• Title/Summary/Keyword: 가열속도

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A Study on the Optimum Design of Multiple Screw Type Dryer for Treatment of Sewage Sludge (하수슬러지 처리를 위한 다축 스크류 난류 접촉식 건조기의 최적 설계 연구)

  • Na, En-Soo;Shin, Sung-Soo;Shin, Mi-Soo;Jang, Dong-Soon
    • Journal of Korean Society of Environmental Engineers
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    • v.34 no.4
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    • pp.223-231
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    • 2012
  • The purpose of this study is to investigate basically the mechanism of heat transfer by the resolution of complex fluid flow inside a sophisticated designed screw dryer for the treatment of sewage sludge by using numerical analysis and experimental study. By doing this, the result was quite helpful to obtain the design criteria for enhancing drying efficiency, thereby achieving the optimal design of a multiple screw type dryer for treating inorganic and organic sludge wastes. One notable design feature of the dryer was to bypass a certain of fraction of the hot combustion gases into the bottom of the screw cylinder, by the fluid flow induction, across the delicately designed holes on the screw surface to agitate internally the sticky sludges. This offers many benefits not only in the enhancement of thermal efficiency even for the high viscosity material but also greater flexibility in the application of system design and operation. However, one careful precaution was made in operation in that when distributing the hot flue gas over the lump of sludge for internal agitation not to make any pore blocking and to avoid too much pressure drop caused by inertial resistance across the lump of sludge. The optimal retention time for rotating the screw at 1 rpm in order to treat 200 kg/hr of sewage sludge was determined empirically about 100 minutes. The corresponding optimal heat source was found to be 150,000 kcal/hr. A series of numerical calculation is performed to resolve flow characteristics in order to assist in the system design as function of important system and operational variables. The numerical calculation is successfully evaluated against experimental temperature profile and flow field characteristics. In general, the calculation results are physically reasonable and consistent in parametric study. In further studies, more quantitative data analyses such as pressure drop across the type and loading of drying sludge will be made for the system evaluation in experiment and calculation.

Behavior of Campylobacter jejuni Biofilm Cells and Viable But Non-Culturable (VBNC) C. jejuni on Smoked Duck (훈제오리에서 캠필로박터균 생물막 및 Viable But Non-Culturable(VBNC) 상태에서의 행동특성)

  • Jo, Hye Jin;Jeon, Hye Ri;Yoon, Ki Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.7
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    • pp.1041-1048
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    • 2016
  • Biofilm cells and viable but non-culturable (VBNC) state may play a role in the survival of Campylobacter jejuni under unfavorable environmental conditions. The objective of this study was to investigate the behavior of C. jejuni biofilm cells and VBNC cells on smoked duck. The transfer of C. jejuni biofilm cells to smoked duck and its ability to resuscitate from biofilm and VBNC cells on smoked duck was investigated. Transfer experiments were conducted from C. jejuni biofilm cells to smoked duck after 5 min, 1 h, 3 h, and 24 h contact at room temperature, and the efficiency of transfer (EOT) was calculated. In addition, smoked duck was inoculated with C. jejuni biofilm and VBNC cells and then stored at 10, 24, 36, and $42^{\circ}C$ to examine the cells' ability to resuscitate on smoked ducks. The 5 min contact time between C. jejuni biofilm cells and smoked duck showed a higher EOT (0.92) than the 24 h contact time (EOT=0.08), and the EOT decreased as contact time increased. Furthermore, C. jejuni biofilm cells on smoked duck were not recovered at 10, 24, and $36^{\circ}C$, and C. jejuni VBNC cells were not resuscitated at $42^{\circ}C$. Although the resuscitation of C. jejuni biofilm and VBNC cells was not observed on smoked duck, microbial criteria of C. jejuni is needed in poultry and processed poultry products due to risk of its survival and low infectious dose.

Preliminary Study on the MR Temperature Mapping using Center Array-Sequencing Phase Unwrapping Algorithm (Center Array-Sequencing 위상펼침 기법의 MR 온도영상 적용에 관한 기초연구)

  • Tan, Kee Chin;Kim, Tae-Hyung;Chun, Song-I;Han, Yong-Hee;Choi, Ki-Seung;Lee, Kwang-Sig;Jun, Jae-Ryang;Eun, Choong-Ki;Mun, Chi-Woong
    • Investigative Magnetic Resonance Imaging
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    • v.12 no.2
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    • pp.131-141
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    • 2008
  • Purpose : To investigate the feasibility and accuracy of Proton Resonance Frequency (PRF) shift based magnetic resonance (MR) temperature mapping utilizing the self-developed center array-sequencing phase unwrapping (PU) method for non-invasive temperature monitoring. Materials and Methods : The computer simulation was done on the PU algorithm for performance evaluation before further application to MR thermometry. The MR experiments were conducted in two approaches namely PU experiment, and temperature mapping experiment based on the PU technique with all the image postprocessing implemented in MATLAB. A 1.5T MR scanner employing a knee coil with $T2^*$ GRE (Gradient Recalled Echo) pulse sequence were used throughout the experiments. Various subjects such as water phantom, orange, and agarose gel phantom were used for the assessment of the self-developed PU algorithm. The MR temperature mapping experiment was initially attempted on the agarose gel phantom only with the application of a custom-made thermoregulating water pump as the heating source. Heat was generated to the phantom via hot water circulation whilst temperature variation was observed with T-type thermocouple. The PU program was implemented on the reconstructed wrapped phase images prior to map the temperature distribution of subjects. As the temperature change is directly proportional to the phase difference map, the absolute temperature could be estimated from the summation of the computed temperature difference with the measured ambient temperature of subjects. Results : The PU technique successfully recovered and removed the phase wrapping artifacts on MR phase images with various subjects by producing a smooth and continuous phase map thus producing a more reliable temperature map. Conclusion : This work presented a rapid, and robust self-developed center array-sequencing PU algorithm feasible for the application of MR temperature mapping according to the PRF phase shift property.

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The Development of Functional Seasoning Chicken Products using Natural Extracts of Green Tea and Water Soluble Mineral Ion (녹차와 기능수를 이용한 기능성 양념 계육 개발)

  • 성삼경;조영석;김은주;김수민
    • The Korean Journal of Food And Nutrition
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    • v.16 no.3
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    • pp.171-179
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    • 2003
  • In order to investigate the effects of pickle carrier on physico-chemical characteristics of seasoning chicken products, chicken were cured in seasoning containing 100 ppm germanium water, green tea, water soluble mineral and mixtures(100 ppm germanium water+green tea+water soluble mineral) after addition of 0.1% concentration to the weight of chicken. The determination of pH, salt and sugar contents were carried out, according to curing time. The salt content showed 1.11 %, 1.21 % in cured at 24 hours in control of breast and leg, irrespective of chicken parts, in which showed 19.94 brix, 18.89 brix in sugar content, respectively. These results mean that breast and leg meat added with natural extracts and functional water showed higher sugar content than that of control, in which revealed shortening of curing time by increasing penetrating velocity of salt and sugar content. Thus, salt and sugar content tended to be increased as the curing time of pickle carrier were extended in seasoning chicken after dipping in pickle containing water soluble mineral ions for 6 hours. The seasoning chicken treated with natural extracts and functional water showed a lower than that of control in hardness, irrespective of chicken parts. Overall, the seasoning chicken treated with natural extracts and functional water showed a low TBARS value and Log CFU/g, in which revealed antioxidative and antimicrobial activity. The sensory evaluations of seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions were not significantly different(P<0.05). The glutamic acid among free amino acid contents showed a high in seasoning chicken treated with green tea, compared to control. This amino acid played a important role in taste of seasoning meat. The doneness appearance in seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions tended to not be different, compared to those of control. These results revealed that seasoning chicken added with natural extracts and functional water containing water-soluble mineral ions would be attractive in fast food market on the basis of improvement of tenderness, shortening of curing time and uniformity of roasting appearance in seasoning chicken.

핵융합로용 플라즈마 대향부품 개발을 위해 제작된 텅스텐/FM강 HIP 접합 목업의 수명 평가 해석

  • Lee, Dong-Won;Sin, Gyu-In;Kim, Seok-Gwon;Jin, Hyeong-Gon;Lee, Eo-Hwak;Yun, Jae-Seong;Mun, Se-Yeon;Hong, Bong-Geun
    • Proceedings of the Korean Vacuum Society Conference
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    • 2014.02a
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    • pp.452-452
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    • 2014
  • 블랑켓 일차벽이나 디버터와 같은 핵융합로 플라즈마 대향부품은 플라즈마로부터 입사되는 중성자 및 입자들을 차폐하여 구조물을 보호하고, 발생열을 에너지로 변환하기 위해 냉각재를 활용한 열제거 기능을 담당한다. 특히, 고속중성자와 입사 열부하 및 여러 입자들로부터 블랑켓 및 내부 구조물을 보호하기 위해 차폐체와 구조물로 구성된다. 세계적으로 차폐체로서는 텅스텐 혹은 텅스텐 합금, 구조물용 재료로는 저방사화 Ferritic Martensitic (FM) 강이 유력한 후보재료로 개발, 연구 중에 있다. 국내에서는 국제핵융합로(ITER) 사업을 통해 고온등방가압(HIP, Hot Isostatic Pressing)을 이용한 이종금속간 접합기술과 한국형 저방사화 고온구조재료인 ARAA (Advanced Reduced Activation Alloy)가 개발되고 있으며, 이를 활용한 설계, 접합법 개발, 제작목업의 건전성 평가 등이 수행되고 있다. 한국원자력연구원에서는 핵융합 기초사업의 일환으로 전북대와 공동으로 수행 중인 건전성 평가체계 개발을 위해, 기 개발된 접합법을 활용한 $45mm(H){\times}45mm(W){\times}2mm(T)$의 W/FM강 목업을 제작한 바 있으며, 이를 국내 구축된 고열부하 시험 장비인 KoHLT-EB (Electron Beam)를 활용한 고열부하 인가 건전성 평가시험을 준비 중에 있다. 이종금속간 접합 특성은 기계적 평가를 위한 파괴시험을 통해 검증, 이를 활용한 목업이 제작되었으며, 제작된 목업에 대한 초음파를 이용한 접합면의 비파괴 검사를 통해 결함이 없음을 확인하였다. 최종적으로 실제 사용되는 핵융합 운전조건과 유사 혹은 가혹한 조건에서 고열부하를 인가하여, 그 건전성을 평가가 이루어질 것이다. 고열부하 시험을 위해서는 냉각조건, 인가 열부하, 수명평가를 통한 반복 고열부하 인가 횟수 등이 사전에 결정되어야 한다. 이를 위해 상업용 열수력, 구조해석 코드인 ANSYS-CFX와 -mechanical을 이용한 시험조건 모의 및 수명 평가가 수행되었다. 구축 장비의 냉각계통을 고려하여 냉각수의 온도 및 속도는 $25^{\circ}C$, 0.15 kg/sec로, 열부하는 0.5 및 $1.0MW/m^2$에 대해 모의를 수행하였다. 정상상태 시 텅스텐의 최대 온도는 각 열부하 조건에 따라 $285.3^{\circ}C$$546.8^{\circ}C$였으며, 이에 도달하는 시간을 구하기 위해 천이해석을 수행하였고, 이를 통해 30초에 최대온도 95 %이상의 정상상태 온도에 도달함을 확인하였다. 또한, 목업의 초기 온도에 도달하는 냉각시간도 동일한 천이해석을 통해 30초로 가능함을 확인하였고, 최종 시험 조건을 30초 가열, 30초 냉각으로 결정하였다. 결정된 반복 열부하 인가 조건에서 이종금속 접합체가 받는 다른 열팽창 정도에 따른 응력을 계산하여 목업의 수명을 도출하였고, 이를 시험해야 할 반복 횟수로 결정하였다. 각 열부하 조건에 따른 온도조건을 ANSYS-mechanical 코드를 활용하여 열팽창과 이에 따른 접합면의 응력분포로 계산하였다. 0.5 및 $1.0MW/m^2$에 대해, 목업이 받는 최대 응력은 334.3 MPa와 588.0 MPa 였으며, 이 때 텅스텐과 FM강이 받는 strain을 도출하여 물성치로 알려진 cycle to failure 값을 도출하였다. 열부하에서 예상되는 수명은 0.5 및 $1.0MW/m^2$에 대해, 100,000 사이클 이상과 2,655 사이클로 계산되었으며, 시간적 제약을 고려 최종 평가는 $1.0MW/m^2$에 대해, 3,000사이클 정도의 실험을 통해 그 수명까지 접합건전성이 유지되는 지 실험을 통해 평가할 예정이다.

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Effect of Dietary Mogchotan Supplementation on Fattening Performance, Fatty acid Composition and Meat Quality in Pigs (사료내 목초탄 첨가가 비육돈의 비육능력, 지방산 조성 및 육질에 미치는 영향)

  • Kim, Jong-Min;Ahn, Byoung-Jun;Jo, Tae-Su;Cho, Sung-Taek;Choi, Don-Ha;Hwang, Sung-Gu
    • Korean Journal of Organic Agriculture
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    • v.13 no.4
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    • pp.401-412
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    • 2005
  • This study was conducted to examine the effects of dietary Mogchotan(the mixture of charcoal and pyroligneous acid, 80:20, w/w) supplementation on fattening performance, fatty acid composition and the physico-chemical characteristics of meat in pigs. The present study was also stressed to investigate the possibility of industrial utilization of charcoal and pyroligneous acid as a livestock feed additive. Weight gain and feed conversion in pigs fed the Mogchotan supplemented diet were higher than those of the control group. In fatty acids composition, palmitic acid(C16:0) contents of Mogchotan treatment groups were lower than that of control group. However, Mogchotan supplementation increased C16:1, C18:0, C18:1, C18:2 and C18:3 contents when compared with control group pigs. Also, Mogchotan supplementation groups decreased saturated fatty acids level than control group. On the other hand, Mogchotan supplementation showed higher unsaturated fatty acids value, especially polyunsaturated fatty acids value compared to control group. The carcass pH of pigs fed the Mogchotan tended to be higher than control, but was not significantly different. The water holding capacity was significantly higher in pigs fed the 3.0% Mogchotan-supplemented diet than those of other treatment groups(p<0.05). Altogether, it has been suggested that dietary $1{\sim}3%$ of Mogchotan supplementation improved the fattening performance and meat quality in pigs.

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Determination of the Shelf-life of Pasteurized Korean Rice Wine, Yakju, in Aseptic Packaging (가열 살균 후 무균 포장한 한국 전통 청주의 저장성에 관한 연구)

  • Lee, Cherl-Ho;Kim, Gi-Myung
    • Korean Journal of Food Science and Technology
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    • v.27 no.2
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    • pp.156-163
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    • 1995
  • The practical shelf-life of pasteurized Korean rice wine ‘Yakju’, aseptically packed in Tetra-pak, was determined. The test sample products were stored at $4^{\circ}C,\;20^{\circ}C,\;30^{\circ}C\;and\;35^{\circ}C$ for 19 weeks, and the quality assessment was made at two weeks interval. The quality parameters evaluated were pH, acidity, reducing sugar, absorbance at 370 nm, total and acid producing bacteria, yeast and mold, and sensory quality. No meaningful changes of pH and reducing sugar were noticed during the storage for 19 weeks at temperatures tested. The absorbance at 370 nm increased slightly during storage. The total numbers of microorganisms in the product decreased during storage and a drastical reduction of acid producing bacteria was observed after 6 weeks of storage. Both yeast and mold were not found in the pasteurized products. The sensory quality of stored rice-wine was evaluated by triangle test and scoring test. The panels could distinguish the product stored at $4^{\circ}C$ from other products stored at the higher temperatures for over 6 weeks. The overall acceptance of the product decreased gradually during storage, and the rate constants for the changes were $7.93{\times}10^{-3},\;at\;20^{\circ}C,\;9.69{\times}10^{-3}\;at\;30^{\circ}C\;and\;13.4{\times}10^{-3}\;at\;35^{\circ}C$, respectively. The activation energy estimated by Arrhenius equation was 24,795 kJ/kmol. The estimated shelf-life of Yakju pasteurized and aseptically packed was 24 months at $10^{\circ}C$, 16 months at $25^{\circ}C$ and 14 months at $25^{\circ}C$. The shelf-life of Yakju in Seoul was calculated to be 20 months, based on the monthly average temperature of the city.

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Effect of Sunlight, Incandescent, Fluorescent, and Ultraviolet Lights on the Oxidation of Edible Soybean Oil (식용유지(食用油脂)의 산화과정(酸化過程)에 대한 일사광선(日射光線), 백열등광선(白熱燈光線), 형광등광선(螢光燈光線) 및 살균등광선(殺菌燈光線)의 촉진작용(促進作俑) 대하여)

  • Koo, Ja-Hyun;Kim, Dong-Hoon
    • Korean Journal of Food Science and Technology
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    • v.3 no.3
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    • pp.178-184
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    • 1971
  • Samples of refined soybean oil were irradiated with lights from a 20-watt incandescent tungsten lamp, a 20-watt fluorescent daylight type lamp, a 20-watt low-pressure mercury vapor germicidal lamp, and direct sunlight for an experimental period of 147 days. Some samples were stored in a dark room throughout the period as a control. The peroxide values of all samples were measured every week. The induction period of the samples was arbitrarily taken as the time required for the samples to reach a peroxide value of 15. The induction period of the control was estimated at 198 days. Those of the samples irradiated with the incandescent light, the fluorescent light, the ultraviolet light, and the sunlight were estimated at 196, 119, 52 and 6 days, respectively. The sunlight showed by far the strongest prooxidant activity whereas the incandescent light showed the weakest but distinct prooxidant activity. The small temperature differences observed among the various samples throughout the experimental period did not seem to affect the oxidation rates of the irradiated samples in any significant way.

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${\beta}-Glucans$ in Barley and Oats and Their Changes in Solubility by Processing (보리와 귀리의 ${\beta}-Glucans$ 및 가공에 의한 용해성의 변화)

  • Lee, Young-Tack
    • Applied Biological Chemistry
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    • v.39 no.6
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    • pp.482-487
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    • 1996
  • Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

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UTILIZATION OF UNEXPLOITED ALGAE FOR FOOD OR OTHER INDUSTRIAL USES 1. CHEMICAL COMPOSITION OF UNEXPLOITED ALGAE AND EXTRACTION OF ALGAL PROTEIN (미이용해조류의 이용화에 관한 연구 I. 미이용해조류의 성분조성과 조류단백질의 추출)

  • PARK Yeung-Ho;PYEUN Jae-Hyeung;OH Hoo-Kyu;KANG Yeung-Joo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.9 no.3
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    • pp.155-162
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    • 1976
  • Forty one samples from thirty three species of algae (19 from 15 species of Rhodophyceae, 18 from 14 species of Phaeophyceae, 3 from 3 species of Chlorophyceae, and 1 of marine Phanerogams) collected from several locations on the east, west and south coast of Korea, were analyzed for their contents of crude protein, fat, cellulose, ash, nitrogen free extract, amino nitrogen, and total amino acids. For the examination of extractability of algal protein with water, 4 species of algae, Sargassum thunberggi, Grateloupia filicina, Phyllospadix japonica, and Sargassum confusum, were analyzed. And the effect of some precipitation treatments for isolation of algal protein was also tested. As a matter of fact, Rhodophyceae showed high content in crude protein and low in crude fat while the case was opposite for Phaeophyceae and Chlorophyceae. Refering to the content of crude protein and total amino acids, the recommendable algae for protein sources were Sargassum thunbergii, Acrosorium flabellata, Phacelocarpus japonicus, Laurencia okamurai, Laurencia intermedia, Grateloupia filicina, Chondrus ocellatus, Gloiopeltis furcata, Gigartina tenella, Dictyota dichotoma, and Scytosiphon lomentaria. Methanol treatment appeared most effective in precipitation isolation of protein from water extracts whereas pH control method did not so beneficial. The precipitation rate of protein was particularity higher in the extract of Sargassum confusum ana the lowest was makted from the extract of Sargassum thunbergii.

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