• Journal of Korean Society of Environmental Engineers
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• v.35 no.1
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• pp.23-30
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• 2013

The sludge disposal is a major economic factor in the sewage treatment facility operation. Moreover, since the ocean dumping will be prohibited by Korean environmental law from 2013, sludge should be eliminated or sludge volumetric reduction should be performed urgently. In this study, improvement of the sewage sludge dewaterability was investigated by ultrasound and electric field treatment. Sludge was treated by a single or in combination of either the electric field or ultrasound on a pilot pretreatment facility, then it was dewatered by lab-scale filter press. The operating input energy of ultrasound device was varied from 225~1,200 kJ/L and electric field device was varied from 4.5~24 kJ/L. The water contents of dewatered sludge cake treated with ultrasound (1,200 kJ/L) and combination of ultrasound/electric field (1,224 kJ/L) were decreased 10~12% by comparing non-treated sludge. At that time, water contents were 65~66%. The combination treatment of ultrasound/electric field was effective to reduce water content of dewatered sludge cake, however, water content was not changed by a single treatment of electric field because of low energy density.

• Food Science and Preservation
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• v.23 no.5
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• pp.660-665
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• 2016

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at $60^{\circ}C$ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at $80^{\circ}C$ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.454-454
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• 2013

태양전지는 화석연료의 고갈로 인해 새로운 대체 에너지원으로 관심을 받고 있다. 유기태양전지는 무기물 태양전지와 비교하여 제작 단가가 낮은 경제성과 다양한 기판을 사용할 수 있는 다양한 응용성을 가지고 있기 때문에 많은 관심을 받고 있다. 실리콘 기반의 태양전지에 비해서 유기태양전지의 효율이 낮은 단점을 가지고 있기 때문에 효율을 높이기 위한 다양한 연구가 진행되고 있다. 광활성층에서 생성되는 전자-홀 쌍을 효율적으로 분리하여 손실되는 전하를 줄여서 효율을 높이는 방법이 활발히 연구되고 있다. 본 연구에서는 초음파 처리 시간에 따라 나노구조를 가지는 고분자 광활성층의 표면거칠기가 변화하여 유기 태양전지의 전력변환 효율에 미치는 영향을 조사하였다. 전자주게 물질인 P3HT를 용매에 녹여서 스핀코팅 한 후 초음파 처리를 하여 나노 구조를 형성하였고, 초음파 처리 시간에 따라서 형성한 나노 구조의 구조적 및 광학적 특성 변화를 광류미네센스와 원자힘 현미경 측정으로 관찰하였다. 전류밀도-전압 측정 결과는 초음파 처리 시간을 최적화하면 P3HT 나노 입자의 크기가 가장 작게 형성되어 계면 면적을 가장 크게 증가시켜 전자-홀 쌍을 효율적으로 분리하여 전력변환 효율이 증가하는 것을 확인 하였다.

• Journal of the Korean Wood Science and Technology
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• v.33 no.3 s.131
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• pp.64-71
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• 2005

In this study, we attempted to apply ultrasonic treatment for the preservative treatment of two softwood species, Korean pine and Japanese red pines to evaluate its effectiveness. Wood samples were submerged in oilborne preservative, copper naphthenate (NCU) and waterborne preservative, alkyl ammonium compound (AAC) and then treated with ultrasonic wave of 40 kHz, 400 W. After the treatment, the retention and penetration depth of these preservatives in the specimens were measured as a function of treatment time. Both the retention and penetration depth were continuously increased with increasing the treatment time up to 120 hours, where the retention reached about 95% by the application of AAC and the penetrating depth of 95% and 83% by the application of NCU, respectively for both species. The results of electronic microscopic observation showed that the improved retention capacity could be attributed to air deflation, wood extractive deflation working of ultrasonic wavelength, and destruction of wood pits which served as the pathway of preservatives. The results suggested that the use of ultrasonic treatment could be applied to thick wood veneers for the production of laminated wood products.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.11 no.6
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• pp.252-258
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• 2001

($Ba_{0.7}Sr_{0.3})TiO_3$thin films were perpared on ITO-coated glass substrate by spin-coating method. The sol was sonicated in an ultrasonic bath to promote homogenization and the results were compared with untreated case. By application of the sonication process, crystallization temperatures of films were reduced, microstructers of films were more uniform and denser and the surface roughness of the films was lower from 8.4nm to 5.6nm. In addition, optical transmittances and electrical properties of films prepraed from sonicated sol were superior to those of films from untreated.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.1
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• pp.101-106
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• 1999

Pb$(Zr_{0.5},Ti_{0.5})O_3$ thin films were prepared on $Pt/Ti/SiO_2/Si$substrates by spin-coating. The sol was sonicated in an ultrasonic bath to promoto homogenization and the results were compared with untreated case. In the case of PZT thin films prepared from sonicated sol, only perovskite phase was obtained at $550^{\circ}C$ and "rosette" structures in the films disappeared. Dieletric constants (10kHz), remnant polarization, and coercive field of the films prepared from untreated and sonicated sol were 335 and 443, 12.3 and17.7$\mu$C/$\textrm{cm}^2$, 168.4 and 153.5 kV/cm. Electrical properties were improved by introduction of the sonication processon process

• Journal of Wetlands Research
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• v.16 no.2
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• pp.205-212
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• 2014

Ultrasound technology can be applied in various fields including environmental, energy, and material engineering processes. In this study the effect of liquid height/volume on calorimetric energy and sonochemical oxidation was investigated as one of the basic steps for the design of water/wastereater treatment sonoreactors. The liquid height was increased from 0 to $4{\lambda}$ by $1/4{\lambda}$ and it was found that both calorimetric energy and sonochemical oxidation were significantly increased at relatively high liquid height/volume where the power density was relatively low. The sonochemiluminescence (SCL) images for the visualization of the activity of cavitation also showed that larger and more stable active zone was formed with high SCL intensity at high liquid height/volume. Therefore, it was revealed that sonoreactors for water/wasterwater treatment could be significantly effective in terms of removal efficiency and energy consumption.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.8-13
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• 2017

Octenyl succinylated (OSA) potato starch was dextrinized by two methods: ultrasound (at 25, 50, or $70^{\circ}C$ for 1 h; OSA-25UT, OSA-50UT, and OSA-70UT, respectively) and acid hydrolysis (for 1 or 4 h; OSA-AD1H or OSA-AD4H, respectively), and the properties of the resulting starch were analyzed. The melting enthalpy of OSA-70UT decreased the most (from 14.0 to 10.0 mJ/mg), indicating chain degradation. For pasting properties, as ultrasound treatment temperature increased, peak viscosity decreased (2884, 2550, and 1888 cP, respectively), whereas acid hydrolysis increased peak viscosity and decreased pasting temperature. The relative crystallinity of OSA-dextrin produced by ultrasound or acid hydrolysis significantly decreased (from 33.61 to 14.90-26.03 and 19.28-20.05, respectively) as temperature or time increased, yet a B-type crystal pattern was maintained. Regarding emulsifying stability and sensory tests of mayonnaise prepared with OSA potato dextrin, mayonnaise with OSA-70UT was stable for short storage period (1 week), however mayonnaise with OSA-AD1H was the most suitable for long storage periods (from 2 to 4 weeks). In addition, the OSA-70UT was the most acceptable for mayonnaise in the sensory test.

• Proceedings of the Korean Geotechical Society Conference
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• 2004.03b
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• pp.684-691
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• 2004

Various researches have been undertaken to develope a method of enhancing consolidation. This study investigated the effect of ultrasound on consolidation through a series of laboratory experiments. The tests were conducted using a specially designed and fabricated equipments which can apply ultrasonic energy on a soil sample at consolidation test. Specimens were prepared using a centrifuge facility, and test conditions included ultrasonic power and treatment time. The results of the study show that the effect of ultrasonic energy on consolidation is significant. The degree of significance varies with the test conditions. It could be concluded that the study showed potential application of ultrasound to enhance consolidation.

• Food Science and Preservation
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• v.17 no.2
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• pp.202-207
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• 2010

The effects of ultrasound treatment, in combination with ascorbic acid, on the quality of fresh-cut 'Jonathan' apples was investigated. Prepared apple slices were ultrasonicated in distilled water (US) or in 1%(w/v) ascorbic acid solution (UA) and the other samples were just dipped in 1%(w/v) ascorbic acid solution (AA). All samples were stored at$10^{\circ}C$ for 12 days. UA-treated samples showed high $L^{*}$ and hue values and low $a^{*}$, $b^{*}$, chroma, and ${\Delta}E$ value. Both control and US-treated samples showed considerable browning. A significant inhibition of polyphenol oxidase activity was observed after UA treatment. The level of total phenolics in UA-treated samples was higher on the day of treatment compared with other samples. Total soluble solids, pH, titratable acidity, and gas concentrations were similar in all samples. This study demonstrated that the simultaneous treatment of ultrasound and ascorbic acid was effective in preventing enzymatic browning of fresh-cut 'Jonathan' apples and maintaining total phenolics contents.