• Korean Chemical Engineering Research
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• v.51 no.2
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• pp.245-249
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• 2013

The depropanizing, debutanizing and deisobutanizing fractionation steps of processing natural gas liquids were improved through studying complex distillation arrangements, including the double dividing wall column arrangement (DDWC), the sequence including a dividing wall column (DWC) and a bottom DWC (BDWC), and the sequence including a DWC and a BDWC with top vapor recompression heat pump. These arrangements offer benefits by decreasing reboiler and condenser power consumption. Reducing the number of columns and their diameters can potentially reduce construction costs. The result also showed that operating cost could be reduced most significantly through novel combinations of internal and external heat integration: bottom dividing wall columns employing a top vapor recompression heat pump.

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.1017-1022
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• 2008

Though many divided wall columns are implemented in field as energy-efficient distillation columns, its application is limited due to the difficulty of building a new column. A novel energy-efficient distillation system utilizing the existing columns is proposed here. The proposed can reduce the energy consumption by about 39% comparing with the existing system. And it is shown that the proposed improves the column operability over the existing. The tray numbers of the added columns have no significant influence on the composition of a side draw.

• Food Science and Preservation
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• v.10 no.3
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• pp.326-332
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• 2003

Deep seawater is pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.175-183
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• 1998

Yulmoo Mul-kimchi was prepared by fermentation of the mixture of 1 part of leafy radish and 2.75 parts of water. It is thought that during the kimchi fermentation both the biosynthesis and destruction of ascorbic acid occurred at the same time. So the ascorbic acid content in Kimchi broth was strongly influenced by the environment of the processing period. In the present studies, an attempt had been made to elucidate the effect of water quality on the content of ascorbic acid and the population change of microorganism during Mul-kimchi fermentation. Five kinds of water such as tap water, an underground water, one commercially available processed water, distilled water and triply distilled water were examined. Nevertheless there were no differences in the population of microorganism and the pattern of acid formation among the five different kind of waters, a large variation of ascorbic acid content was observed. The ascorbic acid content of Kimchi prepared with triply distilled water showed the highest of 7.2 mg% in contrast to 3.37 mg% in tap water kimchi, and 5.72 mg% in the kimchi using underground water which has relatively high concentration of Ca. These results suggested that pure water free of metal ions might prevent the destruction of ascorbic acid during the fermentation. The considerable amount of ascorbic acid in the Kimchi with underground water might be due to Ca ion in the water.

• ICROS
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• v.2 no.1
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• pp.93-100
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• 1996

본 논문에서는 증류탑 제어 구조의 선택과 선택된 조작변수를 이용한 조성제어 전략에 대하여 고찰해 보았다. 제어구조 설계시 증류탑의 양끝에서 물질 수지와 에너지 수지제어를 조합해 주는 두 파라미터에 의해, 예상되어지는 제어구조를 동적 구조 변환 기법을 사용하여 쉽게 분석할 수 있으며, Combined balance 방법으로부터 시작하여, 증류탑에 대한 3가지의 새로운 방법을 소개하였다. 제어구조를 결정하는데 ITAE와 같은 닫힌 루프 성능지표에 기초한 최적 combined balance 구조는 multiloop dual 조성 제어에 대해 다른 구조보다 뛰어난 성능을 보이고 있다. 이 방법은 새로운 증류탑의 제어구조를 설계할 때나, 기존의 증류탑 성능을 향상시키는 데에 사용할 수 있다. 이상과 같이 제어구조가 결정된 후 사용할 수 있는 여러 가지 제어전략을 소개하였다. 제어전략의 선택은 사용자의 목적에 따라 적절한 것을 선택하면 되는데, 대부분의 경우는 적당한 제어구조를 Combined balance 구조로서 결정하게 되면 간단한 형태의 전통적 제어기를 사용해도 무방하며 제어구조의 선택이 선행되지 않으면 MPC와 같은 고급 제어전략을 사용하여 상호작용 등에 의하여 생기는 문제를 해결하는 것이 바람직하다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.5
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• pp.2445-2450
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• 2011

Design of reformate fractionation process using a fully thermally coupled distillation is conducted with commercial design software Aspen HYSYS. Detailed procedure of the design is explained, and the performance of the process is compared with that of a conventional system. The design outcome indicates that the procedure is simple and efficient. The performance of the new process indicates that an energy saving of 12.2% is obtained compared with the conventional process while total number of trays maintains at the same.

• Journal of the Korea Convergence Society
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• v.12 no.9
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• pp.185-191
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• 2021

In our study, we evaluated possibility of distillation process introduction for Korean Rubus coreanus balsamic vinegar production development, has a less complicated and more rapid process leading to higher production volumes and cost savings. In order to investigate the applicability of concentrated vinegar fraction (CVF) and distilled vinegar fraction (DVF) obtained from the distillation process as balsamic and distillation vinegar, acidity, pH, and specific gravity (S.G.) were measured for the vinegar fraction obtained from the distillation process. The acidity of final CVF (60% of initial volume) obtained 4 types of vinegar (acidity; 4.42, 4.84, 5.61, and 6.35) were increased mean 38.1%, compared to initial acidities. Especially, acidity and pH of the final CVF was similar to balsamic vinegar. In addition, acidity of DVF also increased and it of the final fraction was 4.41%, 4.95%, 5.88%, and 6.72%, respectively. And it was suggested that the final DVF could be used as distilled vinegar. In this study, it was confirmed that vinegar can be effectively concentrated through the distillation process, and distilled vinegar can be produced at the same time. However, it is thought that the introduction of the distillation process can be decided only after additional biochemical characteristics such as organic acid content and antioxidant activity measurement for each vinegar fraction are analyzed.

• Food Science and Preservation
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• v.30 no.4
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• pp.683-690
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• 2023

The study was conducted to confirm the possibility of producing alcohol beverages from Dae-hong peaches. Upon examining the quality characteristics of distilled soju using Dae-hong peaches, the alcohol content was 1.12 to 1.16 times higher than that from the atmospheric distillation method. Soju with 20 % peach extract content had the highest alcohol content and the lowest volatile acid content, indicating a low possibility of causing irritating odors. Acetaldehyde was 1.3-1.94 times lower in vacuum-distilled soju, and methanol was not detected in all samples. The absorbance value of furfural, a burnt component generated during distillation is high in atmospheric distillation, which can cause irritating odors. Upon examining the volatile fragrance components, isoamylalcohol and 1-propanol were found to be the main components, both of which were the highest in the treatment group with 20 % peach extract content. The electronic nose analysis revealed that this group showed the most opposing flavor patterns to the control group, and when distilled under reduced pressure with 20 % addition of Dae-hong peaches can produce high-quality soju.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.05a
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• pp.67-70
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• 2009

Because many research using rocket grade peroxide is studied, distillation method for domestic production of rocket grade hydrogen peroxide is required. Distillation methods are very various and divided by feeding method, distillation time, distillation pressure, and so on. Among these, vacuum distillation is a suitable method for hydrogen peroxide. This method can reduce thermal decomposition and reaction with impurities. Distillation condition is determined by Raoult's law. Low vacuum level and vacuum level control are appeared as important problems of the experiment equipment, which are solved by using less leakage vacuum chamber and metering valve.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.11a
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• pp.89-92
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• 2009

Because many research using concentrated hydrogen peroxide as propellant is studied, research for distillation method for domestic production of rocket grade hydrogen peroxide is needed. To distill hydrogen peroxide, vacuum distillation will be used because of heat decomposition of hydrogen peroxide. Distillation pressure is 30 torr which is determined by Raoult's law to distill under $40^{\circ}C$. Variable of distillation experiment is distillation temperature. And the comparison of distillation results was done by yield and operation time. In the result, generally, yield was lower and the water in receiver had higher concentration with shorter distillation time. And with similar time, when distillation temperature was higher, yield was lower and hydrogen peroxide became higher concentration.