• Clean Technology
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• v.24 no.4
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• pp.307-314
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• 2018

In this study, NMO (Natural Manganese Ore), $MnO_2$, and $Mn_2O_3$ catalysts were used in the selective catalytic reduction process to remove nitrogen oxides (NOx) using $NH_3$ as a reducing agent at low temperatures in the presence of oxygen. In the case of the NMO (Natural Manganese Ore), it was confirmed that the conversion of nitrogen oxides in the stability test did not change even after 100 hours at 423 K. The Kinetics experiments were carried out within the range where heat and mass transfer were not factors. From a steady-state Kinetics study, it was found that the low-temperature SCR reaction was zero order with the respect to $NH_3$ and 0.41 ~ 0.57 order with the respect to NO and 0.13 ~ 0.26 order with the respect to $O_2$. As temperature increases, the reaction order decreases as a result of $NH_3$ and oxygen concentration. It was confirmed that the reaction between the $NH_3$ dissociated and adsorbedon the catalyst surface and the gaseous nitrogen monoxide (E-R model) and the reaction with the adsorbed nitrogen monoxide (L-H model) occur.

• Korean Journal of Agricultural Science
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• v.10 no.1
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• pp.118-128
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• 1983

Simulation model of natural air grain drying was discussed and modified to predict the changes of grain moisture content and dry matter loss of rough rice drying. The modified simulation model was then validated using actual test data. A series of simulated drying tests using official weather data for 15 years from Beaumont, Texas, was taken to make minimum airflow rate and maximum bed depth of rough rice drying by natural air, under different conditions of initial moisture content of rough rice, airflow rate and harvest date.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.6
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• pp.323-330
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• 1988

The spatial distribution of sea water temperature variation pattern in the South-eastern coastal region of Korea was studied by empirical orthogonal function (E. O. F) analysis in several depths from surface to 300m using the monthly mean water temperature averaged for 23 years, water mass analysis by T. S diagram and sectional diagram of water temperature. Typical type of water temperature variation in this area can be divided into surface (0m-50m), subsurface (100m-150m) and intermediate (200m-300m) layer. The first mode value of water temperature change on the surface layer showed $99\%$ of total variation, and decreased with the increase of the depth. It is deduced to be in the range of $60-70\%$ on the 300m layer. The representative type of water temperature fluctuation by the first mode in each layer is as follows. Water temperature change in the surface layer showed a seasonal variation. In the subsurface layer, it is governed by the interaction of the Tsushima Warm Current water with the cold water and by the heat transfer process from the upper layer. In the intermediate layer, water temperature variation seems to be governed by the advection of the bottom cold water.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.189-193
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• 1981

An apparatus for continuous measurements of sorption isotherm of dried food was manufactured to shorten the time required for equilibration. The apparatus was so designed that the temperature, air velocity and relative humidity in the experimental chamber could be controlled. The use of dynamic stream of conditioned air with a velocity of 0.2m/sec, instead of static atmosphere, allowed a faster equilibration of dried filefish muscle at $25^{\circ}C$. The mean time necessary for the equilibration of dried filefish muscle at the water activity of a given state to a higher water activity was about 45 hours. The monolayer moisture content of dried filefish muscle calculated from BET-equation was 0.092 kg water /kg dry matter at $25^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.170-175
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• 1980

A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine $(5.5{\sim}6.0^{\circ}\:B{\acute{a}}ume)$ into matured and unmatured lots and fumigated with $CS_2$ at a 5 $lb/27\;m^3$ level for $25{\sim}30\;hrs.$ The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room $(1{\pm}1^{\circ}C,\;85{\sim}95%\;RH)$ and the cellar ($0{\sim}10^{\circ}C$, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved $8{\sim}9\;months$ at a l0% decay level in the cold room and $4{\sim}5\;months$ months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as $T_{\infty}-T_0=(T_{\infty}-T_0){\cdot}10^{-t/320}$ and j and $f_h$ values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.