• 한국해양공학회지
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• 제27권5호
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• pp.93-98
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• 2013

Fuel gas is an important energy source that is being increasingly used because of the convenience and clean energy provided. Natural gas is supplied to consumers safely through an underground gas-pipe network made of a polyethylene material. In electrofusion, which is one of the joining methods used, copper wire is used as the heating wire. However, it takes a long time for fusion to occur because the electrical resistance of copper is low. In this study, therefore, electrofusion was conducted by replacing the copper heating wire with carbon fiber to reduce the fusion time and improve the production when joining large pipes. Fusion and tensile tests were performed after the electrofusion joint was made in the polyethylene pipe using carbon fiber. The results showed that the fusion time was shorter and the temperature inside the pipe was higher with an increase in the current value. The ultimate tensile strength of specimens was higher than that of virgin polyethylene pipe, except for polyethylene pipes joined using a current of 0.8 A. The best fusion current value was 0.9 or 1.0 A because of the short fusion time and lack of transformation inside the pipe. Thus, it was shown that carbon fiber can be used to replace the copper heating wire.

• 한국식품과학회지
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• 제40권2호
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• pp.166-170
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• 2008

열처리가 과채류의 유용성분 변화와 항산화 활성에 미치는 영향을 살펴보기 위하여 멜론, 사과, 토마토, 참외 및 수박을 시료 로 110, 120, 130, 140 및 150$^{\circ}C$에서 2시간 열처리한 후 총 폴리페놀 및 플라보노이드 함량 그리고 전자공여능(EDA) 및 총항산화력(AEAC)을 측정하였다. 총 폴리페놀 함량은 6가지 과채류 모두 온도가 증가함에 따라 증가하였으며, 참외의 경우 무처리에서 0.40 mg/g이었던 것이 150$^{\circ}C$에서는 2.80 mg/g으로 증가하였다. 총 플라보노이드 함량도 열처리온도의 증가에 따라 증가하였으며 무처리 멜론에서 4.54 ${\mu}$g/g이었던 것이 150$^{\circ}C$에서는 148.80${\mu}$g/g으로 무처리 멜론보다 약 37배 이상 증가하였다. 또한 DPPH assay에서 항산화 활성은 열처리온도가 증가함에 따라 증가하였으며, 수박의 경우 110$^{\circ}C$ 처리에서는 4.52%(500 ${\mu}$g/mL)이었던 것이 150$^{\circ}C$ 처리에서 84.37%(500 ${\mu}$g/mL)로 증가하였다. 총 항산화력도 모든 열처리 시료에서 무처리 시료보다 높게 나타났으며, 무처리 멜론에서 0.51 mg AA eq/100 g이었던 것이 150$^{\circ}C$에서는 12.95 mg AA eq/100g으로 증가하였다.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.

• 한국태양에너지학회 논문집
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• 제34권6호
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• pp.49-56
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• 2014

Research about hybrid solar air-water heater that can make heated air and hot water was conducted as a part of improving efficiency of solar thermal energy. At this experiment, ability of making heating air and hot water was investigated and compared with traditional solar air heater and flat plate solar collector for hot water when air or liquid was heated respectively. Comparing hybrid solar air-water heater that used in this experiment to other solar air heater studied already, it has a lower efficiency at same mass flow rate. Air channel structure, fin's shape and arrangement in the air channel result in these difference then the ability of air heating need to be improved with changing these thing. In case of making hot water, performance was shown as similar with traditional system although the air channels were established beneath absorbing plate. But the heat loss coefficient was shown higher value by installing of air channel. Also the performance of hot water making was shown lower value at same liquid mass flow rate with traditional flat plate solar collector for hot water. So the necessity of performance improvement at lower mass flow rate of each heating medium can be confirmed.

• 동아시아식생활학회지
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• 제18권6호
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• pp.965-973
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• 2008

In this study, we compared the quality and sensory characteristics of 4 types of fresh tomatoes and 2 types of canned tomatoes, and then determined the most preferred quality characteristics and tomato type for the production of tomato sauce. The sample tomatoes were prepared by cutting after either peeling or heating for 5 min. Soluble solids were in the following order: Italian canned >American canned, Cherry> Vita king > Aranka > general tomatoes. The primary free sugars were fructose and glucose, and we determined that fructose and glucose were the most prevalent sugars in the cherry and American canned tomatoes. The total sugars, which were the sum of the fructose and glucose contents, were consistent with the soluble solid contents. pH was measured in the following order: general> Italian canned> Cherry, Vitaking> Aranka> American canned tomatoes. The most abundant amino acid was glutamic acid, and its content in the unheated tomatoes occurred in the following order: American canned> Italian canned> Vita king> Cherry> general tomatoes; however, after heating, the Vita king tomato was followed by the American canned tomato. The lightness (L value) of the fresh tomatoes tended to be higher than that of the canned tomatoes, and it decreased after heating. The redness (a value) of the unheated tomatoes was in the following order: Italian canned> American canned> Vitaking tomatoes; after heating, the Vitaking evidenced the highest values, followed by the canned tomatoes. The result of our QDA profile of sensory characteristics according to redness, aroma, sweet taste, sour taste, palatability, and viscosity was in the following order: Italian canned > American canned > Vitaking tomatoes, which evidenced the most balanced hexagonal shape. In the preference test, 2 types of canned tomatoes and Vitaking tomatoes were the most preferred among the fresh tomatoes. From the correlation coefficients among the sensory characteristics, canned tomatoes were the most preferred for the production of tomato sauce due to its high redness, flavor, palatability, and viscosity values. Vitaking tomatoes were the most appropriate among the fresh tomatoes.

• 한국식품영양과학회지
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• 제23권4호
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• pp.654-659
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• 1994

대두유와 면실유를 $160^{\circ}C,\;180^{\circ}C,\;200^{\circ}C\;및\;220^{\circ}C$에서 60시간 연속 가열하면서 이 때 일어나는 물리화학적 특성변화를 살펴보고 이들 간의 상관관계를 조사하였다. 가열시간이 경과함에 따라 산가, 카르보닐가, 요오드가, 점도, 중합체 함량은 증가하였고, 요오드가는 감소하였으며, 가열온도 $180^{\circ}C$ 이하에서는 이들의 변화가 낮았고, $200^{\circ}C$ 이상에서는 전체적으로 높게 나타났다. 점도와 산가 변화의 상관도는 대두유 0.9843, 면실유 0.9819이었고, 점도와 카르보닐가의 변화에서는 대두유 0.9779, 면실유 0.9797이었다. 점도와 요오드가의 변화에서는 대두유 0.9852, 면실유 0.9948로 나타났다. 이상의 결과는 튀김유의 가열산화에 있어서 점도의 변화를 측정함으로써 산가, 카르보닐가 및 요오드가의 변화를 비교적 정확하고 빠르게 예측할 수 있음을 시사하고 있다고 사료된다.

• KIEAE Journal
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• 제12권6호
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• pp.85-92
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• 2012

The Korean government has introduced building regulations with improved energy conservation measures, including higher insulation levels for building envelope. However, there are many existing buildings that tend to consume more energy for heating and cooling than new buildings, as they were built under the former regulations with relatively higher U-values of walls and glazing. In order to improve energy efficiency in existing buildings, green remodelling of building envelope and building services are required. For existing buildings, building services improvements have been achieved through energy service company(ESCO), but much attention has not been paid to building envelope improvements with various reasons, such as uncertainty of energy saving effect design issues and costs. The aim of this study is to evaluate the impact of building envelope improvements in a typical commercial building on its heating and cooling energy loads. The results show that the improvement of glazing with lower U-values has the highest energy saving effects, followed by wall, roof and floor, under the condition of same level of insulation improvements. However, high insulated glazing increased LCC because of higher initial investment costs.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2008년도 추계학술대회B
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• pp.2934-2939
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• 2008

We conducted a test of a direct burning of crude Jatropha oil (CJO) in a commercial boiler system. The fuel, crude Jatropha oil is not biodiesel which comes from transeterification process of bio oil, but it is pure plant oil. The higher heating value (HHV) of the CJO is 39.3 MJ/kg (9,380 kcal/kg) and is higher than that of a commercial heating oil, 37.9 MJ/kg. The kinematic viscosity of CJO is 36.2 mm2/s at $40^{\circ}C$ and 8.0 mm2/s at $100^{\circ}C$. The burner used in the test is a commercial burner for a commercial heatingoil and its capacity is 140 kW (120,000 kcal/h). We did a preliminary test whether the combustion is stable or not. The preliminary test was a kind of open air combustion test using the commercial burner with crude Jatropha oil. We found that the combustion can be stable if the crude Jatrophaoil temperature is higher than $90^{\circ}C$. We measured the flue gas concentration by using a gas analyzer. The NOx concentration is $80{\sim}100\;ppm$ and CO concentration is nearly 0 ppm at flue gas O2 concentration of 3.0 and 4.5%.

• 한국식품영양학회지
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• 제25권3호
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• pp.612-619
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• 2012

This study was conducted to investigate the physicochemical properties of the ethanol extracts and soluble dietary fiber from Cassia tora L. seed. The proximate composition of Cassia tora, soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract, molecular mass distribution, sugar contents and viscosity of soluble fiber from Cassia tora were analyzed. Cassia tora contains 12.6% of moisture, 5.2% of ash, 13.4% of crude protein, 7.2% of crude fat, 8.8% of insoluble fiber and 48.3% of soluble fiber. The effects of extract condition on soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract were investigated. The soluble solid contents were higher in 70% or 50% ethanol extracts than those in 100% ethanol extracts and showed highest value in grind sample extracts. In Hunter's color value, 100% ethanol extracts and whole Cassia tora sample extracts were higher in L and b value, but on the contrary, were lower in a value, than those of the other. The highest emodin and rhein contents were observed in 70% and 50% ethanol extracts, respectively, and showed higher value in room temperature extracts than in heating extracts. The molecular mass of soluble fiber from Cassia tora seed was estimated by gel filtration chromatography. Most soluble fiber(80%) exhibited a molecular mass range of between 50~2000 kDa. The major sugars of soluble fiber from Cassia tora seed were identified as xylose, mannose and galactose. The apparent viscosity of 0.5% soluble fiber from Cassia tora seed was 33 mPas showing a higher value than pectin or xanthan gum.

• 한국농공학회논문집
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• 제56권6호
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• pp.55-62
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• 2014

Torrefaction is considered as a promising pre-treatment for thermochemical utilization of biomass. Torrefaction temperature and time are the critical operation parameters. In this study, investigated were the effects of reaction temperature and time on product composition of torrefaction. scanning electron microscope (SEM) images and thermo gravimetric analyzer (TGA) results were also compared for the effects of the operating parameters. SEM images showed that the pores were observed at the temperature of $250^{\circ}C$ for 30 minutes. Rapid decreases in weight were observed the temperature between 200 and$400^{\circ}C$. Higher heating value of the torrefied biomass was over 5,000 kcal/kg at the temperature of $250^{\circ}C$ for 45 minutes. Energy density, which is defined as the ratio of the energy yield over the mass yield was 1.36 at the temperature of $250^{\circ}C$ for 45 minutes. The energy density was higher up to 1.6 at the temperature of $280^{\circ}C$, which indicates greater loss in mass. The major components of the gas produced in the torrefaction were $CO_2$ and CO, with traces of methane. The total amount of gas was 31.54 l/kg and the calorific value of the gas was $1,164.4Kcal/Nm^3$ at the temperature of $250^{\circ}C$ for 30 minute reaction time. Based on the results of this study, the temperature of effective torrefaction is about $250^{\circ}C$ for 30 to 45 minutes of reaction time. Considering the heating value, it is desirable to utilize the gas for efficient process of torrefaction.