• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.47-50
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• 2018

Ricania shantungensis is a pest causiong problems in many crops. We tested the possibility of controling Ricania shantungensis using essential oil of Valeriana fauriei which were extracted by three different methods (steam distillation, solvent and supercritical extraction). Steam distillation were showed the most high mortality to adult ($1,040{\mu}L/mL$) and nymph ($2,370{\mu}L/mL$) of R. shantungensis. The yield of steam distillation extraction was 0.67%, which was lower than other methods. However, it is determined that steam extraction was showed higher efficiency by considering time and cost. The result of this study showed the possibility of control R. shantungensis by essential oil of V. fauriei.

• Applied Chemistry for Engineering
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• v.33 no.2
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• pp.166-172
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• 2022

A method of efficiently purifying high value-added indole among components of coal tar absorption oil was studied using a step-by-step process of extraction-distillation-crystallization. The coal tar absorption oil used in this study contains 1.2% naphthalene, 0.1% quinoline, 0.4% isoquinoline, 6.4% indole, 21.0% 1-methylnaphthalene, 48.8% 2-methylnaphthalene, and 11.7% biphenyl as main components. For the separation and purification of indole, methanol was first used as a solvent to separate indole species in the coal tar absorption oil into an extract phase. And then methanol was recovered by distillation. Subsequently, an extraction solution where methanol was removed was mixed with normal hexane, and then crystallized to recover indole having a purity of 99.3%. Based on the experiments of this study, a purification process scheme for indole in coal tar absorption oil was proposed.

• Journal of Energy Engineering
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• v.12 no.3
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• pp.184-189
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• 2003

A study of the property of Indolene-Methanol Plus High Alcolhols (MPHA) has been completed. The study invested the measurement of fuel properties. The fuel properties investigated are distillation characteristics, heating value, flash point, specific gravity and water tolerance. The alcohol concentration was varied from 0 to 100 percent by volume in clear Indolene. The measurement of fuel properties indicated that, in general, Indolene-MPHA blends have higher water tolerance, similar specific gravity, similar flash point and different distillation characteristics compared to Indolene-Methanol blends.

• Membrane Journal
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• v.20 no.4
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• pp.342-350
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• 2010

Membrane distillation (MD) is a separation process which higher vapor pressure components are evaporated in mixed liquid solution through hydrophobic membrane with 0.1 or $0.5{\mu}m$ pore size. In this study, direct contact membrane distillation process for hollow fiber module were interpreted numerically using the "COMSOL Multiphysics" software. The variables for the system were temperatures and flow rates of lumen and shell side solutions. The permeate flux increased from 1.0 to $3.8L/m^2{\cdot}hr$ as temperature of the feed solution for lumen increased from 30 to $50^{\circ}C$. However the effect of shell solution temperature on permeate flux was relatively low. Also, the optimum velocity of lumen feed was obtained at 0.15 m/s ($Re_L=135$) by considering MD permeate flux as well as operating pressure loss.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.543-548
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• 1990

Volatile components of fresh apricot (Prunus armeniaca var. ansu Max.) were isolated by simultaneous distillation-extraction at two different pH values of 3.1 and 7.0 and by headspace trapping method. The volatiles were analyzed by GC and GC-MS. A total of 80 components were identified in the three aroma concentrates, including 9 naphthalene derivatives that were not previously reported in apricot. Of components identified in native pH (3.1) sample, the major components were aliphatic $C_6$ aldehydes and alcohols, monoterpene alcohols, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives, while those in neutral pH(7.0) sample and headspace volatiles were aliphatic $C_6$ aldehydes and alcohols. Simultaneous distillation-extraction at pH 3.1 was significantly increased the concentration of n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool, ${\alpha}-terpineol$, nerol, geraniol, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives. These results demonstrate that above the components are present in glycosidically bound forms in apricot.

• Food Science and Preservation
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• v.30 no.4
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• pp.669-682
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• 2023

The production of distilled soju by fermenting nonsteamed rice was evaluated using commercial enzyme products. White koji and modified nuruk had alpha-amylase activities of 31.90 U/g and 3,532.71 U/g, respectively, and gluco-amylase activities of 698.32 U/g and 4,899.58 U/g, respectively. The enzyme products had activities of 5,604.15-225,182.00 U/g and 13,517.41-120,822.41 U/g, respectively. At enzyme concentrations of >800 mg/L, the Chung-moo-purified enzyme had an alcohol productivity of ≥19%. Nurukzyme R400, Sanferm Yied, and Diazyme X4 exhibited alcohol productivities of >19% at concentrations of >600 mg/L. The alcohol content of the vacuum distillates was 41.31%-44.86%. The volatile component with the alcohol content adjusted to 25% was analyzed and principal component analysis was performed. The volatile components in white koji, Diazyme X4, and Sanferm Yield were similar. The modified nuruk treatment group had a relatively high ethyl lactate content compared to the white koji treatment group. The Nurukzyme R400 treatment group had high contents of butyric acid and ethyl butyrate. The Chung-moo-purified enzyme was characterized by a low component content. Thus, when enzyme products were used in nonsteamed rice fermentation, no effect on the alcohol productivity and quality of vacuum distilled soju was observed, suggesting that it can replace white koji and modified nuruk.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.12 no.3
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• pp.179-189
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• 2014

Pyroprocessing has been developed for the purpose of resolving the current spent nuclear fuel management issue and enhancing the recycle of valuable resources. An electrolytic reduction of the pyroprocessing is a process to reduce oxides into metals using LiCl as an electrolyte and requires a post-treatment process due to the inclusion of residual salt in porous metal products. A vacuum distillation has been adopted for various molten salt systems and could be applied to the post-treatment process of the electrolytic reduction. The residual salt in the metal products includes LiCl, alkali chlorides, and alkaline earth chlorides. In this paper, vapor pressures of chlorides have been estimated and the composition changes on the residual liquid during the vacuum distillation process have been calculated. A model combining a material balance and vapor-liquid equilibrium relations has been proposed under a constant vapor discharging flow rate and liquid composition changes have been calculated using the vapor pressures with respect to a dimensionless time. The behaviors have been compared with temperature and molten salt composition changes to simulate the process condition variation. The distillation of the residual salt has been dominated by LiCl which is the main component of the salt and CsCl of which vapor pressure is higher than that of LiCl would be readily removed. RbCl exhibits similar vapor pressure with LiCl and maintains its composition. However, $SrCl_2$ and $BaCl_2$ of which vapor pressures are much lower than that of LiCl are concentrated with time and expected to be possibly precipitated during the distillation when the initial compositions are increased.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.383-389
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• 2017

This study aimed to select a yeast strain for optimizing the quality of distilled spirits. The brewing and distilling properties of 4 KFRI (Korea Food Research Institute) yeasts (Y88-4, Y98-4, Y172-6, Y192-4) and 2 industry yeasts (C1, C2) were compared. For investigating the possibility of using these strains on an industrial scale, diverse analytical methods were applied to assess parameters associated with distilled spirit quality such as alcohol content, pH, total acidity, and soluble solid content. After 11 days of fermentation, the alcohol strength obtained using six yeast strains reached 13.9-16.4% (v/v), while pH was 3.9-4.0, and total acid was 0.40-0.52%. To compare GC-MSD Volatile flavor components, all the distilled spirit samples were diluted to 20% (v/v) alcohol strength. Seven fusel alcohols, 26 esters, 2 acids, and 3 miscellaneous compounds were detected in the distilled spirits. Y88-4 had the most abundant volatile flavor component and scored the highest overall preference in sensory evaluation. After analyzing the various properties of yeasts, strain Y88-4 was finally selected as the best strain for producing distilled spirits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.384-388
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• 2000

본 연구는 cocoa mass를 마이크로파 roasting하여 그 향기성분의 변화를 pyrazine류를 중심으로 살펴보는 한편 상법으로 roasting한 경우와 비교하고자 하였다. 마이크로파 roasting은 110,120,130,140,15$0^{\circ}C$의 온도에서 20분 및 30분 동안 행하였고 상법의 경우는 14$0^{\circ}C$에서 30분간 roasting하였다. Roasting한 시료를 연속수증기증류추출법으로 추출하고 농축한 후 GC와 GC/MS로 향기 성분을 분석하였다. 마이크로파 roasting의 경우 5분만에 14$0^{\circ}C$에 도달한 후 그 온도를 잘 유지하였으나, 상법의 경우 25분이 경과되어서야 14$0^{\circ}C$에 도달되었다. Roasting 한 시료의 향기성분으로 2,6-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2,3,5,6-teramethyl pyrazine, 5-methyl fufural, 2-methyl-6-propyl pyrazine 등이 확인되었다. Roasting 온도가 증가함에 따라 dimethyl-, trimethyl-, tetramethyl pyrazine류가 증가하였고, tetramethyl pyrazine은 15$0^{\circ}C$ 20분 roasting의 경우 현저하게 증가하였으나, 30분 동안 roasting한 경우 14$0^{\circ}C$에서 증가하였다가 15$0^{\circ}C$일 때는 감소하였다. 그러나 적정 roasting 지표인 di/tri, di/tetra pyrazine의 비율은 1 이하를 보임으로써 마이크로파 roasting이 cocoa mass의 향기 발현에는 부족한 것으로 나타났다.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.55-59
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• 2008

The composition of essential oil from the aerial part of Erigeron canadensis L. was analyzed by GC-MS. Thirty-one constituents were identified from the essential oil: eighteen hydrocarbons (91.99% of the total oil), two acetates (2.92%), three alcohols (3.59%), four ethers (0.49%), one aldehyde (0.05%), and three ketone (0.23%). Major constituents of the essential oil were D,L-limonene (68.25% of the total oil) and delta-3-carene (15.9%). The $IC_{50}$ value of the essential oil was 0.027 ${\mu}g$ $mg^{-1}$ in MTT assay using HaCaT keratinocyte cell line.