• Transactions of the Korean hydrogen and new energy society
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• v.22 no.5
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• pp.699-705
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• 2011

A combined heat and power cogeneration system driven by low-temperature sources is investigated by the first and second laws of thermodynamics. The system consists of Organic Rankine Cycle (ORC) and an additional process heater as a series circuit. Seven working fluids of R152a, propane, isobutane, butane, R11, R123, isopentane and n-pentane are considered in this work. Maximum mass flow rate of a working fluid relative to that of the source fluid is considered to extract maximum power from the source. Results indicate that the second-law efficiency can be significantly increased due to the combined heat and power generation. Furthermore, higher source temperature and lower turbine inlet pressure lead to lower second-law efficiency of ORC system but higher that of combined system. Results also show that the optimum working fluid varies with the source temperature.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.232-236
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• 2006

The essential oil of Swertia chirata Buch.-Ham. was extracted by solvent extraction (n-pentane:diethylether, 1:1) method using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of essential oil obtained from S. chirata was 236.47 mg/kg. Seventy seven compounds of the essential oil belonging to chemical classes of acid (4), alcohol (21), aldehyde (15), ester (3), furan (3), hydrocarbon (7), ketone (17) and miscellaneous (7) were tentatively identified. The major volatile compounds ranged in content order were as follows: undecanoic acid (28.63%), 2-buten-2-one (20.42%), camphor (18.40%), 2-heptadecanone (14.72%), and cedrol (13.07%).

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.05a
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• pp.300-303
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• 2010

This work shows the result of numerical simulation on a reacting flow by varying atomization properties which can be obtained from a injector for a small and low power aircraft gas turbine engine. Because the atomization properties mainly affect on the performance of the engine, a lot of efficiency tests are needed when a new injector is developed. Nowadays researches has been actively performed using computational analysis. Using commercial package CFD-ACE+, basic studies on the reacting flow field have been conducted. Those results show that the reaction rate is increased when higher pressure and wider angle spray condition are used. More smaller parcels can also enhance the fuel-air reaction.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.451-454
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• 1997

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.

• Journal of Animal Environmental Science
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• v.9 no.2
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• pp.69-78
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• 2003

In this study, the energy conversion equipment from the radiation energy to mechanical energy by using n­pentane as the operating fluid was constructed and the performance to pump the water was tested for the utilization of solar powered water pump. The equipment was designed optimally, after the theoretical analyses of the water pumping head and water quantity per cycle were done. The pentane vapour temperature in the condenser and the temperature of the outlet water from the condenser became lowered and the heat transfer rate became higher with decreasing the water inlet level to the condenser. The temperature difference between the condenser and the water tank was significant. Therefore, the distance between the water tank and condenser was recommended to be shorten and the diameter of their connecting pipe was recommended to be narrow in order to reduce the resistance of the fluid passage and improve the heat transfer rate. The amount of water pumped was 1.6­2.4 liters. Mass flow rate of the cooling water became lowered when the cooling water pipe was prolonged from the condenser to improve the heat transfer rate.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1015-1021
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• 2000

Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at $110^{\circ}C$ in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.443-463
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• 2024

This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and lipid oxidation of deodorant untreated HO (CON) were not significantly affected by the three deodorants. However, deodorant-treated HOs exhibited significantly elevated levels of α-linolenic acid (C18:3n3) and eicosenoic acid (C20:1n9) compared to CON (p<0.05), while other fatty acids remained consistent. Zeolite-purified HO demonstrated significantly lower levels of volatile organic compounds (VOCs) than other treatments (p<0.05). Remarkably, zeolite decreased the concentration of pentane, 2,3-dimethyl (gasoline odor), by over 90%, from 177.17 A.U. ×10⁶ in CON to 15.91 A.U. ×10⁶. Zeolite also effectively eliminates sec-butylamine (ammonia and fishy odor) as compared to other deodorant-treated HOs (p<0.05). Additionally, zeolite reduced VOCs associated with the fruity citrus flavor, such as nonanal, octanal, and D-limonene in HO (p<0.05). This study suggests that integrating zeolite in supercritical fluid extraction enhances HO purification by effectively eliminating undesirable VOCs, presenting a valuable approach for producing high-quality HO production in the cosmetic and functional food industries.

• Journal of environmental and Sanitary engineering
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• v.14 no.3
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• pp.139-149
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• 1999

This study was performed to investigate components of organic solvents and present statues of environmental measurements with official records of working environmental measurements of 4,181 workplaces in 3,280 workshops used airborne organic solvents. 1. The mean working hour of 4,181 workplace producing airborne organic solvents in 3,280 workshops was 437±28.7min, but the mean sampling time for measurement of airborne organic solvents was identified to be 254±28.8min. In 73.0% of 4,181 samples the sampling frequencys were Full-period, single sample measurement. 2. The total 54 components of organic solvents were measured in total airborne samples of 4,181 workplace in 3,280 workshops in both of first and second half-year. These were divided into 38 components, Group 1 substances (5 components), Group 2 substances (31 components) and Group 3 substances (2 components), regulated by the Industrial Safety and Health Law, and other 16 components without legal duty of working environment measurement. The most common component in each half-year was Toluene (84.8%, 88.2%), which was followed by Xylene (464.4%, 51.7%), Methyl ethyl ketone (31.1%, 34.4%), n-Hexane (22.7%, 27.8%) and Benzene (20.4%, 21.5%) in frequency. Of legal duty free components, Ethyl benzen, Trimethyl benzene and Pentane were frequently detected. In conclusion, these results show that the present legal classification system of organic solvents needs to revise. Also these results suggest that it must be necessary to analyze the component of airborne organic solvents mixture and to evaluate their effects on workers' health for the effective management of working environment in workshops treating with organic solvents.

• Food Science and Preservation
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• v.6 no.2
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• pp.206-215
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• 1999

Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C$\_$6/ compounds, a series of saturated and unsaturated r- and $\delta$-lactones ranging from chain length C$\_$6/ to C$\_$l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C$\_$6/ aldehydes and alcohols) were major constituents of the extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.801-805
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• 2003

Volatile flavor components in chestnut (Castanea crenate Sieb. et Zucc.) flower were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC-FID and GC/MS. A total of 122 components including 35 alcohols,5 hydrocarbons,20 terpene and derivatives,7 ketones, 24 aldehydes, 12 esters, 4 acids, 3 furans, and 2 miscellaneous were identified from total volatile extract of chestnut. Alcohols were comprise 36.58% of volatile extract and dominant constituents and the main components of flower volatiles were 1-phenylethanol (18.6%), (E)-geraniol, tricosane, heneicosane, benzyl alcohol, acetophenone and 2-phenylethanol as aromatic alcohols and odd carbon hydrocarbons. Especially 1-phenylethanol and acetophenone would be applicable to the markers to ascertain floral origin of chestnut honey. The powerful animal and floral notes of chestnut flower were characterized by compounds including nonanal.