• Journal of Electrochemical Science and Technology
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• 제14권4호
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• pp.361-368
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• 2023

In lithium-sulfur (Li-S) batteries, encapsulation of sulfur in activated carbon (AC) materials is a promising strategy for preventing the dissolution of lithium polysulfide into electrolytes and enhancing cycle life, because instead of solid-liquid-solid reactions, quasi-solid-state (QSS) reactions occur in the AC micropores. While a high weight fraction of sulfur in S/AC composites is essential for achieving a high energy density of Li-S cells, the deterioration mechanisms under such conditions are still unclear. In this study, we report the deterioration mechanisms during charge-discharge cycling when the discharge products overflow from the AC. Analysis using scanning electron microscopy and energy-dispersive X-ray spectrometry confirms that the sulfur in the S/AC composites migrates outside the AC as cycling progresses, and it is barely present in the AC after 20 cycles, which corresponds to the capacity decay of the cell. Impedance analysis clearly shows that the electrical resistance of the S/AC composite and the charge-transfer resistance of QSS reactions significantly increase as a result of sulfur migration. On the other hand, the charge-discharge cycling performance under limited-capacity conditions, where the discharge products are encapsulated inside the AC, is extremely stable. These results reveal the degradation mechanism of a Li-S cell with micro-porous carbon and provide crucial insights into the design of a S/AC composite cathode and its operating conditions needed to achieve stable cycling performance.

• 산업식품공학
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• 제13권3호
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• pp.190-194
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• 2009

본 연구는 김치건조분말을 제조하는 과정에서 김치의 발효과정과 건조 전후에서 나타나는 향기성분의 변화를 조사하고, $\beta$-cyclodextrin의 첨가로 인한 향기성분 포집효과를 검증하고자 GC-MS를 이용하여 분석실험을 실시하였다. 김치를 제조하여 $20^{\circ}C$에서 발효시켰을 때, 초기 2일째는 dimethyl sulfide와 carbon disulfide가 생성되었고, 7일이 경과하였을 때, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide의 황화합물이 주된 향기성분으로 검출되었다. 본 김치시료를 감압건조 하였을 때, 11개 화합물이 검출되지 않았고 dimethyl sulfide, acetaldehyde and methanethiol를 주로 포함하는 13개 화합물이 잔류하였다. 건조공정 중에서 김치향기성분의 손실을 최소화하고자 0.25-1.0% 농도의 $\beta$-cyclodextrin을 건조보조제로 첨가하였을 때, 향기성분의 포집효과에 의해 건조 김치분말에 잔류하는 향기성분의 함량이 평균 3% 증가하였다. 본 연구결과로 볼 때 cyclodextrin은 건조 김치분말 제조공정뿐만 아니라 건조식품제조에서 건조보조제로 효과적으로 사용할 수 있을 것으로 보인다.