• Journal of the Korea Organic Resources Recycling Association
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• v.7 no.2
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• pp.93-104
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• 1999

Existing composting system was improved to have a high performance for organic degradation, deodorization and energy reduction. Compared with conventional devices, this developed system uses the heat recovered from platinum catalytic tower by three times heat exchange in which 65% of exhaust gas was recirculated. Evaporation of water was made easy by maintaining negative pressure in entire system. It was possible for reaction to be maintained steadily by microorganism agent. The optimum mixing volume ratio of garbage to sawdust was 15:1 contrary to 20:1 in conventional one. Moreover, aerobic condition was maintained efficiently. Effects obtained by using a inner circulation system were as follows. It was possible to reduce the ammonia causing offensive odor and verified that consumption of electricity cut down to 1/3 with reduction of exhaust gas inflowing. According to this inner circulation, the optimum air flow was $0.44m^3$ to 100kg treatment capacity. The electricity consumption was changed in proportion to inflowing air volume.

• Korean Chemical Engineering Research
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• v.49 no.4
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• pp.456-459
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• 2011

Among the various activated carbons available in the market, an optimum mixing method of two kind activated carbons with different adsorbability was investigated in this study. The representative adsorption behaviors of the activated carbon are the adsorption isotherm plots obtained by the BET-Analysis which suggests also basic information of adsorption filter design. So we have tested three cases with certifications, the one was the extreme case of coal cokes based activated carbon with highest BET-model and coconut-shell based activated carbon with the lowest Langmuir-model, the other middle and cross case were applied this method to two kinds of activated carbons with higher and lower specific surface areas which are not available but supplied as research samples by an authority of an Korean Research Institute.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.137-141
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• 1992

To investigate some factors on oleoresin extraction from red pepper, the content of yield, capsanthin and capsaicin in oleoresin extracted under various factors such as solvent, variety of materials, extraction time and temperature, storage condition of dried red pepper and its parts, particle size of raw material powder and the ratios of red pepper powder to extraction solvent were investigated. Ethyl alcohol and ethylene dichloride were effective in extracting capsanthin and capsaicin from red pepper, respectively. Mixed-solvent bore fruitful in increasing of oleoresin yield, but was fruitless in extracting capsanthin and capsaicin in comparison with single-solvent. In three varieties such as Juktoma, Jinsol and Dabok, Jinsol was excellent in oleoresin extraction. Optimum extracting temperature and time was $20^{\circ}C$ and three to five hours, respectively. Oleoresin quality from long-term storage and/or coarse red pepper were low in point of yield, capsanthin and capsaicin. Capsanthin and capsaicin were distributed into pericarp and seed in abundance, respectively. Optimum mixing ratio of red pepper powder to extracting solvent was suitable for one to three(1 : 3) or one to four(1 : 4) in oleoresin extraction.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.29 no.6
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• pp.353-358
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• 2016

In this paper, we have studied about the optimum fabrication condition of the printed Indium Tin Oxide (ITO) layers for the electrical resistance-type sensor application. We have investigated on the substrates surface treatments, mixing ratio of organic binder/ITO powder, and viscosity of the printing paste to determine the optimum condition of the screen printed ITO layer. Also, we found that the printing condition is closely related with the sensor performance. To know the feasibility of printed ITO layer as an electrical resistance-type sensor, we have fabricated the ITO sensors with a printed and sputtered ITO layers. The printed ITO films revealed $10^2$ times higher sensitivity than the sputtered ITO layer. Also, the sputtered ITO layer exhibited an operating temperature of $127^{\circ}C$ at the operating voltage of 5 V. While, in case of the printed ITO layer showed the operating temperature of $27.6^{\circ}C$ in high operating voltage of 30 V. We found that the printed ITO layer is suitable for the various sensor applications.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.3
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• pp.34-42
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• 1997

This study was carried out to investigate the proper cooking conditions of soda-anthraquinone and alkaline sulfite-anthraquinone pulping of rice-straw, and get basic data f9r the use of rice-straw chemical pulp through the test of characteristics and physical properties of pulps made in the various cooking conditions From the experimental results , we can conclude as follows. In the soda-anthraquinone pulping of rice-straw, the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of caustic soda of 20% with the addition of anthraquinone(0.05%). And total yield, Kappa No. and brightness of pulp made in the condition above mentioned were 41.9%, 7.7 and 51.1 respectively. In the alkaline sulfite-anthraquinone pulping of rice-straw, the proper mixing ratio of cooking chemical(caustic soda : sodium sulfite) was 50:50. And the optimum cooking conditions were 60 min. at $150^{\circ}C$ in the amount of cooking chemical of 20% with the addition of anthraquinone(0.05%). At that time, the total yield, Kappa No, and brightness of pulp were 50.1%, 9.1 and 40.2 respectively. As a result, the alkaline sulfite-anthraquinone pulping was superior to the soda-anthraquinone pulping in the aspect of yield, but inferior in the viewpoints of Kappa No. and brightness. For the comparison of qualities of pulps made in the various cooking methods and conditions, the physical properties of four sorts of pulps were tested. As a result, soda-anthraquinone pulps were superior to alkaline sulfite-anthraquinone pulps in the various strengths excluding tear strength and brightness. On the other hand, pulps made in the condition of addition of cooking chemical of 20% were superior to pulps in the dosage of 15% in the aspects of all the strengths and brightness.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.68-74
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• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• Journal of Sericultural and Entomological Science
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• v.17 no.1
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• pp.1-26
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• 1975

These studies were attempted to find out the optimum silk reeling system by use of automatic silk reeling machine to increase raw silk yield and reeling efficiency with various silk reelable cocoons. The obtained results are as follows; 1. The mean silk reelability ratio(X)of the Korean cocoons during the last ten years was 61 per cent, beside 64.7 per cent in autumn cocoon and 57.3 per cent in spring cocoon. However, the ratio variation of autumn cocoons was larger than that of spring cocoons. 2. A positive correlation between cocoon filament breaks during its process and silk reelability levels was shown to be significant. The cocoons of both poor and good reelability evidenced "J" shape distribution on the filament break graph by the order of reeling cocoon end. Many bave breaks were found at the inner shell of the cocoons, or in case of poor reelability cocoons. 3. The morphology of broken cocoon ends during the process was classified into A, B, C, D, E and F types, The occurrence of B type was majority, but that of F type was minority among them. 4. In case of the cocoon cooking, H-type ion-exchanged soft water was better for good reelability cocoons, Na and H-type ion exchanged neutral soft water for those of fair reelability, and alkaline (Na-type) soft water for those of poor reelability, respectively. 5. The modification of cooking water by mixing the above different types of water (50％ Na-type and 50％ H-type passed by standard natural water; 75％ Na-type and 25％ H-type passed by hard natural water; 25％ Na-type and 75％ H-type passed by soluble natural water) made higher yield of raw silk with tess breaks of thread. 6, In case cocoon ends groping water included sodium hexametaphosphate as much as 800 ppm. the groping efficiency and raw silk yield of cocoon was improved. The effect was pronounced in case of poor reelability cordons. 7. The most reasonable cocoon cooking and silk reeling condition for automatic silk reeling process were observed to be rather incomplete cook with good reelability cocoons and optimum cook with poor reelability cocoons succeeded by the reeling bath temperature of 45$^{\circ}C$, 8. The reasonable silk reeling velocities were observed to be about 150m per min. for good reelability cocoons, 120m per min. for fair reelability ones and 90 to 120m per min. for poor reelability ones. 9. In order to improve the raw silk yield of cocoons and reeling efficiency, the cocoon stand-by-ratio for reeling should be kept at the level of 40 per cent for good reelability cocoons or at 60 per cent for poor reelability ones beside necessary end found cocoon condition.

• Applied Biological Chemistry
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• v.21 no.1
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• pp.16-21
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• 1978

In order to determine optimum condition for the Ko-Choo-Jang (red-pepper-paste) processing, chemical analysis, mixed ratio, and sensory teat, resulted as follows. 1. The best nutritional value could be obtained after three hours at $60^{\circ}C$, which proved to be the optimum temperature in koji digestion of starch paste. 2. The component ratio of wheat flour to koji-powder was two to one giving the best digestion. 3. The mixing ratio of salt and red-pepper-powder and flour-koji was determined as 1 : 1.5 : 3 by sensory tests. 4. The highest reducing sugar content appeared in a digested mixture using glutinous rice as a starch source and the reducing sugar increased continuously with decreasing, total sugar content in almost every mixture of starches. 5. As a starch source, glutinous rice powder produced the highest total sugar in the beginning stages, however, after 10 day's curing produced less sugar than rice powder. 6. The order of total nitrogen content in the cured paste was recorded as wheat-flour, rice-powder, corn-powder, glutinous-powder, barley-powder, and sweet potato-starch. 7. Amino-nitrogen was increased with curing and the highest, value was observed in the case of wheat flour. 8. In sensory test, Ko-Choo-Jang made of glutinous rice-powder resulted in the best taste.

• Korean Chemical Engineering Research
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• v.54 no.4
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• pp.533-542
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• 2016

We investigate fluidization characteristics of the mixture of rice husk, silica sand and rice husk ash as a preliminary study for valuable utilization of rice husk ash obtained from gasification of rice husk in a fluidized bed reactor. As experiment valuables, the blending ratio of rice husk and sand (rice husk: sand) is selected as 5:95, 10:90, 20:80 and 30:70 on a volume base. Rice husk ash was added with 6 vol% of rice husk for each experiment and air velocity to the reactor was 0~0.63 m/s. In both rice husk/sand and rice husk/sand/ash mixture, the minimum fluidization velocity (Umf) is observed as 0.19~0.21 m/s at feeding of 0~10 vol.% of rice husk and 0.30 m/s at feeding of 20 vol.% of rice husk. With increasing the amount of rice husk up to 30 vol.%, $U_{mf}$ can not measure due to segregation behavior. The mixing index for each experiment is determined using mixing index equation proposed by Brereton and Grace. The mixing index of the mixture of rice husk/sand and rice husk/sand/ash was 0.8~1 and 0.88~1, respectively. The optimum fluidization condition was found for the good mixing and separation of rice husk ash.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.547-556
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• 1996

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200％ sesame per rice l00ｇ, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roafting for 7 minutes was proferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.