• Clean Technology
• /
• v.29 no.4
• /
• pp.288-296
• /
• 2023

Coal is abundantly available compared to other energy sources and is used as a versatile energy resource worldwide. To address the environmental issues stemming from conventional coal utilization, efforts are underway to develop clean coal utilization technologies, with IGCC technology being a notable example. In IGCC plants, coal is subjected to a CMD process where both drying and pulverization are achieved by supplying hot air. However, if the temperature of the supplied hot air is excessively high, it can lead to devolatilization and spontaneous combustion, thereby compromising the stable operation of the CMD process. This study aimed to measure the devolatilization and spontaneous combustion temperatures of different types of bituminous coal, and to explore their correlations with the characteristics of the coals. Six coal types exhibited devolatilization between 350 and 400 ℃, while three coal types showed devolatilization at temperatures exceeding 400 ℃. Spontaneous combustion ℃curred in one coal type below 100 ℃, six coal types between 100 and 150 ℃, and two coal types above 150 ℃. The measured initiation temperatures were compared with the coal characteristics including the oxygen, moisture, Fe₂O₃, and CaO content, the H/C ratio, and the O/C ratio to establish correlations. Regression analysis was used to calculate the regression coefficients and determination coefficients for each ignition temperature. It was found that 52.44% of the FC/VM data significantly influenced the volatile matter ignition temperature, and 59.10% of the Fe₂O₃ data significantly affected the spontaneous combustionignition temperature.

• Korean Journal of Poultry Science
• /
• v.50 no.4
• /
• pp.325-336
• /
• 2023

This study used leaves and stems of 'Tongchaeru', one of the sweet potato varieties, to investigate broiler productivity, meat quality, blood properties, growth hormones, and immune factor levels according to drying method and amount added to feed. For this experiment, a total of 720 1-day-old male Ross 308 broilers were used. Treatments were assigned with 3 replicates per treatment and 20 birds were assigned to each replicate. The treatment group was designed into 12 treatments according to the type of natural product (leaves (L), stems (S)), drying type (natural (N), hot air (H), freeze (F)) and amount added (0.1%, 0.3%). The test was conducted for a total of 5 weeks. In this study, there was no significant difference in productivity depending on the type and amount of additives added (P>0.05). The FS 0.3% group showed high pH and WHC levels, and the shear force was lowest at HL 0.1% group (P<0.05). Blood cell and serum biochemical components were similar in all treatments, and growth hormone IGF-1 was highest in FS 0.1% group (P<0.05). There was no significant difference in IFN-γ, but the highest level of IL-6 was seen in the HS 0.1% group (P<0.05). In conclusion, the meat quality and the level of growth hormone and immune factors in the body were different depending on the type and amount of dried leaves and stems of sweet potato 'Tongchaeru', further study is needed to compare the selected additives and amounts added with those without additions.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.13 no.2
• /
• pp.65-80
• /
• 1980

Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

• Journal of Convergence for Information Technology
• /
• v.10 no.9
• /
• pp.251-261
• /
• 2020

The purpose of this research is to examine the relationship between motivation, reliability, satisfaction, and sustainability of YouTube content and suggest the implications needed for content consumption or production of beauty workers in the future as K-beauty's interest is increasing due to the global Hallyu craze, and beauty industry workers are also watching YouTube hair care content and exchanging the latest trends. The analysis methods included frequency analysis, factor analysis, reliability analysis, correlation analysis, and multi-recovery analysis. As a result, the correlation between the motivation for content use, reliability, satisfaction, and persistence was shown, the motivation for content use was statistically significant (+) and the impact of content reliability on YouTube content satisfaction and sustainability (a significant statistical+).

• Clean Technology
• /
• v.22 no.3
• /
• pp.190-195
• /
• 2016

The thermal decomposition of waste energetic materials such as TNT, RDX and composition B in a commercial rotary kiln has previously been carried out. As part of the demilitarization process, the thermal decomposition of homogeneous double base propellant (DB) used in M8 and consisting predominantly of nitrocellulose and nitroglycerine is examined with respect to a number of operating conditions. A single condensed phase reaction with 4 species and 365 gas phase reactions and 59 species are considered. Simulation results show the sensitivity of the thermal decomposition of DB with temperature and velocity. At relatively low velocity with constant inlet hot air temperature, temperature in the rotary kiln was found to be highest, 953 K and 1300 K for cases 3 and 6 respectively. Illustrating that optimum operating temperature can be achieved by controlling the inlet velocity without additional cooling systems.

• Journal of Digital Convergence
• /
• v.13 no.11
• /
• pp.399-408
• /
• 2015

Walt Disney World focused on Theme opened in 1955. Many Theme Parks such as Everland had opened in Korea. And also Public Theme Parks were established on purpose of finding cultural identity by province government. Most of the Public Theme Parks made special Theme Images to revive the image characteristics and be stronger public theme. But these creativities of the theme images are struggling by the lack technical ability as well. This study derived several problems from the existing research and current issues and found out the future direction sought. Thus, the public theme images are to lead marketing and operating of public theme park by using storytelling and high tech, and look forward to getting position of the window to the future. In future, we must pay attention to study for creation methods and marketing, and plugging in new technology on public theme images. Continuing studies will support to enlarge the identity and educate traditional history through public theme images and park.

• Journal of Digital Convergence
• /
• v.10 no.10
• /
• pp.283-288
• /
• 2012

3D is the one of the current world in the spotlight as part of the future earnings of the business sector. Existing flat 2D and stereoscopic 3D to change the 3D shape and texture make walking along the dimension of the real world and the virtual reality world by making it feel contemporary reality of coexistence good show. 3D for the interest of the people has been spreading throughout the movie which is based on a 3D Avata. 3D TV market of the current conglomerate of changes in the market pioneer in the 3D market, further leap into the era of the upgrade was. At the same time, however, the modern man of the world, if becoming a necessity in the smartphone craze new innovation in the IT market mobile phone market and also has made. A small computer called a smartphone enough, the ripple velocity and the aftermath of the innovation of the telephone, the Internet as much as to leave many issues. Smartphone smart phone is a mobile phone that can be several functions. The current iPhone, Android. In addition to a large number of Windows Phone smartphones are released. Above the overall prospects of the future and a business service model for 3D facial expression as input avatar virtual 3D character on camera on your smartphone camera to recognize a user's emotional expressions on the face of the person is able to synthetic synthesized avatars in real-time to other mobile phone users matching, transmission, and be able to communicate in real-time sensibility fused video communication services to the development of applications.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.5
• /
• pp.887-892
• /
• 2015

Jerusalem artichoke is often stored poorly after harvesting due to its delicate skin. For this reason, Jerusalem artichoke is mainly distributed in the market as a dried material. In order to improve utilization of dried Jerusalem artichoke, we made Jangachi and analyzed physiochemical characteristics with raw Jerusalem artichoke Jangachi during storage. Raw Jerusalem artichoke was sliced into 7 and 10 mm slices and dried in hot air. After aging, we analyzed rehydration capacity, pH, hardness, salinity, sugar content, and fructan content of both. Dried Jerusalem artichoke sliced into 10 mm slices took over twice as long (420 min) to be rehydrated over 90% than 7 mm sliced (200 min) Jerusalem artichoke. In the case of raw Jerusalem artichoke, hardness showed a tendency to decline. Relatively, hardness of dried Jerusalem artichoke was measured consistently. After 4 weeks, salinity and sugar content were 3.63% and $41.23^{\circ}Brix$ in raw Jerusalem artichoke Jangachi, 3.47% and $37.05^{\circ}Brix$ in 7 mm dried Jerusalem artichoke, and 3.77% and $39.15^{\circ}Brix$ in 10 mm dried sample, respectively. As a result of this study, the possibility of dried Jerusalem artichoke as a pickle was confirmed.

• Korean Security Journal
• /
• no.33
• /
• pp.163-195
• /
• 2012

Various kinds of performances and events have been held by local governments along with the worldwide popularity of K-pop, and there is a growing concern about possible accidents. Actually, a large-scale of accident took place during the MBC pop song concert in Sangju Sports Stadium in October 3, 2005. And another great safety accident occurred during an open event in the Lotte World in Seoul in March 26, 2006. The purpose of this study is to propose improvement of security company that carry out security activity through the analysis of the cases of accidents and common causes in the event sites. The improvement of safety management for large-scale event site by the study are as followings; First, institutional measures should be taken to extend the size of private security companies. Second, more education and training should be provided for security personnels who work for the event. Third, private security companies should prepare for the security measures more thoroughly in advance. Fourth, private security companies should make every possible effort to maintain order in the event site. Fifth, private security companies should bolster their collaboration with relevant organizations. Sixth, security companies should take actions to make themselves completely ready for any possible unexpected situations.

• Applied Biological Chemistry
• /
• v.17 no.1
• /
• pp.42-48
• /
• 1974

Hot air thin layer drying method was studied for red pepper, Capsicum annum var. longum as the whole and cut pod states, at various temperature and air velocities. Drying curve of whole pod showed a settling down period followed by the first and second falling rate periods. By lowering the drying temperature, the first falling rate period approached to a constant rate one. Cut drying curve had simple falling rate period and also cut drying method could effectively shorten the drying time. Drying rate constant, k, was varied with time for both the drying methods and the plots of k vs. time in two methods sugested the different drying mechanisms. When an average k was taken as a constant value, the following equations; $M-M_e/M_o-M_e=e^{-0.118t}$ and $M-M_e/M_o-M_e=e(-0.342t^{0.128})$ were applicable for whole and cut drying, respectively.