• Journal of Advanced Marine Engineering and Technology
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• v.39 no.6
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• pp.620-625
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• 2015

In an effort to reduce the onset of global warming, the International Maritime Organization Marine Environment Protection Committee (IMO MEPC) proposed the reduction in ship speeds as a way of lowering the proportion of carbon dioxide ($CO_2$) in the Green House Gas emissions from ships. To minimize fuel costs, shipping companies have already been performing slow steaming for their own fleets. Specifically, the slow steaming approach has been adopted for most ocean-going container lines. In addition, because of the increased marine fuel cost that is required to enable increased capacity, there is an urgent need for more advanced fuel-saving technologies. Therefore, in this present study, we propose a fuel-cost reduction method that can improve the performance of diesel engines. We introduce a predetermined amount (0.025% of the amount of fuel used) of fuel additive (oil-soluble calcium-based organometallic compound). For improved experimental accuracy, as the test subjects, we utilize a large two-stroke diesel engine installed in land plants. The loads of the test engine were classified as low, medium, and high (50, 75, and 100%, respectively). We compare the engine performance parameters (power output, fuel consumption rate, p-max, and exhaust temperature) before and after the addition of fuel additives. Our experimental results, confirmed that we can realize fuel-cost savings of at least 2% by adding the fuel additive in low load conditions (50%). Likewise, the maximum combustion pressure was found to have increased. On the other hand, we observed that there was a reduction in the exhaust temperature.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.365-371
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• 2002

This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling ＞ frying ＞ steaming ＞ boiling > microwave oven cooking > pressure cooking.

• Journal of Ginseng Research
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• v.36 no.3
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• pp.270-276
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• 2012

The effect of orally administered sun ginseng (SG), which is a ginseng processed by steaming, was examined in adenine-induced chronic renal failure rat. SG significantly decreased both blood urea nitrogen and serum creatinine levels, indicating an improvement of renal function. Also, SG significantly increased the urinary excretion of both urea and creatinine. Furthermore it lowered the blood pressure, and inhibited adenine-induced kidney hypertrophy and edema. Based on these findings, SG may ameliorate chronic renal failures.

• Proceedings of the KIEE Conference
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• 1994.07b
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• pp.1609-1611
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• 1994

In ECR and helicon reactors for plasma processing, a high density plasma is generated in a source region which is connected to a diffusion region where the processing takes place. Large density and potential gradients can develop at the orifice of the source which drive ion currents into the diffusion region. The average ion velocity may become the order of the sound velocity. Measurements of the ion saturation current to a Langmuir probe are used as a standard method of determining the plasma density in laboratory discharges. However, the analysis becomes difficult in a steaming plasma. We have used the HAMLET plasma simulator to simulate the ion flow to a large langmuir probe in an ECR plasma. The collection surface was aligned with the Held upstream, normal to the field, and downstream. ion trajectories through the electric and magnetic fields were calculated including ion-neutral collisions. We examines the ratio of ion current density to plasma density as a function of magnetic field and pressure.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.3
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• pp.205-209
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• 2003

Solubilization of domestic household waste through Steam explosion with Subsequent ethanol production by the microbial saccharifitation and fermentation of the exploded product was studied. The effects of steam explosion on the changes of the density, viscosity, pH, and amounts of extractive components in artificial household waste were determined. The composition of artificial waste used was similar to leftover waste discharged from a typical home in Japan. Consecutive microbial saccharification and fermentation, and simultaneous microbial saccharification and fermentation of the Steam-exploded product were attempted using Aspergillus awamori, Trichoderma viride, and Saccharomyces cerevisiae; the ethanol yields of each process were compared. The highest ethanol yield was obtained with simultaneous microbial saccharification and fermentation of exploded product at a steam pressure of 2 MPa and a steaming time of 3 min.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.3
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• pp.179-182
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• 2003

Anaerobic fermentation was attempted to produce methane from the wood chip (Eucalyptus globulus). By the pretreatment of the wood chip using hot water with high temperature, NaOH, and steam explosion, the production of methane gas was enhanced. The pretreatment using Steam explosion resulted in more amount of methane gas produced than the treatment using either hot water or 1% (w/w) NaOH with high temperature, and the steam explosion at a steam pressure of 25 atm and a steaming time of 3 min was the most effective for the methane production. The amount of methane gas produced depended on the ratio of weight of Klason lignin, a high molecular weight lignin, in the treated wood chip.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• Journal of the Korean Wood Science and Technology
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• v.17 no.3
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• pp.1-7
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• 1989

This study was performed to obtain the optimal condition that hydrolyzed exploded pine(Pinus densiflora), oak(Quercus serrata) and birch wood(Betula platyphylla var. japonica) by using sulfuric acid. The results obtained were summarized as follows: In hydrolysis of wood meal with sulfuric acid. maximum yield of sugar appeared that pine was 12 hours. oak and birch were 24 hours with 65% sulfuric acid. Futhermore, when wood meal and exploded woods were hydrolyzed with 65% sulfuric acid at $23^{\circ}C$ for 6 hours(primary hydrolysis), diluted to 3% and hydrolyzed again at $100^{\circ}C$ for 2 hours(secondary hydrolysis), the maximum sugar yield of wood meals were 6 hours. those of higher steam exploded pine wood was 3 hours. of lower steam exploded oak and birch woods were 6 hours. The sugar analyses of exploded wood showed that the amount of arabinose and xylose residue rapidly decreased. content of nemicelluose decreased with increase of steaming time and pressure.

• Proceedings of the Korean Environmental Health Society Conference
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• 2002.04a
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• pp.55-56
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• 2002

Aflatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates for the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice(Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-sol-gi, plain steamed rice bread), fermented rice (sik-hye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9％ in the cooked rice, 85.6％ in the rice cakes, 11.4％ in the fermented rice, and 7.6％ in the popped rice, respectively (p＜0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of Korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.

• Journal of the Korean Wood Science and Technology
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• v.20 no.4
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• pp.65-72
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• 1992

Steam defiberated pulp and steam exploded wood(birch chip) were extracted with solvents (hot-water, 1% NaOH, MeOH, hot water, 1% NaOH). The properties of residual fiber were examined for the utilization as ruminants feed. The digestibility is 38% in steam defiberated pulp(10kg /$cm^2$-15min) and 62-77% in exploded wood(17-18kg/$cm^2$-2~10min), respectively. The more steam pressure and time increase, the more the digestibility increase. The sugars obtained from extractives is amount from 7% to 13% in asplund pulp and from 7% to 10% in exploded pulp. The sugars was mainly composed of 70-80% xylose. The digestibility of residual fiber which is extracted with solvents is low than these of original fibers. Considering the yield and digestibility as ruminant feed, exploded pulp under 17kg /$cm^2$ for 10min has the best efficiency. The exploded wood gives 75.3% on yield(O. D. chip) and 48% on the digestibility.