• Title/Summary/Keyword: 숙성공정

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Analysis of the initial absorbing behavior of Li ion battery (리튬이온 전지의 초기 흡착 거동 해석)

  • Jung, Cheol-Soo;Lee, Do-Weon
    • Journal of the Korean Vacuum Society
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    • v.16 no.3
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    • pp.227-230
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    • 2007
  • In the Li ion battery fabrication process, an aging step has treated as a miner step because there is not so much data to define the relationship between the phenomena generated in aging process and the battery performances. However, the OCV(open circuit voltage) change in the aging process is shown by the electrochemical absorption of the electrolyte component to the both electrodes(anode or cathode) and the absorbed layer to the electrode affects to form the solid electrolyte interface(SEI) layer during the first charge process. In this report, the adsorbed materials are designed deliberately and are cleared to affect to the SEI layer formation.

The Mobile Composting Device Development of Organic Wastes (유기성 폐기물의 이동용 퇴비화 장치개발에 관한 연구)

  • Shin, Hyun-Gon
    • Journal of the Korea Organic Resources Recycling Association
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    • v.21 no.2
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    • pp.56-62
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    • 2013
  • Organic wastes are not disposing object but renewable resources. One of those ways of rendering to resources, composting is environmentally friendly way as to aspect of recycling of resources. Regardless of ways, composting goes through the main processes which are fermentation process and curing process. In the study, mobile composting device was developed with the experiments which were performed to solve the problems of fermentation and curing process. Since reaction vessel is rotated, it does not cease in the middle of agitation because of foreign. In addition, it mixed as well. With maintaining uniform temperature of reaction vessel by controlling amount of air, fermentation and curing are easy to use. Its economic feasibility is better than the existing fermentation equipments. Furthermore, it benefits to reduce the personnel and materiel maintenance cost, and mass produce composting product which use organic waste. Especially, although it needs less space, it has effect to provide transferable composting device with available area to increase by contacting organic waste to air.

창란젓갈 제조의 신기술 개발 2. 숙성조건의 최적화

  • 이원동;이재진;장동석;윤지혜;이명숙
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • 2001.05a
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    • pp.93-94
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    • 2001
  • 저염양념젓갈은 재래식 고식염 젓갈과는 달리 저염, 저온으로 숙성한다는 것이 가장 큰 특징 이며 숙성기간 중 자가소화 및 미생물이 생산하는 효소 작용에 의하여 특유의 감칠맛을 가지게 된다(Park et al., 1996). 기존의 창란젓갈 숙성공정은 0$\pm$2$^{\circ}C$에서 50~60일 동안 정치상태로 숙성하게 되는데(Han, 1996; Park, 1998), 이때 숙성용기 아랫부분에 기체가 발생하는 등 (Kim et al., 1993) 상하간의 품질편차가 크고 숙성기간이 장기화되는 단점이 있다. (중략)

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Preparation of porous silica gel powders from sodium silicates

  • 장감용;전영관;임광일;이광희
    • Proceedings of the Korea Association of Crystal Growth Conference
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    • 1996.06b
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    • pp.29-53
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    • 1996
  • 다공성 실리카 게 분말은 저밀도, 고비표면적의 특성을 가지며 물리적, 화학적 성질이 우수하여 필름의 점착방지제, 페인트의 소광제, 맥주의 흡착제, 촉매의 담지체등 산업전반에 걸쳐 여러용도로 사용되고 있다. 이러한 다공성 실리카 겔 분말은 고상법, 기상법, 액상법등으로 제조할 수 있으며, 이 중에서 sodium silicate를 원료로 하는 액상공정은 다공성의 제어가 용이하고, 공정이 간단하며, 고순도의 균질한 실리카를 얻을 수 있는 방법으로 많이 사용되고 있다. 본 연구에서는 액상법(sol-gel method)를 사용하여 점착방지제, 소광제 등으로 사용되는 다공성 실리카 겔 미분말의 개발에 초점을 두어 연구하였다. 그리고, 겔 분말의 다공성 제어를 위하여 공정 각 단계에서의 겔 내부의 구조의 변화에 대한 연구와 함께 수화겔의 숙성이 기공특성에 미치는 영향, 건조조건의 기공특성에 대한 영향 등을 살펴보았다. 다공성 실리카 겔 미분말은 다음과 같은 공정에 의해 제조되었다. sodium silicate를 황산과 반응시켜 겔화하고 추가의 황산을 투입하여 미반응분의 Na를 제거한 후 pH 7이상의 알카리 영역에서 숙성하여 다공성을 지닌 실리카 수화겔을 제조하였다. 수화겔의 탈수, 세척, 건조 공정을 거쳐 건조겔을 제조하고, 1-20$\mu\textrm{m}$의 크기로 분쇄하여 최종 제품을 얻을 수 있었다. 최종 다공성 실리카 겔 분말은 비표면적 200-700$m^2$/g, 기공부피 0.5-2.5cc/g, 평균 입경 3-5$\mu\textrm{m}$, 백색도 95% 이상의 물성을 보였다. sodium silicate와 황산의 겔화 반응에 의해 생성된 수화겔은 수 nm크기의 일차입자들의 연속적인 network로이루어져 있으며, 일차입자크기가 너무 작기 때문에 내부의 기공들은 별로 존재하지 않는 상태이다. 2차 주가황산 투입에 의해 미반응의 알카리 이온들을 중화, 제거시킬 수 있으며, 겔의 다공성을 좌우하는 숙성단계에서 숙성 pH, 온도, 시간등의 인자에 의해 수화겔의 기공특성을 제어할 수 있다. pH 7이상에서 실리카의 용해도가 크고, 용해도의 입자크기 의존성이 크므로, 일자입자는 Ostwald-ripening에 의해 계속 성장할 수 있으며, 이때, 입자의 성장은 숙성 온도와 시간에 의존한다. 탈수, 세척공정에 의해 가용성 염인 Na2SO4를 제거하고, 건조조건을 변화시킴으로써 기공부피를 증가시키는 것이 가능하였으며, Fast drying을 사용하여 점착방지제에 적합한 기공부피를 갖는 실리카 건조겔을 제조할 수 있었다.

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Development of New Manufacturing Process for Changran-Jeotgal 2. Optimization of Fermentation Process (창란젓갈 제조의 신기술 개발 2. 숙성조건의 최적화)

  • LEE Won-Dong;LEE Jae-Jin;CHANG Dong-Suck;YOON Ji-Hye;LEE Myung-Suk
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.34 no.2
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    • pp.114-118
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    • 2001
  • In manufacturing process of Changran-Jeotgal, agitation with 10 rpm for 10 min/4 hrs of Changran-Jeotgal without released extract was carried out during the fermented process at $0\pm2^{\circ}C$ to shorten the fermentation period and uniform product quality, This step was called Improved process, while the step with release extract and standing fermentation was Conventional process. During 60 days of fermentation period, chemical, microbiological changes and sensory evaluation were examined, Brix, VBN and $NH_2-N$ were 27.4, $54.3\;mg\%\;and\;87.9 mg\%$ on 30th day in Improved process, respectively, but they were 27.1, $57.8\;mg\%\;and\;96.6\;mg\%$ on 50th day in Conventional process. The pH value was decreased from 7.0 to $\6.3\~6.5$ in both of them, The viable cell counts in Improved process was increased from $6.6\times10^3CFU/g\;to\;2.6\times10^6CFU/g$ during 30 days, in Conventional process, slowly increased from $5.8\times10^3CFU/g\;to\;1.9\times10^6CFU/g$ during 50 days. Sensory evaluation showed that products on 30th day in Improved process and products on 50th day in Conventional process were best favorable. From above results, we found that the fermentation with agitation shortened the fermentation period by 20 days compare to standing fermentation.

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Effects of dry aging on physicochemical properties of beef cattle loins (건조숙성에 따른 육우 등심의 이화학적 특성에 미치는 영향)

  • Choe, Ju-Hui;Kim, Hack-Youn
    • Korean Journal of Food Science and Technology
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    • v.49 no.2
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    • pp.158-161
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    • 2017
  • This study investigated the quality change in dry aged beef cattle loins (temperature: $3{\pm}1$, lative humidity: $75{\pm}5%$, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.

A Study of Bi-Axial Stretching Process for the PTFE Membrane(I) (이축연신 PTFE 막 제조 공정에 관한 연구(I))

  • Shin, Hong-Chul;Kim, Sung-Chul;Cho, Ur-Ryong
    • Elastomers and Composites
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    • v.42 no.2
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    • pp.86-92
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    • 2007
  • A few of polytetrafluoroethylene(PTFE) membranes and PTFE fine powders were analyzed to chooce an optimum resin. The bi-axial stretching process was developed to set up the foundation of the preparation process and control the pore size and porosity of PTFE membrane. The pretreatment of PTFE fine powder used in the preparation process for PTFE was needed. The mixing of additives, the ripening of mixture, paste extrusion process of ripening powder, calendering process and the bi-axial process were conducted for controlling pore size, porosity and thckness of membrane. The aftertreatment which strengthened the mechanical properties was necessary. The control of pore size and porosity of the membrane were determined. The ratio of PTFE fine powder and additives at the paste extrusion process, the ripening time, the ripening temperature and the parameters of temperature and pressure at the paste extrusion process were optimized.

저염 창란젓갈 제조 과정 중 미생물상의 변화

  • 윤지혜;이명숙
    • Proceedings of the Korean Society of Fisheries Technology Conference
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    • 2001.05a
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    • pp.140-141
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    • 2001
  • 젓갈의 제조 공정 중 미생물의 작용은 주로 숙성과정과 완제품의 보관과정에 일어나는 것으로 알려져 있다. 우선 숙성과정은 원료와 함께 부착되어온 미생물이 일차적으로 식염농도에 따라 선택을 받아 적응해 가면서 2차적인 대사산물 생성 및 적자 생존에 의하여 우점종을 형성하여 발효에 관여하게 되며, 젓갈은 그 특성상 멸균과정을 거칠 수 없어 숙성에 관여했던 미생물들이 완제품의 보관 중에도 계속 남아있게 되므로 저장성에 있어 문제가 되고 있다. (중략)

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Changes in Physicochemical Quality during the Seasoned and Fermented Alaska Pollack Roe with Vacuum Fermentation (조미 명란(明卵)의 진공발효 및 저장중 이화학적 품질 변화)

  • 김정욱;이성갑
    • The Korean Journal of Food And Nutrition
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    • v.16 no.4
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    • pp.353-358
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    • 2003
  • Low salt-fermented product of alaska pollack roe were prepared tentatively and also discussed the retarding effect of fermentation period by vacuum. The results were as follows. The moisture content, pH and salinity decreased slightly, but the contents of VBN and total amino acids increased gradually during fermentation regardless of ripening types. pH and salinity showed little difference with ripening types, but moisture content was a little lower and the contents of VBN was some higher in non vacuum than those in vacuum, whereas total amino acid contents were greater in vacuum. In addition, total viable cell count were similar to trend of gentle decrement after increment to some degree but were higher in non vacuum than those in vacuum. Judging from the results of physicochemical analysis, it was showed that fermentation delayed in vacuum therefore it was considered that vacuum fermentation can be effective on shelf-life extension of jeot-gal.

The Investigation and Comparison of Sensory Attributes of Smear-Ripened and Mold-Ripened Cheeses; a Review (도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성 비교 분석에 관한 총설)

  • Lee, Mee-Ryung
    • The Journal of the Korea Contents Association
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    • v.19 no.4
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    • pp.675-681
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    • 2019
  • The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.