• Journal of Energy Engineering
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• v.26 no.3
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• pp.78-89
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• 2017

Spontaneous combustion propensity of various coals of carbonization grade as a pulverized fuel of coal fired power plant has been tested from an initial temperature of $25^{\circ}C$ to $600^{\circ}C$ by heated in an oven with air to analyze an self oxidation starting temperature. This tests produce a CPT(Cross Point Temperature), IT(Ignition temperature) and CPS(Cross Point Slope) by calculated as the slope of time taken a rapid exothermic oxidation reaction at CPT base. CPS show a carbonization rank dependence, whereby wood pellet has the highest propensity to spontaneous combustion of $20.995^{\circ}C/min$. A subbituminous KIDECO coal shows an CPS values of $15.370^{\circ}C/min$ whereas it of pet coke of the highest carbonization rank has $20.950^{\circ}C/min$. The nature of this trend is most likely a concentration of volatile matter and oxygen functional groups of coal surface that governs the available component for oxidation as well as surface area of fuel char, and constant pressure molar heat.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.6-10
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• 1982

To investigate the effect of organic acids on suppression of fishy odor, the change of the odor and the remaining amount of trimethyamine (TMA), selected as the representative component of fishy odor in clam pickle (15.5% NaCl) were examined by sensory evaluation and gas chromatography. The fishy odor linearly decreased as the amount of vinegar increased at ${\alpha}=0.01$, but there was no significant difference of fishness score for the changes of storage period and kinds of acid. Overall acceptability score was found to be the best when 8 ml vinegar added to 100g clam pickle. The remaining amount of TMA showed the tendency to decrease as the amount of acetic acid and storage time increased and kinds of acid were changed in order of acetic, malic and citric acid. However when $4\;{\mu}l/ml$ acetic acid (=8 ml vinegar/100g clam pickle) was added, the percentage of the remaining amount of TMA showed little decrease from about 95% for 72 hours of storage time. From the results of sensory evaluation and gas chromatography, it was considered that acids have the effect on suppression of fishy odor by producing non-volatile salts by combining with TMA chemically and that the effect of acids on suppression of fishy odor is mainly due to the masking effect at the concentration commonly used.

• Food Science and Preservation
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• v.11 no.4
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• pp.441-447
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• 2004

To elucidate changes in qualifies of pork and beef during storage and identify decay point, beef (loin, tenderloin, plate) and pork (belly, loin, thigh) were stored at $4^{\circ}C$, and their pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), electronic nose analysis, and sensory evaluation were performed. Belly of pork had higher values in pH, VBN and TBARS, compared to loin and thigh of pork. Electronic nose analysis clearly indicated a difference in principal component score between day 0 and day 12 of storage. Sensory evaluation showed that pork began to away at day 4 of storage and not edible after 6 days. Loin and tenderloin of beef had higher values in pH and VBN, compared to plate of beef. Regarding TBARS, all beef samples had the similar values at the beginning of storage, but loin of beef had a drastic increase after 8 days of storage, differently from tenderloin and plate of beef. Plate of beef had lower values in overall. Electronic nose analysis of beef showed the similar results with those of pork.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.5
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• pp.316-325
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• 2012

In this study, we suggested adequate control technology by analyzing emission process and main chemical of VOC/HAPs generated from four paint factories in Busan area. And we estimated whether Kapok fiber, which is a natural material, can be commercially used for an absorbent by testing adsorption ability. As a result of this sturdy, above 60% of VOC/HAPs was volatilized and dispersed inside the working place without conducting control system of facilities during manufacturing paints. Concentration profile of VOC/HAPs, which is volatile naturally outside the factories, is surveyed above 70% at Toluene, Ethylbenzene, and Xylene. And a result of evaluation of odor attribution level about the component whose Odor Threshold is known, it is estimated that major cause material of A, B, C factories is Toluene and that of D factory is m/p-Xylene. And that result presented design arguments such as facilities specifications, activated carbon filling volume, and replace cycle of activated carbon as control technology. Also, that result presented emission process improvement such as adsorption of central-controlled ventilation device, installation of inlet flenge, and potable cleaning process. The rate of pollutant adsorption of Kapok fiber, which is natural material, is indicated about 91.9%, 66.7%. That result validated the possibility as replacement of activated carbon.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.53-59
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• 2008

Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.97-102
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• 2008

For the use of salmon frame in zero emission, the snack using residues of salmon Gomtang was prepared and investigated on the food component characterization. According to the results of volatile basic nitrogen, water activity and sensory evaluation, the optimal substitution ratio of residues was 15% based on the mix. Total amino acid content was higher in the snack (14.8 g/100 g) with 15% residues than in snack (9.8 g/100 g) without residues. The major amino acids of the residues-added snack were aspartic acid (9.9%), glutamic acid (14.7%) and proline (9.5%). The snack with 15% residues were enriched in the mineral (calcium and phosphorus) and polyunsaturated fatty acid (20:5n-3 and 22:6n-3) compared to those of snack without residues.

• Bulletin of the Korean Chemical Society
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• v.30 no.5
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• pp.1121-1126
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• 2009

This paper describes a pattern recognition method of Magnoliae flos based on a gas chromatographic/mass spectrometric (GC/MS) analysis of the essential oil components. The botanical drug is mainly comprised of the four magnolia species (M. denudata, M. biondii, M. kobus, and M. liliflora) in Korea, although some other species are also being dealt with the drug. The GC/MS separation of the volatile components, which was extracted by the simultaneous distillation and extraction (SDE), was performed on a carbowax column (supelcowax 10; 30 m{\time}0.25 mm{\time}0.25{\mu}m$) using temperature programming. Variance in the retention times for all peaks of interests was within RSD 2% for repeated analyses (n = 9). Of the 74 essential oil components identified from the magnolia species, approximately 10 major components, which is $\alpha$-pinene, $\beta$-pinene, sabinene, myrcene, d-limonene, eucarlyptol (1,8-cineol), $\gamma$-terpinene, p-cymene, linalool, $\alpha$-terpineol, were commonly present in the four species. For statistical analysis, the original dataset was reduced to the 13 variables by Fisher criterion and factor analysis (FA). The essential oil patterns were processed by means of the multivariate statistical analysis including hierarchical cluster analysis (HCA), principal component analysis (PCA) and discriminant analysis (DA). All samples were divided into four groups with three principal components by PCA and according to the plant origins by HCA. Thirty-three samples (23 training sets and 10 test samples to be assessed) were correctly classified into the four groups predicted by PCA. This method would provide a practical strategy for assessing the authenticity or quality of the well-known herbal drug, Magnoliae flos.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1467-1474
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• 2006

Fish-frames, which are left after obtaining fillets or muscle during fish processing, consists of useful food components, such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using conger eel frame (SF) for human consumption and also to elucidate food component characterization of the snack. The results of volatile basic nitrogen suggested that conger eel frame was a suitable material for preparing snack. Based on the results of sensory evaluation and costs, starch syrup was an optimal sweetener for preparing snack using conger eel frame. The starch syrup-treated SF appeared safe because the moisture content and peroxide value were below the safety limits described in the guideline of Korea Food and Drug Administration (KFDA). Starch syrup-treated SF was similar in the pattern of fatty acid composition to soybean oil, whereas EPA and DHA were detected in SF. The total content of amino acid in starch syrup-treated SF was 23.9% based on 100 g of raw material. The maj or amino acids were aspartic acid, glutamic acid, glycine and alanine. The total contents of calcium and phosphorus in starch syrup-treated SF were 4.9% and 2.8%, respectively. The Ca/P of starch syrup-treated SF was 1.9, which is a good ratio for absorption of calcium. The SF made with starch syrup was superior in EPA and DHA compositions, total amino acid, calcium and phosphorus contents to commercial snack using eel frame.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.613-617
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• 2011

This study was conducted to compare the quality of the brown rice (BR) and milled rice (MR) during storage. To assess quality, BR and MR were analysed by their fat acidity and flavor pattern using a SMart Nose$^{(R)}$. BR was stored for 30 days at $30^{\circ}C$, and analysed after 5, 15, 20, and 30 days of storage. MR produced in 2005, 2009, and 2010 were also tested. The fat acidity of both rice groups was increased with extended storage and the fat acidity of BR was more rapidly increased than that of MR in general. The flavor patterns from the SMart Nose$^{(R)}$ results were analyzed by the principal component analysis (PCA). The major groups of atomic mass unit (amu) for good discrimination contribution were from 41 to 85 amus. The PCA1 and PCA2 of BR were 95.64% and 2.78%, respectively when the samples were categorized by storage period. The PCA1 and PCA2 of MR were 81.18% and 13.85%, respectively when the samples were compared by production year. Both rice groups could be practically differentiated into flavor patterns by volatile properties for storage period. With regard to the correlation between fat acidity and flavor pattern, we could find that increasing storage period increased fat acidity value and changed flavor pattern from SMart Nose$^{(R)}$. Accordingly, SMart Nose$^{(R)}$ could be successfully used for easy screening and quality evaluation of stored rice.

• Journal of the Korean Ceramic Society
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• v.39 no.9
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• pp.896-901
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• 2002

Since many process parameters of FHD(Flame Hydrolysis Deposition) are involved in forming multi-component amorphous silica film ($SiO_2-B_2O_3-P_2O_5-GeO_2$), it has not been easy to predict the optical, mechanical and thermal properties of deposited film from the simple process parameters, such as source flow rate. Furthermore, the prediction of final composition of film becomes even more difficult after sintering at high temperature due to the evaporation of volatile dopants. The motivation of the study was to clarify the quantitative relationship between simple process parameters such as the flow rate of source gases and resulting chemical composition of sintered film. Hence, the compositional analysis of silica soot by FTIR(Fourier Transformation Infrared Spectroscopy) and ICP-AES(Inductively Coupled Plasma-Atomic Emission Spectrometry) under the control of the amount of dopant was carried out to obtain the quantitative composition. By measuring spectrum of absorbance from FTIR, the compositional change of B-O, Si-O, OH($H_2O$) in silica film was measured. The concentrations of these dopants were also measured by ICP-AES, which were compared with the FTIR result. The final quantitative relationship between simple process parameters and composition was deduced from the comparison between two results.