• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.751-761
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• 2016

In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with ${\alpha}$-, ${\beta}$-, ${\gamma}$-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of ${\alpha}$-CD and ${\beta}$-CD were much lower than that of ${\gamma}$-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside $Rg_3$ and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of ${\alpha}$-CD, ${\beta}$-CD and ${\gamma}$-CD were checked using an electronic tongue. As a result, REG-${\gamma}$-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

• Food Science and Preservation
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• v.13 no.1
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• pp.77-82
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• 2006

This study was carried out to investigate the Cheongbukjang fermentation characteristics and to select the strain showing a fibrinolytic activity. Fibrinolytic activity of 5 strains isolated from the commercial Chungkukjang was tested N2 strain showed the highest activity $(41.7\%)$ while N3 and N5 had similar activity $(27.8\%)$ compared to plasmin 1 unit/mL The selected N2 strain was determined as B. subtilis with $90.1\%$ homology by API kit analysis. Quality characteristics of Cheongbukjang fermented by 6 kinds of strains were tested Among 3 strains cultured, B. subtilis (KCTC 3014) showed the highest viscous substance, fibrinolytic activity and amino type nitrogen content. After isolated, B. subtilis N2 showed the highest viscous substance, fibrinolytic activity and amino type nitrogen content. Optimum steam-time for Cheongbukjang fermented by B. subtilis (KCTC 3014) and B. subtilis N2 was 45 min while optimum fermentation-time was 20 hr.

• Journal of Environmental Science International
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• v.29 no.5
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• pp.559-573
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• 2020

The purpose of this study analyzed the overview of corrugated cardboasrd manufacturing industry and then provide direction for improvement. The BREF (BAT reference document) is an important reference for licensees and officer, including the best available techniques for the industry and achievable environmental performance, technical characteristics, and economic information. In the corrugated cardboard manufacturing process, wastewater pollutants are generated throughout the production process, and water is used in the dissociation and aging process. Atmospheric emissions are mostly generated by steam production from boilers and incinerators for the dry process. SO₂, NOx, CO₂, CO, HCl, dust, VOC, and odor were common. In the EU-BREF (European union BAT reference documents) BAT for wastewater have taken up a relatively large proportion. Items of water pollutants in wastewater were common in COD, BOD, N, P, SS, and however EU-BREF had different pollutants such as AOX and salt compared to K-BREF. In order to improve the quality of the K-BREF, it is necessary to devise basic data research method and data acqusitiom method. Consideration should be given to additional environmental management techniques that reflect the emissions characteristics of the corrugated cardboard manufacturing process. In addition, further research is needed to develop methodologies for selecting BATs considering environmental and economic feasibility.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 1999.11a
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• pp.467-474
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• 1999

In this paper, Fault tolerant digital governor, using duplex I/O module and triplex CPU module and also 2 out of 3 voting algorithm and adding self diagnostic ability, is designed to realize ceaseless controlling and to improve the reliability of control system. The processor module of the system(SIDG-3000) is developed based on MC68EC040 32 Bit of Motorola, which guaranteed high quality of the module ,and SRAM for data also SRAM for command are separated. The process module also includes inter process communication function and power back up function (SRAM for back-up). System reliability is estimated by using the model of Markov process. The reliability of triplex system in mission time can be improved about 1.8 times in reliability 86%. 2.8 times in 95 %, 6 times in 99 % compared with a single control system. Designed digital governor system is applied after modelling of the steam turbine generator system of Buk-Cheju Thermal Power Plant. Simulation is carried out to prove the effectiveness of the designed digital governor system

• New & Renewable Energy
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• v.8 no.4
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• pp.21-29
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• 2012

The extensible supply of New & Renewable energy resources desperately needs to counter the high dependence on imported energy, recent high oil prices and the Climate Change Conference, and the government has operated the 'Renewable Portfolio Standard' (RPS) as one of the renewable energy policy from 2012. By analyzing the operation case of combined heat and power plant using the woodchip biomass, we drew the price of wood chip fuel, plant capacity factor, electricity selling price, heat selling price and LCOE value. After analyzing the economic feasibility of 3MWe combined heat and power plant based on the operating performance, the minimum of economic feasibility has appeared to be secured according to the internal rate of return (IRR) is 6.34% and the net present value (NPV) is 3.6 billion won as of 20 years life time after installation, and after analyzing the cases of the economic feasibility of the price of wood chip, plant capacity factor, electricity and heat selling price are changed, the economic feasibility is valuable when the price of wood chip is over 64,000 won/ton, NPV is minus, and the capacity factor is above 46.9%, the electricity selling price is 116 won/kWh and the heat selling price is above 75,600 won/Gcal. When going over the new installation hereafter, we need the detailed review of the woodchip storage and woodchip feeding system rather than the steam-turbine and boiler which have been inspected many times, the reason why is it's hard to secure the suitable quality (constant size) of woodchip by the lack of understanding about it as a fuel because of the domestic poor condition and the calorific value of woodchip is seriously volatile compared with other fuels.

• Journal of Korean Society of Forest Science
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• v.102 no.4
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• pp.571-577
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• 2013

This study was carried out to establish the construction guidelines of soil erosion control structures for a restoration of mountain stream with analysis of water quality around constructed soil erosion control structures in mountain streams. Water pH of the Uidong valleys in Bukhansan (Mt.) was similar between the constructed soil erosion control structures of lower stream areas [pH 6.53(6.25~6.82)] and the non-constructed areas of upper stream areas [pH 6.32(5.73~6.90)]. Mean concentration of dissolved oxygen was also similar between the constructed soil erosion control structures of lower steam areas [10.2 mg/L(9.9~10.4 mg/L)] and the non-constructed areas of upper stream areas [10.3 mg/L (9.6~10.6 mg/L)]. Mean electric conductivity was similar between the lower [$63.9{\mu}S/cm$ ($32.6{\sim}120.4{\mu}S/cm$)]a nd the upper stream areas [$62.2{\mu}S/cm$ ($40.3{\sim}89.5{\mu}S/cm$)]. Mean concentration of anions was also similar between the lower [15.94 mg/L (3.43~7.98 mg/L)] and the upper stream areas [14.51 mg/L (2.56~4.29 mg/L)]. Water pH of the Honggei valleys in Sancheong-gun was similar between the lower [pH 6.86(6.50~7.10)] and the upper stream areas [pH 6.89(6.61~7.12)]. Mean concentration of dissolved oxygen was also similar between the lower [11.9 mg/L(11.5~12.3 mg/L)] and the upper stream areas [12.2 mg/L (11.6~12.6 mg/L)]. Mean electric conductivity was similar between the lower [$633.4{\mu}S/cm$ ($31.6{\sim}34.6{\mu}S/cm$)] and the upper stream areas [$32.7{\mu}S/cm$ ($31.4{\sim}34.3{\mu}S/cm$)]. Mean concentration of anion was also similar to both stream areas [1.0 mg/L (0.1~2.2 mg/L)]. Water quality in the Uidong and the Honggei valleys was not significantly different between the constructed soil erosion control structures of lower stream areas and the non-constructed areas of upper stream areas. It will be needed to study the time-series analysis of water quality before and after the construction of soil erosion control structure the restoration of mountain streams because the water quality in mountain streams could be affected during the construction processes of structures.

• Food Science and Preservation
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• v.13 no.2
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• pp.174-179
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• 2006

The objective of the study was to investigate the effect of steaming pressure (0.5, 1.0, and 1.5 bar), steaming time (5, 10, and 15 min), and storage period on Hardness, hardness rate constant and sensory characteristics of Baeksulgi prepared with optimum formula (rice new 100%, water 60%, salt 1.5%, and sugar 15%). Although the hardness was slowly increased during storage period from 0 hr to 8 hr and sharply increased after 12 hr of storage in case of 0.5 bay steam pressure, it was slowly increased after 12 hr storage time in case of steaming pressure at 1.0 ban Hardness rate constant of Baeksulgi was $0.217{\sim}0.184hr^{-1}$ at range of steaming time for $8{\sim}10$ min and pressure at $0.8{\sim}1.0$ bar which was relatively low. Hardness and elasticity of sensory evaluation were increased with the increases in steaming pressure, steaming time, and storage period but cohesiveness was decreased The highest overall preference was steaming pressure at 10 bar, steaming time for 10 min, and storage period for 12 hr. In conclusion, steaming pressure, steaming tim, and storage period influenced Baeksulgi quality such as hardness and sensory characteristics.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.20 no.2
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• pp.72-78
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• 1984

The water quality and the budget of pollutant loading in the downstream of Nakdong River were surveyed at 3 sites along the main stream from Mulgum to Hadan and 1 site of Yangsan tributary with response to the tides in May and June, 1983. The level of TSS in the Yangsan tributary, 6.1~21.3mg/l, was higher than any other site. The mean values of BOD were 1.16mg/l at Mulgum site, 1.83mg/l Yangsan site, 0.79mg/l Hwamyeong site and 3.56mg/l at Hadan site. The levels of NH sub(4) super(+)-N and PO sub(4) super(3-)-P were the highest at Hadan site, and the levels of zinc and copper were 2.11~5.98ppb and ND-50.00ppb at Yangsan tributary site. Although the flow rate of Yangsan stream accounted for only 4% of that of main stream, but the mean value of pollutant loading in the Yangsan stream amounted to 8.3% of the that of main steam.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.427-435
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• 2016

The effects of salt solution and chlorella on the quality of canned oyster, Crassostrea gigas, were evaluated to obtain basic data regarding the processing of two canned oyster products. In canned oyster processing, the shucked oyster meat was steamed for 20 min and then drained. Then, each can (301-3) was filled with 90 g boiled oyster in 60 mL 1.5% salt solution for the control samples or 30 mL 1.5% salt solution and 30 mL chlorella culture medium for the experimental samples. All canned products were sealed using a vacuum seamer and then sterilized to Fo values of 6-12 min in a steam retort system at 118℃. The viable bacteria count, proximate composition, pH, salinity, yield, volatile basic nitrogen (VBN), amino-nitrogen, thiobarbituric acid (TBA), mineral, color value, free amino acid levels, hardness, and sensory evaluation of the two canned products were measured under various sterilization conditions. There were no significant differences in the physical or chemical factors and little difference in the overall acceptance of the control and experimental samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.