의 입자상, 기체상 물질의 수용성 이온 성분과 휘발성 유기화합물의 농도)

  • 나광삼;김용표
    • Journal of Korean Society for Atmospheric Environment
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    • v.14 no.4
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    • pp.281-292
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    • 1998
  • Ambient concentrations of gaseous, particulate phase ionic species, and VOCs (volatile organic compounds) were measured at two monitoring sites in the City of Ulsan during August 1997: one in industrial area and the other in downtown area. At each site, a three- stage filter pack sampler was used to collect fine particles and gaseous species, and air for VOC analysis was collected in stainless steel canisters. Concentrations of the ionic species at both sites were similar to each other. The VOC concentrations at the industrial site were approximately twice higher than those at the downtown site. This might be mainly due to the release of VOCs from the petrochemical industries. Daily variations of VOC concentrations at the industrial site were higher than that at the downtown site. This might be explained by the fact that emissions from industries were more irregular than those in downtown. The VOC concentrations in downtown were affected by both the local emissions and the emission from the petrochemical industries. The concentrations of selected hazardous organic components (HAPs) at the industrial site were similar to those of Yocheon industrial area but slightly higher than other cites and industrial areas, while those at the downtown site were comparable to those in other urban areas.

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Pervaporation Separation of Trace Dicholoromethane from Water Using Fluorinated Polysiloxaneimide do Membranes (불소계 폴리실록산이미드 공중합체막을 이용한 저농도 Dichloromethane 수용액의 투과증발)

  • Kim, Jeong-Hoon;Chang, Bong-Jun;Lee, Soo-Bok
    • Membrane Journal
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    • v.17 no.3
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    • pp.184-190
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    • 2007
  • This study reports on the pervaporation separation of a volatile organic compound(VOC), dichloromethane(DCM) from water using fluorinated copolysiloxaneimide membranes. The copolysiloxaneimide membranes were prepared from 4,4'-(hexafluoroisopropylidene)diphthalic anhydride(6FDA) and two diamines(polysiloxane diamine(SIDA), 2-(perfluorohexyl)ethyl-3,5-diaminobenzene(PFDAB)). By varying the ratio of flexible polysiloxane diamine(SIDA)/rigid fluorinated aromatic diamine(PFDAB) from 0/100 to 100/0 mol%, five copolysiloxaneimide membranes were prepared success- fully. The pervaporation properties of DCM/water were examined in terms of two diamine monomer ratio at room temperature and the feed composition of 0.05 wt% in water. It was found that the increase in SIDA content led to high permeation flux and pervaporation selectivity towards DCM by the enhanced sorption/sorption selectivity and diffusion coefficient/diffusion selectivity due to the increased hydrophobicity and fractional free volume.

Changes of the Chemical Components in the Process of the Korean Soysauce Fermentation by Salt Concentration -Laying Stress on the Volatile Organic Acid- (식염농도(食鹽濃度)에 따른 간장덧 숙성과정중(熟成過程中) 화학성분(化學成分)의 변화(變化)에 대하여 -휘발성(揮發性) 유기산(有機酸)을 중심(中心)으로-)

  • Yang, Hee-Cheon;Kim, Byung-Yong;Lee, Tae-Kyoo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.11 no.3
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    • pp.5-10
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    • 1982
  • With different salt concentration (18, 22, 26 & 30%), the changes of the chemical components for fermentation of the Korean native and modified soy sauce were investigated. Color intensity (absorband and pH were lower in the modified soysauce than in the native one. Total nitrogen content was high in the modified soysauce and with the lower salt concentration. Reducing sugar and total nitrogen were produced more in the modified soysauce. Reducing sugar attained to the maximum content at 4 wee and thereafter decreased. Total volatile acid in the higher salt concentration was produced much in the initial stage and decreased until 4 weeks, but slowly increased thereafter. Acetic acid showed the higher yield in the modified soysauce. Butyric acid and propionic acid were produced 18 and 19 times more the native soysauce than in the modified soysauce, and those were produced much with the lower salt concentration.

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Decrease in Intrinsic Objectionable Odors and Change of Gastrodin Contents in Lactic acid Treated Gastrodia elate Blume (젖산 처리에 따른 천마의 불쾌취 감소 및 Gastrodin 함량 변화)

  • Chang, Young-Nam;Ahn, Byung-Yong
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.12 no.11
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    • pp.5056-5062
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    • 2011
  • This study was carried out to decrease intrinsic objectionable odor, bitter and fishy taste and change the biobeneficial components (gastrodin and p-hydroxybenzyl alcohol) of Gastrodia elate Blume. First of all, Gastrodia elata Blume. was dipped in the rice-washed water and rice-bran solution fermented with Lactobacillus brevis and Lactobacillus plantarum. The objectionable odor, bitter and fishy taste were decreased considerably with the treatments. Gastrodia elata Blume. was also dipped in organic acids (10 different varieties). The result showed that the most effective treatment to reduce objectionable odor, bitter and fishy taste of Gastrodia elata Blume. was treated with 1.0% lactic acid. Eleven different kinds of volatile components such as acetaldehyde, formic acid ethyl ester, acetic acid ethyl ester, 4-methylphenol and 3-hydroxy-2-butanone were separated from Gastrodia elata Blume when treated with or without 1.0% lactic acid. 4-Methylphenol, which is an objectionable odor in Gastrodia elata Blume, decreased with the treatment of lactic acid. While the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume. increased by 20% when dipped in 1.0% lactic acid solution for 24 hours and steamed at $98^{\circ}C$ for 4 hours.

Changes in Taste Components of Kanjang Made with Barley Bran during Fermentation (보리등겨로 제조한 간장의 발효기간별 맛성분 변화)

  • Lee, Eun-Jeong;Kwon, O-Jun;Choi, Ung-Kyu;Son, Dong-Hwa;Kwon, O-Jin;Lee, Suk-Il;Yang, Sung-Ho;Im, Moo-Hyeog;Kim, Dae-Gon;Chung, Yung-Gun
    • Korean Journal of Food Science and Technology
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    • v.34 no.1
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    • pp.85-90
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    • 2002
  • The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was $422.9{\sim}803.6\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed $34.3{\sim}37.3%$. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation $45{\sim}60$ days.

Studies on the Optimum Fermenting Conditions of Dongchimi for Production of Ion Beverage (이온음료 제조를 위한 동치미의 최적 담금 조건에 관한 연구)

  • Ko, Eun-Jung;Hur, Sang-Sun;Park, Man;Choi, Yong-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.1
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    • pp.141-146
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    • 1995
  • The study was conducted for optimum fermenting conditions of Dongchimi(pony tailed chinese radish kimchi) in production of ion beverage. The changes of pH and total acidity were increased as the temperature increased. Non-volatile organic acids, such as lactic acid, citric acid, malic acid and succinic acid were produced in Dongchimi fermentation. The amount of lactic acid was increased higher, followed by citric acid and malic acid. However succininc acid was produced a little of amount at $0^{\circ}C$. Lactic acid producing bacteria number increased in initial period and then decreased in last period of fermentation. During lactic acid producing bacteria was increased, the amouont of lactic acid was increased. The flavor components were tentatively identified as methyl pentane, ethyl thioethene 2, 3-diazaindolizine, dimethyl disulfide. The optimum fermenting conditions of Dongchimi for production of ion beverage were 24~29 days at $0^{\circ}C$, 9~12dyas at $5^{\circ}C$ and 16~22days at $10^{\circ}C$, respectively.

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Odorous Pollutant Concentration Levels in the Ban-Wall Industrial Area and Its Surrounding Regions (산업단지 및 주거지역에 대한 환경대기 중 주요 악취물질의 농도특성에 관한 연구 - 안산시 반월공단을 중심으로 -)

  • Choi, Ye-Jin;Kim, Ki-Hyun;Jeon, Eui-Chan
    • Journal of the Korean earth science society
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    • v.27 no.2
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    • pp.209-220
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    • 2006
  • In this study, the distribution patterns of major odorous compounds in ambient air were investigated in the areas surrounding the Ban-Wall industrial complex of Ansan, Korea (Aug. 2004 to Sep. 2005). The results indicated the environmental significance of several major odorous compounds which include carbonyl compounds, reduced sulfur compounds (RSC), and volatile organic compounds (VOC). When the results were compared on a diurnal basis, the afternoon time concentration of most odorous compounds were notably higher than their morning time counterparts. It also indicated that the odor concentrations differed greatly, in terms of spatial grouping scheme of data sets, such as between industrial area and non-industrial area. The comparison of spatial patterns indicated that the concentrations of most of the compounds at the industrial area were maintained at high concentration levels, compared to the surrounding areas. The overall results of this study thus suggest that the distribution of odorous compounds in a large industrial complex can exhibit a unique pattern of their own.

Changes of Quality Characteristics of Dongchimi by Supercritical Carbon Dioxide as Sterilization Method (초임계 이산화탄소를 이용한 살균방법이 동치미의 품질에 미치는 영향)

  • Hong, Joo-Heon;Park, Joo-Seok;Lee, Wong-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.10
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    • pp.1330-1336
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    • 2008
  • Here we studied the changes on quality characteristics of Dongchimi by supercritical carbon dioxide to manufacture Dongchimi of high quality. There were no distinctive changes of acidity, pH, color difference, free sugar and organic acid of the Dongchimi treated with supercritical $CO_2$, compared to the control. The content of vitamin C in Dongchimi, which was treated with supercritical $CO_2$ (at 25 MPa, $35^{\circ}C$) was 0.826 mg/mL, and was similar to that of 0.1 MPa. Unpleasant volatile compounds such as dimethyl disulfide, metyl trisulfide and methyl propyl disulfide in Dongchimi were decreased by supercritical $CO_2$; also, treatment of supercritical $CO_2$ was useful to improve flavor of Dongchimi. Polygalacturonase activity was decreased 40.3% after supercritical carbon dioxide treatment at 25 MPa and $55^{\circ}C$.