• 한국방재학회:학술대회논문집
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• 2010.02a
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• pp.42-42
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• 2010

In order to assure the quality of concrete structure in construction process, the odor strength measured by using odor sensor was used to evaluate curing effect. Then, the compressive strength and odor strength in ordinary concrete N were shown in water curing(=standard curing), indoor and outdoor atmospheric curing condition. The difference between odor strength in the standard curing and that in each curing condition was defined as the difference in the odor strength. And the difference in odor strength in slag powder concrete BP cured in water curing(=standard curing) for different period before exposing in outdoor atmosphere in winter season were evaluated at the age of 14 days. A necessity to prolong the moisture curing for the slag powder concrete BP compared with the ordinary concrete N to obtain a required curing effect was shown by measuring the odor strength and long term compressive strength.

• Journal of Environmental Science International
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• v.23 no.10
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• pp.1763-1773
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• 2014

It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

• Journal of Environmental Health Sciences
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• v.24 no.1
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• pp.62-69
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• 1998

It has been studied that the measurement of odor component emission at confectionery manufacture. The objects of this study were to investigate reduction of offensive odor. The survey effects of odorous materials are presented as follows. The countermeasure of operating process is to minimize sludge sediment in each unit facility. Especially, in summer, we have to clean the sludge frequently, because anaerobic decomposing is likely to occur easily. The sludge or scum from sedimentation tank pond, and floating tank should be treated quickly. We should avoid overloading operation. In the case of overloading, dissolved oxygen should be increased, the quality of wastewater input should be decreased. When dried cakes from condense tank or floating tank are left in treatment plant, we should cover, to prevent diffusion of smell with masking materials. The seasonal condition of operating should be fixed and the kind of coagulants should be changed because the wastewater in each season have different loading rates and organic materials. Odorous materials are very sensitive to the seasonal temperature variation. Especially, when the amount of rainfall is small and the high temperature of maintenance in long periods, air diffusion rate is large, so odorous materials can make great effect on surroundings comparision with other periods. To reduce odorous gas, as short term method, we had better take ceramic addition method. Especially, in summer we should take ceramic addition method. Also, as long term method, the size of wastewater treatment facility is the most important in the normal operating of wastewater treatment facility. But wastewater treatment facilities in this factory are too old, treatment process is old fashion, and the size is too small. So, large wastewater quantity to treat in summer. As results, the expansion of wastewater treatment facility and the process of improvement are required. Restriction level of odor was exceed. As it is overloaded in summer, the basis cause of odor is that the size of wastewater treatment facility is small. The prediction of air quality equilibrium density variation show that the odorous materials from working place are Amine materials whose smell strength is about 2.5(a little strong degree). We can suppose that in summer is sensitive to temperature variation, smell strength is larger as to reduce the origin of odor. We must expand wastewater treatment facility and improve the process A.S.A.P.

• Transactions of the Korean Society of Automotive Engineers
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• v.21 no.6
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• pp.175-182
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• 2013

Lately, customers think highly of the emotional satisfaction and as a result, issues on odor are matters of concern. The cases are odor of interior material and air-conditioner of vehicles. In particualar, with respect to the odor of air-conditioner, customers strongly claimed defects with provocative comments : "It smells like something rotten," "It smells like a foot odor," "It stinks like a rag." Generally, it is known that mold of evaporator core in the air-conditioning system decays and this produce VOCs which causes the odor to occur. In this study, partial least squares regression model is applied to predict the strength of the odor and select of important VOCs which affect car air conditioning smell. The PLS method is basically a particular multilinear regression algorithm which can handle correlated inputs and limited data. The number of latent variable is determined by the point which is stabilized mean absolute deviations of VOCs data. Also multiple linear regression is carried out to confirm the validity of PLS method.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.3
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• pp.390-406
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• 2022

This study aims to establish the optimal environmental conditions for storing textile products. Four textile products (cotton, wool, nylon, cotton/polyurethane) were used to produce experimental fabrics according to artificial contamination and washing conditions. Each fabric was subjected to three environmental conditions (A: 20-25℃/20% RH, B: 20-25℃/50% RH, C: 30-35℃/65% RH) for 4-12 weeks. Changes in textile characteristics include tensile strength, wrinkle recovery rate, and odor intensity. Results show that the change in tensile strength for the four test fabrics slightly decreased with a storage time of 4 to 12 weeks. The wrinkle recovery rate of the fabrics was the lowest under the C condition. UV exposure causes a substantial decrease in the tensile strength of the textiles. The change in odor characteristics was the highest for the odor intensity in the C condition. For storing textile products for sustainable management, it is desirable to maintain a temperature of 20 to 25℃ with a relative humidity of 50% RH or less and to provide ventilation in an enclosed storage space that can also block UV rays.

• Journal of Korean Society for Atmospheric Environment
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• v.23 no.4
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• pp.420-429
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• 2007

In this study, we attempted to evaluate the relationship between air dilution sensory test and instrumental detection method for individual odorous compound. For the purpose of our comparative study, we conducted the analysis of malodor on total of 46 samples collected from both industrial and food waste sectors using the two independent approaches. The results of instrumental analyses were explained after modification to several parameters such as: the sum of odor concentration (SOC), sum of odor quotient (SOQ) and sum of odor intensity (SOI). When we compared dilution ratio values (DRV) of threshold limit (TL) with the modified instrumental data sets, pearson coefficient of SOC, SOQ, and SOI were 0.556 (p=5.83E-05), 0.911 (p=9.64E-19) and 0.847 (p=8.93E-14), respectively. The results of this study thus suggest that the DRV of TL sensitively reflects odor strength measured intuitive.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.2
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• pp.198-204
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• 1998

This study was conducted to evaluate the effect of far IR radiation for the elimination of sidestream smoke components in a closed room. The measurements covered particle sizes of 13.8-542.5 nm, particle concentration, TSP, UVPM, FPM, solanesol, and the following gases and vapor components of smoke: carbon dioxide, carbon monoxide, nicotine, and 3-ethenyl-pyridine. Also, the changes of smoke odor strength by far IR radiation were tested by using the electronic nose system. There was no difference between control and far IR radiation in changes of the concentration of $CO_2$ and CO. The concentrations of TSP, UVPM, FPM, solanesol, nicotine, and 3-ethenylpyridine were reduced by far IR radiation. The growth and diminishing rate of RSP diameter was accelerated by far IR radiation compared with control. There was a little difference of smoke odor change with far IR radiation by electronic nose system analysis. Our results indicated that the use of far IR radiation had a little effect on changes of solid, vapor, and odor of smoke, but it had no effect on gaseous components.

• Journal of Environmental Science International
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• v.28 no.1
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• pp.137-145
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• 2019

The purpose of this study was to evaluate the effect of implementing a Liquid Manure Circulation System (LMCS) on the environmental improvement of swine farms. Bacterial counts at different circulation phases of the LMCS were measured. Air in the swine facility and the liquid manure in each step of LMCS were sampled and gaseous composition detected in swine farms both with and without LMCS to compare the environmental conditions in either case. There were no differences in the total bacteria count at any circulation phase in the LMCS. Escherichia coli were detected at a very low abundance only at the outlet of the slurry pit ($1.5{\times}10^2CFU/m{\ell}$). Salmonella were not detected at any phase. The LMCS clearly affected the odor strength of the swine farm and improved the air quality in the swine facility. On-site odor strength - inside, at the exhaust, and at the border of the swine facility - were clearly lowered in farms applying LMCS. Furthermore, the levels of ammonia, hydrogen sulfide, and carbon dioxide were improved in swine facilities applying LMCS.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.299-305
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• 1998

It was investigated to identify the volatile compounds of commercial vinegars by dynamic headspace sampling GLC-mass spectrometry, and additionally to evaluate the difference of sensory odor properties among vinegars such as brewed, cider, brown rice and persimmon vinegars. Thirty compounds were identified in four kinds of vinegar, which were composed of 9 carbonyl compounds, 12 esters, 6 alcohols and 3 acids. 3-Hydroxy-2-butanone could be merely detected in some of vinegar samples, and persimmon vinegar was characterized to include more various alcoholic compounds compared to the other kinds of vinegar. 3-Methyl-1-butanol was not detected from any samples of brewed vinegar, but from the most of cider, brown rice and persimmon vinegars. Persimmon vinegar has shown high strength of background odor intensity, and consequently was appeared to be inferior in background (p<0.05) and overall(p<0.01) odor preference scores to cider, brewed and brown rice vinegars.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.829-836
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• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.