• Korean Chemical Engineering Research
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• v.59 no.3
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• pp.417-428
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• 2021

The combustion characteristics of anthracite, which follow a complex process with low reactivity, must be considered through the dynamic behavior of circulating fluidized bed (CFB) boilers. In this study, computational fluid dynamics (CFD) simulation was performed to analyze the combustion characteristics of anthracite in a pilot scale 0.1 MW_th Oxy-fuel circulating fluidized bed (Oxy-CFB) boiler. The 0.1MW_th Oxy-CFB boiler is composed of combustor (0.15 m l.D., 10 m High), cyclone, return leg, and so on. To perform CFD analysis, a 3D simulation model reactor was designed and used. The anthracite used in the experiment has an average particle size of 1,070 ㎛ and a density of 2,326 kg/m³. The flow pattern of gas-solids inside the reactor according to the change of combustion environment from air combustion to oxygen combustion was investigated. At this time, it was found that the temperature distribution in air combustion and oxygen combustion showed a similar pattern, but the pressure distribution was lower in oxygen combustion. addition, since it has a higher CO₂ concentration in oxygen combustion than in air combustion, it can be expected that carbon dioxide capture will take place actively. As a result, it was confirmed that this study can contribute to the optimized design and operation of a circulating fluidized bed reactor using anthracite.

• Food Engineering Progress
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• v.14 no.2
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• pp.112-117
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• 2010

Black ginger, obtained from steaming and drying process, provides the various functional properties. This study was performed to investigate the optimum processing conditions for black ginger with high content of biologically active substance such as anti-oxidations. Optimum processing conditions such as temperature and time for black ginger was determined by response surface methodology (RSM) with manufacturing process and functionality. The optimum steaming condition was determined 6 hours at 93.2$^{\circ}C$, and 82.7 mg/L DPPH scavenging activities was obtained at this condition. The black ginger drink was made with black ginger extracts, Japanese apricot, and honey. Interaction effects of these ingredients were investigated by modified distance based on design and analyzed by linear, nonlinear regression model, and RSM. The optimization of mixture ratio was made by statistical modeling using DPPH scavenging activities and sensory properties which are the important target constraints in drink. Total flavonoids showed a linear canonical form, while preference and antiradical activity showed a nonlinear canonical form indicating the higher interaction among mixtures. The response trace plot revealed that antiradical activity, sensory properties and total flavonoids were quite sensitive to the drink blending. The optimum formulation of the drink was set at 14.2% of black ginger extracts, 5% of Japanese apricot, and 10.8% honey.

• Food Engineering Progress
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• v.13 no.4
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• pp.262-268
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• 2009

A dark brownish pigment in the crude polysaccharide from Auricularia auricula was adsorbed by activated charcoal. The leaching of the pigment adsorbed on activated charcoal and regeneration of activated charcoal used was investigated with eight kinds of solvents. The highest leaching capacity was obtained with the alkaline solution (KOH). The optimum volume of 1 M KOH solution per activated carbon was 45 mL/g, and the treatment for 10 min during single stage leaching was sufficient to achieve the leaching equilibrium. Second-order kinetic model provided the best fitting for the pigment leaching. The pigment leaching capacity of 88.9% was obtained by seven times of treatment with 1 M KOH solution at 25$^{\circ}C$, while at 95$^{\circ}C$, leaching capacity of 82.6% was achieved with single stage alone showing the significant increase of leaching capacity with increasing temperature. The regenerated activated charcoal was nearly as effective as fresh activated charcoal in pigment adsorption of crude polysaccharide from Auricularia auricula.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.11
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• pp.326-331
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• 2018

Evaporative humidification using a humidifying element is used widely for the humidification of a building or a data center. The performance of a humidifying element is commonly expressed as the humidification efficiency, which is assumed to be independent of the air temperature or humidity. To verify this assumption, a series of tests were conducted under two air conditions - data center ($25^{\circ}C$ DBT, $15^{\circ}C$ WBT) and commercial building ($35^{\circ}C$ DBT, $21^{\circ}C$ WBT) - using humidifying elements made from cellulose/PET and changing the frontal air velocity from 1.0 m/s to 4.5 m/s. Three samples having a 100 mm, 200 mm, or 300 mm depth were tested. The results showed that the humidification efficiency is dependent on the air condition. Indeed, even dehumidification occurred at the inlet of the humidifying element at the air condition of commercial building. This suggests that a proper thermal model should account for the inlet area, where the amount of moisture transfer may be different from the other part of the humidification element. As the depth of the element increased from 100 mm to 200 mm, the humidification efficiency increased by 29%. With further increases to 300 mm, it increased by 42%. On the other hand, the pressure drop also increased by 47% and 86%.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.48-51
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• 2019

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

• Economic and Environmental Geology
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• v.51 no.6
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• pp.531-542
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• 2018

Batch sorption experiments were performed to remove the uranium (U) in groundwater by using the bamboo charcoal. For 2 kinds of commercialized bamboo charcoals in Korea, the U removal efficiency at various initial U concentrations in water were investigated and the optimal sorption conditions to apply the bamboo charcoal were determined by the batch experiments with replicate at different pH, temperature, and reaction time conditions. From results of adsorption batch experiments, the U removal efficiency of the bamboo charcoal ranged from 70 % to 97 % and the U removal efficiency for the genuine groundwater of which U concentration was 0.14 mg/L was 84 %. The high U removal efficiency of the bamboo charcoal maintained in a relatively wide range of temperatures ($10{\sim}20^{\circ}C$) and pHs (5 ~ 9), supporting that the usage of the bamboo charcoal is available for U contaminated groundwater without additional treatment process in field. Two typical sorption isotherms were plotted by using the experimental results and the bamboo charcoal for U complied with the Langmuir adsorption property. The maximum adsorption concentration ($q_m:mg/g$) of A type and C type bamboo charcoal in the Langmuir isotherm model were 200.0 mg/g and 16.9 mg/g, respectively. When 2 g of bamboo charcoal was added into 100 mL of U contaminated groundwater (0.04 ~ 10.8 mg/L of initial U concentration), the separation factor ($R_L$) and the surface coverage (${\theta}$) maintained lower than 1, suggesting that the U contaminated groundwater can be cleaned up with a small amount of the bamboo charcoal.

• Journal of Energy Engineering
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• v.27 no.4
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• pp.103-110
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• 2018

In this paper, we introduce evaluation method of time series prediction model with new approach of Mean Absolute Percentage Error(hereafter MAPE) and Symmetric Mean Absolute Percentage Error(hereafter sMAPE). There are some problems using MAPE and sMAPE. First MAPE can't evaluate Zero observation of dataset. Moreover, when the observed value is very close to zero it evaluate heavier than other methods. Finally it evaluate different measure even same error between observations and predicted values. And sMAPE does different evaluations are made depending on whether the same error value is over-predicted or under-predicted. And it has different measurement according to the each sign, even if error is the same distance. These problems were solved by Maximum Mean Absolute Percentage Error(hereafter mMAPE). we used the absolute maximum of observed value as denominator instead of the observed value in MAPE, when the value is less than 1, removed denominator then solved the problem that the zero value is not defined. and were able to prevent heavier measurement problem. Also, if the absolute maximum of observed value is greater than 1, the evaluation values of mMAPE were compared with those of the other evaluations. With Beijing PM2.5 temperature data and our simulation data, we compared the evaluation values of mMAPE with other evaluations. And we proved that mMAPE can solve the problems that we mentioned.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Journal of Hydrogen and New Energy
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• v.29 no.6
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• pp.559-569
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• 2018

Catalytic supports made of carbon have many advantages, such as high coking resistance, tailorable pore and surface structures, and ease of recycling of waste catalysts. Moreover, they do not require pre-reduction. In this study, ash-free coal (AFC) was obtained by the thermal extraction of carbonaceous components from raw coal and its performance as a carbon catalytic support was compared with that of well-known activated carbon (AC). Nickel was dispersed on the carbon supports and the resulting catalysts were applied to the steam reforming of toluene (SRT), a model compound of biomass tar. Interestingly, nickel catalysts dispersed on AFC, which has a very small surface area (${\sim}0.13m^2/g$), showed higher activity than those dispersed on AC, which has a large surface area ($1,173A/cm^2$). X-ray diffraction (XRD) analysis showed that the particle size of nickel deposited on AFC was smaller than that deposited on AC, with the average values on AFC ${\approx}11nm$ and on AC ${\approx}23nm$. This proved that heteroatomic functional groups in AFC, such as carboxyls, can provide ion-exchange or adsorption sites for the nano-scale dispersion of nickel. In addition, the pore structure, surface morphology, chemical composition, and chemical state of the prepared catalysts were analyzed using Brunauer-Emmett-Taylor (BET) analysis, transmission electron microscopy (TEM), scanning electron microscopy (SEM), x-ray diffraction (XRD), Fourier-transform infrared (FT-IR) spectroscopy, and temperature-programmed reduction (TPR).

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.4
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• pp.468-475
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• 2019

An end-line flame arrester allows free venting in combination with flame protection for vertical vent applications. End-line flame arresters are employed in various fields, especially in shipping. In flame arresters, springs are essential parts because the spring load and the spring's elasticity determine the hood opening moment. In addition, the spring has to work under a high-temperature condition because of the burning gas flame. Therefore, it is necessary to analyze the mechanical load and elasticity of the spring when the flame starts to appear. Based on simulations of the working process of a specific end-line flame arrester, a thermal and structural analysis of the spring is performed. A three-dimensional model of a burned spring is built using computational fluid dynamics (CFD) simulation. Results of the CFD analysis are input into a finite element method simulation to analyze the spring structure. The research team focused on three cases of spring loads: 43, 93, and 56 kg, correspondingly, at 150 mm of spring deflection. Consequently, the spring load was reduced by 10 kg after 5 min under a $1,000^{\circ}C$ heat condition. The simulation results can be used to predict and estimate the spring's load and elasticity at the burning time variation. Moreover, the obtained outcome can provide the industry with references to optimize the design of the spring as well as that of the flame arrester.