• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.195-200
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• 1990

Effects of cooking time(5-30 min in a pressure cooker) and HTST air dehydratiion time(0-9min at 15$0^{\circ}C$) on physical properties of dried green peas(3% oisture content wet basis) were investigated by determining rehydration ratio rehydration curve browning reaction and puncture force, The rehydration ratio and curve of dried green peas were increased with increa-sing cooking time and HTST air dehydration time. Preheating of the green peas for 30 min in a pressure cooker or for 9 min of HTST air dehydration time prior to 6$0^{\circ}C$ air dehydration recovered a 87.3% of original moisture content of raw green peas in a boiling water for 5 min. The brownin greaction was gradually decreased up to 15 min of cooking time. Puncture pressure of rehydrated green peas treated in a boiling water for 5 min was decreased as the cooking time and HTST air dehydration time were increased and was highly correlated with rehydration (r=-0.956) The effects of cooking time and HTST air dehydration time on rehydration ratio browning reaction and puncture pressure were significantly different at the a=0.01 level except effect of HTST air dehydration time on browning reaction.

• Applied Chemistry for Engineering
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• v.10 no.6
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• pp.885-888
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• 1999

This study was carried out to determine the reaction kinetic constant of the dehydration - thermal decomposition of $Na_2B_4O_7{\cdot}10H_2O/Na_2B_4O_7{\cdot}5H_2O$ and to investigate the durability during the repeated use of a chemical heat-storage material and the reproducibility of reaction system. The order of the dehydration reaction was 1st-order. The reaction rate was directly proportional to a partial pressure difference of water steam. The kinetic constant was 0.27 and the reproducibility of dehydration reaction for a kinetic constant and a reaction order was excellent. The activity variation in the durability test of a chemical heat-storage material was within range of ${\pm}5%$ during the repeatedly use in several times.

• Journal of the Korean Chemical Society
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• v.67 no.1
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• pp.28-32
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• 2023

The reaction conditions optimization, including the temperature of the reaction, amount of catalyst required, and reaction time for the linoleic acids (LAs) and conjugated linoleic acids (CLAs) production by catalytic dehydration of castor oil via saponification was investigated by response surface methodology (RSM). It was confirmed that all three parameters (temperature, time, and amount of catalyst) were influential factors in isolating LAs and CLAs. When the temperature was increased, the iodine value increased, and the reaction time and catalyst amount increased. The optimal reaction conditions were: 240 ℃, 2.2 h reaction time, and 7 wt% catalyst amount. The maximum iodine value reached 156.25 with 91.69% conversion to the essential fatty acids.

• Journal of the Korean Ceramic Society
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• v.18 no.1
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• pp.35-40
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• 1981

The kinetics of the dehydration of Ha-dong kaolin was studied isothermally at various temperatures. Dehydration rate was measured by thermogravimetry method in the temperature range of 440~50$0^{\circ}C$ and the particle size range of 170~325mesh. The general equation f($\alpha$)=kt, where $\alpha$ is the fraction reacted in the time and the function f($\alpha$) depends on the reaction mechanism, was applied to this reaction. The function, f($\alpha$) was obtained by application of reduced-time plot and plot of lnln (1-$\alpha$) vs. ln (time), and expressed as (1-$\alpha$) ln (1-$\alpha$)+$\alpha$=kt. The dehydration followed the diffusion-controlled reaction model and gave activation energy of 30Kcal/mole.

• Journal of the Korean Solar Energy Society
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• v.23 no.1
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• pp.29-38
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• 2003

To develope chemical heat pump using available energy sources, solar heat and other kinds of waste thermal energy, we have studied the material and heat transfer rate in the cylindrical bed reactor packed with Calcined Dolomite. Our results from the studies are as follows ; 1 The time needed to complete dehydration reaction at the wall side of the cylindrical reactor(r/rL=0.5) was shorter than that of the center(r/rL=0.0) as much as 12%. 2. Two dimensional (radial and circumferential) partial differential equations, concerning heat and mass transfer rate in the packed bed of calcined Dolomite, are solved numerically to describe the characteristics of the reaction in the cylindrical reactor. The solution reads rate of reaction in the packed bed reactor depends on the temperature and concentration of reactants. These results read the supplied heat transfers from the wall side of the cylinder to the center, dehydration reaction begins at the inner side of the wall of the cylindrical reactor and the dehydration reaction proceeds from the wall side to center of cylinder.

• Journal of the Korean Ceramic Society
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• v.32 no.8
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• pp.922-930
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• 1995

• Journal of the Korean Chemical Society
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• v.62 no.6
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• pp.423-426
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• 2018

• Bulletin of the Korean Chemical Society
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• v.20 no.3
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• pp.341-344
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• 1999

The hydrazones of 2-acetylfuran, 2-acetylthiophene, and 2-acetylpyrrole, were allowed to react with S-methylthioacetimidate hydroiodide (8) to give azinoureas 10, and the reaction of 10 with Appel's dehydration conditions (triphenylphosphine/carbon tetrachloride/triethylamine) led to the corresponding azinocarbodiimides 11, which underwent thermal rearrangement under the reaction conditions to give 1,1-diheteroaryl ethylenes 13.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.3
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• pp.234-238
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• 1990

The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{\circ}C$ Pyruvic acid contents were maximized(174 $\mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(147 $\mu$mole/g garlic solid) of air dehydration at 5$0^{\circ}C$

• Journal of the Korean Chemical Society
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• v.57 no.6
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• pp.684-690
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• 2013

Since a glycerol molecule has three active sites, two ${\alpha}$ and one ${\beta}$ hydroxyl groups; it undergoes condensation by releasing water molecules to produce linear, nonlinear and heterocyclic oligomers. The Gibbs free energy (G), enthalpy (H) and internal energy (E) of 7 diglycerol, 15 triglycerol and 23 tetraglycerol isomers were calculated at B3LYP level of theory using 6-311++G(d, p) basis set, in both gas and aqueous phases. Linear oligomers, ${\alpha}{\alpha}$-diglycerol, ${\alpha}{\alpha}$, ${\alpha}{\alpha}$-triglycerol and ${\alpha}{\alpha}$, ${\alpha}{\alpha}$, ${\alpha}{\alpha}$-tetraglycerol, were found to be the most stable oligomers in aqueous phase. It was found that the stability of cyclic oligomers decreases as the size of their rings increases. Cyclic oligomers are produced by dehydration of the acyclic ones which is an endothermic reaction while its ${\Delta}G$ is negative. The dehydration reaction is less endothermic in aqueous phase.