• 한국연소학회:학술대회논문집
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• 한국연소학회 2012년도 제44회 KOSCO SYMPOSIUM 초록집
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• pp.217-219
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• 2012

This study describes 3D RANS simulation of a 2.1 MW swirling pulverized coal flame in a semi-industrial scale furnace. The simulation of pulverized coal combustion involves various models for complex physical processes and needs information of pyrolysis rate, the yields and compositions of volatiles and char especially in coal conversion. The coal conversion information can be acquired by the experiment or the pre-processor code. The empirical model based on the experiment of the IFRF and the structural model based on the pre-processor code of the PC-COAL-LAB were evaluated against the measurement data.

• 한국연소학회:학술대회논문집
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• 한국연소학회 2012년도 제44회 KOSCO SYMPOSIUM 초록집
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• pp.37-40
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• 2012

In an entrained flow coal gasifier, predicting the reaction behavior of pulverized coal particles requires detailed information on devolatilization, char gasification, gaseous reactions, turbulence and heat transfer. Among the input parameters, the rate of devolatilization and the composition of volatile species are difficult to determine by experiments due to a high pressure (~40 bar) and temperature (${\sim}1500^{\circ}C$). This study investigates the effect of devolatilization models on the reaction and heat transfer characteristics of a 300 MWe Shell coal gasifier. A simplified devolatilization model and advanced model based on Flashchain were evaluated, which had different volatiles composition and devolatilization rates. It was found that the tested models produce similar flow and reaction trends, but the simplified model slightly over-predict the temperature and wall heat flux near the coal inlets.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2000년도 제15차 학술회의논문집
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• pp.405-405
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• 2000

We designed the artificial olfactory sensing system (Electronic Nose) using MOS type sensor array fur recognizing and analyzing odour. The response of individual sensors of sensor array, each processing a slightly different response towards the sample volatiles, can provide enough information to discriminate between sample odours. In this paper, we applied clustering algorithm for dimension reduction, such as linear projection mapping (PCA method), nonlinear mapping (Sammon mapping method) and the combination of PCA and Sammon mapping having a better discriminating ability. The odours used are VOC (Volatile chemical compound) and Toxic gases.

• 한국식품영양학회지
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• 제26권1호
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• pp.146-149
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• 2013

This study was performed to identify the effect of lactic-fermentation of peanut milk on n-hexanal content. Changes in viable cell populations, pH and titratable acidity indicated that there was a synergistic interaction between Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus during fermentation. The analysis of headspace volatiles revealed that n-hexanal nearly disappeared due to fermentation. S. salivarius subsp. thermophilus was more effective than L. delbrueckii subsp. bulgaricus in reducing the n-hexanal content.

• Applied Biological Chemistry
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• 제33권2호
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• pp.116-119
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• 1990

두충껍질의 휘발성 성분을 SDE장치로 추출한 후 GC 및 GC-MS에 의해서 비교분석하였다. 확인된 성분은 49개 성분이며, acid류 4종, alcohol류 11종, aldehyde류 9종, ester류 4종, ketone류 3종, hydrocarbon류 16종, lactone 1종이 확인되었다. 이중에서 가장 많이 함유된 성분은 caproic acid이며, 전체 휘발성 성분의 18.1%를 차지하였다.

• 한국식품영양학회지
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• 제3권2호
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• pp.169-176
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• 1990

Effects of metal chelating agents and metal ions on the volatile substance of cooked oil with chicken and pork mixture meat were examined by chemical analysis and sensory test. The addition of Na-tripolyphosphate(Na-TPP) to chicken and pork mixture meat increased the amount of H2S among volatiles evolved during cooking but decreased that of volatile carbonyl compounds(VCC) This treatment enhanced meat flavor in cooked oil with chicken and pork mixture. It was recognized that the increase in Ha5 evolution was caused by the rise of pH value. On the contrary cupric ion produced a negative effect on the production of chicken and pork mixture meat flavor and this addition increased VCC and TBA value. Other metal chelating agents such as citric acid, phytic acid and EDTA, provided the same results as Na-TPP. It was supposed that these phenomena were attributable to the chelating action to metal prooxidant in mixture meat at could be concluded that a proper evolution of H2S and protection against lipid oxidation during cooking were important to produce an excellent chicken and pork mixture meat flavor.

• 한국식품과학회지
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• 제22권3호
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• pp.261-265
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• 1990

두충엽의 휘발성 성분을 SDE 장치로 추출한 후 GC 및 GC/MS에 의해서 비교 분석하였다. 확인된 성분은 35개 성분이며 alcohol류 7종, aldehyde류 3종, ketone류 4종, ester류 2종. hydrocarbon류 18종, phenol 1종이 확인되었다. 이 중에서 가장 많이 함유된 성분은 2-ethyl furyl acrolein으로 추정되었는데 전체 휘발성 성분의 31.4%를 차지하였다.

• 한국식품과학회지
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• 제37권6호
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2005년도 매실관련 학술 세미나
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• pp.17-26
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• 2005

The antioxidant properties of methanolic extracts from the fruit of Prunus mume were determined in chicken breast meat systems. When P. mume extract (PM) was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at Day 3 was decreased by about $45\%$ of the control. PM did not affect color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were significantly decreased by the addition of PH. Especially, hexanal was the most predominant volatile compound in the control taking up almost more than $50\%$ of the total volatiles, and PM reduced the amount into $26\%$ of the control meat at 3 days.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2017년도 제48회 춘계학술대회논문집
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• pp.968-971
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• 2017

본 연구에서는 단기 추진제에 NGD를 A%, B%(2A=B) 추가하여 추진제를 제조 하였다. 그리고 추진제 연소속도에 영향을 주는 인자인 잔류용제와 수분 및 휘발분, 추진제 Grain크기를 분석하여 비교하였다. 또한 제작된 NGD-A% 추진제와 NGD-B%추진제를 시험 사격을 통해 비교하였다. 그 결과 NGD-A% 추진제가 유사 압력에서 NGD-B% 추진제보다 높은 속도를 나타내는 것을 확인 하였다.