• Resources Recycling
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• v.11 no.3
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• pp.17-24
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• 2002

There has been an increasing demand over the years for steels with lower[s] content. For the purpose of improving the efficiency of desulphrization in the powder injection process of ladle, experimental studies were carried out by using cold model to optimize the lance configuration, gas flow rate, immersion depth of lance nozzle, position of lance nozzle relative to the ladle and the effect with slag, etc. As the results of this study, it was made clear that 2-hole nozzle lance (C, E type) placed in an asymmetric position gives the shortest mixing times.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.806-810
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• 2008

This paper introduces the automatic fine Bituminous Coal injection lance position control method using flame image process. The fine Coal injection lance is used to supply additional heat into the furnace in Mill plant. It injects fine coal into high pressured air flow and produces very heated and high pressured flame. For the such high temperature and pressure, the fine coal injection lance effects not only efficiency of burner but also furnace abrasion. To keep efficient combustion status and to avoid the abrasion, in this paper, the flame is monitored by computer image process. This paper proposes the flame image process method and lance position control according to calculated result for flame image process.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.65 no.6
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• pp.1001-1006
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• 2016

As consumption of energy is increasing rapidly, energy saving is emphasized in nowadays. Thermal power plant occupies a large proportion in various type of power plant. Major causes of decreased power generation efficiency on thermal power stations is deposition of fly ash. Soot Blower is a facility to remove the ash which is deposited outside of tube by steam blowing on boiler. Residual stream which caused by lance tube in soot blower cannot be discharged steam effectively in lance tube causes reducing the thickness of lance tube. On the contrary, increasing discharge ratio of steam, lance tube cannot sustain proper pressure to remove ash on tube. This study suggests increasing discharge ratio of steam with proper pressure to remove ash on tube by optimization on shape of lance tube nozzle. To optimize shape of nozzle, discharge ratio and maximum blowing pressure on nozzle is selected as object functions. Diameter of nozzle, distance between nozzles, angle of nozzle and gap between nozzle is selected as design parameters. Then the design of experiment (DOE) with an orthogonal array is performed to analyze the effect of design parameters. And grey relational analysis and analysis of mean (ANOM) is performed to optimize shape of lance tube.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2000.06a
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• pp.658-663
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• 2000

Slopping phenomena deteriorate the productivity and the stability of operation in oxygen converter process. To predict and prevent that, it needs reliable perception of the internal state of the oxygen converter chamber. Equipment was developed to measure the dynamic and static behavior of the oxygen-blowing lance 3-dimensionally and the measured signal is analyzed in relation to slopping phenomena. It was found that the behavior of the lance is strongly correlated to the change of slag foam height and the instability of molten steel behavior. So slopping phenomena can be predicted by simultaneously analyzing the measured behavior of the lance and the control factors such as the flow rate of oxygen and the height of lance.

• Journal of Fisheries and Marine Sciences Education
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• v.12 no.2
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• pp.213-223
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• 2000

In order to establish the exact determination method of amino nitrogen in fish sauces, we compared the amino-nitrogen content in salt-fermented sand lance sauces according to the measuring methods and investigated influencing factors on the procedure of measuring. Amino-nitrogen content was increased in both sand lance sauce during fermentation periods and commercial sand lance sauces. Amino-nitrogen in fermented sand lance sauces for 12 months occupied 88.7% and 75.2% for the trinitrobenzene sulfonic acid(TNBS) method and the Copper-salt method, compare to the Formol method. The ratio of amino-nitrogen/total nitrogen in fermented sand lance sauce for 12 months was higher than in commercial sand lance sauces. The determination of amino-nitrogen by the TNBS method was influenced by concentration of salt in sand lance sauce. The amino-nitrogen content was the highest in the Formol method and followed by the TNBS method and the Copper-salt method without the influence of heating time and monosodium glutamate(MSG) concentration. We concluded that the determination of amino nitrogen in fish sauces was correct to measure with the TNBS method.

• Proceedings of the KSME Conference
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• 2001.06b
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• pp.31-35
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• 2001

Slopping deteriorates the productivity and the stability of operation in BOF refining process, and hence POSCO has developed methods to predict and prevent slopping. Specific equipment was developed to measure the change of the reacting force to the oxygen-blowing lance against oxygen jet and the force was gathered and analyzed with the flow rate of oxygen and the height of lance. From this study, it was found that the reacting force is strongly correlated to the slag foam height. Currently, the modeling of the relation of the slag foaming level and the vertically acted force to lance is being approached for predicting the slopping.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.18 no.6
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• pp.690-696
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• 2009

This paper introduces the automatic fine Bituminous Coal injection lance position control method using flame image process. The fine Coal injection lance is used to supply additional heat into the furnace in Mill plant. It injects fine coal into high pressured air flow and produces very heated and high pressured flame. For the such high temperature and pressure, the fine coal injection lance effects not only efficiency of burner but also furnace abrasion. To keep efficient combustion status and to avoid the abrasion, in this paper, the flame is monitored by computer image process. This paper proposes the flame image process method and lance position control according to calculated result for flame image process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.170-175
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• 2008

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.447-454
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• 2003

Chemical and microbial properties of Northern sand lance, Ammodytes personatus, sauce fermented at $15^{\circ}C$ with fermentation accelerating agents, koji, enzyme, and squid viscera, were analyzed. Total creatine content of Northern sand lance sauce with squid viscera increased up to 2 months of ripening and decreased gradually thereafter, while that with koji or enzyme, and control, increased up to 3 months of ripening and then decreased slowly. TBA values of all samples increased sharply during early ripening, followed by slight decrease. Free amino acid content with all agents increased continuously as fermentation progressed. Major free amino acids of Northern sand lance sauce were glutamic acid, alanine, valine, leucine, and lysine. Total viable cell counts with all agents also increased during early ripening and then decreased. Total viable cell count of Northern sand lance sauce with squid viscera was the highest followed that with koji, enzyme, and control. Northern sand land sauce manufactured with koji showed the most acceptable sensory evaluation result, followed by that with squid viscera.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1144-1150
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• 2012

The study of quality and salting characteristics of root vegetables other than Chinese cabbage was done to develop different kinds of Kimchi. The root vegetables lotus (Nelumbo nucifera) and lance Asia bell (Codonopsis lanceolata) were evaluated as main ingredients for Kimchi by measuring their physico-chemical and microbial properties. Salinity, pH, titratable acidity, reducing sugar, firmness, color change, moisture content, total viable counts, and lactic acid bacteria were investigated to identify adaptability for Kimchi. The initial pH of lotus and lance Asia bell showed 5.7 to 6.3 during the salting period, and the pH decreased with increasing salting periods. The reducing sugar contents of lance Asia bell showed 34.1 to 35.6 mg/g, which were significantly higher compared to lotus 3.2 to 3.4 mg/g. Titratable acidity also showed higher in salted lance Asia bell at 0.36 to 0.4%, while lotus showed 0.17 to 0.27%. Lactic acid producing bacteria increased in lance Asia bell during salting periods and reached $2.1{\times}10^4CFU/g$ after 48 hr of salting. However, no lactic acid bacteria were detected in lotus. As a result of this physico-chemical and microbial analysis, lance Asia bell was more suitable as an ingredient of Kimchi than lotus.