• Journal of the Korean Wood Science and Technology
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• 제45권6호
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• pp.872-882
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• 2017

The objective of this study was to evaluate the properties of bamboo oriented strand board (B-OSB) from andong (Gigantochloa psedoarundinacea) and betung (Dendrocalamus asper) with and without steam treatment. Strands were steam-treated at $126^{\circ}C$ for 1 h under 0.14 MPa pressure. The extractive content of bamboo strands before and after steam treatment were determined according to a standard (TAPPI T 204 om-88). Three-layer B-OSB with the core layer perpendicular to the surface and back layers were formed and binded with 8% of phenol formaldehyde (PF) resin with the addition of 1% of wax. The evaluation of physical and mechanical properties of the boards were conducted in accordance with the JIS A 5908:2003 standard. The results showed that steam treatment of bamboo strands significantly reduced the extractive content. Steam treatment tended to increase the dimensional stability and mechanical properties of B-OSB from andong and betung. The results showed that the dimensional stability and bending strength of B-OSB from betung was higher than those of andong. The internal bond strength of B-OSB from andong was higher than betung owing to a greater amount of extractives dissolved during the steam treatment.

• 한국축산식품학회지
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• 제33권1호
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• pp.103-108
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• 2013

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

• 동력기계공학회지
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• 제4권4호
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• pp.5-15
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• 2000

• 한국원자력학회:학술대회논문집
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• 한국원자력학회 2005년도 춘계학술발표회
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• pp.699-700
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• 2005

• Korean Chemical Engineering Research
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• 제54권4호
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• pp.560-567
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• 2016

본 연구에서는 $Ni/Al_2O_3$ 촉매의 수증기 개질반응 및 표면 특성을 조사하였다. 조촉매로써 선정된 Mo를 담지하여 제조한 Ni-Mo계 촉매를 Ni계 촉매와 반응활성 비교결과 효율증진 인자를 확인할 수 있다. $H_2$-TPR 및 XPS 분석을 통하여 효율이 저하되는 특성을 확인하였다. 수증기 개질반응 long run 실험 후 촉매표면에 침적된 carbon의 침적특성 및 결합구조, 기화특성을 확인하기 위하여 $O_2$-TPO 분석을 수행하였다. 본 연구를 통하여 수증기 개질반응에서 Ni과 강한 상호작용으로 결합하여 촉매의 반응활성 저하를 일으키는 graphitic carbon 종 형성을 억제함으로 Ni-Mo계 촉매에서 내구성이 증진됨을 확인할 수 있다.

• 한국수소및신에너지학회논문집
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• 제15권4호
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• pp.301-308
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• 2004

The methane reforming with $CO_2$ and steam for manufacture of synthesis gas over $Ni/ZrO_2$ catalyst was investigated. Mixed reforming carried out $CO_2$ dry reforming with $O_2$ and steam for development of DME process in pilot plant. To improve a catalyst deactivation by coke formation, the mixed reforming added carbon dioxide and steam as a oxidizer of the methane reforming was suggested. The result of experiments over commercial catalyst in $CO_2$ dry reforming has shown that the catalyst activity decrease rapidly after 20 hours. In case of $NiO-MgO/Al_2O_3$ catalyst, the deactivation of 20 percent after 30 hours was occurred. The activity of Ni/C catalyst still was not decreased dramatically after 100 hours. The effect of $H_2$ reforming with steam over $Ni/CO_2$ catalyst obtained the optimal conversion of methane and carbon dioxide, and could be produced synthesis gas at ratio of $H_2/CO$ under 1.5.

• 한국수소및신에너지학회논문집
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• 제23권3호
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• pp.213-218
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• 2012

Steam reforming of methane (SRM) is the primary method to produce hydrogen. Commercial Ni-based catalysts have been optimized for SRM with excess steam ($H_2O/CH_4$ > 2.5) at high temperatures (> $700^{\circ}C$). However, commercial catalysts are not suitable under severe conditions such as stoichiometric steam over methane ratio ($H_2O/CH_4$ = 1.0) and low temperature ($600^{\circ}C$). In this study, 15wt.% Ni catalysts supported on $Ce_{0.8}Zr_{0.2}O_2$ were prepared at various calcination temperatures for SRM at a very high gas hourly space velocity (GHSV) of $621,704h^{-1}$. The calcination temperature was systematically varied to optimize 15wt.% $Ni-Ce_{0.8}Zr_{0.2}O_2$ catalyst at a $H_2O/CH_4$ ratio of 1.0 and at $600^{\circ}C$. 15wt.% $Ni-Ce_{0.8}Zr_{0.2}O_2$ catalyst calcined at $500^{\circ}C$ exhibited the highest $CH_4$ conversion as well as stability with time on stream. Also, 15wt.% $Ni-Ce_{0.8}Zr_{0.2}O_2$ catalyst calcined at $500^{\circ}C$ showed the highest $H_2$ yield (58%) and CO yield (21%) among the catalysts. This is due to complex NiO species, which have relatively strong metal to support interaction (SMSI).

• 설비공학논문집
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• 제29권1호
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• pp.7-14
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• 2017

This study carried out a numerical analysis of the effects of hot waste water supply on the performance of a Type II absorption heat pump. There are two types of hot waste water supply, regular series flow and reverse series flow. Also it investigated the interaction between each type of flow and heat exchange solutions. As the effectiveness of heat exchange solutions increase, the steam generation and (COP) increase as well. If the effectiveness of a heat exchange solution is lower than 0.566, the steam generation rate of the reverse flow is lower than that of the regular series flow. A high effectiveness of heat exchange solution is therefore required to make a larger amount of steam in reverse series flow than with ordinary series flow. The COP difference between the two types of flow decreases with the increasing effectiveness of the heat exchange solution. Thus, a reverse flow type absorption heat pump can match the high steam generation rate and COP of the ordinary flow type when a highly effective heat exchange solution is applied.

• Bulletin of the Korean Chemical Society
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• 제32권6호
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• pp.1912-1920
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• 2011

The $SnO_2$ with a particle size of about 300 nm instead of Ni is used in this study to overcome rapid catalytic deactivation by the formation of a $NiAl_2O_4$ spinal structure on the conventional Ni/${\gamma}$-$Al_2O_3$ catalyst and simultaneously impregnated the catalyst with potassium (K). The $SnO_2-K_2O$ impregnated Zeolite Y catalyst ($SnO_2-K_2O$/ZY) exhibited significantly higher ethanol reforming reactivity that that achieved with $SnO_2$ 100 and $SnO_2$ 30 wt %/ZY catalysts. The main products from ethanol steam reforming (ESR) over the $SnO_2$-$K_2O$/ZY catalyst were $H_2$, $CO_2$, and $CH_4$, with no evidence of any CO molecule formation. The $H_2$ production and ethanol conversion were maximized at 89% and 100%, respectively, over $SnO_2$ 30 wt %-$K_2O$ 3.0 wt %/ZY at 600 $^{\circ}C$ for 1 h at a $CH_3CH_2OH:H_2O$ ratio of 1:1 and a gas hourly space velocity (GHSV) of 12,700 $h^{-1}$. No catalytic deactivation occurred for up to 73 h. This result is attributable to the easier and weaker of reduction of Sn components and acidities over $SnO_2-K_2O$/ZY catalyst, respectively, than those of Ni/${\gamma}$-$Al_2O_3$ catalysts.

• 한국축산식품학회지
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• 제38권5호
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• pp.970-980
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• 2018

We evaluated the effects of pre-cooking methods on the quality of reheated marinated pork loin. Frozen marinated pork loins cooked using various methods (boiling, grilling, pan frying, infrared cooking, and superheated steam cooking) were reheated in a microwave, and their pH, color, cooking loss, re-heating loss, total loss, thiobarbituric acid reactive substance (TBARS) value, sensory properties, and shear force were determined. Although all parameters varied with different cooking methods, lightness values and TBARS values showed the tendency to decrease and increase, respectively, after reheating. Superheated steam-cooked samples showed the lowest values of cooking loss, total loss, TBARS value, and shear force (p<0.05) and the highest lightness, redness, and yellowssness values and juiciness, chewiness, and overall acceptability scores (p<0.05). These results show that pre-cooking with superheated steam maintains the quality characteristics of marinated pork loin upon reheating. Therefore, pre-cooking with superheated steam may be beneficial for the commercial distribution of frozen cooked marinated pork loin.