• Korean Chemical Engineering Research
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• v.56 no.2
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• pp.222-228
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• 2018

Benzene is one of the most widely used basic materials in the petrochemical industry. Generally, benzene exists as a mixture with alcohols rather than as a pure substance. Further, the alcohols-added mixtures usually exhibit an azeotropic composition. In this context, knowledge of the phase equilibrium behavior of the mixture is essential for its separation and purification. In this study, the vapor-liquid equilibrium data were measured in favor of a recirculating VLE apparatus under constant pressure for the 1 - propanol / benzene system. The measured vapor - liquid equilibrium data were also correlated by using the UNIQUAC and WILSON models and the thermodynamic consistency test based on the Gibbs/Duhem equation was followed. The results of the phase equilibrium experiment revealed RMSEs (Root Mean Square Error) and AADs (Average Absolute Deviation) of less than 0.05 for both models, indicating a good agreement between the experimental value and the calculated value. The results of the thermodynamic consistency test also confirmed through the residual term within ${\pm}0.2$.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.4
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• pp.32-42
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• 2012

Wood biomass including forest residues, waste wood, and construction residuals has been widely generated in Korea, but forest biomass from the National Forest Management Operation Project plays a big role in generating wood biomass. Unfortunately the promotion policy of woody energy organized by the Forest Service in Korea concentrates more on demand creation rather than on supply expansion. Therefore, in order to utilize insufficient wood resources effectively, it is greatly required to develop uses for maximizing their added value. In particular, more attention to the use of the second generation biomass has been paid in foreign countries because there is a threshold that the first generation biomass cannot produce enough biofuel without threatening food supplies and biodiversity. In Korea, wood pellets are regarded as the alternative clean fuels to oils and coals that emit green house gases into the atmosphere. However, using wood as pellet raw materials can not be an economic way because the value of wood disappears right after burning in the boiler in spite of its contribution to the decrease of carbon emission. Differently from wood pellets, kraft pulping process using woody biomass produces black liquor as a by-product which can be used to generate electricity, bioenergy and biochemicals through gasification. Thus, it can be more economical to make a torrefaction of lignocellulosic biomass such as low-quality wood and agricultural leftovers as raw materials of pellets.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.620-628
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• 2019

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

• Journal of Korea Trade
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• v.24 no.3
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• pp.20-36
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• 2020

Purpose - As the global product network expands through both internationalization and diversification of the multimodal transportation system, corporate strategies have shifted to emphasize the importance of a high value-added international logistics system. To guide policies and strategies to attract relevant industries, this study aims to analyze the location competitiveness of regional logistics distribution center to serve Northeast Asia. Design/methodology - Multi-criteria techniques are considered to offer a promising framework for evaluating decision-making factors. This paper employed an analytic hierarchy process to analyze the hierarchal structure of determinants for selecting the location of a regional logistics distribution center. Adopting both qualitative and quantitative evaluations, this study suggest political implications for a regional logistics distribution center development, such as the direction of political support, service differentiation and infrastructure development. Findings - This study developed a location competitiveness evaluation model, based on the case study of the major port-cities in Northeast Asia. Evaluation model incorporates five factors underpinning 17 components extracted using factor analysis. The results revealed that the logistics factor is the most significant factor for evaluating the competitiveness of a regional logistics distribution center. The remaining factors were market, costs, and services environment. Comparing qualitative and quantitative evaluations, results provide useful insights for a regional logistics distribution center development in Northeast Asia. Originality/value - This study revealed differences between qualitative and quantitative evaluations. The finding implies that prior works on evaluation models of competitiveness has not successfully measured the gap between quantitative data and expert' evaluations. To overcome this limitation, this paper considered both actual data such as actual distance, cost, the number of companies located, and expert opinions.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.80-91
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• 2015

This study investigated the sensory characteristics of Bulgogi sauce and Bulgogi added with various amounts (0, 25, 50, 75, 100 %) of licorice extract used as sugar. The color values, $^{\circ}Brix$, pH, attribute difference and acceptance of the samples were tested. As for the color of the Bulgogi sauce sweetened with various % of the licorice extract, a higher percentage of the licorice extract showed a higher L-value. In addition, the $^{\circ}Brix$ of the Bulgogi sauce significantly increased in conjunction with additional licorice extract, although the pH did not show any differences. Attribute difference analysis results revealed that the transparency of the Bulgogi sauce and gloss of the Bulgogi were highest in the sample containing 100% of licorice extract. The sweet odor, both for the Bulgogi sauce and Bulgogi, increased with higher amounts of licorice extract, as well as the scent of the herb. Furthermore, Bulgogi sauce with 50% licorice extract resulted in the highest score for umami taste. The aftertaste of both the Bulgogi sauce and Bulgogi appeared to be the highest with 75% of licorice extract. Bulgogi marinade prepared with 50% of licorice extract possessed the significantly highest score in the overall acceptance test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1589-1595
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• 2007

This study was carried out to examine the effect of chitosan on the quality of cooked rice. Sensory quality of cooked rice added with 0.1% and 0.5% chitosan was investigated. Taste, flavor and overall acceptability of cooked rice with 0.1% chitosan solution was similar to cooked rice without chitosan. Quality characteristics of cooked rice artificially inoculated with Bacillus spore (CRB), such as number of viable cell, pH, hardness, cohesiveness and color were investigated and compared with CRB added with 0.1% chitosan (CRCB) during storage at $20^{\circ}C\;and\;30^{\circ}C$ for 3 days. The viable cell number of 0.1% chitosan contained in cooked rice inoculated with Bacillus (CRCB) was lower about $1{\sim}1.5$ log at $20^{\circ}C,\;0.5{\sim}1$ log at $30^{\circ}C$ than that of cooked rice inoculated with Bacillus (CRB). The pH of CRCB did not change during storage at $20^{\circ}C$ for 2 days, but decreased in CRCB and CRB during storage at $30^{\circ}C$. The difference of hardness was not noticeable between CRB and CRCB during storage. Cohesiveness and lightness (L value) of CRCB were higher than those of CRB during storage.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.207-220
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• 2015

The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).

• Journal of Korea Port Economic Association
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• v.27 no.4
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• pp.73-90
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• 2011

Global companies regard the conditions of a location as one of the most crucial factors to assess the competitiveness of ports and the port hinterland, as well as emphasize creation of throughput and the importance of value added logistics in the hinterland under diffusing Supply Chain Management(SCM). This study deals with the evaluation of competitiveness in 7 hinterlands and the establishment of assessment model in hinterland. This study analyzes the importance of factors for the port hinterland competitiveness using AHP method. As a result, logistics factor, accounting for 62.3%, is shown as the relative more important factor, followed by hinterland's economy factors(27.3%) and city/policy factor(10.4%). The result implicates that measures to activate logistics factors with relatively high importance are essentially needed in order to improve the competitiveness of the hinterland of Busan New Port. Especially, it is needed to establish service routes of the port and air networks and to expand infrastructure for support. This study also assesses the competitiveness of hinterlands for the seven domestic and foreign ports based on importance of assessment factors for the hinterland competitiveness using AHP analysis. Busan(3.903) is ranked fourth behind Singapore(4.570), Hong Kong(4.357) and Shanghai(4.042) in assessment.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.794-799
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• 2005

The overall effects of black rice wine (BRW) on black rice bread were examined through the gluten washing test, mixograph and image analysis by Cnunbscan. Commercially produced black rice flour had a much lower amount of gluten than the strong flour However, the mixture with $30\%$(flour basis) black rice flour and $70\%$ strong flour exhibited a good indication for bread making showing $30\%$ wet gluten and $14\%$ dry gluten. In the mixogram results, the peak time showed the highest value for $10\%$ added BRW, indicating an inappropriate level at $50\%$, and the changes of tail width after 8 minutes expressed that the dough became soft and sticky with increasing addition of BRW The volume of bread was increased when BRW was added, and showed the highest value at $20\%$ BRW. In relationship between the volume and bread characteristics, volume showed a highly negative relation with crumb fineness (r=-0.678) and a positive relation with crust thickness (r=0.693).

• Journal of Practical Agriculture & Fisheries Research
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• v.20 no.2
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• pp.73-87
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• 2018

The area of agriculture and fisheries business are expanding according to changes in the agriculture and fisheries environment. For the direction of long-term practical field training of department of Agriculture and Fisheries Business, which is a newly created department of Korea National College of Agriculture and Fisheries, production as well as other areas must be reviewed. The original long-term practical field training and the direction of selecting a long-term practical field training appropriate for the new department reviewed in this study are as follow. First, the original long-term practical field training can be summarized as single product-focused management, inadequate connection of production-processing-service areas, and individuality-focused management. However, a case management that sees new value creation as a basis of agricultural development can be summarized as diversification of value creation, horizontal integration, entrepreneurial management through corporate management, and leading management for regional revitalization through connecting local agricultural. Therefore, the direction of selecting the new department's long-term practical field training requires seeking of value creation management through horizontal integration, exploration of agricultural businessmen who have entrepreneurship needed to create added value in agriculture, and a way to connect to the original production-centered long-term practical field training.