• Journal of the Korean Institute of Gas
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• v.14 no.3
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• pp.1-7
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• 2010

According to Indoor Air Quality(IAQ) management law for multi-use buildings, SEEONE CO., Ltd. made pilot and tested it to remove minute particle, odor, VOCs, etc. within the standards of IAQ. This pilot made by SEEONE CO., Ltd. is vortex scrubber washing electrolyzed water. As 30 minutes test result in multi-use building indoor place, minute particle(the smoke of a cigarette) was reduced $920{\mu}g/m^3{\rightarrow}112{\mu}g/m^3$, gaseous contaminants was reduced Formaldehyde (HCHO) 20ppm$\rightarrow$4ppm, Ammonia($NH_3$) 50ppm$\rightarrow$1ppm, Trimethylamine ($(CH_3CH_2)_3N$) 15ppm$\rightarrow$trace, Methylethylketone($CH_3COC_2H_5$) 25ppm$\rightarrow$trace, Acetic acid ($CH_3COOH$) 20ppm$\rightarrow$trace, Acetaldehyde($CH_3CHO$) 15ppm$\rightarrow$2ppm and Acetone($CH_3COCH_3$) 50ppm$\rightarrow$N.D. The pilot test result of the air filter using electroyzed water in vortex scrubber showed high removal efficiency. Because purified air maintain indoor humidity of approximately 40~60%, so users can feel pleasant. In E.coli, S.aureus sterilization test and CODcr, turbidity treatment test by electrolysis, germs was sterilized over 99.99% and CODcr and turbidity was decreased gradually. So water used for washing can be reused by electrolysis.

• Asian Journal of Atmospheric Environment
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• v.11 no.4
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• pp.300-312
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• 2017

To improve the understanding of secondary organic aerosol (SOA) formation from the photo-oxidation of anthropogenic and biogenic precursors at the regional background station on Baengnyeong Island, Korea, gas phase and aerosol chemistries were investigated using the Proton Transfer Reaction Time of Flight Mass Spectrometer (PTR-ToF-MS) and the Aerodyne High Resolution Time of Flight Aerosol Mass Spectrometer (HR-ToF-AMS), respectively. HR-ToF-AMS measured fine particles ($PM_1$; diameter of particle matter less than $1{\mu}m$) at a 6-minute time resolution from February to November 2012, while PTR-ToF-MS was deployed during an intensive period from September 21 to 29, 2012. The one-minute time-resolution and high mass resolution (up to $4000m{\Delta}m^{-1}$) data from the PTR-ToF-MS provided the basis for calculations of the concentrations of anthropogenic and biogenic volatile organic compounds (BVOCs) including oxygenated VOCs (OVOCs). The dominant BVOCs from the site are isoprene (0.23 ppb), dimethyl sulphide (DMS, 0.20 ppb), and monoterpenes (0.38 ppb). Toluene (0.45 ppb) and benzene (0.32 ppb) accounted for the majority of anthropogenic VOCs (AVOCs). OVOCs including acetone (3.98 ppb), acetaldehyde (2.67 ppb), acetic acid (1.68 ppb), and formic acid (2.24 ppb) were measured. The OVOCs comprise approximately 75% of total measured VOCs, suggesting the occurrence of strong oxidation processes and/or long-range transported at the site. A strong photochemical aging and oxidation of the atmospheric pollutants were also observed in aerosol measured by HR-ToF-AMS, whereby a high $f_{44}:f_{43}$ value is shown for organic aerosols (OAs); however, relatively low $f_{44}:f_{43}$ values were observed when high concentrations of BVOCs and AVOCs were available, providing evidence of the formation of SOA from VOC precursors at the site. Overall, the results of this study revealed several different SOA formation mechanisms, and new particle formation and particle growth events were identified using the powerful tools scanning mobility particle sizer (SMPS), PTR-ToF-MS, and HR-ToF-AMS.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.478-486
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• 2017

To find the effect of packaging materials(LDPE $60{\mu}m$, Ceramic $30{\mu}m$ and $60{\mu}m$) to enhance the shelf-life of de-astringent persimmon, the fruits used were the astringent persimmons of "Cheongdobansi" and astringency was removed in $CO_2$. De-astringent persimmon were stored in MA for 140 days at $5^{\circ}C$. During storage, the concentration of oxygen was decreased to 5.2%, while the concentration of carbon dioxide was increased to 5.2% from 18 days. But the concentration of oxygen and carbon dioxide was maintained at a constant concentration until the end of storage. The rate of weight loss was gradually decreases for the storage time elapsed and has better in ceramic $60{\mu}m$ packaging than other packaging materials. Fruit hardness and color value were well maintained in ceramic $60{\mu}m$ packaging. Tannin content and soluble solid were not significant difference among the packaging conditions. Ethanol and acetaldehyde content were decreased during early period of storage and then increased. As a result of objective analysis, de-astringent persimmon storage in ceramic $60{\mu}m$ was more effective than other storage conditions.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.4
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• pp.237-242
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• 2011

In this study, the catalytic activity of Mn-Phthalocyanine (Mn-PC) for VOCs (acetadehyde, propionaldehyde and toluene) combustion was determined. The reaction was carried out in a fixed bed reactor at the temperature range of $200{\sim}380^{\circ}C$. We investigated the physicochemical properties of Mn-PC before and after the pretreatment (air, $450^{\circ}C$, 1 hr, 60 cc/min) by TGA (Thermogravimetric Analyzer), BET (Brunauer Emmett Teller), EA (Elemental Analyzer), XRD (X-ray Diffractometer) and SEM (Scanning Electronic Microscope). By TGA analysis, 88 wt.% mass loss of Mn-PC was found at $419^{\circ}C$. The BET surface area of Mn-PC increased after the pretreatment. The decomposition and combustion of organic components in Mn-PC were observed by EA analysis. We also confirmed that Mn-PC had transformed into a new manganese oxide phase ($Mn_3O_4$) after the pretreatment by XRD analysis. By SEM analysis, many of the micropores generated during the pretreatment were found. The catalytic activity of Mn-PC with the pretreatment for propionaldehyde combustion was higher than that of $Mn_3O_4$ and fresh Mn-PC. It showed the catalytic activity of Mn-PC with the pretreatment for VOCs combustion by the order of toluene < acetadehyde < propionaldehyde.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.255-261
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• 2013

This study investigated changes in the physicochemical characteristics and coffee flavors of coffee beans under different roasting conditions. Four different kinds of roasted coffees were analyzed using a headspace gas chromatographic technique. The moisture content and total acidity of roasted coffee decreased whereas the pH and weight loss (%) increased, as coffee beans were roasted at higher temperatures. The Hunter's color values of the roasted coffee (indicating L (lightness) and b (yellowness)) decreased as the roasting temperature of the coffee beans increased, but a (redness) value only increased with light roasting. We also noted that the color of the Arabica coffee was darker than that of the Robusta coffee. The aroma compounds, acetaldehyde, acetone, 2-methylfuran, 2-methylbutanol, 2-methylpyrazine, furfural, 2-propanone, furfuryl alcohol, 2,5-dimethylpyrazine and furfuryl acetate were mainly analyzed. A sensory evaluation of all light-roasted coffees had flavor and sourness and those of all medium-roasted coffees had heaviness and finishness.

• Journal of Bio-Environment Control
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• v.9 no.1
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• pp.40-46
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• 2000

This study was conducted to investigate the comparison of storability on film sources and storage temperature and determine the proper condition for fresh Japanese mint in U storage. The fresh weight in storage was maintained well more than 40$\mu$m ceramic film(CE 40) thickness. The carbon dioxide, ethylene, and acetaldehyde contents in 80$\mu$m ceramic film(CE 80) was higher than those in CE 40. Those were not different among the storage temperatures, rather, those in 3$^{\circ}C$ and 1$^{\circ}C$ storage were higher than those in 1$0^{\circ}C$. The chlorophyll contents loss was promoted by above 5％ water loss and 0.5ppm ethylene contents, but mote than 4％ carbon dioxide contents restrained from degrading chiorophyll. The storage period in 3$^{\circ}C$ was 30 days that was twice longer than those in other storage temperatures. The visual quality was higher in CE 40 at 3$^{\circ}C$, and this plot was lowest in ion leakage that was shown the degree of chilling injury. It was concluded that storage temperature of at 3$^{\circ}C$ and packaged ceramic 40$\mu$m film to increase storability of Japanese mint would be favorable.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.67-73
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• 2007

A respiration rate analysed by enzyme kinetics-based respiration model and gas permeability data of LDPE film were applied to design the optical modified atmosphere (MA) packaging condition of persimmon (Diospyros kaki cv. Fuyu) fruits. The fruit quality rapidly decreases due to physiology disorder such as softening and peel blackening. $O_2$ permeance ($Q_{O2}$ in $ml{\cdot}hr^{-1}{\cdot}atm^{-1}{\cdot}m^{-2}$) and $CO_2$ performance ($Q_{CO2}$ in $ml{\cdot}hr^{-1}{\cdot}atm^{-1}{\cdot}m^{-2}$) of low density polyethylene (LDPE) film samples were measured at $0^{\circ}C$ and described as function of thickness (L in ${\mu}m$) as $Q_{O2}=(2540{\times}1/L)-16$, and $Q_{CO2}=(13742{\times}1/L)-70$, respectively. MA package containing single persimmon fruit of 225g was designed and tested experimentally at $0^{\circ}C$ by using LDPE films. Package atmospheres predicted from the relationship of $O_2$, $CO_2$ and $N_2$ balances on the packages was in good agreement with those obtained experimentally. Physiology disorder occurrence was the lowest at 52 ${\mu}m$ package that attained optimum gas condition ($O_2$ 2.8% and $CO_2$ 5.4%). The computer simulation was found to be effective to help to design the optimum MA packaging condition of individual persimmon fruit.

• Journal of Life Science
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• v.22 no.1
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• pp.126-131
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• 2012

Physiological activities of hot water (BRW) and 80% ethanol (BRE) extracts from brown rice were investigated in this study. The highest activity (94.9%) of nitrite reductase was observed for BRE at 1 mg/ml at pH 1.2, while the activity for BRW was about 75.4% under the same conditions. The inhibitory effects of BRW and BRE on xanthine oxidase activity were about 39.0 and 72.9% at 10 mg/ml, respectively. The digestibility of starch was lower for brown rice than for milled rice and the highest inhibition (93.1%) of ${\alpha}$-glucosidase activity occurred with BRE. Superoxide dismutase (SOD)-like activities of BRW and BRE were weakly increased in a dose-dependent manner and were about 56.4 and 44.9% at 10 mg/ml, respectively. The influences of BRW and BRE on alcohol metabolizing activity were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). Increases in ADH and ALDH activities were only detected with BRE.

• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.471-479
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• 2011

This study analyzes flavor ingredients according to types of whisky and maturation periods based on total 40 different types of whisky that are mainly distributed to Korea via imports. Whisky was classified into four categories based on origin, and also into different categories based on maturity period, ingredients such as fusel alcohol, fatty acid, and fatty acid esters and proportion of patterns were analyzed. As a result of an analysis for fusel alcohol, high qualified types of alcohol including 3-methylbutanol, 2-methylbutanol, iso-butanol, and 1-propanol were detected from all Scotch whiskys, America whiskys, and Canadian whiskys. In particular, the proportional sum of 3-methylbutanol and 2-methylbutanol, and the sum of 3-methylbutanol and 2-methylbutanol/iso-butanol were regarded as core factors to determine each type of whisky. Acetaldehyde, ethyl acetate, and acetic acid increased as maturation and storage period became longer. As a result of the fatty acid and fatty acid ethyl ester analysis, the major fatty acids were dodecanoic acid and decanoic acid, both with detection of octanoic acid and hexanoic acid. However, dodecanoic acid, decanoic acid, and octanoic acid were lower than the detectable limit in American and Canadian whiskys, showing a unique phenomenon that hexanoic acid was detected only in very small amounts. Malt Scotch whisky showed higher significance than blended Scotch whisky, making it possible to classify types of whisky. Fatty acid ethyl ester contents showed significance with fatty acid either. In addition, changes in the whiskys based on maturation period were confirmed via proportions of fatty acids and fatty acid ethyl esters. In general, the proportion of fatty acids and fatty acid ethyl esters decreased as the storage period increased. This study provided basic data to classify types of whisky based on maturation periods by analyzing the proportion of flavor ingredients such as fusel alcohols, fatty acids, and fatty acid ethyl esters.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1227-1234
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• 1999

Modified atmosphere packaging of peaches(Prunus persica L. Batsch) was investigated to extend their freshness during distribution. Peaches were packaged in the PE film(20LD, 40LD), the PE film modified by addition of 5%(w/w) zeolite(20CK, 40CK), and the PE film containing $Purafil^{\circledR}$ sachet(20LP, 40LP). Quality indexes of peaches during storage at $20^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable activity, firmness, color and sensory properties. Gas composition and ethylene content In the film bags changed rapidly at the early stage of storage. Within 8 days, weight loss of the unpacked control increased upto ll.8% but those of the packaged remained below 2%. There was no significant difference in soluble solids content and pH in all the treatments. Ethanol content of peaches packed in 40LD was 12.88 mL/kg and acetaldehyde content in 40CK was $160\;{\mu}L/kg$ for 8 days. Peaches packed in 20CK showed a good visual and sensory Quality. The result suggested that active packaging treatment such as 20CK could be used for extending freshness of peaches during transport period at ambient temperature.