• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.329-335
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• 1995

Rheological properties of whole soybean gel(soygel) were investigated as affected by the water addition ratio, stirring time and Ca salts. The soygel was prepared by suspension of whole soy flour(WSF, 300 mesh) in boiling water, addition of sodium alginate and Ca salts followed by thorough mixing and gel formation at $4^{\circ}C$. The texture properties of hardness, adhesiveness and cohesiveness of the gel were increased as the stirring time prolonged from 5 to 30 minutes. From the results of the rheological and sensory properties, 20 minutes of stirring time was selected for whole soybean gel preparation. Eventhough increase in water addition ratio from 8 to 12 times(water/WSF, v/w) resulted a decrease in hardness and adhesiveness, 10 times ratio was chosen as proper the water addition based on textural uniformity. Among the Ca salts, $CaSO_4$ produced the highest hardness followed by Ca $gluconate-CaSO_4$ mixture(413g) and Ca gluconate at the water addition level of 10 times. In order to determine the amounts of Ca salts, and 0.125g of Ca gluconate or $CaSO_4$ per g WSF were found to be optimum in terms of textural and sensory properties. The proper mixing ratio of Ca gluconate and $CaSO_4$ was found to be 50 : 50, 25 : 75 and 0 : 100.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.6
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• pp.420-425
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• 2011

In general, the decomposition of $CaSO_4$ formed by sulfation reaction in the in-furnace desulfurization process using limestone has strong effect on the desulfurization reaction under the oxy-fuel combustion condition. In this study, the conversion rates were measured and reaction rates were calculated in order to investigate the effects of the experimental variables such as temperature and the concentrations of $CO_2$, $O_2$, $SO_2$, on the $CaSO_4$ decomposition reaction using DTF (Drop Tube Furnace) in the desulfurization reaction. The conversion rate and the reaction rate of $CaSO_4$ decomposition reaction were increased with reaction temperature. $CO_2$ concentration has little effect on $CaSO_4$ decomposition reaction in the presence of $O_2$. Under the same experimental conditions, the decomposition rate of $CaSO_4$ was enhanced with the decreasing the $O_2$ concentration, but vice versa with the increasing of $SO_2$ concentration.

• Transactions of the Korean hydrogen and new energy society
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• v.26 no.6
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• pp.600-608
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• 2015

As a candidate for cheap oxygen carrier, $CaSO_4$ based oxygen carriers have been developing. However, research on reaction characteristics and side reaction of $CaSO_4$ based oxygen carrier is very limited. There are many possible reactions for main components of syngas from coal. In this study, we prepared three $CaSO_4$ based oxygen carriers ($CaSO_4$-$Fe_2O_3$/bentonite, $CaSO_4$-$K_2CO_3$/bentonite, $CaSO_4$-CaO/bentonite) and performed reduction tests by hydrogen. Cyclic reduction-oxidation tests up to $5^{th}$ cycle are also conducted using hydrogen as fuel. Reduction reactivity of those $CaSO_4$ based oxygen carriers were compared with that of NiO based oxygen carrier (OCN703-1100). Real weight change fractions of $CaSO_4$ based oxygen carriers were higher than theoretical oxyen transfer capacity and reactivity of these particles decreased with the number of cycle increased. To check possible side reaction of $CaSO_4$ based oxygen carriers, $CaSO_4$ decomposition tests were carried out and $SO_2$ was detected even at $700^{\circ}C$. Consequently, we could conclude that $CaSO_4$ based oxygen carriers decompose and release $SO_2$ and this reaction lead reactivity decay of $CaSO_4$ based oxygen carries.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.336-341
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• 1995

Effect on alginate, pectin and Ca salts on textural properties of whole soybean gel(soygel) was investigated. The soygel was prepared by addition of sodium alginate, pectin and Ca salts into whole soy flour(300 mesh, WSF) suspension followed by through mixing. Addition of sodium alginate or pectin into WSF suspension significantly increased the hardness, adhesiveness and cohesiveness of the gel. The most uniform gel was obtained by $12{\sim}15%$ addition of sodium alginate or pectin, while their mixture rather decreased the textural properties. Sensory evaluation by ranking test for the gels showed that 12% sodium alginate and 0.125g $CaSO_4/g$ WSF produced the most desirable gel in terms of elasticity, uniformity, smoothness and total acceptability, followed by 12% sodium alginate and 0.12g Ca $gluconate-CaSO_4$(50 : 50). From the results, the optimal preparative conditions for soygel were suspension of WSF in 10 times of water(v/w), addition of 12% sodium alginate(w/w of WSF) and 12.5% $CaSO_4$ or Ca $gluconate-CaSO_4$(50 : 50) into WSF suspension followed by gel formation at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.26-30
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• 1994

The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at $100^{\circ}C$ on the amounts of coagulants required for coagulation showed that the amounts of $CaCl_{2},\;MgCl_{2}$ and GDL decreased as the heating time extended to $6{\sim}9$ minutes while $CaSO_{2}$ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with $CaSO_{4}$. The WHC of SPI was significantly reduced by heating at $100^{\circ}C$ while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants$(CaSO_{4}-GDL,\;CaSO_{4}-CaCl_{2},\;CaCl_2-GDL)$ showed that softer tofu was obtained as the ratio of $CaSO_{2}$ increased and harder tofu as the ratio of $CaCl_{2}$ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of $CaSO_{2}$ and 100% of GDL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of $CaSO_{2}$ in the mixed coagulants and higher intensity of sourness and bitterness were scored as the GDL and $CaCl_{2}$ added more.

• Resources Recycling
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• v.7 no.5
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• pp.33-40
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• 1998

The formation reation of anhydrite (CaSO$_{4}$) depends upon the amount and velocity of the SO$_{3}$(g) and CaO(s) produced in the process of the thermal decomposition of alunite[K$_{2}SO_{4}{\cdot}Al_{2}(SO_{4})_{3}{\cdot}4Al(OH)_{3}$] and limestone (CaCO$_{3}$) respectively. Therefore, this study had carried out to investigate the amount and velocity of SO$_{3}$(g) produced by roasting alunite and pyrolytic materials. In air, alunite was transfouned into KAl(SO$_{4})_{2}$ and Al$_{2}O_{3}$ by dehydration at 500~580$^{\circ}C$. The dehydration velocity of alunite was found to be kt=(1-(1-${\alpha})^{1/3})^{2}$, the activation energy, 73.01 kcal/mol. SO$_{3}$(g) ware slowly produced by the thermal decomposition of KAl(SO$_{2})_{2}$, at 580~700$^{\circ}C$, rapidly, at 700~780$^{\circ}C$, The pyrolysis velocity of KAl(SO$_{4})_{2}$ was found to be kt=1-(1-${\alpha})^{1/1}$; activation energy, 66.84kcal/mol. The SiO$_{2}$ and kaolinite in alunite ore scarcely affected the temperature and velocity in which SO$_{3}$(g) were produced.

• Journal of the Korean Society of Groundwater Environment
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• v.5 no.3
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• pp.162-170
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• 1998

Geochemical characteristics of groundwater in Goryeong area, based on chemical analyses of 34 water samples and mineralogical study of rocks, differ among Nagdong, Hasandong and Jinju formations and Goryeong granite in relation to mineralogical compositions of the rocks. Concentrations of most solutes are higher in groundwater of the sedimentary formations than in that of granite. Ca$\^$2＋/ in the sedimentary groundwaters results mainly from reaction of CO$_2$-charged water with calcite and weathered plagioclase. Average groundwater in the Jinju formation is oversaturated with respect to calcite. Major types of groundwaters are hard Ca(HCO$_3$)$_2$ and CaSO$_4$with hardness of 155 mg/1 for Nagdong formation, 150 mg/1 for Hasandong formation and 140 mg/1 for Jinju formation whereas it is soft Ca(HCO$_3$)$_2$with hardness of 90 mg/1 for Goryeong granite. Ca(HCO$_3$)$_2$type resole from dissolution of calcite and plagiodase while CaSO$_4$type results from dissolution of pyrite and partly from domestic pollutants. CaSO$_4$type may indicate that the sedimentary groundwaters are more evolved geochemically than the granitic groundwater, but it is not obvious because the type might be affected by the dissolution of pyrite and domestic pollutions. Prite is expected to occur as a stable sulfide in the gray∼dark gray arkosic sandstones formed under reducing environment.

• Resources Recycling
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• v.6 no.1
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• pp.11-16
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• 1997

The extraction of aluminum from coal fly nsh wa studied using H,SO, and CaF, as leachants Aluminum was effectively extracted by HF formed &om the reaction of H,SO, and CaF, which decomposed the mullite in fly ash. The cffeas of H,SO' and CaFi concentration, reaction temperature, and reacliou time on aluminum extraction were investigated. 97% of aluminum was extracted by 4 M H:SO, and 0.5 M CaF, at 106$^{\circ}$C for 10 houci.

• Journal of Soil and Groundwater Environment
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• v.11 no.6
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• pp.35-42
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• 2006

Experimental study was conducted to identify the active agent for reductive dechlorination of TCE in cement/Fe(II) systems. Several potential materials-hematite (${\alpha}-Fe_2O_3$), lepidocrocite (${\gamma}$-FeOOH), akaganeite (${\beta}$-FeOOH), ettringite ($Ca_6Al_2(SO_4)_3(OH)_{12}$)-that are cement components or parts of cement hydrates were tested if they could act as reducing agents by conducting TCE degradation experiments. From the initial degradation experiments, hematite was selected as a potential active agent. The pseudo-first-order degradation rate constant ($k\;=\;0.637\;day^{-1}$) for the system containing 200 mM Fe(II), hematite and CaO was close to that ($k\;=\;0.645\;day^{-1}$) obtained from the system containing cement and 200 mM Fe(II). CaO, which was originally added to simulate pH of the cement/Fe(II) system, was found to play an important role in degradation reactions. The reactivity of the hematite/CaO/Fe(II) system initially increased with increase of CaO dosage. However, the tendency declined in the higher CaO dosage region, implying a saturation type of behavior. The SEM analysis revealed that the hexagonal plane-shaped crystals were formed during the reaction with increasing degradation efficiency, which was brought about by increasing the CaO dosage. It was suspected that the crystals could be portlandite or green rust ($SO_4$) or Friedel's salt. The XRD analysis of the same sample identified the peaks of hematite, magnetite/maghemite, green rust ($SO_4$). Either instrumental analysis predicted the presence of the green rust ($SO_4$). Therefore, the green rust ($SO_4$) would potentially be a reactive agent for reductive dechlorination in cement/Fe(II) systems.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.402-409
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• 2000

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.