• Journal of the Korean Society of Tobacco Science
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• v.6 no.2
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• pp.97-116
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• 1984

Volatile aroma components were extracted from Korean burley tobacco (grades: heavy-1, heavy-5, thin-1, and thin-5) by using a vacuum steam distillation apparatus. Individual flavor components were identified by combination of Carbowax20M (used silica capillary gas chromatography and mass spectrometry. Out of the identified components, neophytadiene (43.6ppm), megastigna-4,6,8-trien-3-one (4isomers) (3.32-23.5 1ppm), ethanol (1.8ppm), and ethylacetate (4.7ppm) were contained less in burley heavy grade-5 tobacco than in heavy grade 1 ; neophytadiene (43.7pp), megastigma-4,6,8-triers-3-one (4 isomers) (1.09-3.03ppm), ethylacetate (7.9ppm), and ethanol (8.4ppm), were less in burley thin grade 5 tobacco than in thin grade 1 : nicotin (75.79ppm), and solanone (8.5ppm) were less in burley heavy grade 1 tobacco than in burley heavy grade 5: solanone (5.76ppm), geranylacetone (9.02ppm), phenylacetaldehyde (1.12ppm), $\beta$-phenylethylalcohol (1.93ppm), and dihydroactinidiolide (1.39ppm) were less in burley thin grade 1 than in burley thin grade 5. On the other hand, iso-valeraldehyde, n-valeraldehyde, dimethylpyrazine, and propionic acid were not identified in Korean burley tobacco, but in American burley tobacco.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.312-318
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• 1999

Volatile compounds in salt fermented anchovy on the market were analyzed by vacuum simulta neous distillation solvent extraction/gas chromatography/mass spectrometry/olfactometry(V SDE/ GC/MS/O) and aroma extract dilution anlaysis(AEDA). Predominant odorants(Log3FD$\geq$8) in sample were ethyl methylbutanoate(candy like/sweet) and 2 ethyl 3,5 dimethylpyrazine(nutty/baked potato like). Besides these compounds, 6 odorants such as ethyl 3 methylbutanoate(sweet/floral/ candy like), 3 methylbutanal(dark chocolate like), (Z) 4 heptenal(rancid/fish like), (methylthio) propanal(soy sauce /baked potato like), (E,Z) 2,6 nonadienal(melon /cucumber like) and (E,E) 2,4 decadienal(fatty/cooked soybean like) were potent in odor value of salt fermented anchovy. Seven amino acids having high taste value in sample were glutamic acid, aspartic acid(sour and umami taste), lysine, alanine(sweet), histidine, valine, and methionine(bitter).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• Natural Product Sciences
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• v.27 no.3
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• pp.208-215
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• 2021

𝛽-Patchoulene (𝛽-PAE) is a tricyclic sesquiterpene which performed many potential bioactivities and can be found in patchouli oil but in very low concentration. This study aimed to obtained 𝛽-PAE in high concentration by conversion of patchouli alcohol (PA) in patchouli oil under acid catalyzed reaction. Patchouli oil was fractinated by vacuum distillation at 96 kPa to get the fraction with the highest PA content. H₂SO₄ and ZnCl₂ were used respectively as homogeneous and heterogeneous acid catalysts in the conversion reaction of the selected fraction. Patchouli oil, the fractions and the products were analysed by using GC-MS and FTIR instruments. Moreover, the interaction of 𝛽-PAE to COX-2 protein was studied to understand the antiinflammation activity of 𝛽-PAE. The results showed that patchouli oil contains 25.3% of PA. The selected fraction which has the highest PA content (70.3%) was distilled at 151 - 152 ℃. The application of ZnCl₂ catalyst in conversion reaction did not succeed. In contrast, H₂SO₄ as a catalyst in acetic acid solvent succeeded in converting the overall fraction of PA to 𝛽-PAE. Furthermore, the molecular docking study of 𝛽-PAE against COX-2 enzyme showed van der Waals and alkyl-alkyl stacking interactions on ten amino acid residues.

• Applied Chemistry for Engineering
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• v.27 no.4
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• pp.343-352
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• 2016

It has been estimated that the Earth has nearly 1.688 trillion barrels of crude oil, which will last 53.3 years at current extraction rates. The organization of petroleum exporting countries (OPEC) group forecasted that the oil prices will not jump to triple-digit territory within a decade, but it can quickly increase as the political issue for reducing oil production appears. With the potential of serious shortage of conventional hydrocarbon resources, the heavy oil, one of unconventional hydrocarbon resources including oil sand and natural bitumen has attracted worldwide interest. The heavy oil contains heavy hydrocarbon compounds, commonly called as resins and asphaltenes, with long carbon chains more than sixty carbon atoms. The high content of heavier fraction corresponds with the high molecular weight, viscosity, and boiling point. Physicochemical properties of residues from vacuum distillation of conventional oil, referred to as vacuum residues (VR) were similar to those of heavy oil. For the development of heavy oil reserves, reducing the heavy oil viscosity is the most important. In this article, commercially employed aquathermolysis processes and their application to VR upgrading are discussed. VR contains transition metals such as Ni and V, but these metals should be eliminated in advance for further refining. Recent studies on demetallization technologies for VR are also reviewed.

• Korean Chemical Engineering Research
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• v.49 no.6
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• pp.816-822
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• 2011

Pervaporation is known to be a low energy consumption process since it needs only an electric power to maintain the permeate side in vacuum. Also, the pervaporation is an environmentally clean technology because it does not use the third material such as an entrainer for either an azeotropic distillation or an extractive distillation. In this study, Silicalite-1 particles are hydrothermally synthesized and polydimethylsiloxane(PDMS)-zeolite composite membranes are prepared with a mixture of synthesized Silicalite-1 particles and PDMS-polymer. They are used to separate n-butanol from its aqueous solution. Pervaporation characteristics such as a permeation flux and a separation factor are investigated as a function of the feed concentration and the weight % of Silicalite-1 particles in the membrane. A 1,000 $cm^3$ aqueous solution containing butanol of low mole fraction such as order of 0.001 was used as a feed to the membrane cell while the pressure of the permeation side was kept about 0.2~0.3 torr. When the butanol concentration in the feed solution was 0.015 mole fraction, the flux of n-butanol significantly increased from 14.5 g/ $m^2$/hr to 186.3 g/$m^2$/hr as the Silicalite-1 content increased from 0 wt% to 10 wt%, indicating that the Silicalite-1 molecular sieve improved the membrane permselectivity from 4.8 to 11.8 due to its unique crystalline microporous structure and its strong hydrophobicity. Consequently, the concentration of n-butanol in the permeate substantially increased from 0.07 to 0.15 mole fraction. This composite membrane could be potentially appliable for separation of n-butanol from insitu fermentation broth where n-butanol is produced at a fairly low concentration of 0.015 mole fraction.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.122-127
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• 2016

The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. ${\beta}-Damascenone$ (berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was ${\beta}-damascenone$.

• Applied Chemistry for Engineering
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• v.31 no.3
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• pp.317-322
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• 2020

Hydroxylammonium nitrate (HAN; NH₃OHNO₃) is an ionic energy material having a low melting temperature and vapor pressure with a high oxygen balance. To utilize it as an oxidizer for a high content liquid mono-propellant, a dual solvent was used to obtain HAN in a solid particulate form. The dehydrated crystal from an aqueous HAN was washed with dual organic solvents including acetone and ethanol, finally resulting in the moisture content of 13.8 wt%. When acetone was applied as a single solvent, the maximum synthesis yield of 88%, the HAN content evaluated by TGA of 86.2%, and the decomposition temperature ranged 160℃ to 205℃ were achieved.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.964-971
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• 1995

Volatile flavor compounds and free amino acids in untreated and hydrolysate pen shell by-product produced with APL 440 protease were compared by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. A total of 109 volatile flavor compounds were detected in hydrolysate (65 compounds) or the 109 volatile flavor compounds were detected in untreated pen shell by-product (88). These compounds were composed of aldehydes(16), ketones(17), alcohols(31), nitrogen containing compounds (16), aromatic hydrocarbon compounds(8), esters(3), and miscellaneous compounds (17). Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas levels of nitrogen containing compounds increased 3 times than in untreated pen shell by-product. Taurine, known to be having a physiological function, was accounted for 31.25% of total amino acids in hydrolysate.

• Proceedings of the Membrane Society of Korea Conference
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• 1994.06a
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• pp.45-58
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• 1994

Over the last 20 years, membrane separation processes, such as reverse osmosis, ultrafiltration and microfiltration, have been widely adopted by different industries. Commercial uses of membrane have displaced conventional separation processes, such as distillation, evaporation, precoat filter and so on. Membrane separation processes are often more capital and energy efficient when compared with conventional separation processes. Membrane devices and systems are almost always compact and modular. These are the well-known advantages of membrane separation processes. The disadvantage of the membrane process is that the process does not have scale merit and thus the membrane process is suitable for the small and middle size applications. Energy saving is, of course, the biggest advantage of the membrane process, and in many industries the membrane processes are employed because of this reason. Membrane process has other big advantage. In many applications membrane processes provide much higher quality of product than conventional processes. The example is ultrapure water production by membrane processes in semiconductor industry. Conventional technologies never offer such good quality of pure water. If you can obtain both energy saving and higher quality of product at the same time by membrane processes, this is the best application of membrane processes. One example is the concentration of orange juice by membrane, which has already been commercialized in Japan. Comparing with the conventional vacuum evaporation process, juice concentrated by the membrane process has much better taste and flavor and the energy consumption in the membrane process is much less than the evaporation process. In this paper, first membrane separation technology will be classified and then Japanese membrane manufacturers and new modules and devices under development in Japan will be introduced. Fourth energy saving in membrane process will be discussed and finally practical applications of membrane processes in Japan will be shown.