• Journal of Industrial Convergence
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• v.21 no.7
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• pp.19-27
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• 2023

As the secondary battery market expands, the process of producing laterite ore using the rotary kiln and electric furnace method is expanding worldwide. As ESG management expands, the management of air pollutants such as nitrogen oxides in exhaust gases is strengthened. The rotary kiln, one of the main facilities of the pyrometallurgy process, is a facility for drying and preliminary reduction of ore, and it generate nitrogen oxides, thus prediction of nitrogen oxide is important. In this study, LSTM for regression prediction and LightGBM for classification prediction were used to predict and then model optimization was performed using AutoML. When applying LSTM, the predicted value after 5 minutes was 0.86, MAE 5.13ppm, and after 40 minutes, the predicted value was 0.38 and MAE 10.84ppm. As a result of applying LightGBM for classification prediction, the test accuracy rose from 0.75 after 5 minutes to 0.61 after 40 minutes, to a level that can be used for actual operation, and as a result of model optimization through AutoML, the accuracy of the prediction after 5 minutes improved from 0.75 to 0.80 and from 0.61 to 0.70. Through this study, nitrogen oxide prediction values can be applied to actual operations to contribute to compliance with air pollutant emission regulations and ESG management.

• Food Science and Preservation
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• v.17 no.4
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• pp.471-477
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• 2010

We explored the effects of curing and smoking conditions on the shelf life of Dombaeki (shark meat). Dombaeki cured for 12 h in an aqueous solution containing (per 100 ml) salt 5.6 g, sugar 14 g, and garlic powder 0.6 g, showed the best sensory quality among various samples cured for 0, 3, 6, 9, 12 or 24 hours. The optimum conditions for preparation of smoked Dombaeki (SD) were drying at $60^{\circ}C$ for 30 min, followed by cooking at $80^{\circ}C$ for 30 min and smoking at $65^{\circ}C$ for 40 min, as judged by sensory evaluation of taste, color, flavor, texture, and overall acceptability. The volatile basic nitrogen content of air- or vacuum-packed unsmoked Dombaeki (NSD) was above 20 mg% after storage for either 12 days or 5 weeks. However, the nitrogen contents of air- and vacuum-packed SD were less than 20 mg% after either 21 days or 10 weeks of storage at $10^{\circ}C$. The DPPH free radical-scavenging ability of SD (73.9%) was significantly higher than that of unsmoked meat (4.54%). The total polyphenol content of SD (745.6 g/g) was about 4-fold greater than that of unsmoked meat (179.5 g/g).The viable bacterial count of air- or vacuum-packed unsmoked meat was over $10^6\;CFU/g$ after storage for either 12 days or 5 weeks. However, air- or vacuum-packed SD had counts under $10^4\;CFU/g$ at all storage times tested. Changes in coliform bacterial levels paralleled those of total viable cells. The sensory quality (taste, color, flavor, appearance, texture, and overall acceptability) of SD was significantly better than that of NSD.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.387-393
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• 1978

Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in dried fish products. In this paper, the relationship between oxidized products of lipid and brown pigments, free amino acids and available lysine during the storage of dried sea eel, Muraesox cinereus, was investigated. And the inhibiting effect of antioxidant to lipid oxidation and its role to the protein quality were also discussed. From the results, TBA and carbonyl value rapidly increased while amino-N and available lysine diminished during hot air drying. This suggests that drying conditions greatly affected to the oxidation of lipid and making amino acids 'unavailable'. TBA value increased up to 20 days, and hereafter gradually diminished. Increase in TBA and carbonyl value and formation of fat oxidative brown pigment were closely related to the loss of free amino-N and available lysine. The loss of available lysine seemed to be affected by the formation of unsaturated carbonyl compounds rather than saturated carbonyl compounds. By the treatment of antioxidant, the loss of amino acids and available lysine was somewhat retarded. This may suggests that the oxidation of lipid or oxidative browning reactions are functioning to the loss of available lysine. In antioxidant treated sample, 23% of amino-N to the total amino-N in the fresh sample was lost after 20 days storage at $30^{\circ}C$ while the loss of amino-N to 39% in case of the control, and afterward the value treated to be slightly reduced or remained steady.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.495-500
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• 2006

The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature $(61.1^{\circ}C)$ compared to control $(54.8^{\circ}C)$ by differential scanning calorimetric (DSC). Crystal melting enthalpy $({\Delta}H)$ of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.

• Journal of Sericultural and Entomological Science
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• no.12
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• pp.37-45
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• 1970

The processing management forms of our country's filature factories in 1969 are summarized as follows. (1) About 80％ of total cocoon collection is made within 5 days involving peak day, and 10％ of cocoon collection is finished until 3 days before and after the peak day, (2) About 92％ of alive cocoons transported on unpaved road, and about 40％ of the cocoons purchased by all factories are loaded on trucks from common selling station which is far beyond 40km, therefore a new packing system of alive cocoons to drop the damage of cocoon qualities, should be taken. (3) 22％ of all factories in our. country have only low-temperature cocoon drying machine. Therefore the installment of hot-air cocoon drying machine is required urgently. (4) In view of cocoon qualities in our country, the grouping method of cocoon for reeling. taken by about 50％ of the factories at percent, which classify cocoons for reeling as high group (1,2,3,4 grades) and low group(5,6 grades), will have to be replaced by the method tat classify them high group (1,2 grades) middle group (3,4 grades), low group (5,6 grades). (5) The .ratio of cocoon assorting stood about 10％ in multi-ends reeling, about 15％ in automatic reeling, conclusively, the ratio of cocoon assorting for automatic reeling was higher tan that for multi-ends reeling. One person's ability for a day in cocoon assorting reaches to about 80-100kg. (6) Cocoon cooking condition requires the increase of the cooking time, the pressure and temperature used to be prolonged as much as the qualities of cocoons are material cocoon ior automatic and double cocoon machines are treated uncompletely. (7) Automatic silk reeling is being performed at 1-2$^{\circ}C$ lower in reeling water temperature and operated at about twice velocity. (8) The temperature and humidity of rereeling room stood at 25$^{\circ}C$, 67.2％ R.H and 32.3$^{\circ}C$, 51.9％ R.H of rereeling machine are showed, Average rereeling velocity is 233m/min and large reefs charged for one person are 7.5 reels and form of skein used in all factories is double skein. (9) About 73％ of water sources for filature used under-earth water. About 48％ of all filature factories in our country have not yet water purifying equipments. Installation of the equipment for these factories seems to be urgent, (10) Denier .balance, sizing reel, seriplane, are being used in most factories as self-inspection apparatus. (11) More than 90％ of the factories use the vacum tank in rereeling process and about 20％ of them use it in cocoon cooing process (12) Only 21％ of the factories use chemicals in filature process. About all them use "Seracol 100" in cocoon cooking process and "Seracol 500" in rereeling process, (13) Above survey results explain each all factories show large difference in the processing management. Therefore, it is believed that intercommunication through seminar or technical exchange will contribute to the production evaluation of cocoon in our filature industry.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.303-309
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• 2010

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.

• Restorative Dentistry and Endodontics
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• v.25 no.1
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• pp.46-55
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• 2000

During bonding procedure of composite resin, the prepared cavity can be contaminated by saliva. In this study, marginal microleakage and shear bond strength of a composite resin to primed enamel and dentin treated with artificial saliva(Taliva$^{(R)}$) were evaluated. For the marginal microleakage test, Class V cavities were prepared in the buccal surfaces of fifty molars. The samples were randomly assigned into 5 groups with 10 samples in each group. Control group was applied with a bonding system (Scotchbond$^{TM}$ Multi-Purpose plus) according to manufacture's directions without saliva contamination. Experimental groups were divided into 4 groups and contaminated with artificial saliva for 30 seconds after priming: Experimental 1 group ; artificial saliva was dried with compressed air only, Experimental 2 group ; artificial saliva was rinsed and dried. Experimental 3 group ; cavities were etched with 35% phosphoric acid for 15 seconds after rinsing and drying artificial saliva. Experimental 4 group ; cavities were etched with 35% phosphoric acid for 15 seconds and primer was reapplied after rinsing and drying artificial saliva. All the cavities were applied a bonding agent and filled with a composite resin (Z-100$^{TM}$). Specimens were immersed in 0.5% basic fuschin dye for 24 hours and embedded in transparent acrylic resin and sectioned buccolingually with diamond wheel saw. Four sections were obtained from one specimen. Degree of marginal leakage was scored under stereomicroscope and their scores were averaged from four sections. The data were analyzed by Kruscal-Wallis test and Fisher's LSD. For the shear bond strength test, the buccal or occlusal surfaces of one hundred molar teeth were ground to expose enamel(n=50) or dentin(n=50) using diamond wheel saw and its surface was smoothed with Lapping and Polishing Machine(South Bay Technology Co., U.S.A.). Samples were divided into 5 groups. Treatment of saliva-contaminated enamel and dentin surfaces was same as the marginal microleakage test and composite resin was bonded via a gelatin capsule. All specimens were stored in distilled water for 48 hours. The shear bond strengths were measured by universal testing machine (AGS-1000 4D, Shimaduzu Co., Japan) with a crosshead speed of 5 mm/minute. Failure mode of fracture sites was examined under stereomicroscope. The data were analyzed by ANOVA and Tukey's studentized range test. The results of this study were as follows : 1. Enamel marginal microleakage showed no significant difference among groups. 2. Dentinal marginal microleakages of control, experimental 2 and 4 groups were lower than those of experimental 1 and 3 groups (p<0.05). 3. The shear bond strength to enamel was the highest value in control group (20.03${\pm}$4.47MPa) and the lowest value in experimental 1 group (13.28${\pm}$6.52MPa). There were significant differences between experimental 1 group and other groups (p<0.05). 4. The shear bond strength to dentin was higher in control group (17.87${\pm}$4.02MPa) and experimental 4 group (16.38${\pm}$3.23MPa) than in other groups, its value was low in experimental 1 group (3.95${\pm}$2.51 MPa) and experimental 2 group (6.72${\pm}$2.26MPa)(p<0.05). 5. Failure mode of fractured site on the enamel showed mostly adhesive failures in experimental 1 and 3 groups. 6. Failure mode of fractured site on the dentin did not show adhesive failures in control group, but showed mostly adhesive failure in experimental groups. As a summary of above results, if the primed tooth surface was contaminated with artificial saliva, primer should be reapplied after re-etching it.

• Journal of Ginseng Research
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• v.29 no.1
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• pp.1-18
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• 2005

Ginseng Radix, the root of Panax ginseng C. A. Meyer has been used in Eastern Asia for 2000 years as a tonic and restorative, promoting health and longevity. Two varieties are commercially available: white ginseng(Ginseng Radix Alba) is produced by air-drying the root, while red ginseng(Ginseng Radix Rubra) is produced by steaming the root followed by drying. These two varieties of different processing have somewhat differences by heat processing between them. During the heat processing for preparing red ginseng, it has been found to exhibit inactivation of catabolic enzymes, thereby preventing deterioration of ginseng quality and the increased antioxidant-like substances which inhibit lipid peroxide formation, and also good gastro-intestinal absorption by gelatinization of starch. Moreover, studies of changes in ginsenosides composition due to different processing of ginseng roots have been undertaken. The results obtained showed that red ginseng differ from white ginseng due to the lack of acidic malonyl-ginsenosides. The heating procedure in red ginseng was proved to degrade the thermally unstable malonyl-ginsenoside into corresponding netural ginsenosides. Also the steaming process of red ginseng causes degradation or transformation of neutral ginsenosides. Ginsenosides $Rh_2,\;Rh_4,\;Rs_3,\;Rs_4\;and\;Rg_5$, found only in red ginseng, have been known to be hydrolyzed products derived from original saponin by heat processing, responsible for inhibitory effects on the growth of cancer cells through the induction of apoptosis. 20(S)-ginsenoside $Rg_3$ was also formed in red ginseng and was shown to exhibit vasorelaxation properties, antimetastatic activities, and anti-platelet aggregation activity. Recently, steamed red ginseng at high temperature was shown to provide enhance the yield of ginsenosides $Rg_3\;and\;Rg_5$ characteristic of red ginseng Additionally, one of non-saponin constituents, panaxytriol, was found to be structually transformed from polyacetylenic alcohol(panaxydol) showing cytotoxicity during the preparation of red ginseng and also maltol, antioxidant maillard product, from maltose and arginyl-fructosyl-glucose, amino acid derivative, from arginine and maltose. In regard to the in vitro and in vivo comparative biological activities, red ginseng was reported to show more potent activities on the antioxidant effect, anticarcinogenic effect and ameliorative effect on blood circulation than those of white ginseng. In oriental medicine, the ability of red ginseng to supplement the vacancy(허) was known to be relatively stronger than that of white ginseng, but very few are known on its comparative clinical studies. Further investigation on the preclinical and clinical experiments are needed to show the differences of indications and efficacies between red and white ginsengs on the basis of oriental medicines.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.119-127
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• 2011

Objective of this study is to identify properties on strength increase of hardened concrete and fluidization of non-hardened concrete using waste ceramics generated by construction waste, which is a type of industrial waste, and by ceramics, which is a clay plastic, during its production process, and determine length change ratio caused by drying shrinkage during substitution of recycle aggregate and waste ceramics, and whether they can be used as concrete compounds. Slump of non-hardened concrete exhibited the best fluidization and formability at recycled aggregate's replacement ratio of 60% driven by higher substitution ratio of recycled aggregate and waste ceramics while air content met the KS requirement when substitution ratio of waste ceramics was $4,000cm^2/g$. Compressive strength of hardened concrete exceeded the requirements at early age and standard age and temperature dropped by roughly $6{\sim}10^{\circ}C$ less than the standard at maximum temperature in adiabatic temperature increase, which will hopefully result in stronger durability.

• Journal of Korean Society of Environmental Engineers
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• v.22 no.2
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• pp.203-210
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• 2000

The preparative methods of a chitosan-deposited activated carbon and its characteristics were studied by using three kinds of chitosan with different degree of deacetylation and average molecular weight. The procedure was consisted of the dissolution of chitosan into acid solution, impregnation of activated carbon, agitation, evaporation, and drying. When the chitosan-dissolved acid and its concentration, amounts of chitosan deposited, and agitation conditions were changed, the specific surface area, deposition state on surface, and stability were investigated, and amounts of Cr(VI) adsorbed was measured. In the preparation process, it was proper to agitate the chitosan-dissolved acetic acid solution at room temperature for 1hr. In the deposition of chitosan with low molecular weight, the specific surface area of activated carbon was greatly decreased even at low chitosan loading, but in the case of high molecular weight it was not nearly changed to 10wt% loading. It was known that chitosan was uniformly and physically deposited on activated carbon. The chitosan-deposited activated carbon was stable into the solution over about pH 6. The removal of Cr(VI) was remarkably enhanced by adding the adsorption function of chitosan to the surface of activated carbon with about 5wt% chitosan. It may be therefore used as an adsorbent for removing the pollutants in air and wastewater.