• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.666-672
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• 2017

Hemp [Cannabis sativa L.] has been cultivated as a fiber crop for long history, but it was a good oil crop because its seed contain plenty of lipid which is high ratio of unsaturated fatty acid. Hemp seed oil was extracted with a extruding method in many countries including Europe. The color of oil extracted with extruding method is dark green which could be difficult to attract consumer's interest in Korea because of insufficient information about hemp seed oil. This study was conducted to know correct information about hemp seed oils which were extracted with pressuring and extruding methods. In extruding method, seeds were crushed during the extracting process and discharged oil cake in shape of thin ribbon, but maintained seed shape although the seed were slightly flatted in pressuring method. Oil yield were higher in the extruding method in comparison with pressuring method. The oil have lower degree of lightness but higher degree of greenness and yellowness in the extruding method in comparison with pressuring method because of higher content of chlorophyll A, B and carotenoid. In fatty acid composition, the ratio of palmitic acid, stearic acid, oleic acid and ${\gamma}$-linolenic acid were higher but linoleic acid and ${\alpha}$-linolenic acid were lower in the extruding method in comparison with pressuring method. The content of total tocopherol and ${\gamma}$-tocopherol were lower in the extruding method in comparison with pressuring method.

• Proceedings of the Korean Society of Disaster Information Conference
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• 2017.11a
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• pp.145-146
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• 2017

최근 세계적으로 많은 지진이 발생하고 있으며 기상이변으로 인한 자연재해로 인해 주요 시설물들의 안전성에 관한 관심이 증가하고 있는 추세이다. 특히 비구조 요소의 경우 구조 요소보다 건설 초기 투자비용이 높아 지진이 발생하였을 때 많은 피해가 발생할 가능성이 있으며 비구조 요소의 파괴는 심각한 2차피해로 발전 될 수 있으므로 내진안전성 평가는 반드시 이루어져야 한다고 볼 수 있다. 따라서 본 연구에서는 압착식 조인트의 접촉을 고려한 수계소화설비 파이프라인의 내진성능 평가를 위한 비선형 유한요소 모델을 구축하였다.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.

• Journal of the Korea institute for structural maintenance and inspection
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• v.13 no.2 s.54
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• pp.172-180
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• 2009

Normally in order to build a semi-active control system equipped with MR damper, the dynamic modeling of the damper is required to numerically predict its dynamic damping force and also its behavioral characteristics. For the dynamic modeling of the MR damper, this paper attempts to predict and evaluate its dynamic behavior by applying specifically both a power model and a Bingham model. Dynamic loading tests were performed on the squeeze type of damper specially designed for this research, and force-displacement hysteresis loops confirmed the effectiveness of the damper as a semi-active control device. In the meantime, in order to evaluate the effectiveness of each model applied, the model parameter for each model was identified. On the basis of the parameter, we derived the error ratio of the force-velocity relationship curve and the dynamic damping force, which was contrasted and compared with the experimental results of the squeeze type of damper. Finally, the squeeze type of MR damper developed in this research was proved to be valid as a semi-active control device, and also the evaluation of the two dynamic models showed they were working fine so that they were likely to be easily utilized to numerically predict the dynamic characteristics of any dampers with MR fluid as well as the squeeze type of MR damper.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.704-708
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• 1994

This study was performed to compare quality of citron juice as affected by the extraction method. The yield of citron juice was 24.49% by method I (rotary-crushing and screening), 18.09% by method II (pressing) and 12.60% by method III (belt-pressing), respectively. Juices by methods I and II had more soluble solid contents and essential oil and pulp volume than that by method III. Method III was higher in titratable acidity than methods I and II. The contents of fructose, glucose and sucrose in method III were 0.54%, 0.37% and 1.11%, respectively, which were lower values than those in other methods. But there was no siginificant difference in the contents of total sugar by the extraction method. For fatty acids composition, the contents of oleic acid in method I, palmitic acid, linoleic acid and linolenic acid in method II, and stearic acid in method III, respectively, were highest when compared with other methods. The contents of free amino acids detected in method III were smaller than those in methods I and II. Threonin was detected only in method I, methionine and cystine were not detected in methods I. II and III. But the contents of the total amino acids in method III were $1.3{\sim}1.6$ times as large as those in methods I and II.

• Korean Journal of Environmental Biology
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• v.21 no.1
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• pp.31-35
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• 2003

The effects of different extraction methods on quality of citron juices were investigated in terms of chemical composition and sensory evaluation. Extraction methods employed were press-filtration with 400 mesh sieve, centrifugation, and enzyme pretreatment using pectinase. Enzyme pretreatment method showed the highest yield of juice with 68%, while press-filtration method, the lowest yield of juice with 26.3%. The pH of the juices was relatively similar at 3.29～3.34. Filter-pressed juice showed the highest concentration of soluble solid at 6.0$^{\circ}$Brix, while the juice produced using centrifugation showed the lowest concentration at 4.5$^{\circ}$Brix. In all the juices, fructose was the main soluble sugar. Concentration of organic acid was the highest with the juice produced with centrifugation so that supplementation with higher amount with sugar was needed for overall acceptability.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.321-324
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• 2008

This paper presents the results of the performance of compression-type anchor for CFRP tendon. As the results of previous tests, the principal variables for enhancing performance of anchor were sleeve dimensions, inserts, compression pressure, etc. A total of 18 specimens were tested for the performance of compression-type anchor with various inner shapes. Test results revealed that the length of sleeve increased along with the performance of anchor up to 18-22%. Also, the performance of anchor was susceptible to the length of sleeve compared to the surface treatment with the oxide.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.06a
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• pp.159-160
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• 2009

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.709-712
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• 1994

The volatile components of citron juice juice extracted by three methods, which were Rotary-crushing and screening method (method I), Pressing method (method II) and Belt pressing method (method III), were analyzed with GC and GC/MS. Juice extracted by method III had more components of flavor than those by methods I and II. Also, the contents of total volatile components in method III were about 1.36 and 1.59 times than those in methods I and II, respectively. Limonene in juice extracted by method III was predominantly occupied, amount of which was 76.87%. Other important components were terpene hydrocarbons, such as ${\gamma}-terpinene$, ${\alpha}-terpinene$ and so on.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.05a
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• pp.213-214
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• 2010