• Food Science and Preservation
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• v.30 no.4
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• pp.683-690
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• 2023

The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.880-886
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• 2010

In this study, volatile compounds in liquor distilled from mash produced using koji or nuruk under reduced or atmospheric pressure were analyzed and eventually, the proper starter material and distillation method was selected. Acetaldehyde was detected two or three times more in the liquor distilled under the atmospheric pressure than under the reduced pressure. Furfural was only detected in the liquor distilled under the atmospheric pressure. Esters were detected more in the liquor distilled under the atmospheric pressure than the reduced pressure. Ethyl pelargonate and 2-phenyl ethanol were particularly detected two times more in the liquor distilled under the atmospheric pressure than the reduced pressure. Methanol was detected two times more in the liquor made with nuruk than that with koji. These results suggest that the liquor distilled from the mash produced using koji under the reduced pressure may have the better quality.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.25-32
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• 2014

This study aimed to analyze the general ingredients and volatile compounds of ipguk (koji) and nuruk soju distilled under reduced pressure (RP) or atmospheric pressure (AP) conditions. After the secondary brewing process, soju made using ipguk had a final fermentation alcohol content of $18.0{\pm}0.6%$, whereas soju made using nuruk reached $14.3{\pm}1.7%$. The level of succinic acid was the highest in ipguk soju ($7,685.33{\pm}34.97$ ppm), but nuruk soju also showed a high level of succinic acid ($5,945.79{\pm}76.30$ ppm) after its final fermentation. In an analysis of fusel alcohol content, the level of n-propanol in ipguk soju (389.10-397.27 ppm) was similar under different RP (50 cm Hg and 60 cm Hg) and AP conditions ($80^{\circ}C$ and $90^{\circ}C$). Under RP and AP conditions, the isoamyl alcohol/isobutanol (A/B) ratio was similar, ranging from 1.32-1.35. In ipguk soju distilled under RP conditions of 50 cm Hg and 60 cm Hg, the amount of the toxic component, acetaldehyde, was 8.59 and 9.27 ppm, respectively. Under AP conditions, the amount of acetaldehyde in ipguk soju distilled at 80 and $90^{\circ}C$ was 9.80 and 10.63 ppm, respectively, indicating that the amount of acetaldehyde did not differ depending on the distilling method used. These results suggest that the liquor distilled from the mash produced using ipguk under RP conditions may be of a higher quality.

• Journal of Energy Engineering
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• v.2 no.1
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• pp.123-132
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• 1993

This work is focussed on the reduction of ethanol separation energy from alcohol fermented broth and categorized into the development of a computer program for the design of the pressurized/depressurized distillation process which has been regarded as one of the energy-reducing models for the conventional distillation process, the optimization of operating conditions of distillation towers by means of the developed program, and the evaluation of the total annual energy cost of pressurized/depressurized distillation columns compared with that of the conventional single distillation columns. The operating pressures are, in case of pressurized/depressurized distillation, 3103/760 mmHg, 3103/450 mmHg, 3103/160 mmHg, and in case of conventional distillation, 760 mmHg. The optimum reflex rations which the sum of the annual energy cost and the annual fixed cost for each process becomes minimum are 3.7475/2.9111 for the operating pressures of 3103/760 mmHg, 3.814/2.9712 for 3103/450 mmHg, 3.0783/2.2400 for 3103/150 mmHg, and 3.8544 for the atmospheric operating pressure. And the annual energy cost of pressurized/depressurized distillation process for the above-mentioned operating pressures is distributed between 42% and 47% of that of conventional distillation process.

• Journal of Energy Engineering
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• v.17 no.1
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• pp.15-22
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• 2008

This study was carried out to investigate physical and chemical characteristics of the distillates and residue of Athabasca oilsand bitumen obtained from Canada, using a vacuum distillation unit. The distillates and residue produced from the vacuum distillation were characterized through atomic analysis, SARA analysis, and measurement of boiling point distribution, molecular weight, and API gravity. The vacuum distillation equipment consisted of a 6-litter volume vessel, a glass-packed column, a condenser, a reflux device, a flask fer collecting distillates, and a temperature controller. The cutting of distillates was performed with four steps under the condition of full vacuum and maximum temperature of $320^{\circ}C$. The results showed that the sulfur amount and average molecular weight of the distillates were significantly reduced compared to those of oilsand bitumen. As the cutting temperature increased, the hydrogen amount decreased but the sulfur amount and average molecular weight increased in the distillates.

• Proceedings of the Korean Nuclear Society Conference
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• 1996.11b
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• pp.565-570
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• 1996

$^{32}$P는 순수한 $\beta$$^{-}$ 방출핵종(방출에너지 ＝ 1.71 MeV, 반감기 ＝ 14.3일)이며 의료용, 표지화합물 합성용, 유전공학 실험용 등으로 널리 사용되므로 고품질의 $^{32}$P의 수요에 부응하기 위해 감압증류법을 개발하였는 바 그 방법과 결과는 다음과 같다. 연구로 2호에서 중성자 조사된 황 표적을 감압 증류용기내에서 5~10 mmHg의 감압하에 200~30$0^{\circ}C$로 가열하여 황을 증류해 낸 다음 묽은 염산을 역류시켜 넣고 $^{32}$P 를 울궈냈다. 이 용액을 이온교환 수지로 정제하여 약 60 mCi/batch의 정제 $^{32}$P를 얻었다. 이온교환수지에 흡착되는 $^{32}$P의 방사능은 전체의 3% 미만이었고 여기에 흡착되는 불순 핵종은 $^{131}$ Ba, $^{85}$ Sr, $^{59}$ Fe, $^{65}$ Zn, $^{60}$Co이었다. 이 방법으로 얻은 $^{32}$P 최종제품은 핵종순도 >99%, 방사화학적 순도 >98%, 고형성분 함량 <1.2 mg/mL 이어서 그 품질이 우수함을 알 수 있었다.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.694-701
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• 2014

This study aimed to investigate the aging of liquor brewed with fermented wine using ipguk (koji) in a jar (JA) and stainless steel container (SC), which are generally used in Korea, and to review the characteristics of the liquors as a function of aging time. The initial alcohol content was 39.8-40.9%, and gradually decreased in the JA and SC as the aging time increased. In the case of fusel alcohols, the n-propanol, isobutanol, and isoamyl alcohol contents did not increase with increasing aging time, in the cases of both JA and SC. The A/B (isoamyl alcohol/isobutyl alcohol) ratio was similar under reduced pressure (RP) and atmospheric pressure (AP), at 1.32-135. The A/P (isoamyl alcohol/n-propanol) and B/P (isobutyl alcohol/n-propanol) ratios were 2.17-2.22 and 1.62-1.68, respectively. During the early stages of distillation, under RP, the isoamyl alcohol content was the greatest, followed by isobutyl alcohol and ethyl palmitate. Under AP, the isoamyl alcohol content was the greatest followed by decanoic acid, ethyl palmitate, and isobutyl alcohol. The highest sensory score under RP, 60 cmHg, was $6.98{\pm}0.28$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.743-752
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• 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.

• Food Science and Preservation
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• v.19 no.3
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• pp.433-437
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• 2012

The fusel oils and the volatile flavor compounds of two potato sojues, one of which was produced with the traditional distillation apparatus(soju-gori) and the other, with the reduced pressure distillation system, were examined. The fusel oil content was high in the potato soju that was distilled under reduced pressure (potato soju(II)). The relative ratio of the isoamyl alcohol to the isobutyl alcohol and the n-propanol was 3.1:0.8:1.0 in the potato soju that was distilled with soju-gori (potato soju(I)), and 4.0:1.2:1.0 in potato soju(II). The chromatograms of the volatile components apparently differed between potato soju(I) and potato soju(II). Potato soju(I) contained four kinds of alcohol, six kinds of ester, n-valeraldehyde, and acetic acid. Potato soju(II) contained seven kinds of alcohol, 14 kinds of ester, two kinds of aldehyde, acetic acid, and three other compounds. Potato soju(II) significantly scored higher for flavor property than potato soju(I).

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.845-855
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• 2021

In this study, Camellia sinensis Leaf cultivated in Boseong was extracted by vacuum distillation and hydrothermal extraction methods, and we performed in vitro experiments such as antioxidant, anti-wrinkle, whitening, and antibacterial activity test and HPLC analysis. Wrinkle improvement (elastase inhibition assay) and whitening effect (mushroom tyrosinase inhibition assay) of Boseong vacuum distilled extract have excellent results and IC50 values of vacuum distillation extract was measured at a lower concentration than that of the hydrothermal extract. The antioxidant activity of the Boseong hydrothermal extract was excellently measured in DPPH radical and ABTS+ radical scavenging activity, SOD-like activity, and total polyphenol content. In the antibacterial experiment, the Boseong hydrothermal extract formed a clear zone for the Staphylococcus aureus and Cutibacterium acnes strain. As a result of HPLC analysis, EGCG and caffeine in the hydrothermal extract were 40.29 mg/g, 9.94 mg/g respectively, and caffeine in the vacuum distilled extract was 3.40 mg/g. Therefore, we examined that Boseong Camellia sinensis vacuum distilled extract has excellent anti-wrinkle and whitening effect, and its hydrothermal extract has good antioxidant and antibacterial efficacy.