• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.970-974
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• 2012

Prunus mume is said to aid in the recovery of fatigue and improvement of liver and stomach functions. To obtain the best benefits of the whole fruit, fresh green Prunus mume was de-seeded and the fruit pulp was vacuum dried. The vacuum-dried pulp was powdered and sieved through a 250 ${\mu}m$ sieve. Then the sieved green Prunus mume powder (GPP) was granulated with water (GPPGW) and with Prunus mume extract (GPPGE) with a fluid bed coater. The physicochemical and sensory properties of GPP, GPPGW, and GPPGE were then evaluated. As a result, the water dispersibility (dispersible time) of GPP, GPPGW, and GPPGE was 21.19 sec, 6.46 sec, and 4.85 sec, respectively. The powder fluency (angle of repose) of GPP, GPPGW, and GPPGE was $11.25^{\circ}$, $8.65^{\circ}$, and $9.52^{\circ}$, respectively. The overall consumer acceptance of GPP, GPPGW, and GPPGE was 3.50, 4.62 and 5.00, respectively. Inconclusion, Prunus mume can be used as granulated whole fruit pulp with good powder fluency and dispersibility.

• Journal of the Korean Wood Science and Technology
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• v.44 no.5
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• pp.629-638
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• 2016

In this study, the effect of inorganic constituents on the physicochemical properties of pyrolytic products produced from empty fruit bunch (EFB) by fast pyrolysis were investigated. Inorganic constituents were removed from the EFB by means of washing treatment with hydrofluoric acid (HF) and distilled water (D.I water). Ash content decreased from 6.2 wt% (EFB) to 2.4 wt% (HF-EFB) and 3.5 wt% (D.I-EFB), respectively. As a result of the inorganic component, a quantity of potassium in EFB has showed the highest removal efficiency in both HF and D.I water (HF: 80.3%, D.I water: 72.8%). Fast pyrolysis was performed with demineralized EFB in the fluidized bed reactor under the temperature of $500^{\circ}C$ at the residence time of 1.3 sec. The yield of bio-oil was determined to 57.3 wt% for HF-EFB and 52.1 wt% for D.I-EFB, respectively. Biochar yield decreased whereas yield of non-condensable gas increased with decreasing inorganic content of EFB. Water content decreased from 26.9% (EFB) to 9.9% (HF-EFB) and viscosity increased from 16.1 cSt (EFB) to 334 cSt (HF-EFB).

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.111.1-111.1
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• 2010

석탄가스화복합발전(IGCC: Integrated Gasification Combined Cycle)의 고온 고압 합성가스로부터 $CO_2$를 저비용으로 포집하기 위한 연소전 포집 기술 중 유동층 촉진수성가스전환(SEWGS) 공정이 제안되어 연구개발 중에 있다. 연소전 $CO_2$ 포집을 위한 SEWGS 공정은 동일한 2탑 순환 유동층 반응기에서 고온 고압의 합성가스($H_2$, CO)를 유동층 WGS 촉매를 사용하여 CO를 $CO_2$로 전환하는 동시에 전환반응으로 생성된 $CO_2$를 흡수제를 이용하여 포집하는 기술이다. 본 연구는 $CO_2$ 회수와 WGS 반응이 동시에 이루어지는 공정에 적용 가능한 건식 재생 흡수제 및 유동층 WGS 촉매 개발을 목표로 $CO_2$ 흡수제(P Series) 및 WGS 촉매(PC Series) 조성을 제안하고 분무건조기를 이용하여 6~8kg/batch로 성형 제조하였다. 제조된 $CO_2$ 흡수제 및 촉매의 특성 평가 결과 내마모도(Attrition resistance)를 포함한 물리적 특성이 유동층 공정의 요구조건을 만족하는 결과를 얻을 수 있었다. 또한, 모사 석탄 합성가스를 이용하여 20bar, $200^{\circ}C$ 흡수/$400^{\circ}C$ 재생 조건에서 열중량 분석기(TGA) 및 가압 유동층(Fluidized-bed) 반응기를 통한 흡수제의 $CO_2$ 흡수능 평가를 수행하였다. 그 결과 내마모도(AI) 3% 이하로 기계적 강도가 우수하며, $CO_2$ 흡수능 17.6 wt%(TGA) 및 11wt%(가압 유동층)를 나타냈다. 유동층 WGS 특성 평가 결과 내마모도가 7~35%로 우수하였고, CO 전환율은 $200^{\circ}C$에서 80% 이상으로, 유동층 SEWGS 공정에 적용 가능한 특성을 확인하였다.

• Journal of Soil and Groundwater Environment
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• v.18 no.7
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• pp.32-40
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• 2013

This study was objected to evaluate the potential impact on the groundwater environment of the coal bottom ash used as fill materials on the land surface. From four coal-fired power plants, bottom-ashes were collected and analyzed through sequential extraction and column leaching tests following the meteoric water mobility procedure. The column tests shown leaching heavy metals including Pb, As, B, Cu, Zn, Mn, Ni, Ba, Sr, Sb, V, Cr, Mo, and Hg. The relatively high concentrations of B, Sr, Ba, and V in leachate were attributed to both the higher concentrations in the bottom ash and the relatively higher portion of leachable state, sorbed state, of metals. Bottom-ash samples from the D-plant only show high leaching potential of sulfate ($SO_4$), probably originated from the coal-combustion process, called the Fluidized Bed Combustion. Consequently, to manage recycling bottom ashes as fill materials, an evaluation system should be implemented to test the leaching potentials of metals from the ashes considering the absolute amount of metals and their state of existence in ashes, and the coal-combustion process.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• Korean Chemical Engineering Research
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• v.44 no.4
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• pp.382-386
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• 2006

Rice straw is one of the main renewable energy sources in Korea. Bio-oil is produced from rice straw with a bench-scale equipment mainly with a fluidized bed, a char removal system and zeolite catalyst. It was investigated how the zeolite catalyst affected the production of bio-oil and chemical composition of bio-oil. Compared with non catalytic pyrolysis, the catalytic pyrolysis increased the amount of gas and char but decreased the amount of oil. The water content in bio-oil increased due to deoxygenation. The aromatic compound and heating value was increased when catalytic pyrolysis was applied.u

• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.5
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• pp.127-132
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• 2018

The amount of generated Circulating Fluidized Bed Combustion ash (CFBC ash) is annually increasing, but most CFBC ash has been landfilled and discarded due to the limited utilization. The major chemical compositions of CFBC ash are $SiO_2$, CaO and $CaSO_4$, which could form hydration products by reacting with water as self-cementing property such as cement. The purpose of the this study is to derive the optimal mix proportions to improve polymer-modified mortar with the use of CFBC ash which has the self-cementing property. In order to develop polymer-modified mortar, three mix proportions were determined, and fundamental properties for the mixtures were obtained. As a result, the optimal mixture containing 10 percent of silica fume, 1.0 percent of polymer and 3.5 percent of expansive additives were proposed in this study.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.48-54
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• 1986

Influencing factors on the instant properties of agglomerated parched barley powder prepared by fluidized bed agglomerator were investigated. Instant effect was measured by the determination of wettability, sinkability, dispersibility and solubility of agglomerated particles. Instant effect of agglomerated particle was influenced by sorts of binding materials, concentration of aqueous binder solution and agglomerated particle diameter. The binding materials for agglomerated process were water and aqueous solution of glucose, maltose and gelatin. Instant effect of agglomerated particles increased as the concentration of aqueous sugar solution increased. However, the effect of aqueous solution of gelatin on instant effect was inversely proportional to the concentration. The size of agglomerated particle had an outstanding effect on instant properties and the diameter of agglomerated particle ranging from 0.1 mm - 0.3 mm showed the excellent instant effect.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.380-391
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• 1993

The experimental study was made to propose the treatment method of wastewater in the high-density fish culture system. The BOD to COD ratios of effluents were almost same to 0.65 in the eel-farm, but were various in the farm rearing together with tilapia etc. A BOD rate curve of the eel-farm effluent could be described mathematically by the equation, $BODu=14.1(1-10^{-0.222t})+30.9(1-10^{-0.035(t-8)})$. Nitrification in Biological Fluidized Bed(BFB) system to treat the fish-farm wastewater could be reduce ammonium level up to $65{\sim}79\%$ when ammonium loading rates were between 0.014 and 0.075g $NH_4/g$ BVS-day. Nitrification efficiency was decreased by organic matters in the wastewater when ammonium loading was low(0.014 g $NH_4/g$ BVS-day). T-N removal ratios were decreased to increase loading in denitrification process, because of low C/N ratio. Based on much higher biological mass concentrations, BFB system takes many advantages of a practical viewpoint, such as stability of treatment efficiency and reduction of necessary site area for the facility, as compared with conventional treatment systems.