• Journal of the Society of Disaster Information
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• v.19 no.2
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• pp.280-291
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• 2023

Purpose: As fire accidents happen at the production and storage sites of superabsorbent polymers for convenience of daily life, an experimental study was conducted to secure basic data to establish practical preventive measures against them. Method: The sample container (20cm width × 20cm length) was made into a rectangular cuboid with the heights of 3cm, 5cm, 7cm, and 14cm, respectively, to allow access to the infinite flat plane. The front and back of the container were covered with a 300-mesh stainless steel mesh for one-dimensional heat transfer. The sample container was placed in the center of the thermostatic bath, which was heated to a predetermined temperature by setting the thermostat program in advance, and it was determined to be 'ignited' when the central temperature of the sample rose by more than 20℃ above the set temperature, and "unignited" when it was maintained at an approximate value of the set temperature. Result: The critical autoignition temperature was calculated to be 217.5℃ when the height of the sample container was 3 cm, 212.5℃ when it was 5 cm, 202.5℃ when it was 7cm, and 187.5℃ when it was 14cm. The ignition induction time to reach the maximum temperature was 34hours for 3cm, 76hours for 5cm, 143hours for 7cm, and 318hours for 14cm. Conclusion: ① As the size of the container increased, the autoignition temperature decreased and the induction time to reach the maximum temperature increased. ② An apparent activation energy was calculated to be 44.92kcal/mol, with a correlation of 96.93%.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.4
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• pp.95-103
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• 2016

The objective of this study was to investigate feasibility of semi-dry anaerobic digestion using dairy cattle manure and to evaluate solidified fuel value of semi-dry anaerobic digestate. To evaluate semi-dry anaerobic digestion using dairy cattle manure, 950 mL bottle type anaerobic reactor was set in the constant temperature room maintained at $35^{\circ}C$. To produce anaerobic digestate for making solidified fuel, acrylic cylindrical anaerobic digester(1,000 mm width ${\times}$ 450 mm height) was set in the constant room temperature to carry out batch test of semi-dry anaerobic digestion using same dairy cattle manure. Moisture content of dairy cattle manure and inoculum solution for anaerobic digestion were 80.64% and 96.83%, respectively. The dairy cattle manure and the inoculum solution was mixed by 1:1 ratio(v/v) for anaerobic digestion. Water content and VS/TS(Volatile Solids/Total Solids) of mixture of substrate and inoculum were 89.74% and 83.35%, respectively. In case of non-inoculated anaerobic digester, the biogas was not produced. By the semi-dry anaerobic digestion, the calorific value of the digestate was reduced by 20% compare to fresh dairy cattle manure. In other hand, ash content increased from 15% to 18.4%. The contents of Cr, Pb, Cd and S of pellet produced from anaerobically digested dairy cattle manure were not against the standard regulation for livestock manure solidified fuel. Therefore, it can be used as fuel that anaerobic digestate produced after semi-dry anaerobic digestion using dairy cattle manure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.613-621
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• 2006

This study was performed to evaluate the storage quality of milk bread added with $\beta$-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage ($20^{\circ}C$, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the $\beta$-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the $\beta$-glucan added breads were higher than that in the control. Hunter color values ($L^*,\;a^*\;and\;b^*\;value$) of the milk bread added upto 20% $\beta$-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of $\beta$-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as $\beta$-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% $\beta$-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of $\beta$-glucan to milk bread maintained the moisture content and delayed hardness during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.5
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• pp.264-271
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• 2002

Nitrogen releasing characteristics of polymer-coated urea(PCU) that made acrylic synthetic resins were studied in incubated soil, water and paddy soil. Also, their correlations and degradation patterns of coating material were tested. Releasing rate of nitrogen from PCU decreased with increasing coating rate. N001(coating rate 8.5%) and N003(coasting rater 6.3%) were low releasing amount at the early stage, whereas N005(coating rate 4.8%) was released over 80% within 20 days. Relationship of the releasing rate between incubated soil($25^{\circ}C$) and paddy soil could be described as follows : $Y=-0.0011X^2+2.2931X-50.264(R^2=0.9884)$ for N001, $Y=-0.0016X^2+1.1587X+5.5064(R^2=0.9805)$ for N003 and $Y=-0.03X^2+6.499X-243.22(R^2=0.9422)$ for N005, respectively (Y: release rate at field condition, X: experiment period). Relationship of the releasing rate between incubated water($30^{\circ}C$) and paddy soil can be described as follows : $Y=0.0011X^2+2.2601X-25.329(R^2=0.9884)$ for N001, $Y=-0.0306X^2+4.4994X-76.307(R^2=0.955)$ for N003 and $Y=-0.0164X^2+3.7764X-108.22(R^2=0.9422)$ for N005. After 150 days, coating materials of N001, N003, and N005 in incubated soil were degraded approximately 23%, 22% and 15%, respectively. Also The scanning electron microscope examination of coating material revealed that particle surface became gradually shattered with the time after the soil treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).