• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.406-412
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• 1998

Such extraction conditions as the kinds of solvent, extracting temperature, extracting time, ratio of material to solvent and particle size of material, were studied to maximize the extraction of oleoresin from chipi. Larger amount of soluble solids were extracted from seeds with nonpolar solvents (hexane, pentane, ether) for extraction, because the seeds contained large amount of crude fats and monoterpene(limonene) volatile compounds. Larger amount of soluble solids were extracted from peel with polar solvents(methanol, ethanol) of extraction because of large amount of water soluble colors, sugars and oxygenated terpene bolatile compounds in the peel. The application of the solvents in intermediate polarity (dichloromethane, acetone) resulted in more effective extraction of soluble solid and volatile compounds. Expecially, dichloromethane was an excellent solvent in extraction of volatile compounds. In the concern of volatile compound recovery yield, the optimum extraction conditions, such as temperature, time, mixing ratio of material to dichloromethane and mean particle size, were $25^{\circ}C$, 10min, 1:10(w/v), 355~250${\mu}{\textrm}{m}$ for chopi peels and 3$0^{\circ}C$, 10min, 1:8(w/v), 355~250${\mu}{\textrm}{m}$ for chopi seeds, respectively.

• Textile Coloration and Finishing
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• v.33 no.3
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• pp.153-160
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• 2021

In this study, composite materials were prepared by varying the content of glass fiber and bamboo fiber in PP/glass fiber/bamboo fiber. Experiments were conducted to confirm the mechanical properties(tensile, impact and burst strength) and volatile organic compound content of the bamboo fiber composite prepared under these conditions. An improvement in the main properties was observed at a fiber content of 30wt%. When the fiber fraction was increased above 30wt%, the mechanical properties tended to decrease due to the agglomeration of fibers at higher load fractions. In addition, the content of volatile organic compounds increased as the content of bamboo fibers increased, which is thought to be due to the volatile organic compounds generated during the manufacturing process of the composite material being present in the composite material without escaping from the pores of the bamboo fibers and volatilizing at a certain temperature. As a result of confirming the physical properties of the composite, it is considered that the optimal mixing condition is 30wt% of bamboo fiber for the composite produced by varying the amount of bamboo fiber composite. In the future, it is thought that follow-up experiments to confirm and improve the pre-treatment conditions for reducing the content of volatile organic compounds in the manufactured composite material are possible.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.700-705
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• 2009

In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

• Food Science and Preservation
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• v.31 no.3
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• pp.374-384
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• 2024

Soybean paste is a staple food used to make doenjang (DE), cheonggukjang (CGJ), and miso (MI). In this study, solid-phase microextraction followed by gas chromatography-mass spectrometry was used to identify volatile components in DE, CGJ, and MI, and principal component analysis (PCA) was performed to determine their correlation between soybean pastes. Esters and hydrocarbons accounted for more than 55% of the total volatile components. PCA showed that esters were highly correlated with DE; pyrazines were correlated with CGJ; and alcohols were highly correlated with MI. Because DE, CGJ, and MI are made of the same material, their overall volatile content tended to be similar. However, the main volatile components and fragrances were different. These findings will be used as basic research data to promote quality improvement of soybean-based fermented foods in Korea and Japan.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.04a
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• pp.301-304
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• 1997

Effects of volatile impurities on deterioration characteristics of XLPE were investigated. Block type plate with needle-plane electrode and artificial void filled with $N_2$gas or humidity was subjected under high electric field. The dyed region by oxidation reaction around the artificial void filled with humidity was detected before tee initiation. Electrical tree was started from the tip of void filled with $N_2$gas earlier than humidity.

• JSTS:Journal of Semiconductor Technology and Science
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• v.8 no.1
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• pp.1-10
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• 2008

The present status of technical development of a highly scalable, high-speed non-volatile PCM is overviewed. Major technical challenges are described along with solutions that are being pursued in terms of innovative device structures and fabrication technologies, new phase change materials, and new memory schemes.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.762-767
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• 2009

Some types of semi-Volatile organic compounds (SVOC) that are emitted from plastics used in building materials and household appliances have associated health risks, even at low concentrations. In this study, micro chamber method for measuring SVOC is introduced and SVOC such as di (2-ethylhexyl) phthalate and butylated hydroxyltoluene emitted a flooring material were measured using a micro chamber method. Airflow characteristics in a micro test chamber deeply depended on air exchange rate. From the evaluation using an index of air change efficiency, such as the air age and the coefficient of air change performance, a fixed air exchange rate of $1.5\;h^{-1}$ in the micro chamber is desirable.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.29 no.12
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• pp.759-763
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• 2016

We demonstrate the utilization of ion gel gate dielectrics for operating non-volatile transistor memory devices based on polymer semiconductor thin films. The gating process in typical electrolyte-gated polymer transistors occurs upon the penetration and escape of ionic components into the active channel layer, which dopes and dedopes the polymer film, respectively. Therefore, by controlling doping and dedoping processes, electrical current signals through the polymer film can be memorized and erased over a period of time, which constitutes the transistor-type memory devices. It was found that increasing the thickness of polymer films can enhance the memory performance of device including (i) the current signal ratio between its memorized state and erased state and (ii) the retention time of the signal.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.06a
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• pp.101-101
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• 2007

We fabricated floating gate non-volatile memory devices with Si nanocrystals embedded in $SiN_x$ layer to achieve higher trap density. The average size of Si nanocrystals embedded in $SiN_x$ layer was ranging from 3 nm to 5 nm. The MOS capacitor and MOSFET devices with Si nanocrystals embedded in $SiN_x$ layer were analyzed the charging effects as a function of Si nanocrystals size.

• Food Science and Preservation
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• v.4 no.1
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• pp.61-68
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• 1997

To enhance the utilization of garlic shoots as food material, the nutritional and volatile flavor com pounds were investigated for garlic shoots, both cold and warm region type garlic shoots. Proximate composition of cold and warm region type was as follows, respectively; crude protein 2%, crude lipid 0.4%, crude ash 1.1% and 1.5%, crude fiber 1.3% and 1.5%. The major fatty acids of 2 varieties of garlic shoots were linoleic, palmitic and linolenic acid, and their desaturation ratio of them was comparatively high, showing 73.7 and 66.8%, respectively. Free sugars were composed of glucose, sucrose, fructose, arabinose and sorbitol. In the total amino acid analysis, the major amino acids were glutamic acid and aspartic acid. The volatile flavor compounds of fresh garlic shoots extracted by hexane and Likens-Nikerson steam distillation apparatus were identified to be methyl-2-propenyl disulfide, diallyl disufide, propenyl propyl disulfide, di-2-propyl-trisulfide, 2-vinyl-1,3-dithiane, and 2-vinyl-4H-1,3-dithiin. Hexane was more effective than steam distillation for extraction of volatile components of garlic shoots.