• Membrane Journal
• /
• v.8 no.3
• /
• pp.138-147
• /
• 1998

This paper compared selectivities and mass transfer rates of valuable aromatics (naphthalene group: carbon number 10-12) in the light cycle oil obtained from solvent extraction (SE) with those obtained from liquid membrane permeation (LMP). An aqueous solution of dimethylsulfoxide (DMSO) and an aqueous solution of saporrin and DMSO were used as extraction solvent of SE and the membrane phase of LMP, respectivdy. Selectivities of naphthalene group in reference to n-nonane obtained from SE runs were rapidly increased with decreasing the operating temperature, whereas, those obtained from LMP runs were remained constant throughout the operating temperature. At room temperature, selectivities of naphthalene group obtained from SE were greater than those from SE. Furthermore, mass transfer rates of naphthalene group by SE and LMP were measured in a baffled batch stirred vessel. It was found that the extraction rates of SE were faster by about 280 times than the permeation rates of LMP.

• Korean Journal of Food Science and Technology
• /
• v.22 no.5
• /
• pp.543-548
• /
• 1990

Volatile components of fresh apricot (Prunus armeniaca var. ansu Max.) were isolated by simultaneous distillation-extraction at two different pH values of 3.1 and 7.0 and by headspace trapping method. The volatiles were analyzed by GC and GC-MS. A total of 80 components were identified in the three aroma concentrates, including 9 naphthalene derivatives that were not previously reported in apricot. Of components identified in native pH (3.1) sample, the major components were aliphatic $C_6$ aldehydes and alcohols, monoterpene alcohols, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives, while those in neutral pH(7.0) sample and headspace volatiles were aliphatic $C_6$ aldehydes and alcohols. Simultaneous distillation-extraction at pH 3.1 was significantly increased the concentration of n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool, ${\alpha}-terpineol$, nerol, geraniol, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives. These results demonstrate that above the components are present in glycosidically bound forms in apricot.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1011-1020
• /
• 2001

Volatile organic components from onions stored in the different decay conditions were extracted by SDE apparatus and analyzed by GC-FID and GC/MS. Components of 115, 143, 123 and 137 were identified in fresh onions, decayed onions without heating, half-decayed and complete-decayed onions after heating, respectively. These components included esters, aldehydes, ketones, alcohols and sulfur-containing compounds. Dimethyl trisulfide, dimethyl disulfide, dipropyl trisulfide and 3,5-diethyl-1,2,4-trithiolane were the main sulfur-containing components in fresh onions and decayed onions without heating. As spoilage of onions, the concentrations of sulfur-containing components of volatile extracts significantly decreased. Apart from sulfur-containing components, volatile organic components in half-decayed and complete-decayed onions after heating were mainly composed of esters, aldehydes, ketones and alcohols. Ketones of volatiles in complete-decayed onions after heating were high relatively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.3
• /
• pp.253-257
• /
• 1986

The aroma component analysis of raw and cooked Korean edible mushroom (Trichloma matsutake) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified as 13 kinds, and among them, 4 kinds of aroma component such as 1-octene-3-ol (73.95%), methyl cinnamate (12.52%), 2-octanol (7.62%) and octyl alcohol (2.78%)-consists 95.87% of total aroma component 2) Meanwhile, The volatilearoma component of cooked one is identified as 9 kinds and 4 of them-1-octen-3-ol (64.94%), methyl cinnamate (22.03%), 2-octanol (7.68%), and octyl alcohol (3.31%)-consists 89.61% of total aroma component. 3) The major composition of aroma component of both raw cooked ones are carbonyl compounds and alcohols. Their number of carbons is $C_8$ short chain aliphatic compounds.

• Journal of Digital Convergence
• /
• v.11 no.9
• /
• pp.311-318
• /
• 2013

For face detection techniques, the correctness of detection decreases with different lightings and backgrounds so such requires new methods and techniques. This study has aimed to obtain data for reasoning human emotional information by analyzing the components of the eyes and mouth that are critical in expressing emotions. To do this, existing problems in detecting face are addressed and a detection method that has a high detection rate and fast processing speed good at detecting environmental elements is proposed. This method must detect a specific part (eyes and a mouth) by using Haar-like Feature technique with the application of an integral image. After which, binaries detect elements based on color information, dividing the face zone and skin zone. To generate correct shape, the shape of detected elements is generated by using a bezier curve-a curve generation algorithm. To evaluate the performance of the proposed method, an experiment was conducted by using data in the Face Recognition Homepage. The result showed that Haar-like technique and bezier curve method were able to detect face elements more elaborately.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
• /
• v.21 no.4
• /
• pp.317-322
• /
• 2003

This paper have calculated a relative heights of an each station using the data which were observed by GPS permanent stations(Chejudo, Homigoj, Jumunjin, Marado, Palmido, Ulengdo, Youndo) established in Korea. We performed spectrum analysis with a calculated relative heights by CLEAN algorithm. Through these process, we estimated vertical displacement of earth surface by semi-dinural ocean tidal loading components, and compared them with the results which were calculated by improving ocean tide model(NA099jb) for adjacent seas around Japan and Korea. As the result of this study, we determined the ocean tidal loading components with loading effects of $M_2$ and $N_2$, and we noted that the amplitude and the phase lags of ocean tidal loading components from observed GPS data were almost equal to values calculated from ocean tide models. However, the loading components about semi-diurnal tide $S_2$, $K_2$ couldn't estimate because of periods. Also, the diurnal ocean tide loading components were not considered, because the noise level have increased during the diurnal frequency.

• Resources Recycling
• /
• v.18 no.6
• /
• pp.10-17
• /
• 2009

Degradation of the organic component in the waste were carried out by superheated steam in a pressurized vessel. The effects of waste characteristics, reaction temperature and residence time on the degradation rate have been determined. The biodegradable organic components such as food and paper waste have been degraded, and plastics, wood and metal were remained without degradation. The degradation efficiency is decided by the desizing rate of the waste, and the waste mixture with 23% biodegradable organic component shows higher desizing rate than that of the 43% of the biodegradable organic component in a short residence time and the desizing rate is found to be 90% in the maximum condition.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2010.05a
• /
• pp.665-667
• /
• 2010

In this paper, the method to detect the IM(Inter Modulation) components of power amplifier is proposed by using frequency down-convertor. Output signals of power amplifier which is coupled by 20dB coupler and divided by power divider are applied to RF and LO of the frequency converter. It could be found the magnitude of IM components of power amplifier as a converted DC voltage which is come from the difference between 3th and 5th IM component. The detected DC voltage values are changed from 0.72V to 0.9V when 3rd IM component level changed from -26.4dBm to +2.15dBm and 5th IM component level changed from -34.2dBm to -12.89dBm as the Vgs of 3W power amplifier is changed.

• Resources Recycling
• /
• v.9 no.6
• /
• pp.45-52
• /
• 2000

Generally, the residues of EAF's dusts treated by reduction process at high temperature are disposed. If the residues can be recycled as iron sources of EAF by upgrading their iron contents, it can be expected to reduce the amounts of disposed wastes and the environmental impacts. Reduction of EAF's dusts mixed with millscale was carried out in rotary hearth furnace to upgrade iron contents of reduction residues. Dusts should be reduced rapidly to protect from reoxidation of reduced iron residue which can be reoxidized at high temperature. In our experimental conditions, optimum reduction time was about 40min. and iron contents of the residues were increased with increasing mixing ratio of millscale and upgrade to 85% at 50%wt mixing ratio. Zinc and lead contents in residues were about 3% and 0.5% respectively. The residues reduced rapidly must be recycled in EAF because heavy metal elements in the residues can be extracted easily and contaminate air and water.

• Korean Journal of Food Science and Technology
• /
• v.51 no.1
• /
• pp.7-11
• /
• 2019

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.