• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.427-433
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• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Journal of the Korea Organic Resources Recycling Association
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• v.26 no.2
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• pp.43-51
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• 2018

The objective of this research was to assess the effect of moisture content and water injection method into the landfill on waste decomposition in an aerobic landfill. Firstly, respirometric experiments were performed in order to assess the effect of initial moisture content (20%, 30%, 40% and 50% respectively) on landfilled waste decomposition. The cumulative oxygen uptake and oxygen uptake rate were highly increased with the increase of initial moisture content. Secondly, lysimeter experiments showed that in comparison with the vertical injection method, dry fog system enhanced decomposition of organic wastes. Also, dry fog system provided uniform moisture distribution more than the vertical injection method within landfill.

• Food Engineering Progress
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• v.21 no.2
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• pp.150-157
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• 2017

The objective of this study was to determine the effect of moisture contents (40, 50, 60%) and $CO_2$ gas injection (0 and 800 mL/min) on physicochemical properties of extruded soy protein isolate (SPI). The expansion ratio and the specific length increased, but piece density decreased with the increase in $CO_2$ gas injection from 0 to 800 mL/min at both 40 and 50% moisture contents. On the contrary, the expansion ratio and the specific length decreased, but piece density increased with the increase in $CO_2$ gas injection from 0 to 800 mL/min at 60% moisture content. Extruded SPI with $CO_2$ gas injection at 800 mL/min had small cell size and higher amount of cell than extruded SPI without $CO_2$ gas injection. The water holding capacity and nitrogen solubility index increased, and the integrity index and the texture decreased with the increase in $CO_2$ gas injection from 0 to 800 mL/min. In conclusion, extruded SPI with the $CO_2$ gas injection at 800 mL/min showed better expansion properties and cell formation than extruded SPI without the $CO_2$ gas injection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1848-1856
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• 2013

This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

• Proceedings of the KAIS Fall Conference
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• 2011.05a
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• pp.320-322
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• 2011

저온에서의 탈질능력이 우수한 망간계 촉매를 바탕으로 수소-TPR 장치를 사용하여 저온에서의 활성을 파악하였다. 상기 결과를 바탕으로 주요 공정조건인 반응온도, 유속, 수분함량, 주입물 농도, 주입가스 중 수분함량 등에 대한 탈질능의 변화를 조사하였다. 실험결과 망간계 촉매의 경우 반응온도가 증가할수록 탈질능력은 감소하였으며 수분함량에 대해서도 탈질효율이 크게 영향을 받음을 알 수 있었다.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.225-231
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• 2009

'Nokkwang' green pepper plants were grown in soil system (silty loam with pH 6.5) under the greenhouse, to determine the effects of subsurface drip irrigation (SDI) and subsurface drip irrigation plus aeration (SDIA) into root zone comparing with conventional surface drip irrigation (DI) in terms of water use efficiency, soil properties, and growth and fruit yield. Two drip lines per crop row were layed on the soil surface in DI system, buried at a depth of 20cm below the soil surface in SDI system, and also buried at a depth of20cm below the soil surface and aerated for 3minutes a hour during the daytime ($08:00{\sim}19:00$) by a air compressor in SDIA system. A automatic irrigation with starting point of -20kPa and ending point of -10kPa based on soil moisture contents was applied by controllers and electronic vacum soil moisture sensors. Reduction in soil moisture contents was delayed in SDI and SDIA, compared to DI. Irrigation amount applied in pepper cultivation was around 30% less in SDI than in DI. Electric conductivity and nitrate nitrogen content in the surface soil grown green pepper were significantly lowered in SSDI and SDIA, compared to DI. Better development of root system was observed in SDIA and SDI than in DI. Results showed that pepper fruit yield increased by 30% in SDIA and 22% in SDI in comparision with DI.

• Korean Chemical Engineering Research
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• v.50 no.4
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• pp.654-658
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• 2012

In this study, $CO_2$ capture efficiency in relation to the inlet moisture content of the regenerator was investigated using potassium-based sorbents in the continuous process composed of two bubbling fluidized-bed reactors, where solid outlet configuration in the regenerator was converted from underflow to overflow. XRD (X-ray Diffraction), SEM (Scanning Electron Microscope) and TGA were performed to find out the effect of water pre-treatment according to inlet moisture content in the regenerator. The $K_2CO_3{\cdot}1.5H_2O$ structure of solid sorbents has been increased as inlet moisture content of the regenerator increased. As a result, the $CO_2$ capture efficiency increased as the $K_2CO_3{\cdot}1.5H_2O$ structure of solid sorbents increased since the reactivity of the sorbents has been improved by that structure generated by the water pre-treatment. And $CO_2$ capture efficiency increased about 3~8% after sorbent outlet configuration of the regenerator was changed underflow to overflow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1716-1723
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• 2014

This study was designed to examine the change in physical properties of extruded brown rice-vegetable mix at different pregelatinized brown rice contents and $CO_2$ gas injection. Moisture content, screw speed and die temperature were fixed to 30%, 100 rpm and 60, respectively. $CO_2$ gas injection was adjusted to 0, 300, 600, and 800 mL/min. The content of vegetables (carrot, pumpkin, kale and Angelica keiskei) mix was fixed 5%. Pregelatinized and raw brown rice powder were blended as the ratio of 0/95, 30/65 and 50/45. Specific mechanical energy input decreased as pregelatinized brown rice ratio increased. Expansion index increased and the size and number of pores increased but density decreased with the increasing in $CO_2$ gas injection. Gelatinization degree increased as $CO_2$ gas injection increased. In conclusion, cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applied for Saengsik (uncooked food) making.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.178-183
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• 2008

This study investigated the effects of osmotic dehydration (OD) and vacuum impregnation (VI) on the quality of dried apple products. Weight reduction and water loss increased during OD, but these decreased in the apples during VI. In particular, VI's effect on increasing solid gain was superb. For apples in 40% sucrose solution, OD and VI were followed by hot-air drying at 50$^{\circ}C$. The experimental data were fitted successfully using the modified Page model. OD and VI increased drying time and decreased the drying rate constant of these apples as compared to the control. Shrinkage and rehydration capacity greatly decreased in the apples dried by OD and increased in the apples dried by VI as compared to the control. OD also decreased titratable acidity and ascorbic acid content considerably. Sensory evaluations of the products indicated that the apples prepared by OD had higher palatability in their rehydrated form in yoghurt, and the apple products prepared by VI had higher palatability in their dried form.

• Proceedings of the Korean Environmental Sciences Society Conference
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• 2005.05a
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• pp.356-359
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• 2005

하수를 처리하는 공정에서 해마다 슬러지의 발생량은 증가하고 있으며, 이를 효과적으로 처리하는 것이 매우 중요하다. 따라서, 본 연구는 경제적이면서도 측정이 간편한CST(Cap-illary Suction Time)을 통해 슬러지 의 탈수성 과 적 정 주입량을 산출하는 방법을 연구하였다. 이를 위하여 본 실험의 대상인 도시 하수슬러지에 대하여 함수율 및 pH변화, 무기 및 유기 응집제의 주입량 변화, 그리고 응집제 투입 후 침전된 응집제량을 조사하여 탈수성을 조사하였다. 슬러지의 함수율을 97%, 98%, 99%로 했을 때, CST는 99%일 때가 가장 적은 값으로 나타났다 응집제 주입 후 침전된 슬러지의 생성량은 응집제가 증가됨에 따라 증가하다가, 최적 주입량보다 더 많은 응집제를 주입할 경우에는 그 양이 감소했다. 이는 형성된 응집물의 구조적 특성의 변화를 나타내고 있음을 알 수 있다. 위와 같은 실험 결과를 통해 CST는 수분이내(< Smin)에 슬러지의 탈수성을 신속하게 측정할 수 있는 방법이며 비교적 정확하게 측정할 수 있음을 알 수 있다. 뿐만 아니라 응집제의 최적 주입량 및 응집물의 구조적 특성을 평가하는 데에도 유용하게 사용할 수 있다.