• Transactions of the Korean hydrogen and new energy society
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• v.32 no.6
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• pp.534-541
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• 2021

In this study, a novel microwave-matrix reformer was proposed to convert CH₄, which is a major component, to a high quality hydrogen energy. And to identify this performance, it was investigated for O₂/C ratio, steam feed amount and reformed gas recirculation which are affected for methane conversion and product gas yield. Through the parametric screening studies, optimal operating conditions were that O₂/C ratio, steam feed amount and recirculation rate were 1.1, 10 mL/min and 30 L/min. In this conditions, CH₄ conversion was 68.1%, H₂ selectivity 77.2 and H₂/CO ratio 2.62 which are possible applying SOFC stack for RPG (residential power generator).

• Journal of the Korean Society for Nondestructive Testing
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• v.27 no.2
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• pp.89-96
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• 2007

The bobbin probe examination is basic and the important method among other ECT techniques for the steam generator tube integrity assesment that is practiced during each plant outage. The bobbin probe is one of the essential components which consist of the whole ECT examination system, and provides us a decisive data for the evaluation of tube integrity in compliance with acceptance criteria described in specific procedures. The selection of examination probe is especially important because the quality of acquired ECT data is determined by the probe design characteristics, such as geometry and operation frequency, and has enormous effects on examination results. In this study, An optimal differential bobbin probe is designed for the steam generator tube inspection in nuclear power plants(NPPs). Based on the test results for electrical and ECT signal characteristics, the prototype bobbin probe satisfies all the criteria.

• Journal of the Korean Society of Systems Engineering
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• v.11 no.1
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• pp.81-93
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• 2015

Steam Reforming H2 Generation (SRH2G) System is a chemical process to produce hydrogen through steam reforming of hydrocarbon. Largely speaking, there are two types of materials for the SRH2G: 1) Oil and coal, and 2)Natural Gas such as shale gas. From the perspective of cost, quality (purity), and environmental burden (pollution), the latter is much more desirable than the former. For this reason, research on SRH2G using natural gas is actively carried out, and implemented and operated in the various industry. In this paper, we develop a natural gas based SRH2G system via systems engineering approach. Specifically, we first derived stakeholder requirements, followed by systems requirements and finally system architecture via a tailored SE process for plant (called Plant Systems Engineering (PSE) process) based on ISO/IEC 15288. The developed method was applied to iron and steel plant as a case study. Through the case study, by the SE approach, we were convinced that a successful system satisfying stakeholders' requirements within the given constraints can be developed, verified and validated.

• Clean Technology
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• v.15 no.2
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• pp.130-136
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• 2009

Commercial catalyst (Cu-Zn/$Al_2O_3$, Johnson Matthey Co., 83-3 Catalyst) was applied to the hydrogen production by steam reforming of methanol in the micro-channel reactor (MCR). The steam reforming of methanol was tested over Cu-Zn catalyst at temperatures in the range of 200 and 300$^{\circ}C$, the catalyst size of 0.05${\sim}$2.2 mm, the space velocity of 3,000${\sim}$10,000 $hr^{-1}$ in a fixed bed continuous flow reactor. The conversion of methanol and the yield $H_2$ preferred high temperatures and low space velocities, and had optimal results with the particle size of 0.35 mm. Based on the results from experiments with fixed bed reactor, two types of MCR, boat bed and stacked bed MCRs, were studied. The stacked bed type MCR showed better methanol conversion compared with the boat type one.

• Food Science and Preservation
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• v.23 no.3
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• pp.369-377
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• 2016

This study was conducted to investigate the effects of superheated steam (SHS) on volatile compounds and the quality characteristics of onion. Onion samples were treated by SHS at various steam temperatures ($100{\sim}300^{\circ}C$) for 1 min. Thiosulfinates and pyruvic acid were reduced by SHS treatment. The absorbance values obtained for thiosulfinates, the odor-causing compounds in onions, treated by were 0.889, 0.085, 0.049, 0.049, and 0.045, while that of the untreated control sample was 1.587. The pyruvic acid contents of onions treated by SHS were 7.57, 5.85, 1.66, 0.47, and 0.26 mg/mL, while that of the untreated control sample was 8.00 mg/mL. Volatile compounds such as, dipropyl trisufide, 1,3-propanedithiol, methyl thiirane, methyl propyl trisulfide, diallyl disulfide, 1-(methylthio)-1-propene, 1,1-thiobis-1-propene, 1,1-sulfinyl bispropane, dimethyl tetrasulfide, methyl propenyl disulfide, dimethyl trisulfide, and diallyl disulfide were reduced by SHS treatment. The results showed that antioxidant activities in the of onion samples were improved by SHS treatment. The hardness and chewiness of onions treated by SHS were significantly lower than those of the untreated control onion sample. Sensory evaluation suggested that SHS could help lower off-flavors in and enhance the palatability of onions. These results suggest that the application of SHS treatment to onions can decrease their off-flavors, change their textural attributes, and promote their sensory properties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.474-481
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• 2014

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at $25^{\circ}C$, cooked in hot water for 30 min at $90^{\circ}C$, and finally chilled for 20 min at $4^{\circ}C$. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.352-356
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• 2009

In this study, we evaluated black pepper seed and white pepper seed for the following compounds: piperine content was determined by HPLC, and volatile oil content was determined via the Soxhlet method in before/after heat-treated samples, and total volatile material contents were determined via the SDE(Linkens-Nikens type simultaneous steam distillation and extraction apparatus) method. As a result, differences were noted in the black and white pepper seeds according to the constituent components, growing district, and whether the species was indigenous to Indonesia or India. We concluded that the differences in taste were attributable to the differences in the volatile material contents in black and white peppers. We also assessed these three determination results, and found that they were directly correlated. The volatile oil contents were determined by the Soxhlet method, which was a rapid, simple, and accurate method. We concluded that this method should prove to be an effective determination method in the quality control of black and white peppers.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• Journal of Korean Society of Water and Wastewater
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• v.20 no.4
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• pp.585-594
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• 2006

This study focused on the causes of fish kills and its prevention methods in Yudeung Stream, Daejeon, Korea. Intense field data, continuous water quality monitoring system and water quality modeling were applied to analyze the causes. Pollutant can be delivered to urban streams by surface runoff and combined sewer overflows in rainfall events. However, water quality analysis and water quality modeling results indicate that the abrupt fish kills in the Yudeung stream seems to be caused by combined effect of DO depletion, increase in turbidity and other toxic material. Excessive fish population in the study area may harm the aesthetic value of the stream and also has greater potential for massive fish kills. It is suggested to implement methods to reduce delivery of pollutants to the stream not only to prevent fish kills but also to keep balance of ecosystem including human uses. Frequent clean up of the urban surface and CSO, installation of detention basin will be helpful. In the long run, it seems combined sewer system has be replaced with separate sewer system for more effective pollutant removal in the urban area.

• Food Science and Preservation
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• v.24 no.5
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• pp.593-599
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• 2017

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.