• Journal of the Mineralogical Society of Korea
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• v.2 no.2
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• pp.81-89
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• 1989

Alunite occurs as massive, cavity-filling and veinlets in the Cretaceous Hwangsan Formation in the Sungsan mine, Korea. It is a hydrothermal alteration product of rhyolitic tuffs, and associated with dickite, quartz and barite. The average chemical formula of alunite in the mine is $(K_{0.93}Na_{0.07})_{1.00}Al_{3.00}(SO_4)_{2.00}(OH)_6$. Atomic percentage of Na substituting for K in A site of the alunite structure varies from 5.9 to 9.2. Unit-cell volume and c dimension decrease with increasing Na atomic percentage. On the basis of thermal and high temperature XRD analyses, the decomposition of alunite into $KAl(SO_4)_2$ and $NaAl(SO_4)_2$ concomitant with the liberation of structural water (12.86%) occurs at about $550^{\circ}C$. The reconstruction of $KAl(SO_4)_2$ and $NaAl(SO_4)_2$ to $Al_2(SO_4)_3$, arcanite and thenardite, and the crystallization of ${\gamma}-Al_2O_3$ take place at about $720^{\circ}C$. The destruction of $Al_2(SO_4)_3$ structure takes place at about $760^{\circ}C$ removing 3/4 of total $SO_3$ (27.32%).

• Applied Chemistry for Engineering
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• v.17 no.6
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• pp.638-643
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• 2006

Pyrolytic reaction study of dichloromethane ($CH_{2}Cl_{2}$) in excess hydrogen was performed to investigate pyrolytic reaction pathways at a pressure of 1 atm with residence times of 0.3~2.0 sec in the temperature range of $525{\sim}900^{\circ}C$. A constant feed molar ratio $CH_{2}Cl_{2}$:$H_{2}$ of 4:96 was maintained through the experiment. Reagent loss and product formation were monitored by using an on-line gas chromatograph, where batch samples were analyzed by GC/MS. Complete destruction(99%) of the parent reagent was observed at temperature near $780^{\circ}C$ with residence time over 1 sec. Major products observed were $CH_{3}Cl$, $CH_{4}$, $C_{2}H_{4}$, $C_{2}H_{6}$, and HCl. Minor products included $CHClCCl_{2}$, CHClCHCl, $CH_{2}CHCl$, and $C_{2}H_{2}$. The pyrolytic reaction pathways to describe the important features of intermediate product distributions and reagent loss, based upon thermodynamic and kinetic principles, were suggested. The results of this work provided a better understanding of pyrolytic decomposition processes which occur during the pyrolysis of $CH_{2}Cl_{2}$ and similar chlorinated methanes.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.799-801
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• 1990

Of the several methods proposed for decreasing toxicity of Paralytic shellfish poison(PSP) from intoxicated shellfish, heat treatment has been most popular, although a large percentage of the incidents of PSP illness have been related to the ingestion of cooked shellfish. The purpose of this study was to determine the kinetics of PSP destruction at various temperatures. The homogenate of intoxicated blue mussel(Mytilus edulis) was heated at temperature ranging from $90\;to\;121^{\circ}C$ and toxicities measured in samples heated for various time intervals. The rate constant(k) per second was $3{\times}10^{-4},\;at\;90^{\circ}C,\;4.98{\times}10^{-4},\;at\;100^{\circ}C,\;7.38{\times}10^{-4},\;at\;116^{\circ}C,\;and\;8.38{\times}10^{-4},\;at\;121^{\circ}C,\;$. By the Arrhenius equation, the decimal reduction time(D-value) was $121min.\;at\;90^{\circ}C,\;82min,\;at\;100^{\circ}C,\;58min.\;at\;116^{\circ}C\;and\;53min.\;at\;121^{\circ}C$. The z-value, activation energy($E_a\;and\;Q_{10}$) was $72^{\circ}C,\;3.9{\times}10^7(J/kg\;mol)$ and 1.39, respectively.

• Clean Technology
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• v.18 no.2
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• pp.216-220
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• 2012

The objective of the present study was to evaluate catalytic performance of a commercial catalyst (Co/$ZrO_2-Al_2O_3$) for the decomposition of perfluorinated chemicals in a pilot scale reactor containing 30 L of catalysts. At a reaction condition of GHSV $1,800h^{-1}$, $T_{95}$ of $SF_6$ was increased from 580 to $610^{\circ}C$ with increasing of $SF_6$ concentration from 1,000 to 10,000 ppm. $T_{95}$ of $SF_6$ in catalytic decomposition was much smaller than that of thermal decomposition ($1,600^{\circ}C$). The 99% conversion of $SF_6$ was maintained for 72 hours a reaction temperature of $650^{\circ}C$. In order to maintain the $SF_6$ conversion more than 99%, it is necessary to operate at a reaction condition of GHSV less than $2,000h^{-1}$. An operating temperature of $710^{\circ}C$ was required to achieve >95% destruction of the $CF_4$, which was much higher than that of catalytic decomposition of $SF_6$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1095-1101
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• 2001

Spinach was minimally processed into the unseasoned side dish to be used for Korean food service industry, using the techniques of cook-chill and sous vide. Spinach was blanched at 10$0^{\circ}C$ for 6 minutes, vacuum-packaged in the unit of 500 g by plastic film of low gas permeability, pasteurized at 9$0^{\circ}C$ and then cooled rapidly at 3$^{\circ}C$. The chilled products were then stored at 3 and 1$0^{\circ}C$ with measurement in their quality. Six log cycle (6D) inactivation of Listeria monocytogenes and 13 log (13D) thermal destruction of Streptococcus faecalis were compared as two pasteurization conditions, which corresponded to heating for 22.8 and 30.0 minutes at 9$0^{\circ}C$, respectively. Milder heat processing based on 6D process of L monocytogenes gave better quality of color, texture, ascorbic acid and chlorophyll than the conditions of 13D process of S. faecalis. Any microbial growth in total aerobic, psychrophilic and anaerobic bacteria was not observed until 8 days at 1$0^{\circ}C$ and 14 days at 3$^{\circ}C$, which might be regarded as strict guidelines of shelf life. Storage times based on the changes in physical and chemical quality were longer than those based on strict microbial quality in case of the products pasteurized by 6D process of L. monocytogenes. The seasoned vegetables prepared from sous vide processed spinach were found to be inferior in sensory quality to those from freshly blanched one.

• Journal of the Korean Society of Physical Medicine
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• v.9 no.2
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• pp.151-159
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• 2014

PURPOSE: The purpose of this study was to evaluate whether light-emitting diodes (LED) irradiation could be effective in a noninvasive, therapeutic device for the treatment of osteoarthritis(OA). METHODS: Twenty-four male Sprague-Dawley rats were divided into four groups: Vehicle control (saline); monosodium iodoacetate-injection (MIA); LED irradiation after MIA injection (MIA-LED); indomethacin-treatment after MIA injection (MIA-IMT). OA was induced by intra-articular injection of 3 mg MIA through the patellar ligament of the right knee. Vehicle control rats were injected with an equivalent volume of saline. The LED was irradiated for 15 min/day for a week after 7 days of MIA treatment. To compare with the effect of LED irradiation, the indomethacin was administrated 20 mg/kg twice a week orally after 7 days of MIA treatment. Knee joints were removed and fixed overnight in 10% neutral buffered formalin and decalcified by EDTA for 2 week before being embedded in paraffin. The assessment of OA induction were monitored by knee movement and radiographic finding. Histologic analysis were performed following staining with hematoxylin and eosin, safranin O-fast green, or toluidine blue, picrosirius red, and histologic changes were scored according to a modified Mankin system. Apoptotic cell in tissue sections was detected using TUNEL method. RESULTS: Radiographic examination could not show the differences between the MIA-treated and the MIA-LED-treated rats. In the histologic analysis, however, LED irradiation prevented cartilage damage and subchondral bone destruction, and significantly reduced mononuclear inflammatory cell infiltration and pannus formation. LED irradiation also reduced apoptosis of cartilage cells, but it prevented apoptosis of infiltrated inflammatory cells in synovium. In addition, LED irradiation showed an increase of collagen production in the meniscus. CONCLUSION: These results suggest that the 840 nm LED irradiation would be a suitable non-thermal phototherapy for the treatment of OA, as a cartilage protection and anti-inflammatory modality.

• Journal of the Korean Institute of Gas
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• v.23 no.1
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• pp.27-35
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• 2019

In order to solve the global warming and reduce greenhouse gas emissions, $CO_2$ capture technology was developed by applying oxy-fuel combustion. But there has been such a problem that its economic efficiency is low due to the high price of oxygen gases. ASU is known to be most suitable method to produce large quantity of oxygen, to reduce the oxygen production cost, the efficiency of ASU need to be improved. To improve the efficiency of ASU, exergy analysis can be used. The exergy analysis provides the information of used energy in the process, the location and size of exergy destruction. In this study, the exergy analysis was used for process developing and optimization of large scale ASU. The process simulation of ASU was conducted, the results were used to calculate the exergy. As a result, to reduce the exergy loss in the cold box of ASU, a lower operating pressure process was suggested. It was confirmed the importance of heat leak and heat loss reduction of cold box. Also, the unit process of ASU which requires thermal integration was confirmed.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.143-148
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• 1998

The purpose of this study was to determine the kinetics of paralytic shellfish poison (PSP) destruction at various temperature. The toxic digestive gland homogenate of blue mussel (Mytilus edulis), PSP crude toxin, gonyautoxin group and saxitoxin group were heated at temperature ranging from 90 to $120^{\circ}C$, and then the toxicities were measured in samples heated for various time intervals. The rate constant (k) of the toxic digestive gland homogenate, PSP crude toxin, gonyautoxin group and saxitoxin group were $3.28{\times}10^{-2},\;1.20{\times}10^{-2},\;5.88{\times}10^{-2}\;and\;2.58{\times}10^{-2}\;at\;120^{\circ}C$, respectively. The decimal reduction time (D-value) of the toxic digestive gland homogenate, PSP crude toxin, gonyautoxin group and saxitoxin group were 70, 192, 39 and 89 at $120^{\circ}C$, respectively. These results indicate that PSP crude toxin is most heat-stable of 4 types of PSP toxins and PSP toxin are more heat-stable than food poisoning bacteria and spores. The retorting condition to reduce PSP toxicity below quarantine limit ($80\;\mu\textrm{g}/100\;g$ in Korea and America, 4 MU/g in Japan) could be calculated by rate constant. For example, the digestive gland homogenate having a initial toxicity of $200\;\mu\textrm{g}/100\;g$ could have toxicity below quarantine limit when heated at $90^{\circ}C$ for 129 min., $100^{\circ}C$ for 82 min., $110^{\circ}C$ for 48 min. and $120^{\circ}C$ for 28 min. These results suggest that commercial retorting condition ($115^{\circ}C$ for 70 min) in Korea is enough to reduce toxicity below quarantine limit from initial toxicity of $200\;\mu\textrm{g}/100\;g$. From these results, the quarantine limit of PSP-infested shellfish for canning can be level up to raw score of $200\;\mu\textrm{g}/100\;g$.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.